Product inhibition and its removal on josamycin fermentation by Streptomyces narbonensis var. josamyceticus

Abstract

Josamycin formation was shown to be closely associated with the degree of mycelial growth. Media using glycerol or glucose were slight in josamycin accumulation. However, the mycelial growth and product formation were interrupted in the course of the fermentation. The self-resistance level of the producing organism against josamycin was shown to be not higher than 1 mg per ml. In media using fatty oil, the organism grew smoothly and gave a concentration of josamycin at least 5 times higher than the self-resistance level

Most of the josamycin was distributed in the oily phase of the broth. The josamycin concentration of the water phase of the broth was less than the self-resistance level, except in the later period of the fermentation. Unsaturated fatty acids remaining in the broth were found to be the best extractors of josamycin. It was concluded that the enhanced josamycin accumulation of this fermentation resulted from the removal of the product inhibition.