American Journal of Biochemistry and Biotechnology

Heat Balance Analysis During the Production of Jadomycin C

T. J. Burdock, A. H. Giffin, M.S. Brooks and A.E. Ghaly

DOI : 10.3844/ajbbsp.2008.7.18

American Journal of Biochemistry and Biotechnology

Volume 4, Issue 1

Pages 7-18

Abstract

Jadomycins are novel antibiotics that exhibit biological activity against bacteria and yeast and also demonstrate cytotoxicity against cancer cells. Jadomycin C was successfully produced from 10 L of fermentation media in a 19 L bioreactor using Streptomyces venezuelae ISP5230 which was shocked with ethanol. The bioreactor temperature and pH were successfully maintained at 30°C and 7, respectively. The heat of mixing from the agitator was 4.9 J·s-1. The heat of metabolism was 4.4 J·s-1 and the heat provided by the water circulator was 6.2 J·s-1 during the fermentation. A substantial portion of heat (26.45%) was lost with the exhaust air leaving the bioreactor, while 69.03% was lost through the walls and 1.94% and 2.85% were lost through the top and bottom of the bioreactor. Once the bioreactor was inoculated, there was no lag period evident and a specific growth rate of 0.23 h-1 was achieved. The rate of jadomycin production initially increased rapidly and reached a maximum level within 15 hours after the ethanol shock. The dissolved oxygen (DO) concentration during the experiment was inversely related to the growth of the bacteria.

Copyright

© 2008 T. J. Burdock, A. H. Giffin, M.S. Brooks and A.E. Ghaly. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.