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Abstract

The bacterium Staphylococcus aureus is able to cause many diseases that are risky to human life. At present, the resistance of S. aureus to multiple antibiotics is a very difficult problem for healthcare industry in Vietnam and some other countries in the world. Streptomyces flaveus, an actinomycete isolated previously from the adjacent area of Ho Chi Minh City, is able to produce antibiotics against the methicillin-resistant S. aureus (MRSA). In this paper, we present the results of the investigation on effects of the initial concentrations of different ingredients in the stach – casein medium on fermentation by S. flaveus for production of antibiotics against the MRSA. While increasing the starch concentration, antibiotics produced were increased. Meanwhile, high concentrations of casein inhibited the actinomycete to produce antibiotics. For KNO3 and NaCl, both were neccesary for the antibiotic production. Though the increase in KNO3 concentration did not change the production of antibiotics against MRSA, the increase in NaCl concentration reduced the antibiotic production.


 



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Article Details

Issue: Vol 20 No K8 (2017)
Page No.: 28-34
Published: Apr 13, 2019
Section: Engineering and Technology - Research article
DOI: https://doi.org/10.32508/stdj.v20iK8.1667

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Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Thi Huyen, P., & Huu Loc, P. (2019). Study on effects of the initial concentrations of ingredients in the starch – casein medium on production of antibiotics against the methicillin-resistant Staphylococcus aureus by Streptomyces flaveus. Science and Technology Development Journal, 20(K8), 28-34. https://doi.org/https://doi.org/10.32508/stdj.v20iK8.1667

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