An optimized industrial fermentation processes for acarbose production by Actinoplanes sp. A56

Influence of Ammonium Salt and Fermentation pH on Acarbose Yield from <i>Streptomyces</i> M37

“…Maltose was determined by ion chromatography according to Xue et al [16]. Acarbose titer was analyzed by HPLC according to Li et al [5]. NH 4 + -N was determined according to Mulder et al [17].…”

“…The pH was one of the important fermentation parameters affecting cell growth and product formation [5]. Actively growing microorganisms acidified their medium through a combination of differential ion uptake, proton secretion during nutrient transport, direct secretion of organic acids, and CO 2 evolution [18].…”

“…Many aspects of acarbose fermentation have been well studied and reported, ranging from producer strains, media formula, fermentation conditions, and acarbose isolation and purification [5][6][7][8][9]. The importance of nitrogen sources in industrial microbiology is very significant since it affects the synthesis of enzymes involved in both primary and secondary metabolism [10][11][12].…”

Enhanced Production of Acarbose and Concurrently Reduced Formation of Impurity C by Addition of Validamine in Fermentation ofActinoplanes utahensisZJB-08196

“…However, major difficulties still exist in improving the yield of acarbose, leading to a high cost for its manufacture. Recently, Li et al [12, 13] reported the medium optimization and scale-up strategy for acarbose fermentation by Actinoplanes sp. A56 and developed an optimized industrial fermentation processes for acarbose production, as a result about 5000 mg/L of acarbose was obtained.…”

“…Actinoplanes sp. A56 produced approximately 5000 mg/L along with 530 mg/L of impurity C at the end of fermentation [13]. A low proportion of acarbose/impurity C makes the purification of acarbose complicated.…”