Chartreusin: Production and Microbiological Assay
- 1 November 1977
- journal article
- Published by American Society for Microbiology in Antimicrobial Agents and Chemotherapy
- Vol. 12 (5) , 571-572
- https://doi.org/10.1128/aac.12.5.571
Abstract
Chartreusin was produced in the fermentation liquors of Streptomyces chartreusis at peak concentrations of 200 to 300 μg/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 μg/ml.Keywords
This publication has 1 reference indexed in Scilit: