FOOD SCIENCE

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Effects of Oxygen Vectors on Microbial Production of Natamycin

WANG Shuang1, ZHOU Wei1,2, LIU Hongran1, LI Yongbo1, MA Chaofeng1, ZHANG Yan1,*   

  1. 1. Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050071, China;
    2. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China
  • Online:2015-05-15 Published:2015-05-11

Abstract:

In order to effectively improve the oxygen transfer rate in the microbial production of natamycin, the effect of
several oxygen vectors on Streptomyces gilvosporeus biomass and natamycin production was studied. The results showed
that oxygen vectors and surfactants could not be used as carbon source although they were useful to improve dissolved
oxygen and transfer rate, as well as the production of natamysin. The yield of natamycin could be improved by 56.8%,
59.5% and 72.5% after adding 6% soybean oil, 6% olive oil and 9% polydimethyls iloxane at the beginning of fermentation,
respectively. With the addition of 6% Tween-80, the yield of natamycin was improved by 82.6% and growth-promoting
effect on the strain was observed.

Key words: Streptomyces gilvosporeus, natamycin, oxygen vector, surfactant

CLC Number: