The influence of morphology on geldanamycin production in submerged fermentations of Streptomyces hygroscopicus var. geldanus

Dobson, Lynne; O’Cleirigh, Cormac C.; O’Shea, Daniel

doi:10.1007/s00253-008-1493-3

Cited by 55 publications

(43 citation statements)

References 30 publications

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“…A decrease in pellet size with an increase in inoculum level has been previously reported for a Streptomyces sp. for initial spore concentrations in the range 10 2 -10 6 spore/mL (Dobson et al, 2008). For cultures of Streptomyces griseus, Kim and Hancock (2000) reported a similar trend for inoculum concentration in the range 1.5×10 4 to 1.5×10 6 spore/mL.…”

Section: Resultsmentioning

confidence: 70%

The inter-relationship between inoculum concentration, morphology, rheology and erythromycin productivity in submerged cultivation of Saccharopolyspora erythraea

Ghojavand

Bonakdarpour

Heydarian

et al. 2011

Braz. J. Chem. Eng.

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-Submerged cultivation of Saccharopolyspora erythraea, at different initial spore concentrations, was carried out to study the inter-relationship between inoculum concentration, morphology, rheology and erythromycin production. Pellet morphology was dominant in runs at 10 3 and 10 4 spore/ml initial spore concentrations, whereas there was a significant presence of clump morphology in runs at initial spore concentrations of 10 5 -10 7 spore/ml. The S. erythraea cultivation broths exhibited Newtonian rheology in runs at initial spore concentrations of 10 3 and 10 4 spore/ml, whereas at higher initial spore concentrations the rheological data could be fitted with the power law model. Runs in which clump morphology was predominant resulted in the highest erythromycin productivities. The findings of the present work suggest that the predominance of clump morphology, smaller sized clumps and, in the case of non-Newtonian S. erythraea cultivation broths, a decrease in viscosity enhance erythromycin production.

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Section: Resultsmentioning

confidence: 70%

The inter-relationship between inoculum concentration, morphology, rheology and erythromycin productivity in submerged cultivation of Saccharopolyspora erythraea

Ghojavand

Bonakdarpour

Heydarian

et al. 2011

Braz. J. Chem. Eng.

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“…Clumps and dispersed mycelia were found to be the favourable morphology for retamycin production in S. olindensis [190], nystatin production in S. noursei [191], tylosin production in S. fradiae [183], geldamycin production in S. hygroscopicus [192] and the expression of a recombinant Ala-Pro-rich O-glycoprotein in S. lividans [193]. However, productivities were higher in pellets than in dispersive growth forms when producing nikkomycin in S. tendae and avermectin in S. avermitilis, respectively [194,195].…”

Section: Control Of Morphology and Productivitymentioning

confidence: 98%

The Taming of the Shrew - Controlling the Morphology of Filamentous Eukaryotic and Prokaryotic Microorganisms

Walisko

Moench-Tegeder

Blotenberg

et al. 2015

Advances in Biochemical Engineering/Biotechnology

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One of the most sensitive process characteristics in the cultivation of filamentous biological systems is their complex morphology. In submerged cultures, the observed macroscopic morphology of filamentous microorganisms varies from freely dispersed mycelium to dense spherical pellets consisting of a more or less dense, branched and partially intertwined network of hyphae. Recently, the freely dispersed mycelium form has been in high demand for submerged cultivation because this morphology enhances the growth and production of several valuable products. A distinct filamentous morphology and productivity are influenced by the environment and can be controlled by inoculum concentration, spore viability, pH value, cultivation temperature, dissolved oxygen concentration, medium composition, mechanical stress or process mode as well as through the addition of inorganic salts or microparticles, which provides the opportunity to tailor a filamentous morphology. The suitable morphology for a given bioprocess varies depending on the desired product. Therefore, the advantages and disadvantages of each morphological type should be carefully evaluated for every biological system. Because of the high industrial relevance of filamentous microorganisms, research in previous years has aimed at the development of tools and techniques to characterise their growth and obtain quantitative estimates of their morphological properties. The focus of this review is on current advances in the characterisation and control of filamentous morphology with a separation of eukaryotic and prokaryotic systems. Furthermore, recent strategies to tailor the morphology through classical biochemical process parameters, morphology and genetic engineering to optimise the productivity of these filamentous systems are discussed.

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“…The changes of mycelia morphology of filamentous microorganisms in a biological real-time reaction calorimeter (BioRTCal) have remarkable effect on the primary or secondary metabolites production and enzyme production. It was concluded that the fungal growth in pellet form was a favourable alternative due to advantages such as fungal biomass reuse and improved culture rheology, which resulted in better mass (oxygen) transfer and lower energy consumption (Dobson et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Impact of aeration and agitation on metabolic heat and protease secretion of Aspergillus tamarii in a real-time biological reaction calorimeter

Dhandapani

Surianarayanan

Dhilipkumar

et al. 2012

Appl Microbiol Biotechnol

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The effects of aeration and agitation on metabolic heat, alkaline protease production and morphology for Aspergillus tamarii MTCC5152 are reported in this manuscript. Measurement of metabolic heat has been attempted by the continuous and dynamic heat balance method in a biological real-time reaction calorimeter. At lower agitation intensities, growth-related processes were dominating. As a result the protease activity and the product heat yields were lower than those for 350 and 450 rpm. Although biomass growth was necessary to obtain maximum protease yield, agitation seemed to play a vital role in the protease production process. Energy dissipation per circulation function of the process is also deduced from power input. At optimal conditions, 350 rpm and 1 vvm, the gassed power required was 0.133 W. Pellet morphology and protease production were studied under different aeration and agitation intensities of A. tamarii. Pellet structure was considerably influenced by DO, a higher DO level resulted in denser pellets (1,018.4 kg/m(3)) leading to higher protease activity. Coupling of hydrodynamics and bio-reaction highlighted the complex relationship between energy dissipation, substrate uptake rate and fungal physiology. This study emphasised the potential of biocalorimetry as a reliable monitoring and robust control tool for aerobic fermentation of A. tamarii, using agricultural by-products.

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The influence of morphology on geldanamycin production in submerged fermentations of Streptomyces hygroscopicus var. geldanus

Cited by 55 publications

References 30 publications

The inter-relationship between inoculum concentration, morphology, rheology and erythromycin productivity in submerged cultivation of Saccharopolyspora erythraea

The inter-relationship between inoculum concentration, morphology, rheology and erythromycin productivity in submerged cultivation of Saccharopolyspora erythraea

The Taming of the Shrew - Controlling the Morphology of Filamentous Eukaryotic and Prokaryotic Microorganisms

Impact of aeration and agitation on metabolic heat and protease secretion of Aspergillus tamarii in a real-time biological reaction calorimeter

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