The Analysis of Some Factors Involved in Sisomicin Fermentation Based on Temperature Effects

Sisomicin 발효에 대한 온도 및 제반인자의 영향

  • Shin, Chul-Soo (Life Science Division, Korea Research Institute of Chemical Technology) ;
  • Lee, Sang-Han (Life Science Division, Korea Research Institute of Chemical Technology) ;
  • Kim, Sung-Uk (Life Science Division, Korea Research Institute of Chemical Technology) ;
  • Bok, Song-Hae
  • Published : 1987.10.01

Abstract

Effects of temperature on sisomicin fermentation were investigated. From the specific growth rates for logarithmic phase estimated at various temperatures, 8.2 kcal/g-mol was obtained as an activation energy for cell growth. It suggests that cell growth rate was limited by the internal diffusion layers for nutrients or oxygen caused by aggregated cells. Final antibiotic titer was decreased with in-creasing temperature, and it depended highly on the temperature to which cells were exposed during the logarithmic phase of growth. Temperature shifts during fermentation brought about an increase in antibiotic productivity.

Keywords

Fermentation;Sisomicin;Temperature