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Table 1 Sequences and relative strengths of M1 promoters

From: Metabolic engineering of Escherichia coli for efficient production of L-5-hydroxytryptophan from glucose

Promoters

Sequence a

Strength b

lacZ

TTTACACTTTATGCTTCCGGCTCGTATGTTGTGTGGAATTGTGAGCGGATAACAATTTCACACAGGAAACAGCT

0.3

M1–12

TTATCTCTGGCGGTGTTGACAAGAGATAACAACGTTGATATAATTGAGCCCTTTTGGTGCGTCAGTCAGTTTAAACCAGGAAACAGCT

0.1 ± 0.01

M1–30

TTATCTCTGGCGGTGTTGACAAGAGATAACAACGTTGATATAATTGAGCCTGAGGTGGCTTATTATTCGTTTAAACCAGGAAACAGCT

0.7 ± 0.04

M1–46

TTATCTCTGGCGGTGTTGACAAGAGATAACAACGTTGATATAATTGAGCCTCTCGCCCCACCAATTCGGTTTAAACCAGGAAACAGCT

1.5 ± 0.1

M1–37

TTATCTCTGGCGGTGTTGACAAGAGATAACAACGTTGATATAATTGAGCCACTGGCTCGTAATTTATTGTTTAAACCAGGAAACAGCT

1.9 ± 0.12

M1–93

TTATCTCTGGCGGTGTTGACAAGAGATAACAACGTTGATATAATTGAGCCCGTATTGTTAGCATGTACGTTTAAACCAGGAAACAGCT

4.0 ± 0.12

  1. a Bold: −35 and − 10 regions of the promoter. Underlined: flanking sequence between promoters and RBS sequence
  2. b The promoter strength is represented as the relative strength in glucose media and aerobic conditions, where the strength of induced lacZ was promoted in LB medium and aerobic conditions
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Microbial Cell Factories

ISSN: 1475-2859

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