Enhanced acarbose production by Streptomyces M37 using a two-stage fermentation strategy
نویسندگان
چکیده
In this work, we investigated the effect of pH on Streptomyces M37 growth and its acarbose biosynthesis ability. We observed that low pH was beneficial for cell growth, whereas high pH favored acarbose synthesis. Moreover, addition of glucose and maltose to the fermentation medium after 72 h of cultivation promoted acarbose production. Based on these results, a two-stage fermentation strategy was developed to improve acarbose production. Accordingly, pH was kept at 7.0 during the first 72 h and switched to 8.0 after that. At the same time, glucose and maltose were fed to increase acarbose accumulation. With this strategy, we achieved an acarbose titer of 6210 mg/L, representing an 85.7% increase over traditional batch fermentation without pH control. Finally, we determined that the increased acarbose production was related to the high activity of glutamate dehydrogenase and glucose 6-phosphate dehydrogenase.
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Influence of Ammonium Salt and Fermentation pH on Acarbose Yield from Streptomyces M37
Purpose: To investigate the effect of ammonium salts and fermentation pH on the biosynthesis of acarbose by Streptomyces M37. Methods: Different ammonium salts were added to the fermentation broth of Streptomyces M37 to explore their effects on acarbose production. The concentration and addition time of ammonium salts, and the fermentation pH on acarbose biosynthesis were investigated. To study...
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