1. Tryptophan Group Members Siti Zubaidah Hj Harun (K) Nur Naznin Ishak Ooi Chung Cheat Noradiba Abd Kadir

2. Justify the factors influencing the choice of the Carbon, Nitrogen & vitamin sources

3. Carbon Sources Factors influencing the choice of carbon source: Main product of a fermentation process. - product result from the direct dissimilation of it. Method of media preparation, affect the suitability of carbohydrates for individual fermentation process. Examples: Carbohydrates, oils and fats, hydrocarbons and their derivatives.

4. Nitrogen Source Factor influencing the choice of nitrogen source i. Metabolic regulation so that there is preferential assimilation of one component until its concentration has diminished. In Fungi - ammonium ion repressed uptake of amino acids by general and specific amino acid permeases in Aspergillus - regulates production of alkaline and natural protease.

5. ii. In antibiotic production By the type of concentration of nitrogen source in culture media Example:- in the production of polyene antibiotics, soybean meal - good N source because of balance of nutrients, low phosphorus contents, slow hydrolysis

6. iii. In gibberellins production N source has been shown to have an influence on directing the production of different gibberellin ( Any of numerous plant hormones that promote stem elongation.) and the relative proportion.

7. iv. Choice of the nitrogen sources Optimum concentration of available N showed some variation depend on i. form of inoculum ii. type of fermenter

8. Vitamin Factors Growth factor preformed compound for: micro-organisms to synthesize a full complement of components. preformed compound for microorganism to synthesize a full complement of components.

9. important that only one vitamin is required it may be occasionally more economical to add pure vitamin instead of using large bulk of a cheaper multiple vitamin sources. for the production of glutamic acid, limited concentration of biotin must be present in medium.

10. Biotin known as vitamin H or B7, has the chemical formula C 10 H 16 N 2 O 3 Svitamin a water-soluble B-complex vitamin which is composed of an ureido (tetrahydroimidizalone) ring fused with a tetrahydrothiophene ring.tetrahydrothiophene Biotin is a cofactor in the metabolism of fatty acids and leucine, and in biosynthesis.cofactorfatty acidsleucine

11. Biotin is for cell growth. Production of fatty acids and metabolism of fats and amino acids. Only assists in various metabolic reaction. Biotin (vitamin H) is one of the most fascinating cofactors involved in central pathways in prokaryotic and eukaryotic cell metabolism.

12. INFORMATION….  A microorganism derived from a host microorganism capable of producing d-biotin by introducing a recombinant plasmid being incorporated with a biotin gene cloned from a microorganism of the genus Serratia capable of producing d-biotin and further integrating an exogenous biotin gene into the chromosome, and a process for preparing d-biotin which comprises cultivating the microorganism in a culture medium so that d-biotin is formed and accumulated in the culture medium and collecting the d-biotin.  The microorganism of the invention has an extremely high productivity of d-biotin, and hence, d-biotin can be produced in a large amount by cultivating the microorganism of the invention.

13. Thank You