Chartreusin: Production and Microbiological Assay
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Chartreusin: production and microbiological assay.
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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ژورنال
عنوان ژورنال: Antimicrobial Agents and Chemotherapy
سال: 1977
ISSN: 0066-4804,1098-6596
DOI: 10.1128/aac.12.5.571