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  • 1
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    Springer
    World journal of microbiology and biotechnology 15 (1999), S. 545-552 
    ISSN: 1573-0972
    Keywords: Fermentation ; polyene antifungal antibiotic ; Streptomyces ; taxonomy
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A Streptomyces strain UK10 was isolated from Ukrainian soil and identified by taxonomical studies as Streptomyces arenae var ukrainiana. HA-2-91 was isolated from the biomass of S. arenae var ukrainiana and is supposedly a polyene macrolide antibiotic belonging to the tetraene group. HA-2-91 showed promising antifungal activity (in vitro) against yeasts and filamentous fungi, including plant pathogens and dermatophytes and was found to be less toxic in mice than nystatin and rimocidin.
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  • 2
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    World journal of microbiology and biotechnology 15 (1999), S. 333-334 
    ISSN: 1573-0972
    Keywords: Anthracyclines ; Daunorubicin ; Fermentation ; S. peucetius
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Alternative media constituents like carbon sources and buffers were evaluated for the large scale production of daunorubicin. Streptomyces peucetius cultivated on the media containing sesamum oil cake as carbon source with HEPES or phosphate buffer showed good yield of the antibiotic and the intermediates were also converted into the final product more efficiently.
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  • 3
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    World journal of microbiology and biotechnology 14 (1998), S. 705-709 
    ISSN: 1573-0972
    Keywords: Fermentation ; polyene antibiotic ; Streptoverticillium ; sclerotia ; taxonomy
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A novel Streptoverticillium sp. G-55 was isolated from a soil sample (collected from Panjim, Goa) which produces sclerotia under specific environmental conditions, both in liquid and solid media. It was further identified by taxonomic studies as Streptoverticillium cinnamoneum var scleroticum. The species produces a pentaene polyene macrolide antibiotic (HA-94) under submerged culture conditions which shows promising antifungal and antibacterial activity in vitro.
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  • 4
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    World journal of microbiology and biotechnology 12 (1996), S. 531-536 
    ISSN: 1573-0972
    Keywords: Fermentation ; Lactobacillus fermentum ; maize dough ; starter culture
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Controlled fermentation of maize was carried out using six strains of Lactobacillus fermentum and one strain of yeast, Saccharomyces cerevisiae, isolated from traditionally fermented maize dough as starter cultures for inoculum enrichement. The fermentations were monitored by pH, acidity, microbiological analysis and taste panel evaluation of two products, kenkey and koko, prepared from the fermented doughs. The strains of L. fermentum used as starter culture dominated the microflora during fermentation and in most inoculated doughs the required pH was attained by 24 h instead of 48 h of dough fermentation. Higher contents of lactic acid bacteria and yeasts were observed in inoculated doughs at the initial stages of fermentation but the spontaneously fermented doughs attained similar lactic acid bacteria and yeasts counts by 24 h of dough fermentation. The organoleptic quality of kenkey and koko prepared from doughs fermented with starter culture for 48 h was not significantly different from the traditional products. Kenkey prepared from doughs fermented for 24 h with starter culture were found to be unacceptable by the taste panel although similarly produced koko was acceptable.
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  • 5
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    Journal of industrial microbiology and biotechnology 13 (1994), S. 225-232 
    ISSN: 1476-5535
    Keywords: Fermentation ; RecombinantEscherichia coli ; Acetate inhibition ; Glyceraldehyde-3-phosphate dehydrogenase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary This study highlights data about the production of a recombinant protein (glyceraldehyde-3-phosphate dehydrogenase) byE. coli HB 101 (GAPDH) during batch and fed-batch fermentations in a complex medium. From a small number of experiments, this strain has been characterized in terms of protein production performance and glucose and acetate influences on growth and recombinant protein production. The present results show that this strain is suitable for recombinant protein production, in fed-batch culture 55 g L−1 of biomass and 6 g L−1 of GAPDH are obtained. However this strain, and especially GAPDH overproduction is sensitive to glucose availability. During fermentations, maximum yields of GAPDH production have been obtained in batch experiments for glucose concentration of 10 g L−1, and in fed-batch experiments for glucose availability of 10 g h−1 (initial volume 1.5 L). The growth of the strain and GAPDH overproduction are also inhibited by acetate. Moreover acetate has been noted as an activator of its own formation.
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  • 6
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    Journal of industrial microbiology and biotechnology 13 (1994), S. 238-241 
    ISSN: 1476-5535
    Keywords: Docosahexaenoic acid ; Thraustochytrium, Omega-3 fatty acids ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary When threeThraustochytrium stains were cultivated in liquid media containing 2.5% starch and 0.2% yeast extract, initial pH 6.0, with shaking under fluorescent light for five days at 25°C, similar biomass yields were observed (9.7–10.3 g L−1). Contents of docosahexaenoic acid (DHA) in biomass varied: 0.15, 3.55 and 6.40% w/w forT. striatum ATCC 24473,T. aureum ATCC 34304 andT. roseum ATCC 28210, respectively. In further studies,T. roseum produced a maximum titer of 0.85 g of DHA per liter of culture broth. The DHA content of total lipids ranged from 46–49% w/w.
