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Nutritional control of nikkomycin and juglomycin production by Streptomyces tendae in continuous culture (1992)

Hege-Treskatis, Daniela ; King, Rudibert ; Wolf, Heinz ; [et al.]

Springer

Applied microbiology and biotechnology 36 (1992), S. 440-445

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ISSN: 1432-0614

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Summary Continuous cultures with Streptomyces tendae revealed some interesting facts. In a continuous culture running for more than 2500 h the production of either nikkomycins or juglomycins could be selected by varying the feed composition. Decreasing the phosphate supply in the feed broth from the initial concentration of 2.5 mm to 1.0 mm enhanced the productivity of nikkomycins and decreased the productivity of juglomycins. When switching back to the initial conditions of the experiment after 2000 h nearly the same production behaviour as at the beginning of the fermentation could be observed. This indicated a stable behaviour of the population with regard to nikkomycin productivity. The long continuous fermentation showed the ability of S. tendae Tü 901/8c to produce nikkomycin at a high level for at least 1500 h. In a second continuous culture it was shown that the productivity of the nikkomycins and juglomycins decreased and increased, respectively, with increasing dilution rate. Comparing batch cultures with continuous fermentations, higher juglomycin productivity was found in the latter. These facts indicate that the strain responds to complex interacting physiological controls, by producing either nikkomycins or juglomycins in a higher amount.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00170179

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Mathematische Modelle der morphologischen Entwicklung von myzelförmig wachsenden Mikroorganismen (1995)

King, Rudibert

Weinheim : Wiley-Blackwell

Chemie Ingenieur Technik - CIT 67 (1995), S. 553-559

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ISSN: 0009-286X

Keywords: Chemistry ; Polymer and Materials Science

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Mathematical Models of the Morphological Development of Mycelium-Forming Microorganisms. A significant proportion of the products produced by biotechnology come from mycelium-forming microorganisms. The highly complex growth and product formation behaviour of these organisms places special demands on process control and on reactor design. This article demonstrates the possible contribution of mathematical models. Particular attention is directed to morphological aspects of an important class of organisms, viz. streptomyces.

Additional Material: 8 Ill.