Advertisement

Journal of Zhejiang University-SCIENCE A

, Volume 5, Issue 6, pp 689–695 | Cite as

Improved production of spiramycin by mutantStreptomyces ambofaciens

  • Jin Zhi-hua
  • Cen Pei-lin
Material & Chemical Science
  • 89 Downloads

Abstract

Strain improvement and medium optimization to increase the productivity of spiramycin were carried out. Of oil tolerant mutant strains screened, one mutant,Streptomyces ambofaciens XC 2–37, produced 9% more spiramycin than the parent strainS. ambofaciens XC 1–29. The effects of soybean oil and propyl alcohol on spiramycin production withS. ambofaciens XC 2–37 were studied. The potency ofS. ambofaciens XC 2–37 was improved by 61.8% with addition of 2% soybean oil in the fermentation medium and 0.4% propyl alcohol at 24 hours after incubation. The suitable time for feeding propyl alcohol is at 24 hours after incubation in flask fermentation and at 20 hours after incubation in fermentor fermentation. The new process withS. ambofaciens XC 2–37 was scaled up for industrial scale production of spiramycin in a 60 m3 fermentor in Xinchang Pharmaceutical Factory, Zhejiang Medicine Company, Ltd., China, and the potency and productivity of fermentation were improved by 42.9%.

Key words

Spiramycin Streptomyces ambofaciens Strain improvement Fermentation 

Document code

CLC number

TQ927 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Chen, J.M., Xu, L.T., 1991. Analysis of Antibiotics Industry. Chinese Press of Pharmaceutical Science, Beijing, p.126–134 (in Chinese).Google Scholar
  2. Gao, K.N., 1989. Fermentation Engineering and Equipment. Press of Light Industry, Beijing, p.154–230 (in Chinese).Google Scholar
  3. Inoue, A., Deguchi, T., 1983. Biosynthesis and the metabolic fate of carbon-14 labeled spiramycin I.J Antibiot,36:442–444.CrossRefGoogle Scholar
  4. Jin, Z.H., Song, Y.L., Huang, C.N., 1992. Genetic selection of spiramycin-producing strainStreptomyces ambofaciens.Chinese J Antibiot,17(4):265–270 (in Chinese with English abstract).Google Scholar
  5. Jin, Z.H., 1995. Rational selection of spiramycin-producing strain.Chinese J Biotechnol,11(3):295–296 (in Chinese with English abstract).Google Scholar
  6. Khaoua, S., Lebrihi, A., Laakel, M., Schneider, F., Germain, P., Lefebvre, G., 1992. Influence of short-chain fatty acids on the production of spiramycin byStreptomyces ambofaciens.Appl Microbiol Biotechnol,36:763–767.CrossRefGoogle Scholar
  7. Laakel, M., Lebrihi, A., Khaoua, S., Schneider, F., Lefebvre, G., Germain, P., 1994. Relationship between valine, fatty acids, and spiramycin biosynthesis inStreptomyces ambofaciens.Can J Microbiol,40(8): 672–676.CrossRefGoogle Scholar
  8. Li, Y.R., Song, J.Y., Huang, L.Y., Dong, S.P., 1988. Biosynthesis of spiramycin III Effect of dissolved oxygen on spiramycin fermentation.J East China Institute Chem Technol,14:650–657 (in Chinese with English abstract).Google Scholar
  9. Li, Y.R., Liu, C.H., Chen, K.M., Chen, K.M., Xie, X.Z., Jin Q.P., Ma, T.L., 1990. Biosynthesis of spiramycin IV Correlation between ATP content and spiramycin biosynthesis.J Chinese Antibiot,15:83–86 (in Chinese with English abstract).Google Scholar
  10. Li, Y.Y., Chen, C.H., 2002. Metabolic flux analysis of spiramycin biosynthesis.J Chinese Antibiot,27:101–103 (in Chinese with English abstract).Google Scholar
  11. Lounes, A., Lebrihi, A., Benslimane, C., Lefebvre, G., Germain, P., 1995. Glycerol effect on spiramycin production and valine catabolism inStreptomyces ambofaciens.Curr Microbiol,31(5):304–311.CrossRefGoogle Scholar
  12. Omura, S., Takeshima, H., Nakagawa, A., Miyazawa, J., Pirou, T., Lukacs, G., 1977. Studies on the biosynthesis of 16-membered macrolide antibiotics using carbon-13 magnetic resonance spectroscopy.Biochemistry,16:2860–2866.CrossRefGoogle Scholar
  13. Omura, S., Ikeda, H., Kitao, C., 1979. Isolation and properties of spiramycin I 3-hydroxyl acylase fromStreptomyces ambofaciens.J Biochem,86:1753–1758.Google Scholar
  14. Zhang, G.J., Jin, Z.H., 1993. Fermentation of spiramycin byStreptomyces spiramyceticus.Chinese J Pharm,24: 337–339 (in Chinese with English abstract).Google Scholar

Copyright information

© Zhejiang University Press 2004

Authors and Affiliations

  • Jin Zhi-hua
    • 1
    • 2
  • Cen Pei-lin
    • 2
  1. 1.Department of Biological and Pharmaceutical Engineering, Ningbo Institute of TechnologyZhejiang UniversityNingboChina
  2. 2.Institute of Bioengineering, College of Materials Science and Chemical EngineeringZhejiang UniversityHangzhouChina

Personalised recommendations