Structural studies on minor components of trienomycin group antibiotics trienomycins D and E.

Fermentati on The inoculum for antibiotic production was prepared in a medium containing glucose 2%, peptone 0.5%, meat extract 0.5%, dry yeast 0.3%, NaCl 0.5%, CaCO3 0.3% (ajusted to pH 7.0 before sterilization). A 250-ml Erlenmeyer flask containing 30ml of this medium was inoculated from a slant of Streptomyces sp. No. 83-16. The flask was incubated at 28°C on a rotary shaker at 220rpm for 72 hours. Six ml of this seed culture was transferred to 300 ml of the same medium in 2-liter flasks and incubated as above for 48 hours. 1.5-liter of the second seed was used to inoculate a 30-liter jar fermentor containing 18 liters of the following medium: Glucose 4%, yeast extract 1.5%, soy bean meal 0.1%, NaCl 0.5%, CaCO3 0.3% in tap water (ajusted to pH 7.0 before sterilization). The fermentation was carried out for 72 hours at 28°C with an air flow of 15 liters per minute and an agitation rate of 250rpm. Antibiotic production was monitored by HPLC.