ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Most sisomicin produced during fermentation by Micromonospora inyoensis remained bound inside the cells. When cells were suspended in buffer solutions containing sodium chloride, the bound antibiotic was increasingly liberated by increasing salt concentration. These results were applied to fermentation cultures and, as a result, up to 46% increase in final product titre was achieved.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00250494
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