Optimization of culture medium and conditions for penicillin acylase production by streptomyces lavendulae ATCC 13664 |
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Authors: | Jesús Torres-Bacete Miguel Arroyo Raquel Torres-Guzmán Isabel de La Mata Carmen Acebal M Pilar Castillón |
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Institution: | (1) Departmento, de, Bioquímica y Biología Molecular, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid, 28040 Madrid, Spain |
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Abstract: | The culture medium for Streptomyces lavendulae ATCC 13664 was optimized on a shake-flask scale by using a statistical factorial design for enhanced production of penicillin
acylalse. This extracellularenzyme recently has been reported to bea penicillin Kacylase, presenting also high hydrolytic
activity against penicillin V and other natural aliphatic penicillins such as penicillin K, penicillin F, and penicillin dihydroF,.
The factorial design indicated that the main factors that positively affect penicillin acylase production by S. lavendulae were the concentration of yeast extract and the presence of oligoelements in the fermentation medium, whereas the presence
of olive oil in the medium had no effect on enzyme production. An initial concentration of 2.5% (w/v) yeast extract and 3
μg/mL of CuSO4·5H2O was found to be best for acylase production. In such optimized culture medium, fermentation, of the microorganism yielded
289 IU/L of enzyme in 72 h when employing a volume medium/volume flask ratio of 0.4 and a 300-rpm shaking speed. The presence
of copper, alone and in combination with other metals, stimulated biomass as well as penicillin acylase production. The time
course of penicillin acylase production was also studied in the optimized medium and conditions. Enzyme production showed
catabolite repression by different carbon sources such as glucose, lactose, citrate, glycerol, and glycine. |
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Keywords: | Streptomyces lavendulae penicillin acylase fermentation medium optimization factorial design |
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