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

Abstract

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.