Role Of Alkaline Phosphatase Enzyme In The Fermentative Production Of Erythromycin Antibiotic And Its Incubation Period

Abstract

Erythromycin is prepared from fresh strains of Saccharopolyspora erythraea which was maintained and improved in our laboratory. The spores of S.erythraea from czapeck slant were taken and two loops full were transferred into the seed medium (20 ml) and placed on a rotary shaker for 48hours. The seed (1 ml) was aseptically transferred into 50 ml of fermentation medium and kept for incubation on a rotary shaker for 5^th, 6^th, 7^th and 8^th days to obtain the optimum period of incubation. With the extended period of fermentation it was seen that the concentration of erythromycin, enzyme (alkaline phosphatase) activity and its protein content started decreasing from the 7^thday (168 Hours) of fermentation. So it can be said that at the 6^thday (144 hours) of incubation of the product of antibiotic attained its peak as well as the enzyme activity and the protein content.