Microorganism and the process for the production of teicoplanin

A fermentation method for maximum production of teicoplanin using a mutant of Actinoplanes teichomyceticus BNG 2315 deposited to Korean Culture Center of Microorganism with accession number KCCM-10601 comprising the steps of:

• i) fermenting mutant cells on production medium comprising glucose 1 5˜25 g/L, dextrin 40˜80 g/L, peptone 4˜6 g/L, rapeseed meal 16˜20 g/L, soybean flour 16˜20 g/L, MgSO4.7H2O 0.4˜0.6 g/L, CaCO3 4˜6 g/L, and NaCl 1.0˜1.4 g/L on condition that aeration rate of the medium is 0.5˜2.0 volume of air per volume of medium per minute
• ii) removing the mutant cells and other residue from the fermentation medium;
• and
• iii) separating and recovering teicoplanin from the fermentation medium of step (ii).