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Penicillin‐G Enhanced Production of Thuringiensin by Bacillus thuringiensis sp. darmstadiensis
Author(s) -
Tzeng Yew Min,
Young YuHsiang
Publication year - 1995
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00032a018
Subject(s) - penicillin , bacillus thuringiensis , fermentation , bacillales , food science , microbiology and biotechnology , antibiotics , bacteria , biology , sugar , bacillaceae , chemistry , bacillus subtilis , genetics
The effect of penicillin‐G on the production of the potential microbial insecticide thuringiensin by Bacillus thuringiensis sp. darmstadiensis was studied. Shake flask and 3‐L jar fermentor studies showed that the addition of 360 units/mL penicillin‐G at 9 h, when the fermentable sugar in the medium was about to be mostly consumed, improved thuringiensin production by more than 1‐fold relative to the control. The dosage of 360 units/mL penicillin‐G had only a modest effect on the growth of the microorganism. However, cell growth was inhibited at higher dosages of the antibiotic. Since penicillin‐G could interfere with cell wall synthesis, which facilitated the release of thuringiensin, a high thuringiensin productivity of 2600 mg/L was attained in this study, which is about 2–10‐fold higher than those values reported in the literature.