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dc.contributor.authorBoumaiza, Mohamed
dc.contributor.authorColarusso, Andrea
dc.contributor.authorParrilli, Ermenegilda
dc.contributor.authorGarcia-Fruitós, Elena
dc.contributor.authorCasillo, Angela
dc.contributor.authorArís, Anna
dc.contributor.authorCorsaro, Maria Michela
dc.contributor.authorPicone, Delia
dc.contributor.authorLeone, Serena
dc.contributor.authorTutino, Maria Luisa
dc.contributor.otherProducció Animalca
dc.date.accessioned2018-11-27T11:16:37Z
dc.date.available2018-11-27T11:16:37Z
dc.date.issued2018-08-15
dc.identifier.citationBoumaiza, Mohamed, Andrea Colarusso, Ermenegilda Parrilli, Elena Garcia-Fruitós, Angela Casillo, Anna Arís, Maria Michela Corsaro, Delia Picone, Serena Leone, and Maria Luisa Tutino. 2018. "Getting Value From The Waste: Recombinant Production Of A Sweet Protein By Lactococcus Lactis Grown On Cheese Whey". Microbial Cell Factories 17 (1). Springer Nature. doi:10.1186/s12934-018-0974-z.ca
dc.identifier.issn1475-2859ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/88
dc.description.abstractBackground Recent biotechnological advancements have allowed for the adoption of Lactococcus lactis, a typical component of starter cultures used in food industry, as the host for the production of food-grade recombinant targets. Among several advantages, L. lactis has the important feature of growing on lactose, the main carbohydrate in milk and a majoritarian component of dairy wastes, such as cheese whey. Results We have used recombinant L. lactis NZ9000 carrying the nisin inducible pNZ8148 vector to produce MNEI, a small sweet protein derived from monellin, with potential for food industry applications as a high intensity sweetener. We have been able to sustain this production using a medium based on the cheese whey from the production of ricotta cheese, with minimal pre-treatment of the waste. As a proof of concept, we have also tested these conditions for the production of MMP-9, a protein that had been previously successfully obtained from L. lactis cultures in standard growth conditions. Conclusions Other than presenting a new system for the recombinant production of MNEI, more compliant with its potential applications in food industry, our results introduce a strategy to valorize dairy effluents through the synthesis of high added value recombinant proteins. Interestingly, the possibility of using this whey-derived medium relied greatly on the choice of the appropriate codon usage for the target gene. In fact, when a gene optimized for L. lactis was used, the production of MNEI proceeded with good yields. On the other hand, when an E. coli optimized gene was employed, protein synthesis was greatly reduced, to the point of being completely abated in the cheese whey-based medium. The production of MMP-9 was comparable to what observed in the reference conditions.ca
dc.format.extent9ca
dc.language.isoengca
dc.publisherBioMed Centralca
dc.relation.ispartofMicrobial Cell Factoriesca
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleGetting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese wheyca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versionreprintca
dc.embargo.termscapca
dc.relation.projectIDca
dc.subject.udc663/664 - Aliments i nutrició. Enologia. Olis. Greixosca
dc.identifier.doihttps://doi.org/10.1186/s12934-018-0974-zca
dc.contributor.groupProducció de Remugantsca


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/