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  • 7
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    Journal of industrial microbiology and biotechnology 13 (1994), S. 249-257 
    ISSN: 1476-5535
    Keywords: Glycolipid ; Sophorose lipid ; Production ; Fermentation ; Structure ; Composition ; Alkane ; Oil ; Ester ; Candida bombicola
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Sophorose lipids stand out as biosurfactants with a wide potential for industrial application and which can be produced in good yield from glucose and a lipidic cosubstrate.Candida bombicola CBS 6009 (ATCC 22214) was used in the present study. The influence of the lipidic cosubstrate on various aspects of production performance of these glycolipids (final concentration, yield) and on product composition (in particular, the structure of the hydroxy fatty acid vegetable and animal oils, markedly influenced product composition. In terms of production performance, the best substrates were oils or esters rich in C18:0 and C18:1 fatty acids. Optimal overall performance was obtained with esters (340 g L−1 sophorose lipids with rapeseed esters). Conclusions drawn from the results allow predictive evaluation of lipidic industrial substrates.
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  • 8
    ISSN: 1476-5535
    Keywords: Jadomycin B ; Heat shock ; Ethanol ; Streptomyces venezuelae ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The novel benzoxazolophenanthridine antibiotic, jadomycin B, is produced byStreptomyces venezuelae ISP5230 following a 42 °C heat shock or exposure to ethanol. To further characterize these unusual culture conditions, studies were carried out using different media, varying nutrient concentrations, initial pH, and time of application of heat or ethanol stress. Highest titers of jadomycin B accumulated 48 h afterS. venezuelae ISP5230 was inoculated into ad-galactose-l-isoleucine production medium (pH 7.5) which was supplemented with ethanol (6%, v/v) between 6 and 13 h. Cultures supplemented with ethanol later than 17 h post inoculation into the production medium produced little or no jadomycin B. Among other heat-shock inducing treatments examined, infection with phage SV1 was associated with increased jadomycin B production. Although jadomycin B titers showed little change with variations in the concentration of phosphate in the production medium, the nature of the nitrogen source was found to be important. Different colored pigments, presumed to be jadomycin B analogs, were formed when other amino acids replacedl-isoleucine in the medium as the sole nitrogen source. Increased jadomycin B titers accompanied increasedl-isoleucine andd-galactose concentrations in the production medium.
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  • 9
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    Journal of industrial microbiology and biotechnology 13 (1994), S. 382-388 
    ISSN: 1476-5535
    Keywords: Pattern recognition ; Bacillus amyloliquefaciens ; Characterization ; Classification ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Pattern recognition techniques were applied to analytical data to distinguish abnormal from normal microbial fermentations usingBacillus amyloliquefaciens as a model system. Patterns of fermentation end products during growth ofB. amyloliquefaciens were obtained from HPLC analysis of broth samples. Data were also obtained from fermentations using other bacterial species, strains, and environmental conditions, and were compared with the model data set. The bacterial species cultured includedB. subtilus, B. licheniformis, andEscherichia coli. Environmental variables included acration and temperature. The chromatographic patterns were compared by using hierarchical cluster and principal component analysis to obtain a quantitative measure of their similarity and to establish the normal variability within a model data set. Statistical analysis of the data indicated that individual fermentations can be assigned to distinct clusters on the basis of their divergence from the model system. Altered environments and other species can be identified as outliers from the model set. These results show that pattern recognition analysis has direct applicability to monitoring fermentation processes.
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  • 10
    ISSN: 1476-5535
    Keywords: Antibiotic ; Fermentation ; Lipopeptide ; Magnesium ; Mannitol ; Fungal metabolism ; Zalerion arboricola ; Pneumocandin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary We have developed a liquid fermentation medium for the submerged culture of the fungus,Zalerion arboricola, which supports the rapid production of an echinocandin-type antibiotic, pneumocandin A0 (formerly L-671, 329), in yields increased at least 4-fold over those reported previously. The improvements were achieved through medium simplification, substitution of high levels of mannitol for glycerol as the major source of carbon, and restriction of available magnesium. Antibiotic formation in batch cultures with this mannitol-based medium is not confined to the idiophase; rather production appears to be biphasic, with synthesis beginning during growth (i.e., at day 3) and increasing in rate at day 11, well after rapid growth has ended. Accumulation of antibiotic continues beyond 14 days, and by 21 days titers greater than 500 μg/ml are attained. For the synthesis of a related compound, pneumocandin B0, by a mutant strain ofZ. arboricola, the medium gives similar production kinetics and a titer of 800 μg/ml. Although supplementation of the medium with magnesium ions stimulates growth, it decreases titer by preferentially affecting the second phase of antibiotic synthesis. This decline in synthesis in the magnesium-supplemented medium is explained by the depletion of mannitol before the second phase of synthesis can begin. In contrast, mannitol in the magnesium-limited medium is used more slowly with approximately half still available at day 11 to support continued antibiotic formation.
