ENHANCEMENT OF CEPHAMYCIN-C PRODUCTION USING SOYBEAN OIL AS THE SOLE CARBON SOURCE

Vegetable oils were investigated to evaluate their potential to act as the sole carbon source for production of cephamycin C in shake and ja r-fermenter cultures. Soybean oil was the best carbon source for cepha mycin C production. Bioautography and HPLC analyses showed that cepham ycin C was exclusively produced even when soybean oil was used as the sole cabon source. The optimal pH and initial concentration of soybean oil was 7.5 and 7 g/l, respectively. Both pH and the pH-control agent affected cephamycin C production, and among phosphoric acid, acetic a cid and sulfuric acid, phosphoric acid was associated with the best pr oduction. Soybean oil was slowly consumed after the soluble nitrogen s ource was consumed. When the initial soybean oil concentration was 7 g /l, cephamycin C production was maximal, 2.0 g/l, which was twice as h igh as that from starch. The product yield from soybean oil was 4.7 ti mes higher than that from starch. These results show that vegetable oi ls, which are cheaper than other carbon sources, could be used as the sole carbon source in the production of antibioties.