GB713795A - Improvements in or relating to terramycin - Google Patents

Abstract

Terramycin is produced by fermenting an aqueous nutrient medium under submerged aerobic conditions by means of the organism streptomyces platensis NRRL 2364, a description of which is given. A temperature of 24 DEG to 30 DEG C., preferably 27 DEG C., and a fermentation period of 2 to 7 days, preferably 4 days, are employed. The nutrient medium contains a source of carbohydrate, e.g. starches, glycerol and sugars such as glucose, dextrose and sucrose; a source of nitrogen, e.g. ammonium sulphate, soybean meal, cottonseed meal, casein or digests thereof, wheat gluten and lactalbumen; mineral salts, e.g. sodium chloride, sodium nitrate, potassium phosphate, potassium dihydrogen phosphate and magnesium sulphate; growth promoting substances, e.g. yeast extract and distillers solubles. The terramycin may be recovered by acidifying the broth to e.g. pH2 with e.g. hydrochloric acid, filtering off the solids, and treating the filtrate with (a) adsorbent such as activated carbon, or (b) an immiscible solvent such as butanol. In the example, the filtered broth is adjusted to pH9 with sodium hydroxide, and extracted three times with n-butanol. The extract is concentrated azeotropically to an aqueous residue from which the terramycin is precipitated and is filtered off. The terramycin is purified by countercurrent distribution of an aqueous solution at pH3 using a mixture of equal volumes of wet butanol and hydrochloric acid of pH3 saturated with butanol. Specification 684,417 is referred to.