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Journals / Anadolu Tarım Bilimleri Dergisi / 2017 / Cilt: 32 - Sayı: 2

The effect of different vegetable oils on clavulanic acid production in Streptomyces clavuligerus

Farklı bitkisel yağların Streptomyces clavuligerus’ta klavulanik asit üretimi üzerine etkisi

Aslıhan Kurt Kızıldoğan
Pages
223–228
Publication Date
2017-06-20
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

The results showed that hazelnut oil exerted a remarkable superiority over the tested vegetable oils in clavulanic acid production in S. clavuligerus ATCC27064

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, it was aimed to determine the effect of different vegetable oils as carbon source, on the production of clavulanic acid in Streptomyces clavuligerus ATCC27064.
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Key Findings & Data:Cultures that were incubated at 28°C and 220 rpm for 168 hours in the presence of olive oil, corn oil, sunflower oil and hazelnut oil in the fermentation media were found to have better growth pattern than control.
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Conclusion & Impact:The results showed that hazelnut oil exerted a remarkable superiority over the tested vegetable oils in clavulanic acid production in S. clavuligerus ATCC27064
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Streptomyces clavuligerus · ATCC27064 · Clavulanic acid

Abstract

In this study, it was aimed to determine the effect of different vegetable oils as carbon source, on the production of clavulanic acid in Streptomyces clavuligerus ATCC27064. Cultures that were incubated at 28°C and 220 rpm for 168 hours in the presence of olive oil, corn oil, sunflower oil and hazelnut oil in the fermentation media were found to have better growth pattern than control. According to agar plate diffusion results, the use of sunflower and olive oil resulted in lower clavulanic acid production in S. clavuligerus ATCC27064 in comparison to the control. The highest clavulanic acid production (1526.4 mg L-1) was obtained at 120 hours (T120) of incubation due to use of hazelnut oil. The results showed that hazelnut oil exerted a remarkable superiority over the tested vegetable oils in clavulanic acid production in S. clavuligerus ATCC27064

Özet

Bu çalışmada, karbon kaynağı olarak farklı bitkisel yağların Streptomyces clavuligerus ATCC27064 suşunda klavulanik asit üretimi üzerine etkisinin belirlenmesi amaçlanmıştır. Fermentasyon besiyerinde zeytinyağı, mısırözü yağı, ayçiçeği yağı ve fındık yağı varlığında 168 saat süresince 28oC ve 220 rpm’de inkübe edilen kültürlerin kontrole kıyasla daha iyi üreme profili gösterdiği bulunmuştur. Agar plak difüzyon deney sonuçlarına göre, ayçiçeği ve zeytinyağında S. clavuligerus ATCC27064 tarafından üretilen klavulanik asit miktarı kontroldekinden daha düşük tespit edilmiştir. En yüksek klavulanik asit üretimi (1526.4 mg L-1) inkübasyonun 120. saatinde (T120) ve ile fındık yağının kullanılması ile elde edilmiştir. Sonuçlar, fındık yağının test edilen diğer bitkisel yağlarla karşılaştırıldığında S. clavuligerus ATCC27064'taki klavulanik asit üretimi üzerinde belirgin bir üstünlük sağladığını göstermektedir.

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Cite This Article

Kızıldoğan, A. K. (2017). The effect of different vegetable oils on clavulanic acid production in Streptomyces clavuligerus. Anadolu Tarım Bilimleri Dergisi, Cilt: 32 - Sayı: 2, 223–228. https://ajindex.com/articles/135645

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