Effects of Phosphate and Asparagine on Streptomycin Formation by Streptomyces griseus in pH-Stat Cultures
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概要
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Effects of glucose, asparagine, phosphate and pH on streptomycin (SM) formation by Streptomyces griseus HUT 6037 on a defined medium were studied in pH-stat batch cultures. SM formation occurred in both the trophophase and the idiophase at pH 6.0 or 6.5,but terminated at the end of the trophophase at pH 7.0 or 8.0. No SM formation occurred at pH 9.0 due to the lack of cellular growth. At the optimum pH of 6.5,SM accumulation reached 225 mg/l, compared with 70 at pH 6.0,50 at pH 7.0 and 32 at pH 8.0. At the optimum pH, glucose and L-asparagine but not phosphate were required for efficient SM formation in the idiophase. When phosphate remained at the end of the trophophase, low SM formation and high cellular growth occurred. Cellular lysis was observed on glucose depletion, while SM formation continued. L-Asparagine seemed to act as an amino donor for SM biosynthesis, since it stimulated SM formation when supplied in the idiophase. The decrease of cell mass was not prevented by L-asparagine.
- 社団法人日本生物工学会の論文
- 1982-04-25
著者
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NISHIZAWA YOSHINORI
Department of Fermentation Tachnology, Faculty of Engineering, Hiroshima University
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NAGAI SHIRO
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Nishizawa Yoshinori
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Yamaguchi University
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Nagai Shiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Inoue Shunzo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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