Observations on Streptomyces Griseus. III. Carbon Sources for Growth and Streptomycin Production

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Abstract
Several sugars, alcohols, and organic acids were tested as C sources in 3 streptomycin fermentation mediums. The streptomycin broth potency obtained was greatly affected by the C source as well as by the source of N employed in the medium. The highest yields were obtained in the medium with 1 (-) proline as the sole N source. None of the organic acids supported high streptomycin broth potencies, while among the alcohols only mannitol was a promising C source. Glucose, mannose, maltose, dextrin and starch supported high yields. The N source had a striking effect on the availability of the carbohydrate.

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