Interrelationship of the antibiotic and proteolytic activities of the producer Streptomyces antibioticus when different substances are added to the culture broth

: Interrelation between biosynthesis of oleandomycin and alkaline proteases was studied during cultivation of Str. antibioticus in flasks with the complex soybean-corn medium containing lactose. Increasing of the activity of oleandomycin and that of alkaline proteases in the fermentation broth was simultaneous and reached the maximum within 168-192 hours. After that period the activity levels lowered. ATP and glucose induced inhibition of the antibiotic activity and stimulation of the proteolytic activity, 1.25- or 1.5-fold dilution of the fermentation process resulted in stimulation of both the antibiotic activity and the proteolytic activity. At the same time organic acid salts, leucine or gelatin induced their inhibition. Interrelation between these processes was rather complex since lowering of the levels of autolytic processes in the cells by inhibition of the proteases with physiological regulators and respective prolongation of the culture productive phase did not result in increase of the antibiotic yield.