Figure 1From: A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheeseScreening for recombinant protein expression. (A) Schematic representation of the incomplete factorial experimental design showing the 12 tested combinations of three factors i.e. E. coli strain, expression temperature and culture broth (LB, SB, and TB). (B) Example of the dot blot from the expression screening of PF#1509 fused to the maltose binding protein (pETG41A). Numbers in italic are intensity scores from 0 to 3 attributed to each dot. The four strains of E. coli used for the screening were B (BL21 (DE3) pLysS), R (Rosetta (DE3)), O (OrigamiB (DE3) pLysS), and C (C41 (DE3) pRos).Back to article page