Effect of the exogenous added amino acids on the component composition of the actinomycin complex 695
2003
Yoncheva, L. (Institute of Cryobiology and Food Technology, Sofia (Bulgaria)) | Staneva, L. | Antonova-Nikolova, S.
By thin-layer chromatography it was established that all amino acids introduced in the fermentation medium either as an only nitrogen source or as a precursor induced changes in the typical proportion of the components of the antibiotic complex 695 produced by strain Streptomyces galbus (F) subsp. achromogenes 695. These changes were specific and depended on the amino acids and were expressed when they were introduced as the only nitrogen source especially. The introdsuction of the amino acids of the leucine group, imino acids, L-glutamin acid, L-aspartic acid, L-asparagine, L-tyrosine, DL-phenyl-alanine and DL-histidine resulted in changes in the relative content of the components, as well as in the appearance of new actinomycin fractions in the antibiotic.
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