scholarly journals Increasing the Production of Xenocoumacin 1 by Optimizing the Fermentation Process of Xenorhabdus Nematophila

2021 ◽  
Author(s):  
Yunfei Han ◽  
Jiangtao Gao ◽  
Shujing Zhang ◽  
Jinhua Han ◽  
Zhiqiang Yan ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Inoculum Size ◽  
Water Soluble ◽  
Liquid Volume ◽  
Agitation Rate ◽  
Xenorhabdus Nematophila ◽  
Fermentation Conditions ◽  
Medium Components ◽  
Proteose Peptone ◽  
Initial Ph

Abstract Background: Xenocoumacin 1 (Xcn 1), a kind of water-soluble antibiotic discovered from the cell-free broth of Xenorhabdus nematophila YL001, has exhibited excellent activity against bacteria, oomycetes and fungi. However, the low yield limits the development and utilization of Xcn1. In order to increase the yield of Xcn1, the fermentation process was optimized in this study. Results: Maltose and proteose peptone were identified as the best carbon and nitrogen sources that significantly affected Xcn1 production using a-factor-at-a-time approach. Response surface methodology was applied to optimize the medium constituents for Xcn1 production by X. nematophila YL001. Higher Xcn1-content (113.65 μg/mL) was obtained after optimizing medium components. The optimal levels of medium components were (g/L): proteose peptone 20.83, maltose 12.74, K2HPO4 3.77. Fermentation conditions, such as initial pH, inoculum size, temperature, rotation speed, liquid volume and the length of fermentation, were also investigated by using a-factor-at-a-time method to get a higher production of Xcn1. X. nematophila YL001 was able to produce higher Xcn1 (153.56 μg/mL) at 25°C, initial pH 7.0, inoculum size 10%, culture medium 75 mL in a 250 mL shake flash with an agitation rate of 150 rpm for 48h. Additionally, kinds, concentrations and adding time of the precursor were also investigated. X. nematophila YL001 was able to produce the highest Xcn1 (173.99 μg/mL) when the arginine was added to the broth with 3 mmol/L at the 12th hour. An overall 243.38% increase in Xcn1 content was obtained as compared with mean observed response at TSB medium.Conclusions: To the best of our knowledge, there are no reports on optimization of fermentation process for Xcn1 production quantified by HPLC. The results show that nutrition, precursors and fermentation conditions had a highly influence on the production of Xcn1 by X. nematophila YL001. The optimized medium and fermentation conditions resulted in a 243.38% increase in Xcn1 production. This work will be helpful for the development of X. nematophila YL001 cultivation process for efficient Xcn1 production and lay a foundation for its industrial production.

Optimization of Liquid Fermentation for Mycelial Growth and Extracellular Polysaccharide Production by Poria cosos

2012 ◽  
Vol 554-556 ◽  
pp. 962-968
Author(s):  
Shuang Niu ◽  
Li Min Hao ◽  
Shu Xin Zhao ◽  
Fei Fei Wang ◽  
Chun Hui Du
Keyword(s):  
Mycelial Growth ◽  
Ph Value ◽  
Extracellular Polysaccharide ◽  
Liquid Volume ◽  
Growth Line ◽  
Flask Culture ◽  
Culture Experiment ◽  
Fermentation Conditions ◽  
Exopolysaccharide Production ◽  
Initial Ph

This paper is an attempt to study the growth line of poria cocos through flask culture experiment, and leads to a discussion of different fermentation conditions. The optimum media for mycelial growth were determined as (g/l): glucose 60, peptone 10, KNO310, KH2PO43, and MgSO41; while for exopolysaccharide was (g/l), glucose 40, peptone 5, KNO35, KH2PO40.5, MgSO41. The optimum initial pH value of medium was 5.5, inoculation, 10% (v/v) and different liquid volume had minimal influence on the mycelial growth and exopolysaccharide production.

Production of L-asparaginase from Natural Substrates by Aspergillus terreus MTCC 1782: Optimization of Carbon Source and Operating Conditions

2011 ◽  
Vol 9 (1) ◽  
Author(s):  
Baskar Gurunathan ◽  
Renganathan Sahadevan
Keyword(s):  
Carbon Source ◽  
Aspergillus Terreus ◽  
Inoculum Size ◽  
Soya Bean ◽  
Operating Conditions ◽  
Agitation Rate ◽  
Groundnut Oil ◽  
Initial Ph ◽  
Bean Meal ◽  
Soya Bean Meal

In the present work, the effect of different carbon sources, namely glucose, sucrose, maltose, fructose and lactose, was studied for extracellular L-asparaginase production by Aspergillus terreus MTCC 1782 in submerged fermentation. The best carbon source and operating conditions such as initial pH, inoculum size, temperature and agitation rate were optimized. Glucose was found to be the best carbon source for L-asparaginase production using modified Czapek-Dox media containing L-proline as substrate. Sucrose was found to be the best carbon source for L-asparaginase production using modified Czapek-Dox media containing groundnut oil cake flour as substrate. Glucose was found to be the best carbon source for maximum L-asparaginase production using modified Czapek-Dox media containing soya bean meal flour as substrate. The soya bean meal flour was found to be the best natural substrate for maximum L-asparaginase activity of 35.3 IU/mL using 0.6% glucose as carbon source at the optimal culture conditions of initial pH 6, inoculum size 2%, temperature 35°C and agitation rate 160 rpm.

