Biosynthesis of nystatin and fatty acid components in the process of culturing Act. noursei, strain 153
Fadeeva, L.E.; Malkov, M.A.
Antibiotiki 23(12): 1061-1065
1978
ISSN/ISBN: 0003-5637 PMID: 727754 Document Number: 136456
Incorporation intensity of labeled precursors by Actinomyces noursei [Streptomyces noursei], i.e., acetate and propionate into the components of nystatin and fatty acids was studied. During the 1st phase of the culture development, i.e., 6-12 h, the precursors were intensively incorporated into the fatty acids and practically not incorporated into the nystatin components. During the 2nd phase of the culture development, i.e., beginning from the 24th h of cultivation, the intensity of incorporation of acetate and propionate into the fatty acids markedly decreased, while that into the nystatin components significantly increased. The rate of the precursor incorporation into the nystatin components was ever increasing up to the 30th-36th h of cultivation. Thereon it remained constant and after the 72nd h it rapidly decreased with exhaustion of glucose in the medium. The ratio of the incorporation rate of the labeled precursors into the nystatin components chanted during the fermentation processes. The maximum incorporation of acetate and propionate into component A2 of mystatin was observed during the period from 36-72 h of cultivation. The level of component A2 in nystatin isolated after 24, 96 or 120 h of cultivation was lower than that in nystatin isolated after 48 or 72 h of cultivation. Changes in the content of the medium components during the cultivation process affect the synthesis of the nystatin components.