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  • 11
    ISSN: 1476-5535
    Keywords: Collectotrichum truncatum ; Bioherbicide ; Sporulation ; Conidiation ; Germination ; Amino acids ; Fermentation ; Spore production
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Submerged culture experiments were conducted to determine the optimal nitrogen source for rapidly producing conidia of the bioherbicide,Colletotrichum truncatum. Germination ofC. truncatum conidial inocula in submerged culture occurred most rapidly (〉95% in 6 h) in media provided with a complete complement of amino acids. When (NH4)2SO4, urea, or individual amino acids were provided as the sole nitrogen source, conidial germination was less than 20% after 6 h incubation. Conidia production was delayed inC. truncatum cultures grown in media with urea or individual amino acids as nitrogen sources compared to cultures supplied with Casamino acids or complete synthetic amino acid nitrogen sources. The use of methionine, lysine, tryptophan, isoleucine, leucine or cysteine as a sole nitrogen source severely inhibitedC. truncatum conidia production. Media with synthetic amino acid mixtures less these inhibitory amino acids produced significantly higher conidia yields compared to media with amino acid mixtures containing these amino acids. When various amounts of each individual inhibitory amino acid were added to media which contained amino acid mixtures, cysteine and methionine were shown to be most effective in reducing conidiation. An optimal nitrogen source forC. truncatum conidiation in submerged culture should contain a complete mixture of amino acids with low levels of cysteine, methionine, leucine, isoleucine, lysine and tryptophan for rapid conidiation and optimal conidia yield.
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  • 12
    ISSN: 1476-5535
    Keywords: Heat shock ; Ethanol shock ; Saccharomyces ; Fatty acid ; Trehalose ; Fermentation ; Wort
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The effects of heat and ethanol shock on fatty acid composition and intracellular trehalose concentration of lager and ale brewing yeasts were examined. Exposure of cells to heat shock at 37°C or 10% (v/v) ethanol for 60 min resulted in a significant increase in the ratio of the total unsaturated to saturated fatty acyl residues and the intracellular trehalose concentration of cells. A similar increase in the amount of unsaturated fatty acids was observed in cells after 24 h of fermentation of 16°P (degree Plato) or 25°P wort, at which time more than 2% (v/v) ethanol was present in the growth medium. These results suggest that unsaturated fatty acids and high concentrations of intracellular trehalose may protect the cells from the inhibitory effects of heat and ethanol shock.
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  • 13
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    Journal of industrial microbiology and biotechnology 9 (1992), S. 115-119 
    ISSN: 1476-5535
    Keywords: Mycolytic enzymes ; Trichoderma viride ; Protoplasts ; Cochliobolus lunatus ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Microorganism useful for the induction of enzymes lytic towards walls of filamentous fungusCochliobolus lunatus were studies. Production of specificTrichoderma viride mycolytic enzymes was studied in a laboratory fermentor. The product with high chitinase and relatively low protease activity gave better yields ofC. lunatus protoplasts than commercial Novozym 234.
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  • 14
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    Journal of industrial microbiology and biotechnology 9 (1992), S. 257-260 
    ISSN: 1476-5535
    Keywords: Polysaccharide ; Fructan ; Gum ; Fermentation ; Bacillus polymyxa ; Sweetener
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Bacillus polymyxa (NRRL-18475) produced a levan-type fructan (B, 2→6 fructofuranoside) when grown on sucrose, sugarcane juice, and sugarbeet molasses. The organism converted about 46% of the fructose moiety of sucrose to levan when grown on sucrose medium, however, the yields of levan from sugarcane juice and beet molasses were much less than sucrose solution. Such sugarcane juice and beet molasses can be made a good substrate for levan production by various modifications. Adding peptone to sugarcane juice or passing beet molasses through a column of gel filtration media improved levan yield to a level almost comparable to that obtained from sucrose.
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  • 15
    ISSN: 1476-5535
    Keywords: Acetogenesis ; Biomarkers ; Cluster analysis ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary An anaerobic phase-separation biomass reactor was established on cellulose with the hydrolysis and fermentation steps occurring in the first stage, and acetogenesis and methanogenesis in the second stage. Based upon lipid biomarker analysis, eubacterial and eukaryotic cells accounted for approximately 6% of the volatile solids of the first stage and 17% of the second, while methanogens were approximately 1% of the volatile solids in the first stage and 9% of the second. Clustering the polar lipid fatty acids into groups based upon their distributions between the two stages of the reactor clarified the differences in community structure caused by phase-separated operation. Although inoculated from the same source, the two stages maintained very different microbial communities. Signature fatty acids known as indicators of unbalanced growth in eubacteria were significantly higher in the first stage of the reactor.
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  • 16
    ISSN: 1476-5535
    Keywords: Heat shock ; Ethanol ; Saccharomyces ; Yeast ; Fermentation ; Viability ; Wort
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The effects of heat shock and ethanol stress on the viability of a lager brewing yeast strain during fermentation of high gravity wort were studied. These stress effects resulted in reduced cell viability and inhibition of cell growth during fermentation. Cells were observed to be less tolerant to heat shock during the fermentation of 25°P (degree Plato) wort than cells fermenting 16°P wort. Degree Plato (oP) is the weight of extract (sugar) equivalent to the weight of sucrose in a 100 g solution at 20°C. Relieving the stress effects of ethanol by washing the cells free of culture medium, improved their tolerance to heat shock. Cellular changes in yeast protein composition were observed after 24 h of fermentation at which time more than 2% (v/v) ethanol was present in the growth medium. The synthesis of these proteins was either induced by ethanol or was the result of the transition of cells from exponential phase to stationary phase of growth. No differences were observed in the protein composition of cells fermenting 16°P wort compared to those fermenting 25°P wort. Thus, the differences in the tolerance of these cells to heat shock may be due to the higher ethanol concentration produced in 25°P wort which enhanced their sensitivity to heat shock.
