Increasing the scale of peroxidase production by Streptomyces sp. strain BSII#1
2014
Musengi, A. | Khan, N. | Le Roes‐Hill, M. | Pletschke, B.I. | Burton, S.G.
AIMS: To optimize peroxidase production by Streptomyces sp. strain BSII#1, up to 3 l culture volumes. METHODS AND RESULTS: Peroxidase production by Streptomyces sp. strain BSII#1 was optimized in terms of production temperature and pH and the use of lignin‐based model chemical inducers. The highest peroxidase activity (1·30 ± 0·04 U ml⁻¹) in 10 ml culture volume was achieved in a complex production medium (pH 8·0) at 37°C in the presence of 0·1 mmol l⁻¹veratryl alcohol, which was greater than those reported previously. Scale‐up to 100 and 400 ml culture volumes resulted in decreased peroxidase production (0·53 ± 0·10 and 0·26 ± 0·08 U ml⁻¹, respectively). However, increased aeration improved peroxidase production with the highest production achieved using an airlift bioreactor (4·76 ± 0·46 U ml⁻¹in 3 l culture volume). CONCLUSIONS: Veratryl alcohol (0·1 mmol l⁻¹) is an effective inducer of peroxidase production by Streptomyces sp. strain BSII#1. However, improved aeration increased peroxidase production in larger volumes without the use of an inducer, surpassing induced yields in an optimized small‐scale process. SIGNIFICANCE AND IMPACT OF THE STUDY: Only a limited number of reports in literature have focused on the up‐scaling of bacterial peroxidase production. There remains opportunity for feasible large‐scale production of bacterial peroxidases with potentially novel biocatalytic properties.
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