Aspartic acid proteases in yeast

  • Villadsen, Ingrid Stampe (Project Manager)
  • Diers, Ivan (Project Manager)
  • Jørgensen, Dorte Nordtrop (Project Participant)

    Project Details


    Aspartic acid proteases are important tools in the food industry. e.g chymosin is used in the production of cheese, and pepsin in the production of beer. Future uses for specific proteases include that as a tool for the processing of heterologous proteins.
    Only a few aspartic acid proteases are known from the yeast Saccharomyces cerevisiae, proteinase A, Bar1, yapsin 1-7. The Yapsins are unique among the aspartic acid proteases because of their specificity for mono- and dibasic sites.
    The production of the presumed GPI anchored, intracellular enzyme, Yapsin1, was investigated. The intra- and the extracellular protein production was followed as a function of growth in order to define the optimal conditions of the production of the enzyme, both in terms of secretion and in terms of amounts. The secreted protein was sequenced.
    Effective start/end date01/09/199631/12/1999