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  • 17
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    Journal of industrial microbiology and biotechnology 11 (1992), S. 23-28 
    ISSN: 1476-5535
    Keywords: Bacterium ; Lactic acid ; Lactobacillus delbrueckii ; Mutagenesis ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Chemical mutagenesis with ethyl methanesulfonate (EMS) was used to develop strains ofLactobacillus delbrueckii (ATCC 9649) that tolerated increased lactic acid concentrations while continuously producing the acid. Three mutants (DP2, DP3 and DP4) were compared with wild-typeL. delbrueckii by standing fermentations with different glucose concentrations. All three mutants produced higher levels of lactic acid than the wild-type. In pH-controlled (pH 6.0) stirred-tank-batch fermentations, mutant DP3 in 12% glucose, 1% yeast extract/mineral salt/oleic acid medium produced lactic acid at a rate that was more than 2-times faster than the wild-type. Mutant DP3 also produced 77 g/l lactic acid compared with 58 g/l for the wild-type. Overall, compated with wild-type, the mutants DP2 and DP3 exhibited faster specific growth rates, shorter lag phases, greater lactic acid yields, tolerated higher lactic acid concentrations, and produced as much as 12% lactic acid in 12% glucose, 3% yeast extract/mineral salt/oleic acid medium which required an additional 9% glucose when the residual glucose concentration decreased to ≤3%. Mutant DP3 was stable for over 1.5 years (stored freeze dried). The strain development procedure was very successful; mutants with enhanced lactic acid-producing capacity were obtained each time the procedure was employed.
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  • 18
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    World journal of microbiology and biotechnology 8 (1992), S. 68-70 
    ISSN: 1573-0972
    Keywords: Fermentation ; Monascus ; pigments
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Solid-state fermentation, using sugar-cane bagasse, and submerged fermentation, using a semi-synthetic medium, were performed for pigment production byMonascus purpureus in both stationary and rotary conditions. Rotary cultures gave higher yields of crude red and yellow pigments than stationary cultures whereas twice the amount was synthesized at an earlier time (day 8) in liquid medium (1,285U yellow pigment/bottle, 1,728U red pigment/bottle). Supplementing the liquid medium with 0.6% (v/v) corn oil doubled the extracellular pigment yield but halved fungal growth.
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  • 19
    ISSN: 1573-0972
    Keywords: Fermentation ; Lactobacillus ; milk ; nono ; starter cultures ; Streptococcus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Starter cultures consisting ofStreptococcus diacetilactis, Strept. cremoris, Lactobacillus brevis andSaccharomyces cerevisiae were tested singly and in mixtures for ability to ferment milk to producenono with organoleptically acceptable qualities. Only mixed cultures containing eitherStrept. diacetilactis orStrept. cremoris andL. brevis were suitable. Presence of yeast adversely affected either acid formation or diacetyl production.Nono containingStrept. diacetilactis was acceptable, even in the presence ofSacch. cerevisiae, because of the high diacetyl production. A mixed starter containing two of these organisms,Strept. diacetilactis orStrept. cremoris andL. brevis, is recommended fornono production.Sacch. cerevisiae is not essential.
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  • 20
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    World journal of microbiology and biotechnology 8 (1992), S. 589-592 
    ISSN: 1573-0972
    Keywords: Fermentation ; jute cuttings ; pectinase ; thermophilic ; xylanase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A thermophilic fungus belonging to the Deuteromyces, having pectinase and xylanase activities, was grown at its optimum temperature of 55°C. It grew over a wide pH range of 4 to 10, being optimal at 6. The fungus grew well on modified Mandels' medium in which cellulose was substituted either with hemicellulose or pectin. With citrus pectin as carbon source, 121 units/ml of pectinase activity were obtained and with larch wood xylan as carbon source, 83 units/ml of xylanase activity were obtained.
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  • 21
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    Journal of industrial microbiology and biotechnology 8 (1991), S. 165-169 
    ISSN: 1476-5535
    Keywords: Fermentation ; Complex medium ; RecombinantEscherichia coli ; Glyceraldehyde 3-phosphate dehydrogenase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The influence of complex compounds on the growth of a recombinant strain ofEscherichia coli containing the gene encoding glyceraldehyde 3-phosphate dehydrogenase, as well as the production of this enzyme have been studied. Batchwise cultures led to an accumulation of acetate, which was not utilized in a yeast extract-free medium. After glucose exhaustion, growth stopped and enzyme activity decreased. Whereas yeast extract allowed acetate assimilation and growth, peptone stabilized the enzymatic activity. The addition of both compounds resulted in optimal performances for enzyme production.
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  • 22
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    Journal of industrial microbiology and biotechnology 8 (1991), S. 29-35 
    ISSN: 1476-5535
    Keywords: Ectomycorrhizal ; Pisolithus ; Antifungal ; Phenolic ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary An ectomycorrhizal fungus,Pisolithus tinctorius strain SMF, isolated from a basidiocarp removed from the roots of a recently fallen old growth fir in the Smoky Mountains of Tennessee, was characterized for its in vitro production of antifungal metabolites. On solid mediumP. tinctorius SMF strongly inhibited growth of strains ofFusarium solani, Geotrichum candidum, Phanerochaete chrysosporium, andVerticillium dahliae, all species known to be plant pathogens. Evidence from paired colony growth inhibition studies on agar plates indicated that production of antifungal agents byP. tinctorius SMF may be enhanced by close physical contact with other fungi. The antifungal activity ofP. tinctorius SMF was much greater than that of several culture collection strains ofP. tinctorius. The culture collection strains either showed no or very limited activity. The antifungal activity was associated with an apparently inducible metabolism ofP. tinctorius SMF and with the production of darkly colored water soluble phenolic metabolites. Small scale fermentation studies showed that the phenolics are readily producible by submerged culture fermentation. This is the first report of submerged culture production of antifungal metabolites by an ectomycorrhizal fungus.
