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Title: The role of olive oil utilisation in clavulanic acid biosynthesis by Streptomyces clavuligerus
Author: Efthimiou, Giorgos
Awarding Body: University of Surrey
Current Institution: University of Surrey
Date of Award: 2008
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Abstract:
Streptomyces clavuligerus is a gram positive filamentous bacterium that produces clavulanic acid, a potent 13-lactamase inhibitor that prevents development of resistance to 13-lactam antibiotics by pathogenic bacteria. S. clavuligerus is unable to utilise glucose or other sugars therefore alternative carbon sources such as glycerol are used by the industry for production of clavulanic acid. Here, the possibility that S. clavuligerus can use food-based oils is tested, since they have benefits such as low price and anti-foam properties, and often lead to higher antibiotic yields. The process of oil utilisation was initially optimised in shake flasks and after use of various food-based oils, olive oil was found to give the highest clavulanic acid levels. An olive oil-containing medium was used for S. clavuligerus fermentations in a laboratory-scale bioreactor. Samples from olive oil- and glycerol-containing cultures were collected every 12 or 24 h and monitoring of the medium components was performed. Biomass levels were similar in both culture media, however clavulanic acid yield was higher with olive oil than glycerol.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.504963  DOI: Not available
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