Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp.

ABSTRACT This study evaluated the influence of glucose and stirring in the fermentation process in order to produce anti-Candida metabolites produced by Streptomyces sp. MPO4 isolated from Amazon soil. The anti-Candida metabolites production was registered after 24 h of fermentation in stirred ISP2 medium, having antifungal inhibition halos between 12.3 mm and 25.3 mm, yielding higher production of anti-Candida agents after 96 h. Stirring was a determining factor for the production of anti-Candida secondary metabolites, since the absence of glucose reflected in the late production of the antifungal starting from Streptomyces sp.

【摘要】本研究考察了葡萄糖与搅拌操作对发酵过程的影响，旨在制备从亚马逊土壤中分离得到的链霉菌属（Streptomyces sp.）MPO4菌株所产生的抗念珠菌代谢物。在搅拌式ISP2培养基中发酵24小时后，即可检测到抗念珠菌代谢物的生成，其抗真菌抑菌圈直径介于12.3 mm至25.3 mm之间；发酵96小时后，抗念珠菌活性物质的产量达到更高水平。搅拌操作是抗念珠菌次级代谢产物合成的决定性因素，而葡萄糖的缺失会导致该链霉菌菌株合成抗真菌物质的时间延后。