Fermentation Studies with Streptomyces griseus | Zendy

Shiroh Shirato | Zendy; Hiroshi Motoyama | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Fermentation Studies with Streptomyces griseus

Author(s) -

Shiroh Shirato,

Hiroshi Motoyama

Publication year - 1966

Publication title -

applied microbiology

Language(s) - English

Resource type - Journals

ISSN - 0003-6919

DOI - 10.1128/am.14.5.706-710.1966

Subject(s) - streptomyces griseus , streptomycin , fermentation , ammonium , chemistry , yield (engineering) , casein , sodium acetate , food science , amino acid , biochemistry , streptomyces , bacteria , antibiotics , chromatography , biology , organic chemistry , materials science , genetics , metallurgy

Synthetic media for streptomycin fermentation were studied to determine which media gave highest yields of streptomycin. The effect of salts on streptomycin production byStreptomyces griseus was examined, and a suitable combination of salts was established in a glucose-casein medium. This medium yielded 3,000 μg/ml of the antibiotic with an inoculum of 1.6%. Substitution of amino acids for casein was examined. Of 17 amino acids tested, best results were obtaind with sodium aspartate. Substitution of ammonium salts was tried, and an excellent streptomycin yield was obtained with a medium containing ammonium citrate.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research