All Technical How do you control for post-translational modifications in yeast to ensure functional equivalence to native human albumin? Is recombinant albumin from yeast safe? Is recombinant albumin from yeast more environmentally friendly than other sources? How is recombinant albumin produced using yeast? How is albumin traditionally obtained, and what are the benefits of using yeast to produce it instead? What does ‘recombinant’ mean in the context of albumin? What is albumin, and why is it important? What techniques are available to reduce undesired side products like yeast glycoforms in protein production? Can you suggest media optimisation techniques for scaling up yeast fermentation for protein production? How can I mitigate the risks of host cell protein immunogenicity in yeast expression systems? Are there strategies to efficiently fold and produce recombinant proteins with disulfide bonds in yeast? How do I achieve proper post-translational modifications in yeast-produced proteins? Page 1 Page 2 ⟩
