Fermentation production strains

Most of the fermentation and isolation processes for manufacture of the tetracyclines are described in patents (71,72). Manufacture begins with the cultivated growth of selected strains of Streptomjces in a medium chosen to produce optimum growth and maximum antibiotic production. Some clinically useful tetracyclines (2—4) are produced directly in these fermentations others (5—7) are produced by subjecting the fermentation products to one or more chemical alterations. The purified antibiotic produced by fermentation is used as the starting material for a series of chemical transformations (59). 

Commercial fermentation groups usually maintain different strains of cultures suitable for production so that phage attacks can be thwarted by substituting a nonsusceptible culture. After a period of time for the phage to dissipate, it may be possible to return the most desirable production strain. 

For economical reasons the fermentation time should be as short as possible with a high yield of the amino acid at the end. A second reason not to continue the fermentation in the late stationary phase is the appearance of contaminant-products, which are often difficult to get rid off during the recovery stage. In general, a relatively short lag phase helps to achieve this. The lag phase can be shortened by using a higher concentration of seed inoculum. The seed is produced by growing the production strain in flasks and smaller fermenters. The volume of the seed inoculum is limited, as a rule of tumb normally 10% of the fermentation volume, to prevent dilution problems. 

Citric acid fermentation of cane-molasses is by submerged fermentation in a 21 biostat (B. Braun) stirred fermenter. A strain of Aspergillus niger is the most widely used for commercial production. A. niger is also highly recommended in the present study, which can obtained from the American Type Culture Collection, Rockville, Maryland, USA. Molasses... 

Bacteria, yeast and algae are produced in massive quantities of protein sources as food for animals and humans.1 SCP is considered a major source of feed for animals. The production of valuable biological products from industrial and agricultural wastes is considered through the bioconversion of solid wastes to added-value fermented product, which is easily marketable as animal feedstock. The waste streams that otherwise would cause pollution and threaten the environment can be considered raw material for CSP production using suitable strains of microorganisms. 

From this one ancestral fungus each penicillin manufacturer has evolved a particular production strain by a series of mutagenic treatments, each followed by the selection of improved variants. These selected variants have proved capable of producing amounts of penicillin far greater than those produced by the wild strain, especially when fermented on media under particular control conditions developed in parallel with the strains. These strain selection procedures have become a fundamental feature of industrial biotechnology. 

Much effort has been expended over the years on increasing enzyme production of T. reesei by isolation of high yielding mutants and optimizing media and fermentation conditions. Strains have been isolated that produce 2-6 times the cellulase productivity of the parent wild strain (QM 6a) in batch culture. The mutants produce higher levels of cellulase protein but the specie activity of the enzymes and the proportions of the individual components (ca. 30% endo- -glucanase, 70% o- -glucanase, and less 1% cellobiase) are similar to those of the parent. 

Some fermentation broths are non-Newtonian due to the presence of microbial mycelia or fermentation products, such as polysaccharides. In some cases, a small amount of water-soluble polymer may be added to the broth to reduce stirrer power requirements, or to protect the microbes against excessive shear forces. These additives may develop non-Newtonian viscosity or even viscoelasticity of the broth, which in turn will affect the aeration characteristics of the fermentor. Viscoelastic liquids exhibit elasticity superimposed on viscosity. The elastic constant, an index of elasticity, is defined as the ratio of stress (Pa) to strain (—), while viscosity is shear stress divided by shear rate (Equation 2.4). The relaxation time (s) is viscosity (Pa s) divided by the elastic constant (Pa). 

In general, there is a low risk of high amounts of BAs in vegetables and root crops, where BAs are produced as a result of lactic acid fermentation (81,82). Furthermore, the His contents reported in sauerkraut (83,84), cucumbers (85), and green table olives (86) are far below the level of 100 mg per 100 g that has been associated with outbreaks of food poisoning. Nevertheless, a safe evaluation of the products of natural lactic fermentation should take into account other amines, because Tyr, Put, and Cad can also be produced during sauerkraut fermentation (87). Moreover, certain strains of lactobacilli and cocci have been associated with the presence of these compounds in fermented products (82) and synthetic broth (88). 

Among the oenological yeasts added during alcoholic fermentation, some strains of S. cerevisiae can use organic compounds to produce hydrogen sulfide and sulfites or the intermediate product of methionine (Zambonelli, 1988). These strains can use other sulfur-containing molecules, such as several of the pesticides employed in viticulture. 

Pravastatin, a 3-hydroxy-3-methyl glutaryl CoA reductase inhibitor applied as a therapeutic agent for hypercholesterolemia, can be synthesized by stereo- and regioselective hydroxylation of compactin by the soil microorganism Streptomyces sp. Y-110 (Fig. 22) [152]. The fermentative production of pravastatin has already been applied on an industrial scale by Sankyo Co. using different Streptomyces bacteria strains [153, 154]. 

Direct Fermentative Production of Acyltylosins by Genetically Engineered Strains of Streptomyces fradiae... 

A Arisawa, N Kawamura, T Narita, I Kojima, K Okamura, H Tsunekawa, T Yoshioka, R Okamoto. Direct fermentative production of acyltylosins by genetically-engineered strains of Streptomyces fradiae. J Antibiot 49 451-456, 1996. 

Seven S. cerevisiae strains were characterized relative to their resistance to sulfur dioxide (since it is a desirable feature in the fermentative yeast strains), ethanol (where tolerance is an indispensable property due to the high concentrations reached by the end of fermentation (Carrasco et al., 2001)), and osmotic stress (due to the high osmotic potential of mead at the commencement of fermentation). Pereira (2008) and Pereira et al. (2009) verified that significant differences did not exist between the strains. S. cerevisiae strains isolated from honey were similar to commercial and reference strains—all appearing to be suitable for mead production. 

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