Effect of mineral salts on apparent viscosity and a ratio of product components in josamycin fermentation
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Journal of Fermentation and Bioengineering
- Vol. 67 (5) , 345-349
- https://doi.org/10.1016/0922-338x(89)90253-5
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Product inhibition and its removal on josamycin fermentation by Streptomyces narbonensis var. josamyceticusJournal of Fermentation Technology, 1988
- Induction of the Bioconversion of Leucomycins by Glucose and Its Regulation by ButyrateAgricultural and Biological Chemistry, 1979
- Induction of the bioconversion of leucomycins by glucose and its regulation by butyrate.Agricultural and Biological Chemistry, 1979