Document Type: Original Research Papers
Department of Microbial Biotechnology, School of Biology, College of Science, University of Tehran, Tehran, Iran.
Department of Microbial Biotechnology, School of Biology, College of Science and Microbial Technology and Product research Center, University of Tehran, Tehran, Iran
Research and Development Laboratory, Savola Behshahr Company (SBC), 8th Fath Highway, Tehran, Iran; Islamic Azad University, North Tehran Branch, Tehran, Iran
Erythromycin production is clearly enhanced by the addition of vegetable oils. However,
whether this positive effect is brought about by the triglyceride or non-triglyceride fraction, is
not clear. The non-triglyceride portions of the oils accumulate in the waste during the refining
process leaving mainly triglycerides in the refined oil. In this research, sub-fractions of soybean
oil, including lecithin, soap stock, free fatty acid, deodorizer distillate and unsaponifiable matter
were supplemented by batch and fed-batch to chemically defined and complex fermentation
media. The fermentation flasks were incubated at 30°C for 8 days at 220 rpm. It resulted in the
production of low concentrations of oil by-products (1-5 g/l) at the beginning of fermentation,
increased antibiotic production and had a greater enhancing effect than using crude oil.
However, some fractions of oil such as free fatty acids considerably reduced antibiotic
production. The results of this study highlight the advantages of substitution of vegetable oil
with its refining by-products in the fermentation media.