Table 4 Metabolism study of submerged fermentation batch produced by Streptomyces diastatochromogenes KX852460
Parameters | Culture time (h) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
0 | 12 | 24 | 36 | 48 | 60 | 72 | 84 | 96 | 108 | 120 | |
Total sugar (mg/ml) | 87.3 | 79.3 | 75.6 | 64.2 | 51.5 | 39.0 | 35.0 | 28.0 | 20.7 | 13.1 | 12.3 |
Reducing sugar (mg/ml) | 0 | 3.4 | 4.4 | 5.3 | 15.9 | 18.8 | 20.0 | 17.8 | 15.1 | 9.0 | 9.0 |
Amino nitrogen (mg/ml) | 0.55 | 0.66 | 0.60 | 0.61 | 0.59 | 0.49 | 0.37 | 0.14 | 0.14 | 0.10 | 0.10 |
pH value | 6.6 | 6.3 | 6.5 | 6.5 | 6.5 | 6.5 | 5.9 | 6.0 | 5.9 | 5.6 | 5.5 |
Dry mycelium weight (mg/ml) | 0 | 4.4 | 7.0 | 15.2 | 20.0 | 20.9 | 21.3 | 23.2 | 21.3 | 20.9 | 19.5 |