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Molecules, Vol. 23, Pages 125: Effects of Agitation, Aeration and Temperature on Production of a Novel Glycoprotein GP-1 by Streptomyces kanasenisi ZX01 and Scale-Up Based on Volumetric Oxygen Transfer Coefficient

Molecules, Vol. 23, Pages 125: Effects of Agitation, Aeration and Temperature on Production of a Novel Glycoprotein GP-1 by Streptomyces kanasenisi ZX01 and Scale-Up Based on Volumetric Oxygen Transfer Coefficient

Molecules doi: 10.3390/molecules23010125

Authors: Yong Zhou Li-Rong Han Hong-Wei He Bu Sang Dai-Lin Yu Jun-Tao Feng Xing Zhang

The effects of temperature, agitation and aeration on glycoprotein GP-1 production by Streptomyces kanasenisi ZX01 in bench-scale fermentors were systematically investigated. The maximum final GP-1 production was achieved at an agitation speed of 200 rpm, aeration rate of 2.0 vvm and temperature of 30 °C. By using a dynamic gassing out method, the effects of agitation and aeration on volumetric oxygen transfer coefficient (kLa) were also studied. The values of volumetric oxygen transfer coefficient in the logarithmic phase increased with increase of agitation speed (from 14.53 to 32.82 h−1) and aeration rate (from 13.21 to 22.43 h−1). In addition, a successful scale-up from bench-scale to pilot-scale was performed based on volumetric oxygen transfer coefficient, resulting in final GP-1 production of 3.92, 4.03, 3.82 and 4.20 mg/L in 5 L, 15 L, 70 L and 500 L fermentors, respectively. These results indicated that constant volumetric oxygen transfer coefficient was appropriate for the scale-up of batch fermentation of glycoprotein GP-1 by Streptomyces kanasenisi ZX01, and this scale-up strategy successfully achieved 100-fold scale-up from bench-scale to pilot-scale fermentor.

Authors:   Zhou, Yong ; Han, Li-Rong ; He, Hong-Wei ; Sang, Bu ; Yu, Dai-Lin ; Feng, Jun-Tao ; Zhang, Xing
Journal:   Molecules
Volume:   23
edition:   1
Year:   2018
Pages:   125
DOI:   10.3390/molecules23010125
Publication date:   11-Jan-2018
Facts, background information, dossiers
  • Streptomyces
  • RPM
  • fermentation
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