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Fermentation broth of Bacillus thuringiensis as a source of precursors for production of nikkomycins
Author(s) -
VechtLifshitz S.E.,
Braun S.
Publication year - 1989
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1989.tb00296.x
Subject(s) - hebrew , bacillus thuringiensis , classics , library science , food science , biology , history , bacteria , computer science , genetics
Production of nikkomycins (nucleoside antibiotics inhibiting chitin synthesis) by Streptomyces tendae (ATCC 31160) was considerably enhanced by addition of fermentation wastes of Bacillus thuringiensis var. kurstaki (HD 263) to the basal soymannitol medium. Analysis of this fermentation broth for nucleic acid derivatives showed that they contained about 0·8 g/l of various nucleosides and bases (uracil 0·43 g/l; hypoxanthine 0·21 g/l; as well as uridine, cytosine and adenine).