Morphology and viability analysis of Streptomyces clavuligerus in industrial cultivation systems

Abstract

The effects of varying inoculum age and production scale upon the morphology and viability of Streptomyces clavuligerus were studied by analyzing visible and fluorescent light images acquired throughout pilot-plant and pre-industrial scale fermentations. Changes in production scale reveal that in 5 m(3) fermentors, the maximum hyphal area obtained is double the value obtained in 0.5 m(3) fermentors. It is probably due to the higher shear stresses acting upon hyphae in the 0.5 m(3) fermentor caused by higher tip speeds observed in these. The morphological quantification based on elongation and branching rates allowed fermentations to be pattern classified into distinct physiological time zones namely elongation, branching, fragmentation, etc. The general pattern observed for fermentations inoculated with late exponential phase inocula was similar to the pattern of fermentations run with stationary phase inocula except that both the elongation and branching periods started earlier in the former case. Using the available staining technique and image acquisition system, the viability seemed to be generally high and constant throughout the time course of all the studied fermentations.

Influence of dissolved oxygen and shear conditions on clavulanic acid production by Streptomyces clavuligerus

“…Probably, the stress caused by the high level of DO at the beginning of the BC5 run may have affected positively the secondary metabolism. The results obtained by Pinto et al [20] support this hypothesis. Indeed, their results show that higher tip speed, in 0.5 m 3 fermentor, leads to larger hyphal fragmentation than in 5 m 3 fermentor.…”

Monitoring a Complex Medium Fermentation with Sample-Sample Two-Dimensional FT-NIR Correlation Spectroscopy

“…Image analysis can be used to assess the morphology of filamentous microorganisms during submerged cultivation. Several authors (20,(22)(23)(24)(25) described image analysis studies of filamentous bacteria cultures (using the same species as that studied here and also different species and genus). These studies report a similar morphological pattern evolution for filamentous bacteria in (fed-) batch cultivation.…”

Using structural and color features of streptomyces clavuligerus bacteria in approximating of production level of clavulanic acid

“…After defining the relative error criterion for the training and testing samples according to (1), Table 1 Table 2, and also with regard to this fact that a report of the production level with the proposed algorithm up to 20% of the desirable production level is acceptable for the microbiologist, the efficiency of the proposed algorithm for approximating the production level of clavulanic acid from S.C is established.…”

“…One of the most significant kinds of strptomyces is streptomyces clavuligerus (S.C), by the fermentation of which clavulanic acid is earned [1]. This acid is a strong �-lactamases interceptor and has been in clinical usage since 1981.…”