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• W44739099 abstract "Many industrial fermentations use complex medium containing both carbohydrate andoils as their carbon sources. Oil supplements have been shown to increase the antibiotictitre and are a cheaper alternative carbon source, in terms of carbon per unit volume,when compared to carbohydrates. Oil supplements are also preferred on an energysupply basis and have natural antifoam properties. The major disadvantage to the use ofoils in process media is the level of oil remaining at the end of the fermentation.Research has been undertaken to examine the effects of process variables on lipidutilisation and residual oil levels in 5 litre batch fermentations of Streptomycesclavuligerus. The project illustrates the way in which both the chemical environment,media composition and method of pH control, and the physical environment, such asagitation rate and particle size, may influence growth, lipase activity, lipid utilisationand secondary metabolite production.Changes in carbon source influenced growth and productivity. Addition of rapeseed oilincreased final product titres by approximately 900%. The type and concentration of thenitrogen source was found to influence maximum lipase activity and initial oilutilisation rates. Media composition and pH control experiments had little effect onresidual oil levels.A gas chromatography method was developed in order to analyse the changes in thecomposition of oil during fermentation. Derivatisation of the fatty acids by methylationwas successful and revealed that the composition of residual oil was similar to that ofthe initial rapeseed oil added. There was no indicated specificity in the utilisation of anyindividual fatty acids of rapeseed oil.Increasing tip speed in the fermentation process from 1 .88m s^[-1] to 2.83 m s^[-1] increasedmaximum biomass levels, decreased lipase activity and did not affect clavulanic acidproduction. A tip speed of 3.77m s^[-1] was detrimental to growth, increasing hyphalfragmentation, and decreased lipase activity. Increasing constant tip speed did notreduce residual oil levels. Antibiotic titres were relatively unaffected by changes in tipspeed. Addition of a surfactant to the complex medium, in order to facilitate oil dropletbreakage and hence increase oil utilisation, was investigated. Addition of the surfactantdecreased residual oil levels with an observed increase in final clavulanic acid titres.This research has shown the effect of some chemical and physical parameters on lipidutilisation and clavulanic acid production in the 5 litre batch fermentation of S.clavuligerus. Lipid utilisation could not be enhanced by increasing lipase activity orvarying media composition and agitation rates. Addition of surfactant to the processmedia significantly reduced residual oil levels. This approach may have potential as ageneric method of reducing residual oil levels and enhancing secondary metabolite titresin industrial processes using lipid based medium." @default.
• W44739099 created "2016-06-24" @default.
• W44739099 creator A5051574042 @default.
• W44739099 date "1999-01-01" @default.
• W44739099 modified "2023-10-17" @default.
• W44739099 title "The effect of process variables on lipid utilisation in the fermentation of Streptomyces clavuligerus" @default.
• W44739099 hasPublicationYear "1999" @default.
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