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
14CO
2.
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.
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