Effect of sucrose on actinorhodin production by Streptomyces coelicolor A3(2)

被引：12

作者：

Elibol, M ^{[1
]}

Mavituna, F

机构：

[1] Firat Univ, Dept Chem Engn, TR-23279 Elazig, Turkey

[2] Univ Manchester, Inst Sci & Technol, Dept Chem Engn, Manchester M60 1QD, Lancs, England

来源：

PROCESS BIOCHEMISTRY | 1998年 / 33卷 / 03期

关键词：

actinorhodin; antibiotic; osmotic pressure; Streptomyces coelicolor; sucrose;

D O I：

10.1016/S0032-9592(97)00088-5

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effect of sucrose on actinorhodin production by Streptomyces coelicolor was investigated using both defined and complex media. Both media contained glucose as the main carbon source and sucrose was included for osmotic balance. The production of antibiotic in the defined medium decreased with the addition of sucrose but, when sucrose was excluded from the complex medium, the culture did not produce actinorhodin. A sucrose concentration of 340 g/litre was optimal for actinorhodin production in the complex medium. (C) 1998 Elsevier Science Ltd.

引用

页码：307 / 311

页数：5