Optimal pH Profile in Rifamycin B Fermentation

리파마이신B 발효생산의 최대화를 위한 pH변화의 최적화

  • Lee, J.G. (Department of Chemical Technology College of Engineering Seoul National University) ;
  • Choi, C.Y. (Department of Chemical Technology College of Engineering Seoul National University) ;
  • Seong, B.L. (Biotechnology Research Department Korea Advanced Institute of Science and Technology) ;
  • Han, M.H. (Biotechnology Research Department Korea Advanced Institute of Science and Technology)
  • 이재관 (서울대학교 공과대학 공업화학과) ;
  • 최차용 (서울대학교 공과대학 공업화학과) ;
  • 성백린 (한국과학기술원 생물공학연구부) ;
  • 한문희 (한국과학기술원 생물공학연구부)
  • Published : 1981.12.01

Abstract

The kinetic study of rifamycin B production in batch culture of Nocardia mediterranei was undertaken in part of our endeavor to optimize the fermentation condition. The growth parameters such as $\mu$$_{m}$ and Ks values for nitrogen source were evaluated by employing Monod equation. From the experiments, $\mu$$_{m}$ and Ks were 0.15hr$^{-1}$ and 8.35g/1, respectively. The growth kinetics in batch culture was found successfully interpreted by logistic law, i.e., the initial specific growth rate and the maximum cell mass concentration were determined as function of pH and both found to have maxima. For the production of rifamycin B, a non-growth associated production kinetics was employed and the specific productivity as a function of pH was found to have two maximum points. The yield coefficient and the specific productivity were calculated as mean values in production phase. Utilizing these experimental data as a function of pH, the optimal condition for the rifamycin B production was discussed with regad to the pH effect on the cell growth and production of the antibiotic. As a result, growth phase at pH 6.5 and production phase at pH 7.0 were found to be recommended.ded.

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