Figure 4

Growth and teicoplanin production in 3-L batch fermentations of A. teichomyceticus ATCC 31121 in TM1. The pH value was naturally self-regulated (i.e., it was not controlled by adding acid/base during the fermentation), whereas the pO₂ was controlled over the 20% of saturation by adjusting agitation speed. In (A), time courses of pH (●, solid line), pO₂ (□, dashed line), glucose (▲, solid line), and growth curve measured as dry weight (Δ, dashed line) and PMV (■, solid line). In (B), production of T-A₂ measured by HPLC analysis as mg/L (filled bars).