Fermentation Technology for an Actinomycete Antagonistic to Penicillium viridicatum

This study aimed to determine the effects of medium composition and fermentation condition on the production of antibiotics from an actinomycete antagonistic to Penicillium viridicatum, which was isolated from soil and identified primarily as Streptomyces anandii. Single-factor experiments and ortho...

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Bibliographic Details
Published inHunan agricultural science & technology newsletter : HASTN Vol. 15; no. 3; p. 444
Main Authors Li, Luming, Huang, Yunhong, Jiang, Yun, Dai, Leng, Long, Zhonger
Format Journal Article
LanguageEnglish
Published Changsha Wu Chu (USA-China) Science and Culture Media Corporation 01.03.2014
Subjects
Antibiotics
Carbon
Experiments
Fermentation
Soybeans
Sucrose
Variance analysis
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Summary:This study aimed to determine the effects of medium composition and fermentation condition on the production of antibiotics from an actinomycete antagonistic to Penicillium viridicatum, which was isolated from soil and identified primarily as Streptomyces anandii. Single-factor experiments and orthogonal array designs were used to optimize the medium composition and fermentation conditions. Culture medium composition and fermentation conditions showed significant influence on the antibiotic production from S. anandii. The optimum culture medium consisted of soluble starch 10 g/L, soybean cake powder 15 g/L, KH^sub 2^PO^sub 4^ 0.5 g/L and MgSO^sub 4^*7H^sub 2^O 0.1 g/L. The optimized fermentation conditions were temperature 30 degrees Celsius, initial pH value 7.7, culture medium amount 40 ml/250 ml flask, and fermentation time 144 h. The titer of fermentation broth reached 452.7 U/ml when the S. anandii was cultured under the optimal fermentation medium and conditions. The study may lay the foundation on further isolation and purification of the antibiotic from S. anandii JXNU02.
ISSN:1009-4229