Influence of inoculum type and cultivation conditions on natamycin production by Streptomyces natalensis

Abstract

This study demonstrates the effect of cultivation conditions on the production of natamycin. Of these conditions, the effect of oxygen limitation and type of inoculum were extensively investigated. Increasing the shaking speed and decreasing the medium volume improved both the volumetric and specific natamycin production. Also, decreasing the dissolved oxygen level in the cultivation medium through the addition of soluble biopolymer (alginate) resulted in a significant decrease in the natamycin yield without effect on the cell growth. On the other hand, spore inoculum yielded higher concentration of natamycin compared to the vegetative cells by about 40%. The maximal cell productivity based on biomass [Yp/x] of about 0.4 [g/g] was obtained by using shake flask of 50 ml working volume agitated at 200 rpm and the inoculum was in the form of spore 2 x 10(8) spores/ml. These results showed that the production process of natamycin is highly dependent on oxygen level in the cultivation medium and type of inoculum as well.

Production of streptomycete inoculum in sterilized rice

“…Growth of actinomycetes and production of secondary metabolites varies with the isolate, growth conditions, such as carbon and nitrogen sources, as well as pH, oxygen level and temperature conditions (El-Enshasy et al, 2000). In addition, the type of inoculum (spores and vegetative cells) also affects the production of secondary metabolites (El-Enshasy et al, 2000).…”

“…In addition, the type of inoculum (spores and vegetative cells) also affects the production of secondary metabolites (El-Enshasy et al, 2000). Therefore, for each Streptomyces species or isolate, the ability to produce high-titre inocula should be tested with a variety of substrates and growth conditions.…”

Design of a high‐efficiency synthetic system for l‐asparaginase production in Bacillus subtilis

“…Thus, by optimizing the bioprocess parameters and medium, product yield and biomass could be significantly enhanced . Dissolved oxygen (DO) is one of the most important bioprocess parameters that affect cell growth and product formation . Zhang, Y. et al.…”

Development of an antibody-based colloidal gold immunochromatographic lateral flow strip test for natamycin in milk and yoghurt samples

“…(Chen, Lu, & Du, 2008;Sun et al, 2016). Nata was mainly used in medicine after its discovery, it has gradually become incorporated into food preservatives (El-Enshasy, Farid, & El-Sayed, 2000) (Fajardo et al, 2010;Hondrodimou, Kourkoutas, & Panagou, 2011). In the food industry, Nata is commonly used as a preservative in milk and yoghurt (Dervisoglu, Gul, Aydemir, Yazici, & Kahyaoglu, 2015), cheese (Fuselli et al, 2012), ham (Camilloto, Soares, Pires, & de Paula, 2009), sausage (Pintado, Ferreira, & Sousa, 2010).…”

“…Due to their potential risk on consumer health, the use of food additives including antimicrobial preservatives is strictly regulated by national and international authorities. In early years, Nata was allowed as a food additive only by the Food and Agriculture Organization of the United Nations/World Health Organization and the United States Food and Drug Administration and China (El-Enshasy et al, 2000). Currently, Nata is used in more than 30 countries.…”