The effect of temperature and O2 saturation on the production of recombinant proteins beta-galactosidase and human glucocerebrosidase by Spodoptera frugiperda cells (Sf9) infected with recombinant Autographa californica nuclear polyhedrosis virus was investigated. The rates of cell growth, glucose consumption, O2 consumption and product expression were measured at temperatures between 22 degrees C and 35 degrees C. The results indicated that possible O2 limitation may be alleviated without compromising the maximum cell yield by lowering the incubation temperature from 27 degrees C to 25 degrees C. The expression level of the recombinant proteins at 27 degrees C was similar to that obtained at 22 degrees C and 25 degrees C; lower protein yields were obtained at 30 degrees C. An increase in temperature from 22 degrees C to 27 degrees C led to earlier production of the proteins and to an increase in the proportion of the product released outside the cells.

The effect of the growth phase of Spodoptera frugiperda (Sf9) cells on the production of recombinant proteins (β‐galactosidase and glucocerebrosidase) was investigated. Cells infected with the recombinant Autographa californica nuclear polyhedrosis virus at the late exponential and stationary phases yielded low quantities of expressed protein. Highest enzyme yields were obtained using Sf9 cells from the early exponential phase (0.9 mg β‐galactosidase/106 cells and 1.7 μg glucocerebrosidase/106 cells). Infection of resuspension of cells collected from various phases of growth in fresh medium resulted in 75% restoration of maximal expression levels. This finding suggested either nutrient limitation or waste product accumulation as the cause of the decrease in productivity at the latter phases of growth. Further experiments revealed that the highest productivity levels could be obtained with cultures of Sf9 cells grown in a fermentor to a cell concentration of 4 × 106 mL−1. The medium needed to be replaced prior to infection with the recombinant virus and supplemented with a mixture of glucose, L‐glutamine, and yeastolate ultrafiltrate. © 1993 John Wiley & Sons, Inc.