BACKGROUND The final aim of recombinant protein production is both to have a high specific production rate and a high product quality. It was already shown that using cold-adapted bacteria as host vectors, some "intractable" proteins can be efficiently produced at temperature as low as 4 degrees C. RESULTS A novel genetic system for the production and secretion of recombinant proteins in the ...

The growth kinetics of two psychrotolerant Antarctic bacteria, Hydrogenophaga pseudoflava CR3/2/10 (2/10) and Brevibacterium sp. strain CR3/1/15 (1/15), were examined over a range of temperatures in both batch culture and glycerol-limited chemostat cultures. The maximum specific growth rate (mu max) and Ks values for both bacteria were functions of temperature, although the cell yields were rel...

Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...

Our interest was stimulated by observing the active proteolytic abilities of a culture of Pseudomonas fluorescens isolated from a frozen chicken pie. The culture liquified gelatin rapidly and attacked casein strongly. In addition, the culture displayed considerable lipolytic and amylolytic activity. The culture was isolated from a tryptone-glucose-meat-extract-agar plate after incubation at 5 C...

Cold-adaptation strategies have been studied in multiple psychrophilic organisms, especially for psychrophilic enzymes. Decreased enzyme activity caused by low temperatures as well as a higher viscosity of the aqueous environment require certain adaptations to the metabolic machinery of the cell. In addition to this, low temperature has deleterious effects on the lipid bilayer of bacterial memb...

This study aimed to determine the changes in quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during cold storage (4±1 °C). Saturated fatty acids, monounsaturated polyunsaturated acids dominant fish were found be palmitic acid, oleic linoleic respectively. pH values fluctuated samples. It was determined total volatile basic nitro...