大肠杆菌发酵中包含体形成减少的实验研究

How to reduce the formation of inclusion body in the course of fermentation of E.coli

目的 :减少大肠杆菌发酵过程中包含体的形成。方法 :在发酵过程中 ,加入IPTG后 ,降低培养温度进行低温诱导。结果 :表达产物在细胞内大部分没有形成包含体。结论 :低温诱导可减少大肠杆菌发酵中包含体的形成。

OBJECTIVE: To reduce the formation of inclusion body in the course of fermentation of E.coli. METHODS: In the course of fermentation, the temperature is lowed so as to have low temperature induction after add IPTG(Isopropyl β D thiogalactopy ranoside). RESULTS: Most of the product didn't form inclusion body in cell. CONCLUSION: Make use of low temperature induction, the formation of inclusion body had been reduced in the course of fermentation of E.coli.