Contents

Overview of microbial cell surface display of β-galactosidase and its application

  • JIANG Xiaomin ,
  • WANG He ,
  • WANG Yunxiang ,
  • QIAN Yongchang ,
  • YIN Lianghong ,
  • FAN Li
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  • 1(School of Agricultural and Food Sciences, Zhejiang A&F University, Hangzhou 311300, China)
    2(Jiyang College, Zhejiang A&F University, Shaoxing 311800, China)
    3(School of Forestry and Biotechnology, Zhejiang A&F University, Hangzhou 311300, China)

Received date: 2017-04-13

  Revised date: 2018-07-24

  Online published: 2019-05-14

Abstract

β-galactosidase is an important industrial enzyme with broad applications in dairy production, medicine and biochemical analysis. The most commercially available β-galactosidase is generally made in free form. However, the free β-galactosidase requires complex production steps and often shows low stability, easy inactivation, poor tolerance to organic solvents, and poor reusability, which restrict its use in industrial application. The microbial cell surface display technology that enables the expression of β-galactosidase on the cell surface through genetic engineering confers several advantages: 1) there is no need for complicated purification and immobilization steps during industrial production process, thus lowering the cost; 2) owing to its good stability and excellent resistance to organic solvents, cell-surface displayed β-galactosidase can be used as an catalyst under both mild and harsh conditions; 3) widens its application feilds in protein engineering and biosensor. The hosts used for surface display of β-galactosidase include lactic acid bacteria, yeast and spore. In this paper, recent progress on microbial cell surface display for β-galactosidase and its application in enzyme production, acting as an report protein as well as whole cell biocatalysis were summarized.

Cite this article

JIANG Xiaomin , WANG He , WANG Yunxiang , QIAN Yongchang , YIN Lianghong , FAN Li . Overview of microbial cell surface display of β-galactosidase and its application[J]. Food and Fermentation Industries, 2019 , 45(7) : 294 -300 . DOI: 10.13995/j.cnki.11-1802/ts.017534

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