Mar 1, 1976

Antimycin A fermentation. II. Fermentation in aerated-agitated fermenters

The Journal of Antibiotics
S N SehgalC Vézina

Abstract

Fermentation characteristics, previously studied in shake flasks, were reproduced in aerated-agitated fermenters, using three strains of Streptomyces sp. which had been selected for their high antimycin A productivity in shake flasks. Fermentation in fermenters was run in three stages. The medium consisted of soy flour, glucose, ammonium sulfate and calcium carbonate; initial pH was 7.2 approximately 7.5, and temperature 25 degrees C. The course of fermentation was then modified to encourage maximal growth and eliminate the intermediate lag period observed in shake flasks. Useful corrections included continuous addition of soybean oil at 1.25 %/day and maintenance of pH at 6 by addition of ammonium hydroxide on demand. The ammonium hydroxide added also served as a rapidly utilized nitrogen source and could not be replace by NaOH or KOH. Under optimal conditions antimycin A was produced at constant rate from the second to the sixth day, when maximum yields of more than 9 g/liter were attained. A procedure for antimycin A extraction is described.

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Mentioned in this Paper

Glycine max
Antimycin A
Soybean Oil
Glucose, (beta-D)-Isomer
Bacteriological Techniques
Oils
Fermentation
Antimycin A1
Agitation
Hydrogen-Ion Concentration

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