Studies On Mutagensis ,fermentation And Metabolites Of Antimycin Producing Strain

Antimycins are a large family of antibiotics containing a nine-membered dilactone ring and different side chains, among them Antimycin A3 is the main component. Scientists have been intrigued with the activities of Antimycins since they were discovered as antifungal antibiotics in the 1940s. Antimycins have been widely used because of their multifunctional activities such as anti-cancer effect, cardioprotective effect and mitochondrial respiratory depression effect.In order to get a high yield Antimycins producing strain, we got a mutant strain No.1-095 with higher potency and better hereditary stability which was obtained by the combination of UV and LiC1 treatmentment of Antimycins producing strain FIM-04114.After optimization of the fermentation conditions of the mutant strain No.1-095 in shake flask, the Antimycins yield of the strain was 356mg?L, which was 163.7% higher than the original strain FIM-04114.The potency of strain No.1-095 was 206mg?L in a 50 liter bioreactor and 194 mg?L in a 1.5 ton bioreactor .Several antimycin components were isolated and purified from the fermentation broth by the combination of silica gel chromatography and high speed countercurrent chromatography(HSCCC) methods. Electrospray ionization multistage mass spectrometry was applied to analyze the structure of Antimycin components . Fifteen components were determined to be Antimycin antibiotics.In addition, one component which is non- Antimycin was found at the same time. The physical and chemical properties is different from Antimycin. The structure identification should be further studied by the NMR techniques or x-ray crystal diffraction.