Nutritional improvement for Cephamycin C fermentation using a superior strain of Streptomyces clavuligerus
| Autor: | I. Sarada, Padma Sridhar |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
Tapioca starch
animal structures biology Strain (chemistry) Chemistry food and beverages Streptomyces clavuligerus Bioengineering biology.organism_classification Applied Microbiology and Biotechnology Biochemistry Sunflower Corn steep liquor Cephamycin C Botany medicine Fermentation Food science Cephamycin medicine.drug |
| Zdroj: | Process Biochemistry. 33:317-322 |
| ISSN: | 1359-5113 |
| DOI: | 10.1016/s0032-9592(97)00086-1 |
| Popis: | Nutritional requirements of a mutant strain of Streptomyces clavuligerus for Cephamycin C production were derived by testing various indigenous substrates and their concentrations in production medium. Upon initial screening, six components: tapioca starch (TS), corn steep liquor (CSL), sunflower cake (SFC), K 2 HPO 4 , MgSO 4 .7H 2 O and MnSO 4 were identified as supporting high production of Cephamycin C. Statistical analysis (ANOVA) of media components indicated that addition of oil cake SFC to the medium enhanced production significantly. SFC controlled foam during fermentation and served as a pH regulator. |
| Databáze: | OpenAIRE |
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