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Effects of Fungi Fermentation Broth on Natamycin Production of Streptomyces

Shengnan Shi

Abstract

Natamycin is a broad-spectrum antifungal agent produced by fermentation of strains such as Streptomyces natalensis,
Streptomyces gilvosporeus, Streptomyces chattanoogensis and other strains. Because of its low toxicity and minimal
change in the taste of the food itself can be used as a biological preservative. In this study, the strain of natamycin
was increased by adding fungal fermentation broth to Streptomyces nalus N5 strain. The results showed that the
fermentation broth of Penicillium chrysogenum, Aspergillus niger and Saccharomyces cerevisiae had a signifi cant
eff ect on the production of natamycin in Streptomyces natalus N5 strain. The results showed that the fermentation
broth Penicillium chrysogenum and Aspergillus niger had the best effect on the synthesis of N5 strain natamycin,
while that of Saccharomyces cerevisiae was the best on day 3, and the yield of natamycin was about 1 times higher
than fungi fermentation broth treated samples.


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