EC Number   |
Reference |
|---|
   3.4.11.5 | cloned in Escherichia coli |
709843 |
| 3.4.11.5 | expressed in Escherichia coli |
665403, 666365, 707595, 731245 |
| 3.4.11.5 | expressed in Escherichia coli as a His-tagged fusion protein |
731729 |
| 3.4.11.5 | expressed in Escherichia coli BL21 as a His-tagged fusion protein |
731166 |
| 3.4.11.5 | expressed in Lactobacillus casei strain. The strain successfully survives 12 weeks of ripening period in cheese. The food-grade plasmid carrying the pepI gene, is stable and PepI enzyme is active in LAB6 cells isolated at different stages of the ripening process |
731390 |
| 3.4.11.5 | expression in Escherichia coli |
35944, 35961, 35962, 35964, 683022, 683184, 742016 |
| 3.4.11.5 | expression in Escherichia coli. Enzyme carrying a C-terminal His-tag is less stable than native enzyme |
683184 |
| 3.4.11.5 | expression of wild-type and mutants in Escherichia coli |
651775 |
| 3.4.11.5 | gene pap, codon optimization and synthesis of the modified gene, optimized expression of N-terminally His-tagged prolyl aminopeptidase in Pichia pastoris strain GS115, subcloning in Escherichia coli strain JM109. The N-terminal His-tag has no effect on PAP expression, whereas a C-terminal His-tag inactivates PAP |
755659 |
| 3.4.11.5 | gene pap, recombinant expression of His-tagged Pap in Bacillus subtilis strain WB600, for cell culture, batch fermentation conditions, including the agitation speed, pH and temperature, are systematically optimized based on a kinetic analysis, method optimization, overview. The yield of PAP reaches 174.8 U/ml under the optimized conditions, which is 1.66 times higher than that of the original production |
755282 |
