E3 Journal of Biotechnology and Pharmaceutical Research
E3 Journal of Biotechnology and Pharmaceutical Research Vol. 4 (2) pp. 29-34, February 2013; © E3 Journals; ISSN 2141-7474
Optimization of fermentation conditions for actinomycin D production by a newly isolated Streptomyces sp. AH 11.4
Abdelhalem A. Hamza1 * , Hiba A. Ali1 , Benjamin R. Clark2 , Cormac D. Murphy2 , Elsheik A. Elobied31 National Centre for Research, Commission for Biotechnology and Genetic Engineering, Khartoum, Sudan
2 School of Biomolecular and Biomedical Science, Centre for Synthesis and Chemical Biology, Ardmore House, University College Dublin, Dublin 4, Ireland
3 Ahfad University for women, College of Pharmacology, Khartoum, Sudan
*Corresponding Author E-mail: aahamzaa@yahoo.com., Tel: +249907331399, Fax: 00249-183-770701
Accepted 22 February 2013
Abstract
A biologically active streptomyces strain was isolated from soil samples collected from different geographical areas in Sudan. This isolate was taxonomically characterized on the basis of morphological and biochemical properties along with 16S rRNA partial sequence analysis. One major active compound was extracted from the puriï¬ed fermented broth and chemically characterized as actinomycin-D, based on the spectroscopic data obtained from the application of MS, UV, 1H NMR, 13C NMR and by comparison with published data. A number of carbon sources were tested for their effect on growth of Streptomyces sp. AH11.4 and actinoomycin D production. Arabinose, glucose, glycerol, maltose, manitol, raffinose sucrose, starch, and xylose were excellent carbon sources for actinomycin-D production, TSB medium containing 1.0 % starch gave the maximum actinomycin-D production (306 mg/L), as compared to the production medium with other different carbon sources
Keywords: Streptomyces sp. AH 11.4, actinomycin D, 16S rRNA
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