The role of volumetric power input in the growth, morphology, and production of a recombinant glycoprotein by Streptomyces lividans in shake flasks

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dc.citation.journalTitleBIOCHEMICAL ENGINEERING JOURNALspa
dc.contributor.authorMarin-Palacio, Luz D.
dc.contributor.authorGamboa-Suasnavart, Ramses A.
dc.contributor.authorValdez-Cruz, Norma A.
dc.contributor.authorServin-Gonzalez, Luis
dc.contributor.authorSoledad Cordova-Aguilar, Ma.
dc.contributor.authorSoto, Enrique
dc.contributor.authorKloeckner, Wolf
dc.contributor.authorBuechs, Jochen
dc.contributor.authorTrujillo-Roldan, Mauricio A.
dc.contributor.departmentUniversidad EAFIT. Departamento de Cienciasspa
dc.contributor.researchgroupCiencias Biológicas y Bioprocesos (CIBIOP)spa
dc.date.accessioned2021-03-23T20:08:54Z
dc.date.available2021-03-23T20:08:54Z
dc.date.issued2014-09-15
dc.description.abstractThe impact of flask geometry on Streptomyces lividans growth and morphology, production and O-mannosylation of a recombinant O-glycoprotein (APA from Mycobacterium tuberculosis) was described and associated to the evolution of the volumetric power input (P/V) in three shake flask geometries. During the exponential growth, the highest P/V was found in baffled flasks (BF) with 0.51kW/m3, followed by coiled flasks (CF) with 0.44kW/m3 and normal Erlenmeyer flasks (NF) with 0.20kW/m3 (flasks volume of 250mL, filling with 50mL and agitated at 150rpm). During the stationary phase, P/V decreased 20% in BF and CF, but increased two times in NF, surely due to changes in mycelial morphology and its effects on rheology. Also, NF cultures were carried out at a filling volume and agitation of 15mL, 150rpm (15mL-NF), and 25mL, 168rpm (25mL-NF), in order to raise P/V closely to the values obtained in CF. However, different growth, morphology and recombinant protein productivity were obtained. These data indicate that P/V is not a definitive parameter that can determine bacteria growth and morphology, not even glycoprotein production. But it can be proposed that the oxygen transfer in the center of the pellets and hydromechanical stress might be the more relevant parameters than P/V. © 2014 Elsevier B.V.eng
dc.identifierhttps://eafit.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=1250
dc.identifier.doi10.1016/j.bej.2014.06.010spa
dc.identifier.issn1369703Xspa
dc.identifier.issn1873295Xspa
dc.identifier.otherWOS;000366679200010
dc.identifier.otherSCOPUS;2-s2.0-84949650187
dc.identifier.urihttp://hdl.handle.net/10784/26788
dc.language.isoengeng
dc.publisherELSEVIER SCIENCE BV
dc.relation.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84903706768&doi=10.1016%2fj.bej.2014.06.010&partnerID=40&md5=f44eff22dd4346ee2e4d7ea15e217ac4
dc.rightshttps://v2.sherpa.ac.uk/id/publication/issn/1369-703X
dc.sourceBIOCHEMICAL ENGINEERING JOURNAL
dc.subject.keywordElasticityeng
dc.subject.keywordEnergy dissipationeng
dc.subject.keywordGlycoproteinseng
dc.subject.keywordMorphologyeng
dc.subject.keywordErlenmeyer flaskseng
dc.subject.keywordExponential growtheng
dc.subject.keywordMycobacterium tuberculosiseng
dc.subject.keywordOrbital shakingeng
dc.subject.keywordRecombinant glycoproteinseng
dc.subject.keywordShaken bioreactorseng
dc.subject.keywordStreptomyces lividanseng
dc.subject.keywordSuspension rheologyeng
dc.subject.keywordBottleseng
dc.subject.keywordbacterial proteineng
dc.subject.keywordglycoproteineng
dc.subject.keywordrecombinant proteineng
dc.subject.keywordarticleeng
dc.subject.keywordbacterial growtheng
dc.subject.keywordbacterium cultureeng
dc.subject.keywordcontrolled studyeng
dc.subject.keywordgeometryeng
dc.subject.keywordlaboratory deviceeng
dc.subject.keywordmicrobial morphologyeng
dc.subject.keywordmicrobiological parameterseng
dc.subject.keywordMycobacterium tuberculosiseng
dc.subject.keywordnonhumaneng
dc.subject.keywordpriority journaleng
dc.subject.keywordprotein synthesiseng
dc.subject.keywordStreptomyces lividanseng
dc.subject.keywordvolumetric power inputeng
dc.titleThe role of volumetric power input in the growth, morphology, and production of a recombinant glycoprotein by Streptomyces lividans in shake flaskseng
dc.typearticleeng
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.typepublishedVersioneng
dc.type.localArtículo

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