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The Effect of Rapeseed Oil Uptake on the Production of Erythromycin and Triketide Lactone by Saccharopolyspora erythraea
Author(s) -
Mirjalili Noushin,
Zormpaidis Vassilios,
Leadlay Peter F.,
Ison Andrew P.
Publication year - 1999
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/bp990099h
Subject(s) - rapeseed , fermentation , corn steep liquor , strain (injury) , chemistry , food science , erythromycin , vegetable oil , biology , biochemistry , antibiotics , anatomy
Saccharopolyspora erythraea was grown in an oil‐based process medium at two different laboratory scales. The initial concentration of rapeseed oil in the medium was shown not to affect the growth, while addition of oil significantly increased erythromycin A production. Increasing the agitation speed at the 2 L scale increased the growth of the culture and the production of erythromycin A but had little effect on the level of oil remaining in the fermentation. Maximum oil utilization of 50% (w/w) was obtained in both 2 and 7 L cultures. Gas chromatography analysis of the process medium showed that there was no accumulation of fatty acids and glycerides during the fermentations. The specific oil utilization by the recombinant strain of S. erythraea was significantly lower compared to the wild‐type strain grown at the same scale and initial oil concentration; the recombinant strain also produced lower concentrations of the novel polyketide, triketide lactone.