We are a new group at Fiocruz (Brasil) that wants to try to produce recombinant transglutaminase from Streptomyces sp. for biocatalysis. However, I am really surprised that even when there are a lot of microbial transglutaminases ( http://www.ncbi.nlm.nih.gov/protein/?term=transglutaminase), industry and research groups mainly use that from Streptomyces. Could anyone help me or advise why this happens? I am really curious because maybe it could be possible to try to express another mTG more easily or with different specificities and properties.
The answer is very simple. In any industrial fermentations (whether it is for simple ethanol or transaminases) one would expect consistent results (especially with respect to yield and mainly productivity) and thats exactly what you get by using Streptomyces for transglutaminase.
But researchers only use mTG from Streptomyces and no one more use another or tried to used. This is really weird.
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