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Preparation of amphotericin B‐ 14 C
Author(s) -
Perlman D.,
Semar Joan B.
Publication year - 1965
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260070123
Subject(s) - amphotericin b , propionate , fermentation , chemistry , biochemistry , food science , microbiology and biotechnology , biology , antifungal
In a study of fermentation methods of producing amphotericin B‐ 14 C, a variety of C‐14 labeled precursors were added to cultures of the amphotericin‐B producing streptomycete growing in a glucose‐cottonseed meal medium. Acetate‐ 14 C and propionate‐ 14 C were efficiently incorporated into the amphotericin‐B while formate‐ 14 C, glucose‐U‐ 14 C and methionine‐ 14 CH 3 were not.