Chartreusin: Production and Microbiological Assay
Chartreusin was produced in the fermentation liquors of Streptomyces chartreusis at peak concentrations of 200 to 300 μg/ml. The titers could be increased by 200 to 300% or more by incorporating d-fucose, a part of the chartreusin molecule, into the fermentation media. A microbiological assay with S...
Guardat en:
| Publicat a: | Antimicrob Agents Chemother |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1977
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC429977/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/335963/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aac.12.5.571 |
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