Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp.

Abstract

This study evaluated the influence of glucose and stirring in the fermentation process in order to produce anti-Candida metabolites produced by Streptomyces sp. MPO4 isolated from Amazon soil. The anti-Candida metabolites production was registered after 24 h of fermentation in stirred ISP2 medium, having antifungal inhibition halos between 12.3 mm and 25.3 mm, yielding higher production of anti-Candida agents after 96 h. Stirring was a determining factor for the production of anti-Candida secondary metabolites, since the absence of glucose reflected in the late production of the antifungal starting from Streptomyces sp.

Study on the Antagonistic Activity Against Two Pathogenic Bacteria in Humans of Streptomyces Mip_l26 Isolated From Soil in the Root Zone of the May Chang Tree (Litsea Cubeb)

“…However,MIP_L26 exhibits efficient utilization of glucose and cellulose as carbon sources and pepton and beef extract as nitrogen sources. This finding aligns with the studies by Silvia et al ( 2016) and Schmidt et al (2005), where organic nitrogen sources positively influenced antibiotic synthesis to form peptide chains, the backbone of antibiotics [13], [14].…”