An integrated approach for production of cephamycin C using Streptomyces clavuligerus NT4: Sequential optimization of production medium and effect of amino acids

Order of Publishing in Issue: 
Volume :3
Issue :4
October, 2009 - December, 2009
Page No: 
Baburao Bussari, Shrikant A. Survase*, Parag S. Saudagar and Rekha S. Singhal
Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India

Abstract : The present work reports on an integrated approach of media optimization and amino acid supplementation for production of cephamycin C by submerged culture fermentation of Streptomyces clavuligerus NT4. The fermentation was carried out for 144 h at 28 ± 2 ?C on an orbital shaker rotating at 180 rpm. In the first step, the effects of media constituents such as carbon and nitrogen sources were investigated followed by optimization using response surface methodology (RSM). The yield of cephamycin C in the optimized medium increased from 5.5 mg/ml to 10.45 ± 0.34 mg/ ml. Effect of amino acids on cephamycin C production was further studied by using RSM. An optimized combination of L-lysine, L-valine, L-cysteine and DL-methionine further increased the yield to 13.64 ± 0.23 mg/ml of cephamycin C.

Cephamycin C, Response surface methodology, Amino acids, Submerged fermentation, Streptomyces clavuligerus.
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