Article

Biotechnology Letters

, Volume 16, Issue 3, pp 251-256

First online:

Characteristics of sisomicin fermentation supplemented with MgSO4 in stirred and air lift fermentors

  • Chul Soo ShinAffiliated withDepartment of Food and Biotechnology, School of Engineering Yonsei University
  • , Seong Yong KimAffiliated withDepartment of Food and Biotechnology, School of Engineering Yonsei University
  • , Jae Yeong JuAffiliated withDepartment of Food and Biotechnology, School of Engineering Yonsei University

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Summary

Sisomicin fermentations were carried out in stirred and air lift fermentors, and various concentrations of MgSO4 were supplemented to improve antibiotic yield. The highest antibiotic yield was obtained at 80 mM in an air lift fermentor due to effective liberation of intracellular sisomicin by MgSO4. The presence of high concentrations of MgSO4, along with shear stress due to strong agitation in the stirred fermentor, resulted in low values of cell activity, rheological parameter(n) and cell viability in the stirred fermentor, compared with the air lift fermentor. The better physiological states of cells grown in the air lift fermentor resulted in improved antibiotic yields.