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Optimum autoregulator addition strategy for maximum virginiamycin production in batch culture of Streptomyces virginiae
Author(s) -
Yang Young Kook,
Shimizu Hiroshi,
Shioya Suteaki,
Suga Kenichi,
Nihira Takuya,
Yamada Yasuhiro
Publication year - 1995
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260460507
Subject(s) - virginiamycin , streptomyces , fed batch culture , streptomycetaceae , production (economics) , microbiology and biotechnology , biology , actinomycetales , food science , bacteria , fermentation , antibiotics , genetics , economics , macroeconomics
Abstract Virginiae butanolides (VBs) are autoregulators of Streptomyces virginiae , which induce virginiamycin biosynthesis. Generally, autoregulators are synthesized by the microorganism itself during culture. Addition of chemically synthesized virginiae butanolide‐C (VB‐C), which is one of the VBs, can also control the induction time and the amount of virginiamycin production. The optimum concentration and shot‐feeding time of VB‐C for the maximum production of virginiamycins M and S were investigated in flasks and jar‐fermentor batch cultures. VB‐C addition later than 8 h from the start of culture induced not only virginiamycin M and S synthesis but also VB synthesis. Virginiamycin M and S production increased with the decrease of total VBs (produced VBs and added VB‐C) concentration. That is, although VBs are needed to induce virginiamycin M and S synthesis, the amount of VB‐C added should be such that as small an amount as possible of VBs is synthesized to achieve the maximum production of virginiamycins M and S. However, the VB‐C addition earlier than 8 h from the start of culture showed no clear relationship between the amounts of VBs and virginiamycins M and S produced. In conclusion, the maximum production of virginiamycins M and S was attained by the shot addition of 5 μg/L VB‐C at 8 h from the start of culture. The maximum value was about twofold that without VB‐C addition. The optimum addition strategy of VB‐C was confirmed by the jar‐fermentor experiments. © 1995 John Wiley & Sons, Inc.