ISSN: 0973-7510

E-ISSN: 2581-690X

Azza M. Noor El Deen1, Nayera A.M. Abdelwahed1 , Hoda M.A. Shata2 and Mohamed A.M. Farid1
1Chemistry of Natural and Microbial Products Department, National Research Centre, 12622, Dokki, Giza, Egypt.
2Department of Microbial Chemistry, National Research Centre, 12622, Dokki, Giza, Egypt.
J Pure Appl Microbiol. 2015;9(1):41-48
© The Author(s). 2015
Received: 06/12/2014 | Accepted: 17/01/2015 | Published: 31/03/2015
Abstract

Solid-state fermentation (SSF) was conducted on laboratory scale in 250 ml  Erlenmeyer flask at 30°C for erythromycin production by Saccharopolyspora erythraea NCIMB 12462. Several agro-industrial wastes were selected and screened in order to determine the most suitable one for the production of erythromycin by the above mentioned microorganism. Of all the substrates evaluated, sugarcane bagasse was found above mentioned to be the best. Water was the best eluent for the extraction of the antibiotic from the solid-state culture compared with other organic solvents yielded about 197.91±3.11 µg/g solid .The cultural conditions were optimized such as inoculum size of 4 ml vegetative  culture supported a maximum erythromycin production of 197.97±15.52 µg erythromycin /g solid, moisture content of 85% culture resulted in a maximum production of  308.±48.2 µg/g . Furthermore , the weight of sugarcane bagasse of 2.5 g gave 414±32.5 µg/g solid. After medium optimization the production was enhanced to 416.41±6.55 µg /g solid. Through the incubation time, erythromycin detection started on the 3rd day and attained its maximum level of 600.65±47.1 µg/g solid on the 10th day.

Keywords

Solid state fermentation, Erythromycin, Sugarcane bagasse, Saccharopolyspora erythraea NCIMB 12462

Article Metrics

Article View: 1091

Share This Article

© The Author(s) 2015. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.