Glycerol affects the acyl moieties of teicoplanin components produced by Actinoplanes teichomyceticus MSl2210 |
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Authors: | Park Hae-Ryong Lee Jae-Chan Hwang Ji-Hwan Park Dong-Jin Kim Chang-Jin |
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Affiliation: | aDepartment of Food Science and Biotechnology, Kyungnam University, Masan 631-701, Republic of Korea;bFunctional Metabolite Research Center, Korea Research Institute of Bioscience & Biotechnology, 52 Oeundong, Yusong, Daejon 305-333, Republic of Korea |
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Abstract: | Teicoplanin, a glycopeptide antibiotic, is composed of five main components, denoted T-A2-1 to T-A2-5. We investigated the use of glycerol as a carbon source affecting the teicoplanin components and its acyl moieties. As a result, we show the change of teicoplanin components, as well as an increase of total teicoplanin yields, caused by the addition of glycerol to the production medium. Analysis of the total cell lipids upon the addition of glycerol also showed a corresponding change in the proportion of teicoplanin, suggesting that glycerol strongly affects a change of teicoplanin branched acyl moieties. |
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Keywords: | Teicoplanin Antibiotic Carbon source Acyl moiety Fermentation |
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