PROCESS FOR PREPARATION OF RIBOFLAVIN

Abstract: Riboflavin is effectively obtained by culturing in a medium (1) a purine-requiring revertant derived from a ribo­ flavin-producing yeast which belongs to the genus Saccharomyces and has the purine requirement or (2) a riboflavin-producing yeast which belongs to the genus Saccharomyces and is resistant to ammonium ion and collecting the produced riboflavin.

Description: The invention relates to a process for production of riboflavin by fermentation. More in particular, it concerns a process for preparation of riboflavin by culturing a riboflavin-producing yeast belonging to Saccharomyces. According to the process of the present invention, riboflavin can be efficiently produced through fermentation with the use of acetic acid as a carbon source. Riboflavin is useful as, for example, a pharmaceutical compound, as an additive for feed and as a colorant for food. Statement of Prior Arts Conventional processes for the production of riboflavin through fermentation comprise culturing, for example, Eremothecium ashbyii , Ashbya gossypii , Candida flareri or Clostridium acetobutylicum in a sugar medium to thereby produce and accumulate riboflavin in the culturing broth (cf. Progress Industrial Microbiology, vol. 1, p. 139 (1959)). Some of us have previously reported a process for the production of riboflavin through fermentation wherein acetic acid is employed as a carbon source (cf. Agr. Biol. Chem., 28 , 559, 566 and 765 (1964)). In the U.S. patent application Serial No. 643 226, corresponding to EPC patent application No. 84 109 683.7, a fermentation method is disclosed using a variant such as a purine-requiring variant belonging to the genus Saccharomyces and 3-amino-1,2,4-triazole-resistant variant belonging to the same genus. In the above literature, a name Candida robusta is used to represent a fungus. However subsequent studies have revealed that a type strain of C. robusta has spores. Thus Lodder has re-classified C. robusta into Saccharomyces cerevisiae (cf. The Yeast, ed. 1970). However no spore was observed in the strain as used in the above literature. Therefore it seems to be an asporgenic type of S. cerevisiae. Thus it is called S. cerevisiae ( C. robusta ) in the present specification. Although the abovementioned fungi are known, there have been still many problems to be solved in the production of riboflavin through fermentation in an industrial scale. That is, it is required to obtain a fungus which rapidly produces riboflavin and accumulates the same at a high concentration. When using a known auxotrophic fungus, it is necessary to add an expensive material required thereby to a medium. Thus it is very important from an industrial viewpoint to lower the amount of the required material to be added or to make the same unnecessary. It is the problem underlying the present invention to provide a process for the production of riboflavin by using a yeast having a high riboflavin-productivity. A process for preparing riboflavin, according to the invention, comprises the steps of culturing in a cultivation medium a riboflavin-producing revertant which is derived from a riboflavin-producing and purine-requiring Saccharomyces and which has no purine-requirement and collecting the produced riboflavin. The yeast used produces riboflavin at a relatively high rate at a high concentration, requiring no additional material which may be expensive. The invention will be illustrated below. Any revertant having no purine-requirement may be employed in the present invention so long as it is derived from a riboflavin-producing Saccharomyces which has purine-requirement. A preferable example of the revertant is Saccharomyces cerevisiae TR-29 (FERM BP - 782). This is a riboflavin-producing revertant having no purine-requirement and being resistant to 3-amino-1,2,4-triazole which is derived from a parent strain of purine-requiring and 3-amino-1,2,4-triazole-resistant strain TP-1010 (FERM BP-565) by a conventional method through N-methyl-N'-nitro-N-nitrosoguanidine treatment. Since the TR-29 strain shows reversed purine-requirement, it is distinguishable from the parent strain, i.e., TP-1010. Method for Obtaining the Strain: The strain used in the present invention may be readily obtained by employing a purine-requiring and riboflavin-producing Saccharomyces as a parent strain and treating the same in a conventional manner to induce variation. For example, S. cerevisiae TP-1010, which is a 3-amino-1,2,4-triazole-resistant and purine-requiring strain used as a parent strain, is irradiated with ultraviolet light or treated with a chemical such as N-methyl-N'-nitro-N-nitrosoguanidine and cultured in a minimum medium free from purines as shown in Table 1. Then the colonies thus grown are selected as a revertant having no purine-requirement which is resistant to 3-amino-1,2,4-triazole. The reversion of purine-requirement of the variant thus obtained may be confirmed by the following growth test. S. cerevisiae TP-1010, which is the parent strain, the revertant having no purine-requirement derived therefrom and S. cerevisiae