Effect of Culture Conditions on Production of Xylanase by Trichoderma reesei

2013 ◽  
Vol 781-784 ◽  
pp. 856-860
Author(s):  
Rui Huang ◽  
Chao Zhang ◽  
Hui Tian ◽  
Ru Ming Zhao ◽  
Fa Shun Yu ◽  
...  
Keyword(s):  
Shear Stress ◽  
Trichoderma Reesei ◽  
Xylanase Activity ◽  
Culture Conditions ◽  
Inoculum Size ◽  
Fermentation Conditions ◽  
Inoculum Age ◽  
Initial Ph ◽  
Shake Flasks

Fermentation of xylanase produced by Trichoderma reesei was conducted in 250mL shake flasks. Several fermentation conditions was investigated that affected production of xylanase by Trichod erma reesei, including inoculum age, inoculum size, medium volume, shear stress, temperature, shaking speed and initial pH. Results showed that the the optimum culture conditions were as follows: inoculum age 45h, inoculum size 10%,medium volume 50mL/250mL, shaking speed 200rpm and initial pH4.0(natural). The maximum xylanase activity under each condition was occurred at 104h and the maximal activities can reach 1425.27U/mL.

Production of a Bioflocculant by Penicillium Sp. HHE-P7 Using Sugarcane Molasses

2012 ◽  
Vol 518-523 ◽  
pp. 453-459
Author(s):  
Li Fan Liu
Keyword(s):  
Rotation Speed ◽  
Fermentation Broth ◽  
Nitrogen Sources ◽  
Culture Conditions ◽  
Inoculum Size ◽  
Carbon And Nitrogen Sources ◽  
Carbon And Nitrogen ◽  
Medium Components ◽  
Flocculating Activity ◽  
Initial Ph

Bioflocculant MBF7 was produced by a novel bioflocculant-producing microorganism HHE-P7. In order to reduce the bioflocculant producing cost, culture experiments were conducted. The effects of medium components including carbon and nitrogen sources as well as culture conditions such as pH of molasses diluents, cultivating temperature, inoculum size were investigated. The results showed when the molasses waste was diluted at COD concentration of 2000 mg/L, the optimal culture conditions for MBF7 production by HHE-P7 were inoculum size 1% (v/v), initial pH 5, cultivating temperature 25°C at the rotation speed 150 r/min. Under such conditions, MBF7 had a flocculating activity of 83% for 5 g/L kaolin clay suspension. About 3.19 g crude bioflocculant could be recovered from 1.0 L of molasses fermentation broth.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

2014 ◽  
Vol 1073-1076 ◽  
pp. 286-291
Author(s):  
Yong Zuo ◽  
Peng Jiang ◽  
Xiao Long Wang ◽  
Bin Fu ◽  
Xiao Long Yang ◽  
...  
Keyword(s):  
Bacterial Strain ◽  
Orthogonal Test ◽  
Blue Pigment ◽  
Liquid Volume ◽  
Initial Value ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Inoculum Volume ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

OBSERVATIONS ON AMYLOLYTIC BACTERIA: III. CULTURAL CONDITIONS INFLUENCING THE BREAKDOWN OF STARCH BY STENOTHERMOPHILIC BACTERIA BELONGING TO BACILLUS STEAROTHERMOPHILUS

1952 ◽  
Vol 30 (4) ◽  
pp. 360-370 ◽  
Author(s):  
Egon Stark ◽  
P. A. Tetrault
Keyword(s):  
Yeast Extract ◽  
Bacillus Stearothermophilus ◽  
Soluble Starch ◽  
The Other ◽  
Ph Changes ◽  
Proteose Peptone ◽  
Cultural Conditions ◽  
Initial Ph ◽  
Commercial Medium ◽  
Agar Media

Thirty-five cultures of Bacillus stearothermophilus hydrolyzed five starches under various cultural conditions. Hydrolysis occurred regardless of the type, brand, or batch of starch; regardless of the initial pH or of the subsequent pH changes of the medium. Starch in broth was better attacked than in agar media. Some cultures hydrolyzed 0.5%, but not 1% starch; others hydrolyzed easily 10% soluble starch. Length of incubation was important. Certain cultures never formed acid or sugar from starch. Dextrinization was a more reliable indication of starch hydrolysis than was the formation of acid or sugar. Soluble starch gave more consistent results in repeated experiments than did nonsoluble starches. The type of protein medium determines strongly the formation of amylase. Trypticase was the best commercial medium, yeast extract came second. The other 10 media yielded fewer amylolytic cultures. Yeast extract added to media enhanced amylase formation, except with trypticase. Tryptose, proteose-peptone, and neopeptone inhibited the growth of most cultures.

