Production of recombinant ghost bacterial vaccine against streptococcal disease of olive flounder

The simple fed-batch fermentation was carried out to produce E. coli XL1-Blue/pHCE-InaN-GAPDH Ghost 37 SDM as a ghost bacterial vaccine (GBV). The fermentation was carried out in four phases of batch fermentation (phase 1), fed-batch fermentation with intermittent feeding strategy (phase 2), thermal induction by temperature increase to 42 °C for the expression of lysis E gene (GBV formation, phase 3) and high temperature holding phase to increase the efficiency of GBV formation (phase 4). After the high temperature holding phase at 47 °C, efficiency of the GBV formation reached 99.7% with the culture OD600 of 57.9. The maximum GBV of 22 g dcw/l was obtained. The protective efficacy of GBV was determined by a challenge test to immunized olive flounder using live Streptococcus iniae. In 14 days of challenge test, the positive and E. coli strain control groups showed 100% cumulative mortalities. Test groups immunized by formalin killed cell (FKC) vaccine, GBV with 42 °C and 47 °C heat shock showed 66%, 54% and 54% of cumulative mortalities, respectively. These results suggest that GBV showed the effectiveness for the protection from the streptococcal infection and had higher potential to induce protective antibodies than FKC vaccine.