Optimization of suitable nitrogen sources for the production of erythromycin by Saccharopolyspora erythraea

Subject Areas : Microbial Biotechnology

Maryam Firoozbakht ¹ (M.Sc., Department of Microbiology, Faculty of Advanced Sciences & Technology, Pharmaceutical Science branch, Islamic Azad University, Tehran, Iran.)
Saeed Akbarzadeh Kolahi ² (Assistant Professor, Department of Pharmacology & Toxicology, Faculty of Pharmacy, Pharmaceutical Science branch, Islamic Azad University, Tehran, Iran)
Ghazal Labeiki ³ (Instructor, Department of Biotechnology, Faculty of Advanced Sciences & Technology, Pharmaceutical Science Branch, Islamic Azad University, Tehran, Iran)
Hossein Attar ⁴ (Assistant Professor, Department of Chemical Engineering, Faculty Of Technical, Science and Research branch, Islamic Azad University, Tehran, Iran.)

Received: 2015-05-07 Accepted : 2015-07-02 Published : 2015-12-01

Keywords: Whey powder, Erythromycin, Saccharopolyspora erythraea,

Abstract :

Background & Objectives: Increase in the yield while reducing costs is one of the most important aspects of researches in biotechnology. Considering the amount of bioproducts consumed annually, antibiotics stand at second place, and therefore there has been considerable research to increase their production. This study was aimed to optimize the media used in fermentation process in terms of nitrogen source. Materials & Methods: This study was conducted in Tehran, based on  a continuously sampling from the metabolites produced by Saccharopolyspora erythraea. After sporulation, seeding and fermentation, the role of whey powder on several indicators such as pH, biomass production percentage morphological changes in the strain was analyzed. The concentration of the produced erythromycin were examined by spectrophotometry. Results: The results of this study showed the effectiveness of different concentrations of whey powder on fermentation indices. Also, according to the results, the use of soybean meal with whey powder had positive impacts on the amount of erythromycin produced, duration of fermentation and the production costs. The optimized concentration of nitrogen nitrogen for production of this antibody was a combination of 54g/l whey powder with 12g/l soybean meal. Conclusion: Since whey powder is an inexpensive source of nitrogen, it can be used to reduce costs, and increase the yield. Therefore, whey powder can be used as an alternative source of nitrogen in industrial production.