Abstract
Streptomyces are known for their ability to produce various secondary metabolites used in biotechnology, human medicine and agriculture. Understanding of surface properties is very interesting in the control of interfacial phenomena. The objective of this study was to investigate the effect of consistency and composition of growth medium on the physicochemical properties of the surface of Streptomyces strains. To achieve this objective, Six Streptomyces strains belonging to bioprocess and bio-interfaces laboratory are cultivated in two media Bennett (rich) and GBA (minimum). Both media are tested in solid (agar) and liquid (broth) mode. The wettability θw, electron donor character ˠ (-), electron acceptor character ˠ (+) and Surface free energy ΔGiwi are determined using contact angle measurements. On the two solid media Bennett and GBA, Streptomyces strains develop a hydrophobic surface (96.9° <θw<167.9°) with a weak electron donor character (0.3 mJm-2 < (ˠ (-)) <12.14 mJm-2) and a strong electron acceptor character (0.26 mJm-2 < ˠ (+) < 17.8 mJm-2) and a negative surface free energy ((- 11.8 mJm-2) < ΔGiwi < (-110 mJm-2)). Whereas on both Bennett and GBA liquid media, the surfaces of Streptomyces strains are generally hydrophilic (1.3° < θw < 9.33°) with a strong electron donor character (13.76 mJm-2 < ( ˠ (-)) < 70.06 mJm-2) and a positive surface free energy. By changing the composition of the culture medium, only a slight change in the degree of hydrophobicity and surface free energy of Streptomyces is observed. Regarding the effect of medium composition on the surface properties of Streptomyces, the degree of wettability and the values of surface free energy are no longer the same when the composition of the medium changes. These results could be applied in further studies interested in interfacial phenomena and microbial adhesion in biotechnological fields.
Highlights
Streptomyces is a bacterial group belonging to the phylum Actinobacteria
Streptomyces strains are cultivated in two Liquid mediums which were different in the composition were chosen in this study, liquid Bennett (Glucose 10g/l; yeast extract 2g/l; meat extract 1g/l; peptone 2g/l, 1 liter of distilled water) and liquid GBA (Glycerol 20g/l; soluble starch 10g/l; CaCO3 3g/l; peptone 10g/l; meat extract 5g/l)
Physicochemical properties of Streptomyces strains in liquid GBA, agar GBA, liquid Bennett and agar Bennett media Wettability
Summary
Streptomyces is a bacterial group belonging to the phylum Actinobacteria. They contribute to the production of many useful molecules in biotechnology. Streptomyces are characterized by a complex and special development cycle[1,2]. This complexity of their growth explains the limited number of studies on adhesion, surface tensions components in this important genus. Streptomyces are used in several biotechnological processes[1,3,4]. The examination of the surface properties could be used for the control of the cell attachment processes in the reactors and subsequently the control of the stability[8] and the metabolism of the Strain[9]
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