TR-29 are each smeared on the medium as shown in Table 1 and on another medium prepared by adding 0.1% of adenine to the former and cultured therein at 30°C for one week to thereby observe the growth of the same. Table 2 shows the result. Table 2 proves that S. cerevisiae TR-29 has obviously no purine-requirement, which suggests the reversion of the same. Culture Method: The microorganism employed in the present invention is cultured in the following manner. Examples of the carbon source therefor are organic acids such as acetic or gluconic acid, sugars such as glucose, sucrose or xylose and alcohols such as ethanol or glycerol. Examples of the nitrogen source therefor are various nitrogen compounds such as ammonium sulfate, ammonium chloride, ammonium carbonate, urea, amino acids or polypeptone. In addition to the carbon and nitrogen sources, it is preferable to use inorganic salts such as potassium phosphate or magnesium sulfate. Furthermore, trace nutrients including vitamins such as biotin, amino acids or nucleic acid bases optionally added if required may accelerate the accumulation of riboflavin. The invention may apply to a method for producing riboflavin by adding zinc ion to the cultivation system to increase productivity of riboflavin and prevent the inhibition effect due to an iron ion therein. The culture is preferably carried out under an aerobic condition. The pH value of the medium lies within the range of 2 to 10. The most preferable result can be obtained by adjusting the pH value to 6 to 9. The culture may be carried out at a temperature suitable for the growth of the Saccharomyces to be used and for the production of riboflavin within the range of 20 to 37°C. Riboflavin can be collected from the culturing broth thus obtained in a known manner. That is, the culturing broth is heated to 60 to 120°C to thereby dissolve riboflavin and centrifuged to separate yeast cells from the filtrate. The filtrate may be concentrated if necessary and then reduced with hydrosulfite or titanium trichloride to thereby precipitate riboflavin. The riboflavin thus obtained may be purified by oxidizing in the atmosphere and recrystallizing from a solvent, e.g., water or an aqueous solution of acetic acid. Riboflavin may be purified by forming a hot water solution of the product mixture of the riboflavin fermentation according to the invention, separating solid matters such as a fungus from it and obtaining riboflavin from the solution with crystallization. This method produces riboflavin with a very high purity. Example 1 S. cerevisiae TR-29 and S. cerevisae TR-1010, which was the parent strain of the former, were each inoculated into 100 ml of a preculture medium containing 2% of glucose, 0.5% of polypeptone, 0.3% of yeast extract and 0.3% of malt extract and cultured therein under shaking at 30°C for 37 hours. The preculturing broth was inoculated into a fermentation medium as shown in Table 3 at a ratio of 10% and cultured therein under shaking at 30°C for ten days. In the case of the S. cerevisiae TP-1010, i.e., the parent strain, the amount of riboflavin accumulated in the culturing broth was 2.56 g/l. On the other hand, the amount observed in the case of S. cerevisiae TR-29 was 2.79 g/l, showing an increase. Furthermore, it was unnecessary to add purines to the medium in the latter case. Example 2 S. cerevisiae TR-29 was cultured in the same fermentation medium as the one shown in Table 3 except containing 132 g/l of calcium acetate and 6 g/l of ammonium sulfate for eight days in the same manner as the one described in Example 1. As a result, 3.02 g/l of riboflavin was accumulated in the culturing broth. Example 3 S. cerevisiae TR-29, was inoculated into 100 ml of a liquid medium containing 2% of glucose, 0.5% of polypeptone, 0.3% of yeast extract and 0.3% of malt extract and cultured therein under shaking at 30°C for 40 hours. The preculturing broth was inoculated into a fermentation medium as shown in Table 4 at a ratio of 16% and cultured therein under shaking at 30°C for 11 days. The amount of riboflavin accumulated in the culturing broth was 3.10 g/l. Example 4 The same strain as that used in Example 3 was cultured in the same manner as the one described therein except that the ammonium sulfate concentration of the fermentation medium was varied as shown in Table 8 for ten days. As shown in Table 5, S. cerevisiae TR-29 showed a decrease in the amount of riboflavin accumulated in the culturing broth with an increase in the ammonium ion concentration,

Claims: A process for preparing riboflavin, which comprises the steps of culturing in a cultivation medium a riboflavin-producing revertant which is derived from a riboflavin-producing and purine-requiring Saccharomyces and which has no purine-requirement, and collecting the produced riboflavin. A process as claimed in Claim 1 in which the revertant is Saccharomyces cerevisiae TR-29 (FERM BP-782).

Inventors: KAGEYAMA, SADAO, KAWAI, KIMITOSHI, MATSUYAMA, AKINOBU, TAKAO, SHOICHI
Applicants: DAICEL CHEMICAL INDUSTRIES, LTD.
Application year: 1986
Main classification: C12P25
IPC codes: C12P25