Production of clavulanic acid by Streptomyces clavuligerus in batch cultures without and with glycerol pulses under different temperature conditions

Costa and Badino observed that temperature reduction had a stronger impact on CA production than on the reduction of CA degradation.

“The authors observed that temperature reduction had a stronger impact on CA production rather than on the reduction of CA degradation [16].”

A pH of 6.8 is favorable for obtaining high titers of CA in submerged cultures.

“Previous studies have shown that CA stability increases at slightly acidic pH values [10,11]; several authors found a pH of 6.8 as favorable for obtaining high titers of CA in submerged cultures [5,7,9,12,13,14,15,16].”

The rate of CA degradation is susceptible to medium composition, exhibiting higher degradation rates in supplemented and complex media.

“The rate of CA degradation is susceptible to medium composition, exhibiting higher degradation rates in supplemented and complex media [10,11,16].”

Costa and Badino (2012) reported that fermentation temperature may lead to variation in clavulanic acid production.

“In addition, Costa and Badino (2012) reported that the temperature at which fermentation was carried out may lead to variation in clavulanic acid production.”

Low fermentation temperature (20°C) resulted in maximum clavulanic acid concentration of 1266.2 mg/L, compared to 631.6 mg/L at 25°C and 168.7 mg/L at 30°C.

“Low fermentation temperature (20°C) resulted in maximum clavulanic acid concentration as high as 1266.2 mg/L as compared to 631.6 mg/L at 25°C and 168.7 mg/L at 30°C.”

Even though a low temperature of 20°C was not favorable for the growth of S. clavuligerus, high production yield of clavulanic acid was observed.

“Even though a low temperature of 20°C was not favorable for the growth of S. clavuligerus, high production yield of clavulanic acid was observed.”

Costa and Badino (2012) and Bellão et al. (2013) reported that utilization of glycerol in fed-batch fermentation systems resulted in a 1.2-2.8-fold increase in maximum clavulanic acid amount, depending on other factors such as temperature.

“Costa and Badino (2012) and Bellão et al. (2013) reported the utilization of glycerol in fed-batch fermentation systems resulted in a surge in the production of clavulanic acid (observed as a 1.2–2.8-fold increase in maximum clavulanic acid amount, depending on other factors such as temperature).”