Figure 6

Growth and teicoplanin production in 3-L batch fermentations of A. teichomyceticus ATCC 31121 in TM1 to which L -valine was added. L-valine (2 g/L) was added at the time of inoculation. The pH value was naturally self-regulated, whereas the pO₂ was controlled over the 20% of saturation by adjusting agitation speed. In (A), time courses time course of pH (●, solid line), pO₂ (□, dashed line), glucose (▲, solid line), 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).