Abstract
Two biologically active microbial strains were isolated from soil samples collected from different geographical areas of India. These strains were characterized as Streptomyces halstedii MTCC 6817 and Streptomyces anulatus MTCC 6818. Active compounds were extracted from the purified fermented broth and one of them was chemically characterized as actinomycin-D. Though these two strains produced the same antibiotic, their nutritional requirements vary substantially. For S. halstedii, a medium containing 1.5% fructose, 0.05% N-acetylglucosamine, and basal production medium, gave the maximum titre, 754% higher, as compared to production medium alone. In the case of Streptomyces anulatus, maximum antibiotic production was attained with a production medium containing 1.5% galactose and 0.05% L-asparagine monohydrate.
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Acknowledgements
We thank Mr. R. K. Purushottam (Scientist B-I) of S.A.I.F Division, C.D.R.I., for his help in HPLC analysis. This study was financially supported by the Council of Scientific and Industrial Research, India.
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Praveen, V., Tripathi, C.K.M. & Bihari, V. Studies on optimum fermentation conditions for actinomycin-D production by two new strains of Streptomyces spp.. Med Chem Res 17, 114–122 (2008). https://doi.org/10.1007/s00044-007-9042-7
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DOI: https://doi.org/10.1007/s00044-007-9042-7