Abstract
Clavulanic acid (CA) production by Streptomyces clavuligerus was compared in fermentation media containing various nitrogen sources, including soybean meal, peptone, corn steep powder, cotton seed meal, ammonium sulfate, and ammonium nitrate, respectively. The basal fermentation medium was also supplemented with various concentrations of peanut derivatives. The highest CA concentration was obtained in medium containing soybean meal supplemented with peanut protein. The production of N2-(2-carboxyethyl)-L-arginine (CEA) by a wild-type and a mutant strain of Streptomyces clavuligerus [in which the gene encoding β-lactam synthetase (orf3 ) was inactivated] in fermentation broth was compared. The assay of CA and CEA in the peanut protein-containing fermentation broth of the orf3 blocked mutant of S. clavuligerus and the analysis of amino acids and fatty acids of peanut seed flour showed that peanut protein can provide the aspartate amino acids family, arginine, and glycerol for the production of CA. Based on these results, we conclude that peanut seed flour and its derivatives can be used for CA production on an industrial scale as a supplementary nitrogen and carbon source.
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Acknowledgments
We are grateful to Professor C.E. Townsend (University of Johns Hopkins) for providing Streptomyces clavuligerus RFL35, Dr. M. Nemati (Biopharmacy Laboratory of Tabriz University of Medical Sciences) for analysis of peanut amino acids, Dr. M.R. Rouini (the Biopharmacy laboratory of Tehran University of Medical Sciences) for providing the fluorimetric HPLC system, and Kosar Pharmaceutical Co. for providing the standard CA sample.
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Hamedi, J., Imanparast, F., Tirandaz, H. et al. Improvement of clavulanic acid production by Streptomyces clavuligerus with peanut derivatives. Ann Microbiol 62, 1227–1234 (2012). https://doi.org/10.1007/s13213-011-0365-8
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DOI: https://doi.org/10.1007/s13213-011-0365-8