Production ofL-glutamate oxidase andin situ monitoring of oxygen uptake in solid state fermentation ofstreptomyces sp. Nl

Abstract

Effects of water content and carbon and nitrogen sources on the production ofL-glutamate oxidase (GOD) by solid state fermentation (SSF) ofStreptomyces sp. N1 were investigated in a 250-mL shake flask. The results show that in the solid medium containing wheat bran 98% (w/w), KCl 0.2% (w/w), and MgCl2 0.2% (w/w), addition of 2.0-mL water per gram solid medium and 0.4% (w/w) (NH4)2SO4 was the best for GOD production. In this work, we also developed a simple technique forin situ measuring oxygen uptake rate (OUR) and carbon dioxide evolution rate (CER) in SSF in a shake flask based on the principle of Warburg manometer. The method was successfully applied to determine OUR and CER values in SSF ofStreptomyces sp. N1. The results indicate that the largest OUR value was detected about one or two days ahead of the highest GOD activity reached depending on the fermentation conditions, and the OUR may be used as anin situ indicator of GOD production in the SSF process.