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Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures
Clavulanic acid (CA) is a β-lactam antibiotic inhibitor of β-lactamase enzymes, which confers resistance to bacteria against several antibiotics. CA is produced in submerged cultures by the filamentous Gram-positive bacterium Streptomyces clavuligerus; yield and downstream process are compromised by...
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| Publicado en: | Antibiotics (Basel) |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6466556/ https://ncbi.nlm.nih.gov/pubmed/30658482 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antibiotics8010006 |
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