Abstract
Conditions established for viomycin production by Streptomyces griseus var. purpureus in 1-litre flasks were found suitable for production in a 14-litre fermentor, provided that shearing forces were reduced by the use of low initial aeration rates and low agitation rates. The optimum temperature for production was 30°C, no antibiotic being produced at 37°C. 14C-Arginine, and especially 14C-glucose, were satisfactory precursors of 14C-viomycin of moderate specific activity if added 40 hours afer the start of the fermentation. A variety of 14C-amino acids were unsuitable for isotopic labelling since their metabolism led to the release of large amounts of 14CO2. 14C-Acetate also was unsuitable for labelling purposes. Viomycin production was complex, the initial production being associated with sporulation and a secondary production being associated with spore germination and subsequent mycelial growth.
