Insights into the mechanism of mycelium transformation ofStreptomyces toxytriciniinto pellet

Abstract

AbstractFormation of the mycelial pellet in submerged cultivation ofStreptomycetesis unwanted in industrial fermentation processes as it imposes mass transfer limitations, changes in the rheology of a medium, and affects the production of secondary metabolites. Though detailed information is not available about the factors involved in regulating mycelial morphology but it is studied that culture conditions and genetic information of strain play a key role. Moreover, the proteomic study has revealed the involvement of low molecular weight proteins such as; DivIVA, FilP, ParA, Scy, and SsgA proteins in apical growth and branching of hyphae which results in the establishment of the mycelial network. The present study proposes the mechanism of pellet formation ofStreptomyces toxytricini(NRRL B-5426) with the help of microscopic and proteomic analysis. The microscopic analysis revealed that growing hyphae followed a certain organized path of growth and branching, which was further converted into the pellet, and proteomic analysis revealed the production of low molecular weight proteins, which possibly participate in the regulation of pellet morphology.