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 JOURNAL
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 Ingeniería de Procesosspa
dc.contributor.researchgroupProcesos Ambientales (GIPAB)spa
dc.creatorMarin-Palacio, Luz D.
dc.creatorGamboa-Suasnavart, Ramses A.
dc.creatorValdez-Cruz, Norma A.
dc.creatorServin-Gonzalez, Luis
dc.creatorSoledad Cordova-Aguilar, Ma.
dc.creatorSoto, Enrique
dc.creatorKloeckner, Wolf
dc.creatorBuechs, Jochen
dc.creatorTrujillo-Roldan, Mauricio A.
dc.date.accessioned2021-04-16T20:27:35Z
dc.date.available2021-04-16T20:27:35Z
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.2014.06.010
dc.identifier.issn1369703X
dc.identifier.issn1873295X
dc.identifier.otherWOS;000340989800027
dc.identifier.otherSCOPUS;2-s2.0-84903706768
dc.identifier.urihttp://hdl.handle.net/10784/29361
dc.language.isoeng
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.subjectElasticityeng
dc.subjectEnergy dissipationeng
dc.subjectGlycoproteinseng
dc.subjectMorphologyeng
dc.subjectErlenmeyer flaskseng
dc.subjectExponential growtheng
dc.subjectMycobacterium tuberculosiseng
dc.subjectOrbital shakingeng
dc.subjectRecombinant glycoproteinseng
dc.subjectShaken bioreactorseng
dc.subjectStreptomyces lividanseng
dc.subjectSuspension rheologyeng
dc.subjectBottleseng
dc.subjectbacterial proteineng
dc.subjectglycoproteineng
dc.subjectrecombinant proteineng
dc.subjectarticleeng
dc.subjectbacterial growtheng
dc.subjectbacterium cultureeng
dc.subjectcontrolled studyeng
dc.subjectgeometryeng
dc.subjectlaboratory deviceeng
dc.subjectmicrobial morphologyeng
dc.subjectmicrobiological parameterseng
dc.subjectMycobacterium tuberculosiseng
dc.subjectnonhumaneng
dc.subjectpriority journaleng
dc.subjectprotein synthesiseng
dc.subjectStreptomyces lividanseng
dc.subjectvolumetric 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.typeinfo:eu-repo/semantics/articleeng
dc.typearticleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.typepublishedVersioneng
dc.type.localArtículospa

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