Improvement of product yields by temperature‐shifting of Escherichia coli cultures containing plasmid pOU140

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Abstract
Temperature shifting was investigated as a means of improving cloned‐gene product yields form a recombinant Escherichia coli containing the temperature‐sensitive plasmid, pOU 140. In a series of shaker flask fermentations recombinant cells were thermally induced for different time periods. The growth, stability, and plasmid product levels were followed, and the results indicate the existence of an induction time period that maximizes product yield. A sustained thermal induction results in recombinant cell death and instability, while exposure to a runaway temperature for minimal time periods does not give sufficiently high product yields. At intermediate cycling times, however, the recombinant cells remain stable, and the plasmid replication region is activated, resulting in higher product yields.