Figure 1.

Time course of recombinant enzyme properties and protein analysis during fermentation. A. Wet cell weight (square), total protein in supernatant (diamond), β-glucosidase activity (triangle), and β-galactosidase activity (circle) were assessed as a function of time for 120 h fermentation in a 5 L fermenter. The arrow shows the time point for addition of glucose. B. Total protein in culture supernatant was assessed by Coomassie Brilliant Blue R-250 staining following SDS-PAGE (10%) during high cell density fermentation in a 5 L fermenter. Arrow at approximately 120 kDa shows the recombinant β-glucosidase. Each lane shows culture supernatant at indicated time and M = protein size marker.