Biochemical and physiological characterization of the efrotomycin fermentation.

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Chartrain M, Hunt G, Horn L, Kirpekar A, Mathre D, Powell A, Wassel L, Nielsen J, Buckland B, Greasham R

Biochemical and physiological characterization of the efrotomycin fermentation.

J Ind Microbiol. 1991 Jun;7(4):293-9.

PubMed ID
1367328 [ View in PubMed
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Abstract

An efrotomycin fermentation was characterized through physical, chemical and biochemical studies. Growth of the actinomycete, Nocardia lactamdurans occurred during the first 50 h of the fermentation cycle at the expense of glucose, protein, and triglycerides. The initiation of efrotomycin biosynthesis was observed when glucose dropped to a low concentration. Upon glucose depletion, cell growth ceased and a switch in the respiratory quotient occurred. Efrotomycin biosynthesis was supported by the utilization of soybean oil and starch. Analysis of triglyceride metabolism showed that no diglycerides or monoglycerides accumulated during the fermentation. The activity of extracellular enzymes (lipase, protease, and amylase) increased during the cell growth phase and decreased significantly after 150 h. The concentrations of DNA, tetrahydro-vitamin K2 (a membrane component), and free amino acids in the supernatant increased dramatically late in the fermentation cycle (225 h), indicating massive cell lysis. During this same time period, a reduction in cellular respiratory activity and efrotomycin biosynthesis were observed.

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