PJB-2017-151
ENHANCED LINCOMYCIN PRODUCTION BY STREPTOMYCES LINCOLNENSIS THROUGH OPTIMIZATION OF CULTURE CONDITIONS
HAMID MUKHTAR, NADIA KANWAL, ALI NAWAZ, AMJED HUSSAIN AND IKRAM UL HAQ
Abstract
In the present study, production of lincomycin by Streptomyces lincolnensis through submerged fermentation has been reported. Culture medium M6 consisting of glucose (15 g/L), starch (40 g/L), molasses (20 g/L), corn steep liquor (20 g/L), peptone (10 g/L) and CaCO3 (8.0 g/L) was found best for growth of Streptomyces lincolnensis and production of lincomycin. The increased production of lincomycin by Streptomyces lincolnensis was obtained at 30ËšC (64.6 mg/mL of dry cell mass with 3.12 mm diameter of inhibition zone), 7.5 pH (78.3 mg/mL of dry cell mass with 3.19 mm diameter of inhibition zone) and 144 hours incubation (80.8 mg/mL of dry cell mass with 3.30 mm diameter of inhibition zone), respectively. For maximum production of lincomycin by Streptomyces lincolnesis, different carbon sources, organic and inorganic nitrogen sources were also studied. 4% of lactose (82 mg/mL of dry cell mass with 3.30 mm diameter of inhibition zone) as a carbon source, 8% of meat extract (81.1 mg/mL of dry cell mass with 4.10 mm diameter of inhibition zone) as an organic nitrogen source and ammonium nitrate (82.4 mg/mL of dry cell mass with 5.00 mm diameter of inhibition zone) as an inorganic nitrogen source were optimized. The inoculum quality and quantity were also optimized for high yield of lincomycin. 2% of 72 hours old vegetative inoculum of Streptomyces lincolnensis in the form of pellet was found best for the growth of Streptomyces lincolnensis for subsequent lincomycin production using shake flask method
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