Optimization of Technical Parameters on the Medium Formulation and Culture Conditions in Production of Pleurotus eryngii Liquid Spawn

2021 ◽  
pp. 1019-1036
Author(s):  
Chol Jong ◽  
MyongIl Jin ◽  
YongChol Ju ◽  
DeTian Li ◽  
HaiFeng Zhu ◽  
...  
Keyword(s):  
Response Surface ◽  
Surface Analysis ◽  
Yeast Extract ◽  
Dry Weight ◽  
Pleurotus Eryngii ◽  
Response Surface Analysis ◽  
Liquid Volume ◽  
Rotating Speed ◽  
Initial Ph ◽  
Liquid Spawn

Liquid spawn, an important technical support for industrial production of edible fungi, has some advantages, such as fast growth, strong activity, uniform quality and easy inoculation. However，the study of the fermentation parameters of Pleurotus eryngii liquid spawn is less, which cannot effectively guide the production practice. Therefore, in order to provide a theoretical basis for the production of liquid spawn and industrial production of Pleurotus eryngii, response surface analysis was used to optimize the liquid spawn formula and conditions. The best carbon and nitrogen source of liquid medium was glucose and yeast extract, respectively. The optimum formula of medium was obtained by response surface analysis. Combined with the practical operation, the formula was modified to 29.00 g/L glucose, 2.90g/L yeast extract, 0.90g/L KH2PO4 and 1.00g/L MgSO4. The effects of various factors on the dry weight of mycelia were analyzed, the results indicated that the influence follow the sequence: glucose, KH2PO4, yeast extract and MgSO4, among them, the first two factors had significant effect. The interaction between glucose and KH2PO4 had obviously effects on the dry weight of mycelia. The interaction between glucose and yeast extract had a certain effect. The optimum culture conditions of liquid spawn were obtained by response surface analysis. Combined with the actual situation, the conditions were modified to liquid volume 106.00mL/250mL, rotating speed 165.00r/min, temperature 23.60℃, initial pH 6.70. The effects of various factors on the dry weight of mycelia was analyzed, the results indicated that the influence follow the sequence: initial pH, liquid volume, temperature and rotating speed, among them, the first three factors had extremely significant effect. The interaction of liquid volume and rotating speed, temperature and initial pH had obviously effects on mycelial dry weight.

scholarly journals Production, characterization, and antitumor efficiency of l-glutaminase from halophilic bacteria

2022 ◽  
Vol 46 (1) ◽  
Author(s):  
Eman Zakaria Gomaa
Keyword(s):  
Cell Lines ◽  
Halophilic Bacteria ◽  
Temperature Stability ◽  
Inoculum Size ◽  
Dependent Manner ◽  
Bacterial Strains ◽  
Carcinoma Cell Lines ◽  
Initial Ph ◽  
Hct 116 ◽  
Optimization Of Fermentation

Abstract Background Halophiles are an excellent source of enzymes that are not only salt stable, but also can withstand and carry out reaction efficiently under extreme conditions. l-glutaminase has attracted much attention with respect to proposed applications in several fields such as pharmaceuticals and food industries. The aim of the present study was to investigate the anticancer activity of l-glutaminase produced by halophilic bacteria. Various halophilic bacterial strains were screened for extracellular l-glutaminase production. An attempt was made to study the optimization, purification, and characterization of l-glutaminase from Bacillus sp. DV2-37. The antitumor activity of the produced enzyme was also investigated. Results The potentiality of 15 halophilic bacterial strains isolated from the marine environment that produced extracellular l-glutaminase was investigated. Bacillus sp. DV2-37 was selected as the most potent strain and optimized for enzyme production. The optimization of fermentation process revealed that the highest enzyme activity (47.12 U/ml) was observed in a medium supplemented with 1% (w/v) glucose as a carbon source, 1% (w/v) peptone as a nitrogen source, 5% (w/v) NaCl, the initial pH was 7.0, at 37 °C, using 20% (v/v) inoculum size after 96 h of incubation. The produced crude enzyme was partially purified by ammonium sulfate precipitation and dialysis. Of the various parameters tested, pH 7, 40 °C, and 5% NaCl were found to be the best for l-glutaminase activity. The enzyme also exhibited high salt and temperature stability. The antitumor effect against human breast (MCF-7), hepatocellular (HepG-2), and colon (HCT-116) carcinoma cell lines revealed that l-glutaminase produced by Bacillus sp. DV2-37 showed potent cytotoxic activity of all the tested cell lines in a dose-dependent manner with an IC50 value of 3.5, 3.4, and 3.8 µg/ml, respectively. Conclusions The present study proved that l-glutaminase produced by marine bacteria holds proper features and it has a high potential to be useful for many therapeutic applications.

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