Studies on the intermediate metabolism of chloramphenicol production. I. Changes of amino acids during fermentation and utilization of amino acids for chlor-amphenicol production
Yagishita, Koki; Umezawa, H.
Jour Antibiotics tokyo 4(7): 441-449
A strain derived from Streptomyces phaeochromo-genus var. chloromyceticus was grown in shaking culture on various media and the formation, disappearance, and retention of amino acids in the medium during chloramphenicol fermentation was followed by paper chromatography. Amino acids taken up before chloramphenicol production were alpha-amino-butyric acid, serine, phenylalanine, tyrosine, methionine, histidine, tryptophan, taurine, and unidentified amino acids. Amino acids taken up during chloramphenicol production were glycine, leucine, methionine, lysine, serine, ornithine, and unidentified amino acids. The results varied somewhat with the medium used. On adding 0.01% of various individual amino acids to a glycerol-modified Czapek salts medium dl-alpha-aminobutyric, dj-norvaline, dl-methionine, Ulysine, and l-tryptophan increased chloramphenicol production, Phenyl-alanine and tyrosine exerted the greatest stimulatory effects. The addition of alpha-aminobutyric acid, methionine, or serine to a phenylalanine-tyrosine-containing basal medium further increased chloramphenicol production but valine, norvaline, leucine, lysine, and tryptophan did not.