Sporulation of Streptomyces griseus NRRL B-2682 in Submerged Culture

방선균 Streptomyces griseus NRRL B-2682의 액내포자형성

  • 지의상 (신흥전문대학 식품영양과)
  • Published : 1994.03.01

Abstract

Sporulation of Streptomyces griseus NRRL B-2682 occurs at 26~28 hours during incubation while shaking at 3$0^{\circ}C$ in a defined medium. The time of sporulation is the same when the levels of each nutrient is increased ten times. The levels of the carbon, nitrogen and phosphate source are at a high level when sporulation begins. Sporulation of S. griseus B-2682 is clearly not caused by nutrient deprivation. It appears that a clock mechanism is involved instead. Once spores are germinated, the time of sporulation is programmed. Sporulation of S. griseus is repressed by high levels of casein hydrolysate. A study of the effect of individual amino acids revealed that L-valise when added to the normal growth medium causes an inhibition or repression of sporulation without affecting growth.