Influence of Aryl-Substituted Xylose Derivatives on Fermentation of Antifungal Antibiotic Imbricin

被引：0
作者：
E. P. Yakovleva
V. A. Kolodyaznaya
I. V. Boikova
V. V. Belakhov
机构：
[1] St. Petersburg State C hemical-Pharmaceutical University,Department of Biotechnology
[2] All-Russian Institute of Plant Protection,Microbiological Plant Protection Laboratory
[3] Technion – Israel Institute of Technology,Schulich Faculty of Chemistry
来源：
Russian Journal of General Chemistry | 2018年 / 88卷
关键词：
fermentation; regulation of antibiotic production; biologically active substances; imbricin; xylose; aryl-substituted sugars; antibacterial activity; contamination;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The influence of aryl-substituted xylose derivatives on fermentation of nonmedical antifungal antibiotic imbricin was evaluated. It was shown that, though unsuitable as additional carbohydrate sources in the growth medium for microorganism-producer development, these compounds can be used as biosynthesis regulators stimulating the antibiotic production. Biological tests showed that the aryl-substituted xylose derivatives possess antibacterial activity and, when added to the initial fermentation medium, protect the imbricin fermentation process against possible contamination.
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页码：2829 / 2836
页数：7
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