Influence of free amino acids on clavulanic acid production by Streptomyces clavuligerus in synthetic medium
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Abstract
The effect of nitrogen source on clavulanic acid production was investigated in shake flasks. Media containing asparagine plus one of several different amino acids or a combination of two amino acids was tested. The best result, ca. 180 mg/L clavulanic acid, CA, in 60 h, was obtained with the lysine-tyrosine pair. In an aerated and agitated fermentor this medium led to CA concentrations of ca. 210 mg/L, a remarkable production for synthetic medium utilization. Amino acids analysis during cultivation indicated that, while asparagine was consumed rapidly, lysine and tyrosine were metabolized slowly, promoting CA production.
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English
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Brazilian Archives of Biology and Technology, v. 49, n. SPEC. ISS., p. 173-179, 2006.
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