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KMID : 0545120090190050468
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Journal of Microbiology and Biotechnology
2009 Volume.19 No. 5 p.468 ~ p.473
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Solid-State Fermentation for the Production of Meroparamycin by Streptomyces sp. strain MAR01
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El-Naggar Moustafa Y.
El-Assar Samy A.
Abdul Gawad Sahar M.
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Abstract
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The antibiotic meroparamycin was produced in the free culture system of Streptomyces sp. strain MAR01. Five solid substrates (rice, wheat bran, Quaker, bread, and ground corn) were screened for their ability to support meroparamycin production in solid-state fermentation. In batch culture, wheat bran recorded the highest antibacterial activity with the lowest residual substrate values. The highest residual substrate values were recorded for both ground corn and Quaker. On the other hand, no antibacterial activity was detected for rice as a solid substrate. The use of the original strength of starch-nitrate medium in the solid-state fermentation gave a lower antibacterial activity compared with the free culture system. Doubling the strength of this medium resulted in the increase in the activity to be equivalent to the free culture. The initial pH (7.0) of the culture medium and 2 ml of spore suspension (1 ml contains 5×109 spores/ml) were the optima for antibiotic production. The water was the best eluent for the extraction of the antibiotic from the solid-state culture. Ten min was enough time to extract the antibiotic using a mixer, whereas, 60 min was required when shaking was applied. Semicontinuous production of meroparamycin using a percolation method demonstrated a more or less constant antibacterial activity over 4 runs (450-480 μg/ml). The semicontinuous production of the antibiotic was monitored in a fixed-bed bioreactor and the maximum activity was attained after the fourth run (510 μg/ml) and the overall process continued for 85 days.
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KEYWORD
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Streptomyces sp. strain MAR01, solid-state fermentation, meroparamycin, wheat bran
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