CLC number: TQ927
On-line Access:
Received: 2003-07-11
Revision Accepted: 2003-08-21
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JIN Zhi-hua, CEN Pei-lin. Improved production of spiramycin by mutant Streptomyces ambofaciens[J]. Journal of Zhejiang University Science A, 2004, 5(6): 689-695.
@article{title="Improved production of spiramycin by mutant Streptomyces ambofaciens",
author="JIN Zhi-hua, CEN Pei-lin",
journal="Journal of Zhejiang University Science A",
volume="5",
number="6",
pages="689-695",
year="2004",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2004.0689"
}
%0 Journal Article
%T Improved production of spiramycin by mutant Streptomyces ambofaciens
%A JIN Zhi-hua
%A CEN Pei-lin
%J Journal of Zhejiang University SCIENCE A
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%P 689-695
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%D 2004
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2004.0689
TY - JOUR
T1 - Improved production of spiramycin by mutant Streptomyces ambofaciens
A1 - JIN Zhi-hua
A1 - CEN Pei-lin
J0 - Journal of Zhejiang University Science A
VL - 5
IS - 6
SP - 689
EP - 695
%@ 1869-1951
Y1 - 2004
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.2004.0689
Abstract: strain improvement and medium optimization to increase the productivity of spiramycin were carried out. Of oil tolerant mutant strains screened, one mutant,streptomyces ambofaciens XC 2-37, produced 9% more spiramycin than the parent strainS. ambofaciens XC 1-29. The effects of soybean oil and propyl alcohol on spiramycin production with S. ambofaciens XC 2-37 were studied. The potency of S. ambofaciensXC 2-37 was improved by 61.8% with addition of 2% soybean oil in the fermentation medium and 0.4% propyl alcohol at 24 hours after incubation. The suitable time for feeding propyl alcohol is at 24 hours after incubation in flask fermentation and at 20 hours after incubation in fermentor fermentation. The new process with S. ambofaciens XC 2-37 was scaled up for industrial scale production of spiramycin in a 60 m3 fermentor in Xinchang Pharmaceutical Factory, Zhejiang Medicine Company, Ltd., China, and the potency and productivity of fermentation were improved by 42.9%.
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Open peer comments: Debate/Discuss/Question/Opinion
<1>
pta<pta_bk@yahoo.com>
2015-03-03 17:45:14
thanks for the publication
nayera@researcher<niarawahed@yahoo.com>
2010-07-21 15:48:07
THANK YOU FOR HELPING ME IN THE FERMENTATION OF STREPTOMYCES AMBOFACIENS