Fermentation process for the production of rapamycin
The present invention provides a novel method for producing rapamycin by submerged fermentation which comprises cultivating Streptomyces hygroscopicus (CBS 773.72) and mutants thereof. The present invention provides a high yielding mutant culture MTCC5681 from Streptomyces hygroscopicus CBS 773.72. This culture is capable of producing rapamycin more efficiently than the cultures Streptomyces hygroscopicus from sources like ATCC, NRRL etc which have been reported so far.
1. A mutant strain Streptomyces hygroscopicus MTCC 5681 derived from wildtype Streptomyces hygroscopicus.
2. The mutant strain according to claim 1 wherein said strain is capable of producing rapamycin at a titer value of about 900 mg/L during cultivation.
3. A process for the submerged fed batch production of rapamycin which comprises cultivating a microorganism as defined in claim 1 .
4. A process as claimed in claim 3 , wherein the feeding for fed batch fermentation is done to maintain pH at 6.0 for about 96 hours or when the pH tends to rise.
5. A process as claimed in claim 3 , wherein the feed solution is 60% glycerol or 10% soluble starch.
6. A process as claimed in claim 3 , wherein precursor shikimic acid is added as a feed solution.
7. A process for the manufacture of rapamycin comprising steps of:
i. preparing an inoculum of a mutant strain Streptomyces hygroscopicus MTCC 5681 of claim 1 ;
ii. developing the seed stages with the said inoculum; and
iii. inoculating the said matured seed to fermenter to obtain rapamycin.
8. A process for producing rapamycin which comprises culturing in a nutrient medium a mutant strain capable of producing rapamycin, wherein said mutant strain is Streptomyces hygroscopicus MTCC 5681 of claim 1 under submerged fermentation conditions.
9. A process as claimed in claim 8 , wherein the nutrient medium comprises a carbon source, a nitrogen source and a precursor.
10. A process claimed in claim 9 , wherein said carbon source is in the form of a combination of glucose and soluble starch, the combination featuring 2% of glucose and 5% of soluble starch.
11. A process claimed in claim 9 , wherein said nitrogen source contains soya flour and dry yeast granules as a complex nitrogen source.
12. A process claimed in claim 9 , wherein the nutrient medium comprises precursor shikimic acid.
13. A process claimed in claim 7 , wherein the temperature of the fermentation process is set at 28° C. up to 96 hours and set at 25° C. for the rest of fermentation cycle.