alexa The Effect of Varying Culture Conditions on the Production of Antibiotics by Streptomyces spp., Isolated from the Amazonian Soil
ISSN: 2167-7972

Fermentation Technology
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Research Article

The Effect of Varying Culture Conditions on the Production of Antibiotics by Streptomyces spp., Isolated from the Amazonian Soil

Ingrid Reis da Silva1,2*, Mayra Kassawara Martins1, Clarice Maia Carvalho1, João Lúcio de Azevedo1,2 and Rudi Emerson de Lima Procópio1

1Microbiology Laboratory, Amazon Biotechnology Center - CBA, Manaus, Amazonas, Brazil

2Biotechnology, Federal University of Amazonas - UFAM, Manaus, Amazonas, Brazil.

*Corresponding Author:
Ingrid Reis da Silva
Microbiology Laboratory
Amazon Biotechnology Center
CBA and Biotechnology
Federal University of Amazonas - UFAM
Manaus, Amazonas, Brazil
Tel: +55 92 31824862
E-mail: [email protected]

Received date: July 19, 2012; Accepted date: July 26, 2012; Published date: July 28, 2012

Citation: da Silva IR, Martins MK, Carvalho CM, de Azevedo JL, de Lima Procópio RE (2012) The Effect of Varying Culture Conditions on the Production of Antibiotics by Streptomyces spp., Isolated from the Amazonian Soil. Ferment Technol 1:105. doi:10.4172/2167-7972.1000105

Copyright: © 2012 da Silva IR, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

The genus Streptomyces is considered to be of great industrial importance because of its ability to produce secondary metabolites that account for 80% of the antibiotics currently in use. To optimise the production of antimicrobial compounds from three strains of Streptomyces spp. isolated from the Amazon’s soil, we investigated the influence of physical (temperature, pH, agitation and time) and chemical (concentrations of carbon and nitrogen) variables, according to a factorial statistical design consisting of three repetitions at the central point. During a period between five and twenty days of incubation, the temperature was varied between 20 and 40°C, the pH was varied between 4.5 and 8.5, and the agitation was varied between 100 and 300 rpm. The concentrations of carbon and nitrogen sources ranged from 5 to 15 g/L and 0.5 to 1.5 g/L, respectively, and the results were evaluated using the Response Surface Methodology (RSM). Our data showed that the most effective carbon sources were starch and glycerol and that the best sources of nitrogen were phenylalanine, ammonia sulphate, asparagine and peptone. The results of this study showed that the temperature, incubation time and the culture medium directly influenced the production of metabolites (antibiotics). These parameters can be modified for the optimisation and improvement of the fermentation process by increasing the production of the compound of interest. Each Streptomyces behaved differently, requiring specific conditions for the production of secondary metabolites.

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