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  • 23
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    Journal of industrial microbiology and biotechnology 7 (1991), S. 27-34 
    ISSN: 1476-5535
    Keywords: Bacterium ; Fermentation ; Nutrition ; Optimization ; Liquefaction ; High-substrate
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary An alternative process for industrial lactic acid production was deveooped using a starch degrading lactic acid producing organism,Lactobacillus amylovorus B-4542. In this process, saccharification takes place during the fermentation, eliminating the need for complete hydrolysis of the starch to glucose prior to fermentation. The cost savings of this alternative are substantial since it eliminates the energy input, separate reactor tank, time, and enzyme associated with the typical pre-fermentation saccharification step. The only pre-treatment was gelatinization and enzyme-thinning of the starch to overcome viscosity problems associated with high starch concentrations and to make the starch more rapidly degradable. This fermentation process was optimized for temperature, substrate level, nitrogen source and level, mineral level, B-vitamins, volatile fatty acids, pH, and buffer source. The rate of the reaction and the final level of lactic acid obtained in the optimized liquefied starch process was similar to that obtained withL. delbrueckii B-445 using glucose as the substrate.
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  • 24
    ISSN: 1476-5535
    Keywords: Nybomycin ; Deoxynybomycin ; Nybomycin acetate ; Thin layer chromatography ; High performance liquid chromatography ; Mass spectrometry ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Thin layer chromatography (TLC), high performance liquid chromatography (HPLC) and mass spectrometry (MS) methods have been developed for the analysis of the antibiotic nybomycin, its derivatives deoxynybomycin and nybomycin acetate, during the fermentation and isolation of nybomycin. Using a quantitative HPLC based assay, the time course of nybomycin production (nybomycin titers) in 1000 liter fermentations was determined. Desorption chemical ionization mass spectrometry (DCI/MS) of standard nybomycin samples, fermentation broth samples and purified fractions suggested the co-production of deoxynybomycin which was not reported previously from this organism. TLC and HPLC were used to confirm the presence of deoxynybomycin in the crude extracts of fermentation broths.
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  • 25
    ISSN: 1476-5535
    Keywords: Fermentation ; Recombinant DNA ; Phage λp L promoter ; Expression vector ; α1-Antitrypsin ; Malaria vaccine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The major leftward early promoter of phage λp L, has frequently been used to drive expression of heterologous genes inEscherichia coli.p L is typically maintained fully repressed by the lambda cl protein. When induction of heterologous protein synthesis is desired, one of several potential mechanisms of destroying cl function is employed and the expression of the foreign gene commences. One method of derepressingp L involves exposing cells to nalidixic acid, which results in the “activation” of RecA protein and the subsequent RecA-mediated proteolytic cleavage of cl. Activated RecA also mediates the cleavage of theE. coli LexA protein, resulting in induction of the SOS regulon (at least 15E. coli genes, includingrec A). We have examined the effect of two chromosomal mutations on the productivity of nalidixic acid inductions. One of the tested mutations (recA o) increased the intracellular concentration of RecA prior to induction; the other (lexAind−) resulted in a mutated lexA protein insensitive to RecA-mediated cleavage. These mutations were introduced into a strain carrying acl+ defective lysogen. Synthesis of two heterologous proteins, human α1-antitrypsin and a fusion protein partially derived from thePlasmodium falciparum circumsporozooite surface antigen, was examined in the wild-type and mutant strains. The maximum α-1 antitrypsin concentration achieved was improved by 50% when therecA o strain was used rather than the wild type; however; only smaller changes (20% or less) in the maximum concentration of the malaria fusion protein wer observed. Use of thelexAind− strain resulted in a decrease in the maximum concentration attained for both heterologous products.
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  • 26
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    Journal of industrial microbiology and biotechnology 5 (1990), S. 85-93 
    ISSN: 1476-5535
    Keywords: Fermentation ; RecombinantE. coli ; Beta-galactosidase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The productivity ofEscherichia coli biomass and recombinant beta-galactosidase was increased in Luria broth (LB) enriched with yeast extract. In flask culture under conditions of LB limitation, yeast extract suplementation gave the highest biomass (strain HB101/pRW756) stimulation per unit of component added compared with supplementation by various amounts of amino acids, vitamins, minerals, purines/pyrimidines, tryptone, casamino acids, casein peptone or gelatin peptone. The biomass production ofE. coli HB101/pRW756, XL-1 blue/puc118, XL-1 Blue FF/puc118 and TB-1/p1034 cells was stimulated in fermentor-scale experiments with additional yeast extract in LB. Total beta-galactosidase production from plasmid genes in fermentor-scale experiments was increased 105.4% in XL-1 blue/puc118 cells, 365.5% in XL-1 blue FF/puc118 cells and 421.4% in TB-1/p1034 cells by 0.5%, 1% and 1% weight per volume of additional yeast extract in LB, respectively. Depending on different strains, the increase of the enzyme production was obtained either by increased biomass, or the combination of enhanced gene expression and increased biomass. Neither the biomass nor beta-galactosidase production was stimulated in N4830/p1034 cells by the increase in yeast extract concentration in the medium.
