スタフィロマイシン生産の生理的研究 : (第1報)生産物阻害について

概要

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In cultures of Streptomyces virginiae with a medium adequate for accumulating staphylomycin, the product formation lagged considerably behind the initiation of growth; it lasted for a short period and ceased within the phase of growth. A conspicuous feature of the culture was that almost complete inhibition of staphylomycin produciton was brought about by a small of staphylomycin (e.g. 5 μg/ml) added initially to the culture, whereas the accumulation of staphylomycin could attain a level of 300 μg/ml in vigorously aerated cultures. No growth inhibition occurred even in presence of a relatively large amount of staphylomycin. Among components of crude staphylomycin preparation, only staphylomycin S, a minor component, had the inhibitory effect. The results of replacement culture experiments indicated that only the cells in a special phase of culture, that lay in the middle of the lag period prior to product formation, were sensitive to staphylomycin. If the sensitive cells were exposed to a dilute solution of staphylomycin (e.g. 10 μg/ml) for an hour, these became incapable of producing staphylomycin in replacement cultures. The cells in a phase earlier than the sensitive phase or in production phase were quite insensitive to staphylomycin. Further physiological investigations on such a mode of product inhibition are in progress.
社団法人日本生物工学会の論文
1971-07-25