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. 2015 Mar 3;15:57. doi: 10.1186/s12866-015-0389-5

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© Mao et al.; licensee BioMed Central. 2015

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Effects of peptone and yeast extracts from Oxoid and HRBS (crude industry level) on the production of rMP1102. A, B: Effects of the peptone and yeast extracts on the total protein levels and antimicrobial activities of the fermentation supernatants of Pichia pastoris GAPMP1102. C: Tricine-SDS-PAGE analyses of the fermentation supernatants from Pichia pastoris GAPMP1102 in Med-1 supplemented with peptone and yeast extract from Oxoid. Lane M: a total of 5 μl of protein molecular weight marker (from top to bottom: 40, 25, 15, 10, 4.6 and 1.7 kDa). Lanes 1–6: 10 μl of the rMP1102 fermentation supernatants taken at 0, 24, 48, 72, 96, and 120 h of induction, respectively. D: Tricine-SDS-PAGE analysis of the fermentation supernatants from the Pichia pastoris GAPMP1102 in Med-1 supplemented with peptone and yeast extract from HRBS (crude industry level). Lane M: a total of 5 μl of protein molecular weight marker (from top to bottom: 40, 25, 15, 10, 4.6 and 1.7 kDa). Lane 1–6: 10 μl of rMP1102 fermentation supernatants taken at 0, 24, 48, 72, 96, and 120 h of induction, respectively. The arrow indicates rMP1102. Each data point is the average of three replicates, and the error bars represent the standard deviation. Different lowercase letters (a, b, c) above the bar indicate significant differences between groups (P < 0.05).