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  • 27
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    Journal of industrial microbiology and biotechnology 6 (1990), S. 29-41 
    ISSN: 1476-5535
    Keywords: Xylose ; Ethanol ; Fermentation ; NMR ; Pachysolen tannophilus ; Pichia stipitis ; Candida shehatae
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The fermentation ofd-xylose byPachysolen tannophilus, Candida shehatae, andPichia stipitis has been investigated by13C-nuclear magnetic resonance spectroscopy of both whole cells and extracts. The spectra of whole cells metabolizingd-xylose with natural isotopic abundance had significant resonance signals corresponding only to xylitol, ethanol and xylose. The spectra of whole cells in the presence of [1-13C]xylose or [2-13C]xylose had resonance signals corresponding to the C-1 or C-2, respectively, of xylose, the C-1 or C-2, respectively, of xylitol, and the C-2 or C-1, respectively, of ethanol. Xylitol was metabolized only in the presence of an electron acceptor (acetone) and the only identifiable product was ethanol. The fact that the amount of ethanol was insufficient to account for the xylitol metabolized indicates that an additional fate of xylitol carbon must exist, probably carbon dioxide. The rapid metabolism of xylulose to ethanol, xylitol and arabinitol indicates that xylulose is a true intermediate and that xylitol dehydrogenase catalyzes the reduction (or oxidation) with different stereochemical specificity from that which interconverts xylitol andd-xylulose. The amino acidl-alanine was identified by the resonance position of the C-3 carbon and by enzymatic analysis of incubation mixtures containing yeast and [1-13C]xylose or [1-13C]glucose. The position of the label from both substrates and the identification of isotope also in C-1 of alamine indicates flux through the transketolase/transaldolase pathway in the metabolism. The identification of a resonance signal corresponding to the C-1 of ethanol in spectra of yeast in the presence of [1-13C]xylose and fluoroacetate (but not arsenite) indicates the existence of equilibration of some precursor of ethanol (e.g. pyruvate) with a symmetric intermediate (e.g. fumarate or succinate) under these conditions.
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  • 28
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    Journal of industrial microbiology and biotechnology 6 (1990), S. 215-218 
    ISSN: 1476-5535
    Keywords: Fermentation ; Antitumor antibiotic ; Gliding bacterium ; Glidobactin A ; Lipopeptide
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Glidobactins A, B and C are lipopeptide antitumor antibiotics produced by the gliding bacteriumPolyangium brachysporum sp. nov. No. K481-B101. The production of glidobactin A was examined in shake flasks and laboratory fermentors. Medium screening and optimization led to approximately five fold increases in glidobactin A titers in shake flasks and a ten fold increase in titers in 40-1 batch fermentations. Utilization of a stepped glucose feeding protocol resulted in glidobactin A titers of 1860 μg/ml after 144 h of fermentation.
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  • 29
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    Journal of industrial microbiology and biotechnology 6 (1990), S. 279-284 
    ISSN: 1476-5535
    Keywords: Fermentation ; Nocardia ; Bioconversion ; Avermectin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The bioconversion of avermectin to its 27-hydroxy derivative is achieved withNocardia autotrophica subsp.canberrica. The approach of increasing bioconversion productivity rather than efficiency was adopted in these studies. Process improvement studies focused on the physico-chemical conditions of the fermentation, examined initially at the shake-flask scale. Bioconversion yields were affected by pH, substrate concentration, time of substrate addition, substrate solubilization, carbon to nitrogen ratio, and medium strength. Optimization of these parameters resulted in a 8-fold process improvement. During pre scale-up studies, the sensitivity of this bioconversion to the antifoam employed was demonstrated and lard oil was selected as giving the best results. Additional process changes were required during scale-up efforts in larger vessels, including replacement of the original substrate solvent with dimethylsulfoxide.
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  • 30
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    Journal of industrial microbiology and biotechnology 4 (1989), S. 447-451 
    ISSN: 1476-5535
    Keywords: Fermentation ; Inulin ; Microbial gum ; Polyfructans ; Polysaccharides ; Sucrose ; Fructose
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A levan-producing bacterium was isolated from soils and its characteristics for polysaccharide synthesis were studied. A series of enrichment and plating techniques enabled the isolation of a levan-producing bacterium from closely related contaminants. Cultural and physiological characteristics of the isolate identified the organism an a strain ofBacillus polymyxa. The organism produced about 40 g extracellular polysaccharide per liter of sucrose medium, which was about three times more yield than levan obtained from known levan producers. The highest amount of polysaccharide was on a 8% sucrose medium. Hydrolysis of the product showed that the polysaccharide consisted entirely ofd-fructose, and13C.n.m.r. spectra confirmed that the product was levan, a fructose polymer linked by B-(2→6) fructofuranosyl linkage.
