Strain Development in Streptomyces virginiae, a Producer of Virginiamycyn

Přikrylová, Věra; Blumauerová, M.; Maršálek, Jaroslav; Křišťan, Vladimír; Прикрилова, В.; Блумаерова, М.; Sedmera, Petr; Ванек, З.; Марсалек, И.; Крищан, В.

doi:10.1080/02052067.1987.10819271

Cited by 4 publications

(1 citation statement)

References 8 publications

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“…An indirect evidence of this fact is a very small number of publications on the strain improvement of S. virginiae . The productivity of strains reported in various publications is relatively low and varies from 0.28 to 1.9 g/L (Biot 1984; Prikrylova et al 1987; Zvenigorodskii et al 2001; Zhao et al 2011). An additional increase of the strain productivity can be achieved by medium improvement and optimization of fermentation conditions, but even in this case the productivity of the existing industrial strains remains mainly within the range 3–4 g/L (Biot 1984; Zhao et al 2011; Han et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Scaling up a virginiamycin production by a high-yield Streptomyces virginiae VKM Ac-2738D strain using adsorbing resin addition and fed-batch fermentation under controlled conditions

Dzhavakhiya¹,

Savushkin²,

Ovchinnikov³

et al. 2016

3 Biotech

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Virginiamycin produced by Streptomyces virginiae as a natural mix of macrocyclic peptidolactones M and S is widely used in the industrial production of ethanol fuel and as an antibiotic feed additive for cattle and poultry. Its main antimicrobial components, M1 and S1 factors, act synergistically if the M1:S1 ratio in the final product is 70–75:25–30. This fact significantly complicates the development of stable high-yield strains suitable for industrial application. In the previous work, authors obtained a mutant S. virginiae VKM Ac-2738D strain, characterized by a high productivity in flasks and the optimum M1:S1 ratio (75:25) in the final product. In this study, the scale-up of the virginiamycin production by VKM AC-2738D from shake flasks to a pilot-scale (100 L) stirred fermentor was carried out and the possibility of the in situ use of synthetic adsorbing resins to remove virginiamycin from culture broth was assessed. After the optimization of pH and dissolved oxygen concentration (6.8–7.0 and 50%, respectively), the fed-batch fermentation of VKM Ac-2738D with continuous addition of 50% sucrose solution (5 g/L/day starting from 48 h of fermentation) resulted in a final virginiamycin titer of 4.9 g/L. Among four tested resins, Diaion® HP21 added to fermentation medium prior to sterilization absorbed 98.5% of the total virginiamycin that simplifies its further recovery procedure and increased its total titer to 5.6 g/L at the M1:S1 ratio of 74:26. The developed technology has several important advantages, which include (1) the optimum M1:S1 ratio in the final product, (2) the possibility to use sucrose as a carbon source instead of traditionally used and more expensive glucose or d-maltose, and (3) selective binding of up to 98.5% of produced virginiamycin on the adsorbing resin.

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Section: Introductionmentioning

confidence: 99%

Scaling up a virginiamycin production by a high-yield Streptomyces virginiae VKM Ac-2738D strain using adsorbing resin addition and fed-batch fermentation under controlled conditions

Dzhavakhiya¹,

Savushkin²,

Ovchinnikov³

et al. 2016

3 Biotech

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Pesticidal activity of virginiamycins S1 and M1

et al. 1992

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Virginiamycins S1 and M1, two major components of the antibacterial antibiotic complex produced by Streptomyces virginiae and used as an animal growth promoter in animal husbandry, exhibited a selective insecticidal activity against Leptinotarsa decemlineata comparable with the effect of the organophosphorus pesticide Metathion. An acaricidal effect of the two compounds on eggs of Tetranychus urticae was also observed.

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Taxonomic studies ofStreptomyces virginiae mutants overproducing virginiamycin M1

et al. 1992

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By using both the traditional International Streptomycetes Project methods and chemical approaches followed by a hierarchical cluster analysis, Streptomyces virginiae mutants A-1 and B-43 (yielding higher amounts of the M1 component of virginiamycin complex), their wild ancestor ATCC 13161, and another virginiamycin producer, S. pristinaespiralis NRRL 2958, were subjected to taxonomic studies to find kinship or differences among the strains. Of the methods used, only the test of carbon utilization, investigation of spore surface and analysis of sugar constituents of cell walls proved to be reliable enough to demonstrate the species identity of S. virginiae strains and to distinguish them from S. pristinaespiralis. L,L-2,6-Diaminopimelic acid was present in all strains. Analysis of fatty acids and total proteins as well as investigations of morphology and pigmentation of agar cultures led to confusing results.

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Strain Development in Streptomyces virginiae, a Producer of Virginiamycyn

Cited by 4 publications

References 8 publications

Scaling up a virginiamycin production by a high-yield Streptomyces virginiae VKM Ac-2738D strain using adsorbing resin addition and fed-batch fermentation under controlled conditions

Scaling up a virginiamycin production by a high-yield Streptomyces virginiae VKM Ac-2738D strain using adsorbing resin addition and fed-batch fermentation under controlled conditions

Pesticidal activity of virginiamycins S1 and M1

Taxonomic studies ofStreptomyces virginiae mutants overproducing virginiamycin M1

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