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metabolites : antibiotics by fermentation
Streptomycin is a secondary metabolite antibiotic produced by Streptomyces griseus through a fermentation process. During fermentation, S. griseus is grown in large containers containing a soybean-based liquid medium with glucose as the carbon source. As the bacteria grows, streptomycin levels in the culture begin to increase near the onset of stationary phase. The fermentation process involves three phases - an initial growth phase where little streptomycin is produced, a second phase where additional growth and streptomycin accumulation occurs, and a final phase where the culture is completed and the mycelium is separated to recover the streptomycin. Major Indian companies that produce antibiotics through fermentation include Hindustan Antibiotics Limited and Me
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metabolites : antibiotics by fermentation
- 1. Microbial metabolites ANTIBIOTICS (STREPTOMYCIN) PRESENTEDBY: MINHAZ AHMED INT. MSC 6TH SEM BBI11014 Tezpur University
- 2. WHAT? • Primary andSecondary Metabolites: Primary metabolites are produced during active cell growth, and secondary metabolites are produced near the onset of stationary phase • Antibiotics are produced industrially by a process of fermentation, where the source microorganism is grown in large containers (100,000 – 150,000 liters or more) containing a liquid growth medium.
- 3. WHERE THEY WORK? Rifamycins Cellwall Penicillins Cephalosporins cycloserine polymyxins sulfonamides Chloramphenicol Streptomycin tetracyclines Ribosomes capsule cytoplasm
- 4. Streptomycin Secondary metabolite produced byStreptomyces griseus. Change in environment condition and substrate availability influence final product. In fermentation a soyabean based medium is used with glucose as carbon source. Nitrogen source is combined in soyabean meal, limits growth. After growth the antibiotic levels in the culture begin to increase. Source: www.indiamart.com
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- 6. Phases during fermentationof streptomycin PHASE 1: Rapid growth producing mycelial biomasss.Little production of Streptomycin is obtained. PHASE 2: Additional production of mycelium.Streptomycin accumulates in the medium. PHASE 3: Process has completed.Finally the mycelium is separated by filtration and antibiotic recovered. Proteolytic activity of the microbe releases NH3 to the medium from the soybean meal, causing a rise in pH The glucose and NH3 released are consumed during this phase.The pH remains fairly constant-between 7.6 and 9.0.
- 7. Indian antibiotic companies: Hindustan Antibiotics Limited (HAL) Megmus pharmaceutical Disadvantages of fermentation for antibiotics: Complex and Expensive nutrients required Isolation of product is difficult Antibiotic Producing microorganism Cephalosporin Cephalosporium acrimonium Chloramphenicol Streptomyces venezuelae Erythromycin Streptomyces erythreus Griseofulvin Penicillium griseofulvin Penicillin Penicillium chrysogenum Streptomycin Streptomyces griseus Tetracycline Streptomyces aureofaciens Gentamicin Micromonospora purpurea
- 8. References: • Industrial enzymes,structure function and application- julio Poliana and Andrew P. MacCabe(2007)
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