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  • 31
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    Journal of industrial microbiology and biotechnology 3 (1988), S. 15-19 
    ISSN: 1476-5535
    Keywords: Cheese whey ; Clostridium beijerinckii ; Bacillus cereus ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Fermentation of cheese whey to produce butanol and butyric acid was carried out using a mixed culture ofClostridium beijerinkii andBacillus cereus. Fermentation selectivities were studied by controlling the pH of the system. Controlled pH values higher than 6.5 as well as those below 5.0 were not conducive to butanol production. Maximum product formation was obtained by controlling the pH at 5.5. When compared with the results obtained using the pure culture ofC. beijerinckii, a higher butanol concentration was obtained in the mixed culture without sacrificing the level of butyric acid formed.
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  • 32
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    Journal of industrial microbiology and biotechnology 3 (1988), S. 373-376 
    ISSN: 1476-5535
    Keywords: Agricultural by-product ; Fermentation ; Ammonium lactate ; Probiotic
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Deproteinized alfalfa juice is a by-product of the mechanical fractionation of alfalfa to obtain protein. In this work the juice was used as the substrate for the production of ammonium lactate (l-lactic acid) by a strain ofStreptococcus faecium. Batch fermentation with a constant pH of 5.8 gave 27.2 g/l of lactic acid (90% conversion and 1.1 g/l/h productivity) and 6×1012 cells/l after 24 h. Semicontinuous fermentation allowed the conversion of 3-times the volume of deproteinized juice after 44 h, finally giving 29.7 g/l of ammonium lactate (99% conversion and 2.5 g/l/h productivity) and 4–6×1012 cells/l.
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  • 33
    ISSN: 1476-5535
    Keywords: Hemicellulose ; Fermentation ; Polyol ; Pentose ; d-Xylose ; Xylitol
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The ability to convertd-xylose to xylitol was screened in 44 yeasts from five genera. All but two of the strains produced some xylitol with varying rates and yields. The best xylitol producers were localized largely in the speciesCandida guilliermondii andC. tropicalis. Factors affecting xylitol production by a selectedC. guilliermondii strain, FTI-20037, were investigated. The results showed that xylitol yield by this strain was affected by the nitrogen source. Yield was highest at 30–35°C, and could be increased with decreasing aeration rate. Using high cell density and a defined medium under aerobic conditions, xylitol yield byC. guilliermondii FTI-20037 from 104 g/ld-xylose was found to be 77.2 g/l. This represented a yield of 81% of the theoretical value, which was computed to be 0.9 mol xylitol per mold-xylose.
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  • 34
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    Journal of industrial microbiology and biotechnology 3 (1988), S. 9-14 
    ISSN: 1476-5535
    Keywords: Single cell protein ; Sucrose ; Yeast ; Thermotolerance ; Fermentation ; Kluyveromyces marxianus var.marxianus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Amino acid analyses were undertaken on single cell protein (SCP) produced by thermotolerant strains ofKluyveromyces marxianus var.marxianus grown on sugar cane molasses at 40°C. The maximum conversion of available sugars to biomass at 45°C was only 10.8% (g dry wt.·g−1 total sugars). The amino acid composition of the SCP did not differ markedly from that reported for other yeast species.
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  • 35
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    Journal of industrial microbiology and biotechnology 1 (1987), S. 349-353 
    ISSN: 1476-5535
    Keywords: Propionic acid ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Pure cultures ofPropionibacterium freudenreichii ss.shermanii did not grow in autoclave-sterilized cheese whey (121°C, 15 psi, 20 min) at whey concentrations greater than 2% (w/v) spray-dried sweet dairy whey. Propionic acid was produced from autoclave-sterilized whey by growingP. shermanii in mixed culture withLactobacillus casei. In medium containing 5–12% autoclaved whey solids and 1% yeast extract, the mixed culture produced 1.3–3.0% propionic acid, 0.5–1.0% acetic acid, and 0.05–0.80% lactic acid. All the lactose was consumed. Using pH-controlled fermentors (pH=7.0), mixed cultures produced at least 30% more propionic acid than cultures in which pH was not controlled.
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  • 36
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    Journal of industrial microbiology and biotechnology 2 (1987), S. 117-121 
    ISSN: 1476-5535
    Keywords: Fermentation ; Recombinant DNA ; Hepatitis B surface antigen
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Fermentations were performed to determine parameters affecting the expression of hepatitis B surface antigen (HBsAg) in the yeastSaccharomyces cerevisiae containing the HBsAg gene. These studies emphasized inereasing both the relative abundance (HBsAg: cell mass) and total production of HBsAg. Specific activity was increased 70-fold when cells were grown in shake flasks containing nonselective rather than selective medium. The addition of adenine, ammonium sulfate or glucose to the complex medium reduced the production of antigen. Results similar to those achieved in shake flasks were obtained when the growth was performed in fermenters. A nutrient addition system was employed to increase the production of cells and HBsAg. The addition of glucose to the culture medium increased cell mass 6-fold but decreased the production of antigen. This imbalance was corrected by supplementing the glucose with complex nutrients.
