High-Level Production of Heterologous Protein by Engineered Yeasts Grown in Cottage Cheese Whey
AUTOR(ES)
Maullu, Carlo
FONTE
American Society for Microbiology
RESUMO
Cottage cheese whey is a cheese industry by-product still rich in proteins and lactose. Its recycling is seldom cost-effective. In this work we show that the lactose-utilizing yeast Kluyveromyces lactis, engineered for production of recombinant human lysozyme, can be grown in cottage cheese whey, resulting in high-level production of the heterologous protein (125 μg/ml).
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=91406Documentos Relacionados
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