Abstract
Jadomycins are novel antibiotics that exhibit biological activity against bacteria and yeast and also demonstrate cytotoxicity against cancer cells. Jadomycin C was successfully produced from 10 L of fermentation media in a 19 L bioreactor using Streptomyces venezuelae ISP5230 which was shocked with ethanol. The bioreactor temperature and pH were successfully maintained at 30°C and 7, respectively. The heat of mixing from the agitator was 4.9 J·s-1. The heat of metabolism was 4.4 J·s-1 and the heat provided by the water circulator was 6.2 J·s-1 during the fermentation. A substantial portion of heat (26.45%) was lost with the exhaust air leaving the bioreactor, while 69.03% was lost through the walls and 1.94% and 2.85% were lost through the top and bottom of the bioreactor. Once the bioreactor was inoculated, there was no lag period evident and a specific growth rate of 0.23 h-1 was achieved. The rate of jadomycin production initially increased rapidly and reached a maximum level within 15 hours after the ethanol shock. The dissolved oxygen (DO) concentration during the experiment was inversely related to the growth of the bacteria.
Highlights
Jadomycins are a group of antibiotics that are produced by Streptomyces venezuelae ISP5230
The heat generated by metabolism, the heat of mixing and the heat lost with the exhaust gas can be neglected and Eq.1 can be rewritten as follows: qs = qb + qt + qwj + qw Without the agitator or air operating in the bioreactor, the water circulator supplied 5.6 ± 0.1 J·s-1
Jadomycin C was successfully produced from 10 L of fermentation media in a 19 L bioreactor using Streptomyces venezuelae ISP5230
Summary
Jadomycins are a group of antibiotics that are produced by Streptomyces venezuelae ISP5230. They exhibit biological activity against bacteria and yeast and demonstrate cytotoxicity against cancer cells[1]. Amino acids must be present in the jadomycin production media as they are incorporated to form part of the jadomycin molecule. Different types of jadomycin can be produced, depending on the amino acids available[2]. Jadomycins have been produced using laboratory-scale fermentations typically involving culture volumes of less than 250 mL[2,3,4,5,6,7]. There have been no studies using larger-scale bioreactors for producing jadomycin
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