Effect of temperature change and aeration on the production of the antifungal peptide antibiotic iturin by Bacillus subtilis NB22 in liquid cultivation |
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| Institution: | 1. IRCCS Fondazione Santa Lucia, Rome, Italy;2. Department of Systems Medicine, University of Rome Tor Vergata, Rome, Italy;3. Karolinska Institutet, Department of Neuroscience, Stockholm, Sweden;4. School of Pharmacy, Medicinal Chemistry Unit, University of Camerino, Italy;5. Department of Physiology and Pharmacology, Sapienza University of Rome, Rome, Italy;1. College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People''s Republic of China;2. Department of Public Health, Xuzhou Medical College, 209 Tongshan Road, Xuzhou, Jiangsu 221004, People''s Republic of China;1. Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, Luleå SE-97187, Sweden;2. Dupont Industrial Biosciences, Nieuwe Kanaal 7-S, Wageningen 6709, the Netherlands;3. Taros Chemicals GmbH & Co KG, Emil-Figge-Str. 76a, Dortmund 44227, Germany |
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| Abstract: | The effects of temperature and air supply on the production of the antifungal lipopeptide antibiotic, iturin by Bacillus subtilis NB22 in a 5-d course of liquid cultivation were investigated on a flask scale. Changing the temperature from 30°C to 25, 37, 42, or 48°C for one day during the 5-d cultivation reduced the amount of iturin producted in comparison with cultivation at a constant 30°C. The temperature on the first day was notably critical. When the air supply was varied by changing the plugs of the shaking flasks, the air supply was also critical on the first day. When cells spent the first day with an inappropriate temperature or air supply, the decrease in iturin production could not be compensated for during the subsequent 4-d cultivation at an adequate temperature and air supply. Although iturin production was significant on the second and third days when the growth of the bacterium had leveled off, the initial conditions severely affected the yield of the product. |
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