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.
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Shin, C.S., Ahn, B.W., Lee, S.H. et al. Liberation of sisomicin from cells by sodium chloride. Appl Microbiol Biotechnol 28, 37–38 (1988). https://doi.org/10.1007/BF00250494
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DOI: https://doi.org/10.1007/BF00250494