Production of a new antibacterial antibiotic from a mutated strain of Streptomyces kanamyceticus M27 in submerged fermentation.

A new antibacterial antibiotic was produced (136.5 microg/ml) using a 5 L EYELA Fermenter using 2 L fermentation medium at temperature: 27 degrees C, pH: 7.2, agitator speed: 200 rpm, aeration rate 1 vvm having KLa 251.74 hr(-1) at 96 hrs. The optimised conditions for antibiotic using washed cells of the selected strain are pH: 7.2, temperature: 27 degrees C, age of the biomass: 72 hr, amount of washed cell: 4 g in 50 ml normal saline, incubation time 72 hr. The antibacterial activity of the fermented broth was also examined against some bacterial species and it was found that it is active against gram positive as well as gram negative bacteria.

Production of lipase in a fermentor using a mutant strain of Corynebacterium species: its partial purification and immobilization.

Extracellular Corynebacterium lipase was produced using a 2.5 L Chemap fermentor using 1300 ml fermentation medium at temperature 33 degrees C, agitator speed 50 rpm, aeration rate 1 VVM having KLa 16.21 hr(-1). Crude lipase was purified by salting out method followed by dialysis and immobilized using calcium alginate gel matrix followed by glutaraldehyde cross linking Purification process increased specific activity of enzyme from 2.76 to 114.7 IU/mg. Activity of immobilized enzyme was 107.31 IU/mg. Optimum temperature for purified and immobilized enzyme activity were 65 degrees and 50 degrees C respectively. Optimum pH was 8.0 in both the cases, Km and Vmax value for purified lipase were 111.1 micromol/min and 14.7% respectively. Ca2+ (5 mM) was found to be stimulator for enzyme activity. Immobilized lipase retained 68.18% of the original activity when stored for 40 days.