Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation

doi:10.1016/j.cjche.2014.04.006

Chin.J.Chem.Eng. ›› 2015, Vol. 23 ›› Issue (7): 1178-1182.DOI: 10.1016/j.cjche.2014.04.006

• BIOTECHNOLOGY AND BIOENGINEERING • Previous Articles Next Articles

Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation

Xing Xin¹, Haishan Qi¹, Jianping Wen^1,2, Xiaoqiang Jia^1,2, Yunlin Chen³

1 Department of Biological Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China;
2 Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin 300072, China;
3 School of Science, Beijing Jiaotong University, Beijing 100044, China

Received:2013-12-16 Revised:2014-04-26 Online:2015-08-21 Published:2015-07-28
Contact: Jianping Wen
Supported by:
Supported by the National Basic Research Programof China (2013CB733600), the Key Program of National Natural Science Foundation of China (21236005), the Natural Science Foundation of Tianjin (12JCZDJC21900) and the Program of Introducing Talents of Discipline to Universities (B06006).

Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation

Xing Xin¹, Haishan Qi¹, Jianping Wen^1,2, Xiaoqiang Jia^1,2, Yunlin Chen³

1 Department of Biological Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China;
2 Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin 300072, China;
3 School of Science, Beijing Jiaotong University, Beijing 100044, China

通讯作者: Jianping Wen
基金资助:
Supported by the National Basic Research Programof China (2013CB733600), the Key Program of National Natural Science Foundation of China (21236005), the Natural Science Foundation of Tianjin (12JCZDJC21900) and the Program of Introducing Talents of Discipline to Universities (B06006).

Abstract

Abstract: Foaming reduces the working volume and limits the biosynthesis of macrolide immunosuppressant ascomycin (FK520) in the batch fermentation process of Streptomyces hygroscopicus FS-35 in a 7.5 L bioreactor. To find the relation between FK520 production and foaming, effects of 10 fermentation parameters including organic acids and membrane permeability were investigated. The results suggest that acetate accumulation caused by short period oxygen deficiency and fast consumption of glucose is the reason for increased foaming and declined FK520 production. Therefore, a fed-batch fermentation strategywas developed to reduce the accumulation of acetate. After optimization, the maximum acetate concentration dropped from 320 mg·L^-1 to 157 mg·L^-1, decreased by 50.8%, and the maximum foam height reduced from 5.32 cm to 3.74 cm, decreased by 29.7%, while the maximum FK520 production increased from 375 mg·L^-1 to 421 mg·L^-1, improved by 12%.

Key words: Acetate accumulation, Fermentation optimization, Ascomycin, Foaming, Oxygen deficiency

摘要： Foaming reduces the working volume and limits the biosynthesis of macrolide immunosuppressant ascomycin (FK520) in the batch fermentation process of Streptomyces hygroscopicus FS-35 in a 7.5 L bioreactor. To find the relation between FK520 production and foaming, effects of 10 fermentation parameters including organic acids and membrane permeability were investigated. The results suggest that acetate accumulation caused by short period oxygen deficiency and fast consumption of glucose is the reason for increased foaming and declined FK520 production. Therefore, a fed-batch fermentation strategywas developed to reduce the accumulation of acetate. After optimization, the maximum acetate concentration dropped from 320 mg·L^-1 to 157 mg·L^-1, decreased by 50.8%, and the maximum foam height reduced from 5.32 cm to 3.74 cm, decreased by 29.7%, while the maximum FK520 production increased from 375 mg·L^-1 to 421 mg·L^-1, improved by 12%.

关键词: Acetate accumulation, Fermentation optimization, Ascomycin, Foaming, Oxygen deficiency

Xing Xin, Haishan Qi, Jianping Wen, Xiaoqiang Jia, Yunlin Chen. Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation[J]. Chin.J.Chem.Eng., 2015, 23(7): 1178-1182.

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Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation

Reduction of foaming and enhancement of ascomycin production in rational Streptomyces hygroscopicus fermentation

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