Fermentative Production of Erythromycin (Paperback)

Erythromycin producing bacteria Saccharopolyspora erythraea strain MTCC No. 1103 was purchased from MTCC, Chandigarh. Sporulation of this bacteria was done on Oat meal Agar medium at a temperature of about 30 C. Optimization of the fermentation conditions was performed with different parameter, like temperature, pH, time etc. Fermentative production of erythromycin gave best results with a temperature of 30 C at a pH of 7.5 in 5 days. Further research works are going on process optimization with shake flask & bioreactors

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	United States
Release date:	March 2013
First published:	March 2013
Authors:	A N Pathak • Debajyoti Bose • Rashmi Kulkarni
Dimensions:	229 x 152 x 5mm (L x W x T)
Format:	Paperback - Trade
Pages:	84
ISBN-13:	978-3-659-37022-9
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General
LSN:	3-659-37022-3
Barcode:	9783659370229

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