Evaluation of properties of several cheese-ripening fungi for potential biotechnological applications

被引：9
|
作者：
Chavez, Renato [1 ]
Roa, Amanda [1 ]
Navarrete, Katherinne [1 ]
Trebotich, Jovanka [1 ]
Espinosa, Yeison [1 ]
Vaca, Inmaculada [2 ]
机构：
[1] Univ Santiago Chile USACH, Fac Quim & Biol, Dept Biol, Santiago, Chile
[2] Univ Chile, Fac Ciencias, Dept Quim, Santiago, Chile
来源：
MYCOSCIENCE | 2010年 / 51卷 / 01期
关键词：
Penicillium camemberti; Penicillium roqueforti; Proteolytic activity; Protoplast regeneration; Transformation; HETEROLOGOUS PROTEIN-PRODUCTION; PENICILLIUM-CHRYSOGENUM; FILAMENTOUS FUNGI; ASPERGILLUS-AWAMORI; GENE-CLUSTER; TRANSFORMATION; REGENERATION; PROTOPLASTS; NALGIOVENSE; ROQUEFORTI;
D O I：
10.1007/s10267-009-0004-4
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Strains of Penicillium camemberti and Penicillium roqueforti were tested for properties that could be important for future biotechnological applications of these fungi. Penicillium camemberti CECT 2267 and P. roqueforti NRRL 849 showed the most promising performances in terms of growth, protoplast production, and protoplast regeneration abilities. Transformation of these strains with a plasmid containing gene encoding phleomycin resistance showed that they also have a high transformation frequency. In addition, both strains showed low extracellular proteolytic activity. Thus, these strains have all the characteristics to make them suitable for future genetic improvement, recombinant protein production, and other potential biotechnological applications.
引用
收藏
页码：84 / 87
页数：4
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