Production of erythromycin antibiotic by saccharoplyspora erythraea fermentation in shake flasks and bioreactor

Abstract

Recently success of erythromycin in antibiotic market over the other antibiotics was due to that erythromycin has high quality and it is cheap in price. Erythromycin received much attention because of the increasing applications of its semi-synthetic modified derivatives to infection diseases, such as azithromycin, roxithromycin and clarithromycin. It is produced by the strain Saccharoplyspora erythraea (formerly known as Streptomyces erythraea). In this research, the aims were to optimize medium components for high erythromycin antibiotic production by the strain S. erythae via submerged fermentation using statistical technique known as response surface methodology. Glucose and yeast extract were found to have significant effect to erythromycin production using Placket-Burman experimental design for media screening. The Box-Benkhen experimental design was adopted for optimization studied. Finally, the optimal concentration of glucose, yeast extract, sodium nitrate, dipotasium hydrogen phosphate, sodium chloride and magnesium sulphate obtained using statistical media optimization is approximately 45;8; 4; 2.5;1.0; 0.5 (g L-1), respectively. Result showed that the maximal erythromycin concentration and CDW obtained in shake flasks of optimize medium were 412.5 mg L-1 and 4.9 g L-1, respectively. Production of erythromycin antibiotic reached 30.43% under the optimize medium. Furthermore, the batch culture using new medium formulation for erythromycin production was implemented using controlled and un-controlled pH conditions. Compared with the un-controlled pH bioreactor, the controlled bioreactor was increased erythromycin concentration by 12.9 % up to 567.5 mg L-1. This present work demonstrated that great potential production of erythromycin antibiotic at industrial scale.