Abstract
3- O-Deacetyl-josamycin (DeAcJM) was accumulated as a by-product in josamycin fermentation by Streptomyces narbonensis var. josamyceticus. Josamycin accumulation was apparently related to the degree of mycelial growth and the accelerative increase in apparent viscosity of the broth. However, the oxygen transfer coefficient was reduced by an increase in the apparent visensity and had a significant influence on josamycin formation. Josamycin accumulation was found to be inversely proportional to the DeAcJM-ratio, defined as the ratio of DeAcJM to the sum of josamycin and DeAcJM. Several ingredients of the medium and fermentation conditions were observed to alter the DeAcJM-ratio. In particular, the addition of mineral salts acted dramatically to reduce the apparent viscosity and DeAcJM-ratio. The reduction of the apparent viscosity causes improvement in the oxygen transfer coefficient. This brings about a considerable decrease in the DeAcJM-ratio along with a convergence in josamycin while increasing josamycin accumulation.
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