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Journal of Industrial Microbiology & Biotechnology

, Volume 41, Issue 12, pp 1817–1821 | Cite as

A novel osmolality-shift fermentation strategy for improving acarbose production and concurrently reducing byproduct component C formation by Actinoplanes sp. A56

  • Xin Cheng
  • Wei-fu Peng
  • Lin Huang
  • Bao Zhang
  • Kun-tai LiEmail author
Short Communication

Abstract

Component C (Acarviosy-1,4-Glc-1,1-Glc) was a highly structural acarbose analog, which could be largely formed during acarbose fermentation process, resulting in acarbose purification being highly difficult. By choosing osmolality level as the key fermentation parameter of acarbose-producing Actinoplanes sp. A56, this paper successfully established an effective and simplified osmolality-shift strategy to improve acarbose production and concurrently reduce component C formation. Firstly, the effects of various osmolality levels on acarbose fermentation were firstly investigated in a 50-l fermenter. It was found that 400–500 mOsm/kg of osmolality was favorable for acarbose biosynthesis, but would exert a negative influence on the metabolic activity of Actinoplanes sp. A56, resulting in an obviously negative increase of acarbose and a sharp formation of component C during the later stages of fermentation (144–168 h). Based on this fact, an osmolality-shift fermentation strategy (0–48 h: 250–300 mOsm/kg; 49–120 h: 450–500 mOsm/kg; 121–168 h: 250–300 mOsm/kg) was further carried out. Compared with the osmolality-stat (450–500 mOsm/kg) fermentation process, the final accumulation amount of component C was decreased from 498.2 ± 27.1 to 307.2 ± 9.5 mg/l, and the maximum acarbose yield was increased from 3,431.9 ± 107.7 to 4,132.8 ± 111.4 mg/l.

Keywords

Actinoplanes sp. A56 Acarbose Component C Osmolality-shift fermentation strategy 

Notes

Acknowledgments

This work was financially supported by the National Natural Science Foundation of China (Grant No. 21266009 and 31360017), Training Program for Young Scientists of Jiangxi Provincial Department of Science and Technology (20142BCB23025), International Scientific and Technological Cooperation Projects of Jiangxi Provincial Department of Science and Technology (20141BDH80033), and the Natural Science Foundation of Jiangxi Province (20132BAB214007 and 20142BAB204009).

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Copyright information

© Society for Industrial Microbiology and Biotechnology 2014

Authors and Affiliations

  • Xin Cheng
    • 1
  • Wei-fu Peng
    • 1
  • Lin Huang
    • 1
  • Bao Zhang
    • 1
  • Kun-tai Li
    • 1
    Email author
  1. 1.Nanchang Key Laboratory of Applied Fermentation TechnologyJiangxi Agricultural UniversityNanchangChina

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