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  • 37
    ISSN: 1476-5535
    Keywords: Recombinant human insulin-like growth factor ; Escherichia coli ; Fermentation ; Production ; Somatomedin C
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Two kinds of fed batch fermentation processes were compared at a 10-liter scale to examine their effect on recombinant human insulin-like growth factor (IGF-1) gene expression inEscherichia coli. The difference between the two processes was the feed medium composition and whether the process used a single or dual feed during the course of the fermentation. In the dual feed system, organic nitrogen was delivered at a higher rate (50 g/h) than in the single feed system (5 g/h). The dual feed process resulted in a significant increase in IGF-1 yield. 30 mg IGF-1/g dry cell weight was synthesized in the dual feed system compared to 3 mg IGF-1/g dry cell weight obtained in the single feed system. The presence of high levels of organic nitrogen during the induction period may enhance IGF-1 synthesis by protecting the IGF-1 from proteolytic degradation. The IGF-1 yield decreased to 17 mg/g dry cell weight when the glucose supply was decreased from 17 g/h to 8 g/h during the induction period; however, an increase in glucose supply from 17 g/h to 50 g/h during the induction period did not enhance the IGF-1 synthesis. Thus, the enhancement of IGF-1 gene expression in the dual feed process was mainly dependent on a high level of organic nitrogen and an appropriate level of glucose in the medium during the induction period.
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  • 38
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    Keywords: Saccharomyces cerevisiae ; Fermentation ; Air-fluidized fermentation ; Semi-solid fermentation ; Yeast cell concentration in starch
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary In order to study cell behavior in solid fermentation processes, model systems using gelatin and starch have been developed to track Baker's yeast growth. The difficulty in estimating the cell concentration within solid materials arises because both the solid material and the cellular material contribute to the measurement (such as optical resistance). In general, however, the two materials cannot be easily separated, hence the need to measure the cells along with the solid supporting material. A simple spectrophotometric method has previously been shown to work well in both aerated submerged batch cultures and aerated static solid cultures. The optical approach is applied here to monitor a more complex solidified system: cell growth in a novel air-fluidized/expanded bed of yeast growing on a starch matrix. Conventional assays for reducing sugar, total extracellular protein, and extracellular lysine were also applied to monitor yeast behavior in this new system.
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  • 39
    ISSN: 1476-5535
    Keywords: Fermentation ; High cell density ; Escherichia coli ; RecombinantE. coli ; Atrial natriuretic factor (ANF) ; Fusion protein expression
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Studies are presented on the fermentation of recombinantEscherichia coli that express rat atrial natriuretic factor (ANF) as a fusion protein. Our objective was to achieve high cell density while maintaining ANF expression at the same level as observed in shake flasks. Improved fermentation conditions included: maintaining glucose concentrations at 1 g/l, using an enriched medium, adding concentrates of medium throughout the fermentation, and blending oxygen for adequate aeration. Cell densities of 12 g/l (dry weight) were achieved, which represented a 10-fold increase over non-improved conditions, while maintaining ANF levels at 7 mg/g of dry cell mass. When galactose was used as an initial carbon source or as a feed supplement, there was a 2-3-fold increase in the expression of ANF from these high-cell-density fermentations. The recombinant ANF was biologically active.
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  • 40
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    Journal of industrial microbiology and biotechnology 2 (1987), S. 87-95 
    ISSN: 1476-5535
    Keywords: Fermentation ; Process control ; Expression of recombinant proteins ; Escherichia coli ; Malaria vaccine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A variety of feeding strategies have been described for attaining high cell densities in fed-batch fermentors. Although cell density is an important component in the produtivity of recombinant fermentations, it must be achievable with high product expression levels. Experiments were conducted to study the influence of fermentation feeding strategies on the production of a recombinant malaria antigen inEscherichia coli. C-source feeding profiles were calculated to maintain specific growth rates at 0.1, 0.2, 0.35, and 0.5 l/h prior to induction in defined and complex media using an exponential growth model. Fed-batch fermentations employing these feeding profiles effectively controlled the specific growth rates prior to induction. Antigen yields per dry cell weight did not vary with specific growth rate. Antigen yields from fed-batch fermentations achieving high cell densities were similar to batch fermentations achieving low cell densities. These results show that C-feeding policies can limit growth without reducing expression levels in some systems, and suggest applications in managing oxygen demand and catabolic by-product formation during process scale-up.
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  • 41
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    Journal of industrial microbiology and biotechnology 1 (1986), S. 149-156 
    ISSN: 1476-5535
    Keywords: Optimization ; Cellulase ; Thermostable enzymes ; Cellulolytic fungi ; Thielavia ; Fermentation ; Production
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Of the eighteen different carbon sources, solka floc was optimal for the induction of cellulases by the thermophilic fungusThielavia terrestris. The temperature optimum for growth was between 44–52°C. The effect of initial and controlled pH on fungal growth and cellulase production was investigated and the results obtained showed that the maximum volumetric productivity (6.07 I.U./1 per h) of filter paper activity was achieved when the pH was controlled at 4.5–5.0.
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  • 42
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    Journal of industrial microbiology and biotechnology 1 (1986), S. 219-225 
    ISSN: 1476-5535
    Keywords: Ethanol ; Fermentation ; Ethanol toxicity ; Saccharomyces ; Inhibition ; Glycolysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The rate of alcohol production (per mg cell protein) bySaccharomyces cerevisiae declines as ethanol accumulates during fermentation. The results of these studies indicate that this initial decline in activity is not due to the presence of ethanol or to growth in its presence. Nutrient limitation is proposed as a major factor responsible for the decline in fermentative activity during the early stages of fermentation.
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