title: Penicillin-G enhanced production of thuringiensin by Bacillus thuringiensis sp. darmstadiensis.
abstract: The effect of penicillin-G on the production of the potential microbial insecticide thuringiensin by Bacillus thuringiensis sp. darmstadiensis was studied. Shake flask and 3-L jar fermentor studies showed that the addition of 360 units/mL penicillin-G at 9 h, when the fermentable sugar in the medium was about to be mostly consumed, improved thuringiensin production by more than 1-fold relative to the control. The dosage of 360 units/mL penicillin-G had only a modest effect on the growth of the microorganism. However, cell growth was inhibited at higher dosages of the antibiotic. Since penicillin-G could interfere with cell wall synthesis, which facilitated the release of thuringiensin, a high thuringiensin productivity of 2600 mg/L was attained in this study, which is about 2-10-fold higher than those values reported in the literature.
authors.affiliation: Food and Biological Engineering Center, Da-Yeh Institute of Technology, Taiwan, Republic of China.
authors.forename: Y M
authors.initials: YM
authors.lastname: Tzeng
authors.forename: Y H
authors.initials: YH
authors.lastname: Young
mesh_terms: D000241:Adenosine / Q000031:analogs & derivatives* / Q000378:metabolism; D001413:Bacillus thuringiensis / Q000187:drug effects / Q000378:metabolism*; D001427:Bacterial Toxins / Q000378:metabolism*; D005285:Fermentation; D010400:Penicillin G / Q000494:pharmacology*; D013400:Sugar Acids / Q000378:metabolism*
chemical_list: D001427:Bacterial Toxins; D013400:Sugar Acids; C068295:thuringiensin; D000241:Adenosine; D010400:Penicillin G