Solid state cultivation of Streptomyces clavuligerus for cephamycin C production

Abstract Solid state cultivation of Streptomyces clavuligerus for cephamycin C production was carried out in a system consisting of wheat rawa 5 g; cotton seed deoiled cake 5 g; sunflower cake 0·5 g; corn steep liquor 1 g; MgSO 4 .7H 2 O 0·06 g; CaCO 3 0·1 g; K 2 HPO 4 4·4 g; with initial moisture content of 80%, initial pH 6·5 and a fermentation temperature in the range 28–30°C. The fermentation cycle was about 5 days. Streptomyces clavuligerus growth was observed on the 2nd day and production of cephamycin C was initiated on 3rd day. Abundant mycelial growth was observed from the 3rd day and reached stationary phase by the 5th day. Cephamycin C was produced maximally at a rate of 15 mg/g substrate on the 5th day and was stable until the 30th day with only marginal decrease in titre.