Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review
The β-lactamase inhibitor, clavulanic acid is frequently used in combination with β-lactam antibiotics to treat a wide spectrum of infectious diseases. Clavulanic acid prevents drug resistance by pathogens against these β-lactam antibiotics by preventing the degradation of the β-lactam ring, thus en...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2016-04-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00522/full |
| _version_ | 1811304675923722240 |
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| author | Hooi-Leng eSer Hooi-Leng eSer Jodi Woan-Fei Law Jodi Woan-Fei Law Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Sabrina Anne Jacob Uma Devi ePalanisamy Kok Gan eChan Bey Hing eGoh Bey Hing eGoh Learn-Han eLee Learn-Han eLee |
| author_facet | Hooi-Leng eSer Hooi-Leng eSer Jodi Woan-Fei Law Jodi Woan-Fei Law Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Sabrina Anne Jacob Uma Devi ePalanisamy Kok Gan eChan Bey Hing eGoh Bey Hing eGoh Learn-Han eLee Learn-Han eLee |
| author_sort | Hooi-Leng eSer |
| collection | DOAJ |
| description | The β-lactamase inhibitor, clavulanic acid is frequently used in combination with β-lactam antibiotics to treat a wide spectrum of infectious diseases. Clavulanic acid prevents drug resistance by pathogens against these β-lactam antibiotics by preventing the degradation of the β-lactam ring, thus ensuring eradication of these harmful microorganisms from the host. This systematic review provides an overview on the fermentation conditions that affect the production of clavulanic acid in the firstly described producer, Streptomyces clavuligerus. A thorough search was conducted using predefined terms in several electronic databases (PubMed, Medline, ScienceDirect, EBSCO), from database inception to June 30th 2015. Studies must involve wild-type Streptomyces clavuligerus, and full texts needed to be available. A total of 29 eligible articles were identified. Based on the literature, several factors were identified that could affect the production of clavulanic acid in S. clavuligerus. The addition of glycerol or other vegetable oils (e.g. olive oil, corn oil) could potentially affect clavulanic acid production. Furthermore, some amino acids such as arginine and ornithine, could serve as potential precursors to increase clavulanic acid yield. The comparison of different fermentation systems revealed that fed-batch fermentation yields higher amounts of clavulanic acid as compared to batch fermentation, probably due to the maintenance of substrates and constant monitoring of certain entities (such as pH, oxygen availability, etc.). Overall, these findings provide vital knowledge and insight that could assist media optimization and fermentation design for clavulanic acid production in S. clavuligerus. |
| first_indexed | 2024-04-13T08:11:31Z |
| format | Article |
| id | doaj.art-755708ca89ff4011b12e63925bfdb0c7 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-13T08:11:31Z |
| publishDate | 2016-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-755708ca89ff4011b12e63925bfdb0c72022-12-22T02:54:59ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2016-04-01710.3389/fmicb.2016.00522183344Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic reviewHooi-Leng eSer0Hooi-Leng eSer1Jodi Woan-Fei Law2Jodi Woan-Fei Law3Nathorn eChaiyakunapruk4Nathorn eChaiyakunapruk5Nathorn eChaiyakunapruk6Nathorn eChaiyakunapruk7Sabrina Anne Jacob8Uma Devi ePalanisamy9Kok Gan eChan10Bey Hing eGoh11Bey Hing eGoh12Learn-Han eLee13Learn-Han eLee14Monash University MalaysiaMonash University MalaysiaMonash University MalaysiaMonash University MalaysiaMonash University MalaysiaNaresuan UniversityUniversity of WisconsinUniversity of QueenslandMonash University MalaysiaMonash University MalaysiaUniversity of MalayaMonash University MalaysiaMonash University MalaysiaMonash University MalaysiaMonash University MalaysiaThe β-lactamase inhibitor, clavulanic acid is frequently used in combination with β-lactam antibiotics to treat a wide spectrum of infectious diseases. Clavulanic acid prevents drug resistance by pathogens against these β-lactam antibiotics by preventing the degradation of the β-lactam ring, thus ensuring eradication of these harmful microorganisms from the host. This systematic review provides an overview on the fermentation conditions that affect the production of clavulanic acid in the firstly described producer, Streptomyces clavuligerus. A thorough search was conducted using predefined terms in several electronic databases (PubMed, Medline, ScienceDirect, EBSCO), from database inception to June 30th 2015. Studies must involve wild-type Streptomyces clavuligerus, and full texts needed to be available. A total of 29 eligible articles were identified. Based on the literature, several factors were identified that could affect the production of clavulanic acid in S. clavuligerus. The addition of glycerol or other vegetable oils (e.g. olive oil, corn oil) could potentially affect clavulanic acid production. Furthermore, some amino acids such as arginine and ornithine, could serve as potential precursors to increase clavulanic acid yield. The comparison of different fermentation systems revealed that fed-batch fermentation yields higher amounts of clavulanic acid as compared to batch fermentation, probably due to the maintenance of substrates and constant monitoring of certain entities (such as pH, oxygen availability, etc.). Overall, these findings provide vital knowledge and insight that could assist media optimization and fermentation design for clavulanic acid production in S. clavuligerus.http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00522/fullClavulanic AcidFermentationSystematic reviewStreptomyces clavuligerusClavulanate |
| spellingShingle | Hooi-Leng eSer Hooi-Leng eSer Jodi Woan-Fei Law Jodi Woan-Fei Law Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Nathorn eChaiyakunapruk Sabrina Anne Jacob Uma Devi ePalanisamy Kok Gan eChan Bey Hing eGoh Bey Hing eGoh Learn-Han eLee Learn-Han eLee Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review Frontiers in Microbiology Clavulanic Acid Fermentation Systematic review Streptomyces clavuligerus Clavulanate |
| title | Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review |
| title_full | Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review |
| title_fullStr | Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review |
| title_full_unstemmed | Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review |
| title_short | Fermentation conditions that affect clavulanic acid production in Streptomyces clavuligerus: a systematic review |
| title_sort | fermentation conditions that affect clavulanic acid production in streptomyces clavuligerus a systematic review |
| topic | Clavulanic Acid Fermentation Systematic review Streptomyces clavuligerus Clavulanate |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00522/full |
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