Abstract
The effects of carbon sources on vancomycin production were investigated using Nocardia orientalis CSVC 3300. Among carbon sources tested, glucose, maltose and fructose were effective for the production of vancomycin. Glucose was favored for growth, but decrease the production of vancomycin at the concentration above 7.5%. In comparison, maltose did not decrease the production of vancomycin up to the concentration of 20%. When the mixture of glucose and maltose was used in the ratio 1:3 to 1:4, the highest production of vancomycin was achieved. When glucose concentration was set at 3.0%, catabolite repression could not be observed up to total sugar concentration of 16.0%. Fermentation was carried out using commercial hydrolyzed starch composed of glucose, maltose, maltotriose and maltotetraose, The initial glucose concentration was set at 3.0% and subsequent oligosaccharide consumption was monitored by checking their supernatant with HPLC. During initial cultivation for 38 hour, glucose was the sole carbon source leading to rapid growth. After cell growth stopped, the maltose and glucose concentrations increased due to degradation of maltotriose and maltotetraose, but glucose level was maintained at around 3.0%. After 70 hour fermentation, maltose slowly converted to glucose, and vancomycin production continued during the period.