Engineering and Manufacturing for Biotechnology - Marcel Hofman & Philippe Thonart
.pdfIMPROVEMENTS OF ENZYME STABILITY AND SPECIFICITY BY GENETIC ENGINEERING
M. POHL AND M.-R. KULA
Institute of Enzyme Technology Heinrich-Heine Universität Düsseldorf
D-52426 Jülich, Germany
1. Introduction
In former time, if an enzyme with improved properties was needed, a different organism producing the desired enzyme usually was screened. This is still a possible approach, but it is labour intensive and relies on chance only. In screening enzyme producers rather than enzymes it is difficult to design the experiments to differentiate enzyme properties in the primary microbial screen. The development of genetic engineering techniques has opened up more direct routes to alter enzyme properties by changing the amino acid sequence of a given enzyme and screen for improved variants. Changing the amino acid sequence is accomplished by altering the DNA sequence of the structural gene of the enzyme. This alteration can be done in a random way allowing for errors in the transcription of the gene, or by site-directed mutagenesis, replacing a selected amino acid residue by one or several proteinogenic amino acids. The latter approach requires structural knowledge as well as some information on structure/function correlations. We used site-directed mutagenesis successfully in two projects to improve enzyme properties in catalysts of considerable interest in the production of fine chemicals, formate dehydrogenase (FDH) and pyruvate decarboxylase (PDC), respectively. In the following we review the strategy and results obtained. For the experimental details the reader is referred to the original literature referenced.
2. Results
2.1. FORMATE DEHYDROGENASE
Formate dehydrogenase (EC 1.2.1.2) is produced by microorganisms able to utilise methanol as carbon and energy source. We have worked intensively with FDH from
Candida boidinii [1] exploiting the enzyme for in situ regeneration of NADH in
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M. Hofman and P. Thonart (eds.), Engineering and Manufacturing for Biotechnology, 377–382. © 2001 Kluwer Academic Publishers. Printed in the Netherlands.
AN APPROACH TO DESICCATION-TOLERANT BACTERIA IN STARTER
CULTURE PRODUCTION
WEEKERS F.(1),JACQUESP. (2),
MERGE AY M .(3) AND THONART P.(1,2)
(1)University ofLiege. Walloon Center for Industrial Biology, Bat. B 40 - 4000 Sart-Tilman, Liege. Belgium.
(2)Agricultural University of Gembloux. Bio-industries Unit, Passage des
Déportés, 2 - 5030 Gembloux, Belgium.
(3)SCK/CEN. Boerentang, 200 - B2400 Mol. Belgium.
1.Introduction
Water is necessary for life on Earth. At the cell scale, water serves as solvent for organic and inorganic solutes, metabolites and as substrate for, or product of metabolic activity. In addition, it is well established that water plays an important role in maintenance of structural and functional integrity of biological membranes and macromolecules (Crowe et al., 1987). Nevertheless, a number of organisms are able to survive almost complete desiccation : a phenomenon known as anhydrobiosis (Crowe et al., 1992).
Desiccation-tolerance is not a property of "normal growth" conditions, but rather an ability to survive adverse hydration conditions. During the dry period, the cells are not active, but in a dormant state, ready to resume activity when the hydration conditions are favourable again (Kaprelyants et al., 1993). These anhydrobiotic organisms (plant seeds, soil dwelling rotifers, crustacean cysts, nematodes, bacterial spores,...) attain a desiccated state very resistant to ionising radiation, heat, UV radiation and may persist in the dry form for decades (Aguilera and Karel, 1997; Brown, 1976; Potts, 1994; Jawad et al., 1998). These properties may be used as indirect indicators of desiccation tolerance (Sanders and Maxcy, 1979; Weekers et al., 1999a). Some bacterial species are also able to withstand desiccation without formation of differentiated forms through the accumulation of “protective components” such as disaccharides.
The drying resistance of bacteria is relevant for the conservation of starter cultures and has important economical consequences (Rapoport and Beker, 1987). The preservation of bacteria in a desiccated form has a main advantage on a frozen form : a lower cost in storage and transport. The disadvantages of dried cultures are considerable loss of activity and poor shell-life under uncontrolled conditions (Lievense and Van't
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M. Hofman and P. Thonart (eds.), Engineering and Manufacturing for Biotechnology, 383–398. © 2001 Kluwer Academic Publishers. Printed in the Netherlands.





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