Open AccessChartreusin: Production and Microbiological Assay
Author(s) -
L. J. Haňka,
S. A. Gerpheide
Publication year - 1977
Publication title -
antimicrobial agents and chemotherapy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.07
H-Index - 259
eISSN - 1070-6283
pISSN - 0066-4804
DOI - 10.1128/aac.12.5.571
Subject(s) - fermentation , sarcina , titer , streptomyces , bacteria , chemistry , microbiology and biotechnology , food science , chromatography , biology , virology , genetics , virus
Chartreusin was produced in the fermentation liquors of Streptomyces chartreusis at peak concentrations of 200 to 300 mug/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 Sarcina lutea could detect concentrations of the drug of 0.5 to 1.0 mug/ml.
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