NUTRITIONAL IMPROVEMENT FOR CEPHAMYCIN-C FERMENTATION USING A SUPERIOR STRAIN OF STREPTOMYCES-CLAVULIGERUS

Authors
SARADA I SRIDHAR P
Citation
I. Sarada et P. Sridhar, NUTRITIONAL IMPROVEMENT FOR CEPHAMYCIN-C FERMENTATION USING A SUPERIOR STRAIN OF STREPTOMYCES-CLAVULIGERUS, Process biochemistry, 33(3), 1998, pp. 317-322
Citations number
16
Categorie Soggetti
Engineering, Chemical",Biology,"Biothechnology & Applied Migrobiology
Journal title
Process biochemistry → ACNP
ISSN journal
13595113
Volume
33
Issue
3
Year of publication
1998
Pages
317 - 322
Database
ISI
SICI code
1359-5113(1998)33:3<317:NIFCFU>2.0.ZU;2-6
Abstract
Nutritional requirements of a mutant strain of Streptomyces clavuliger us for Cephamycin C production were derived by testing various indigen ous substrates and their concentrations in production medium. Upon ini tial screening, six components: tapioca starch (TS), corn steep liquor (CSL), sunflower cake (SFC), K2HPO4, MgSO4 . 7H(2)O and MnSO4 were id entified as supporting high production of Cephamycin C. Statistical an alysis (ANOVA) of media components indicated that addition of oil cake SFC to the medium enhanced production significantly. SFC controlled f oam during fermentation and served as a pH regulator. (C) 1998 Publish ed by Elsevier Science Ltd.