Insights into the mechanism of mycelium transformation of Streptomyces toxytricini into pellet.

Punit Kumar, Khushboo, Deepanshi Rajput, Kashyap K Dubey
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Abstract

Formation of the mycelial pellet in submerged cultivation of Streptomycetes is unwanted in industrial fermentation processes as it imposes mass transfer limitations, changes in the rheology of a medium, and affects the production of secondary metabolites. Though detailed information is not available about the factors involved in regulating mycelial morphology, it is studied that culture conditions and the genetic information of strain play a crucial role. Moreover, the proteomic study has revealed the involvement of low molecular weight proteins such as; DivIVA, FilP, ParA, Scy, and SsgA proteins in apical growth and branching of hyphae, which results in the establishment of the mycelial network. The present study proposes the mechanism of pellet formation of Streptomyces toxytricini (NRRL B-5426) with the help of microscopic and proteomic analysis. The microscopic analysis revealed that growing hyphae contain a bud-like structure behind the apical tip, which follows a certain organized path of growth and branching, which was further converted into the pellet when shake flask to the shake flask inoculation was performed. Proteomic analysis revealed the production of low molecular weight proteins ranging between 20 and 95 kDa, which are involved in apical growth and hyphae branching and can possibly participate in the regulation of pellet morphology.

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毒三角链霉菌菌丝转化成球的机制研究。
在工业发酵过程中,链霉菌深层培养中菌丝球的形成是不需要的,因为它施加了传质限制,改变了培养基的流变学,并影响了次生代谢物的产生。虽然调控菌丝形态的因素尚未得到详细的资料,但研究表明培养条件和菌株的遗传信息在其中起着至关重要的作用。此外,蛋白质组学研究揭示了低分子量蛋白质的参与,如;DivIVA、FilP、ParA、Scy和SsgA蛋白参与了菌丝的顶端生长和分支,导致了菌丝网络的建立。本文从显微镜和蛋白质组学的角度探讨了毒三角链霉菌(Streptomyces toxytricini, NRRL B-5426)的成球机制。显微分析发现,生长菌丝在顶尖后方有一个芽状结构,遵循一定的生长和分支的组织路径,在摇瓶到摇瓶接种时进一步转化成球。蛋白质组学分析显示产生的低分子量蛋白在20 - 95 kDa之间,这些蛋白参与了根尖生长和菌丝分支,并可能参与颗粒形态的调节。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
3.30
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15 weeks
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