Factors influencing the production of kanamycin by Streptomyces canus.

The production of kanamycin by three species of Streptonbyces and four fermentation media was studied. Streptomyces canus in medium No. 2 gave the highest yields of kanamycin aftrr 72 hrs. of fermentation. The presence of both molasses and glucose in the fermentation mcdium was an important factor for the production of kanamycin. The best concentration of molasses and glucose were 15.0 and 10.0 g/l, respectively. Replacement of peptone by equal amounts of inorganic and organic nitrogen sources was not suitable for the production of kanamycin, and peptone in a concentration of 5.0 g/l gave the best results.