Streptomycin Production

Streptomycin Production

	Streptomycin Production Streptomycin and various other antibiotics are produced using strains of Streptomyces griseus. Spores of this actinomycete are inoculated into a medium to establish a culture with a high mycelial biomass for introduction into an inoculum tank, with subsequent use of the mycelial inoculum to initiate the fermentation process in the production tank.
The medium contains soybean meal (N- source), glucose (C- source) and NaCl. Process is carried out at 28°C and the maximum production achieved at pH range of 7.6-8.0. High agitation and aeration are needed. Process lasts for about 10 days. The classic fermentation process involves three phases. During the first phase there is rapid growth of the microbe with production of mycelial biomass.
Proteolytic activity of the microbe releases NH3 to the medium from the soybean meal, causing a rise in pH. During this initial fermentation phase there is little production of streptomycin. During second phase there is little additional production of mycelium, but the secondary metabolite, streptomycin accumulates in the medium. The glucose and NH3 released are consumed during this phase.
The pH remains fairly constant-between 7.6 and 8.0. In the third and final phase, when carbohydrates become depleted, streptomycin production ceases and the microbial cells begin to lyse pH increases and process normally ends by this time.
	After the process is complete, mycelium is separated from the broth by filtration and the antibiotic recovered. In one method of recovery and purification, streptomycin is adsorbed onto activated charcol and eluted with acid alcohol. It is then precipitated with acetone and further purified by use of column chromatography

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