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Enhancement of Kasugamycin Production by pH Shock in Batch Cultures of Streptomyceskasugaensis

✍ Scribed by Chang Joon Kim; Yong Keun Chang; Gie-Taek Chun

Book ID
109386104
Publisher
American Institute of Chemical Engineers
Year
2000
Tongue
English
Weight
75 KB
Volume
16
Category
Article
ISSN
8756-7938

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## Abstract The effects of culture pH on the production, molecular weight distribution and the bioactivity of polysaccharides produced by __Agaricus blazei__ were evaluated by four pH‐controlled batch cultures. As the culture pH of each batch was controlled from 4.0 to 7.0, the maximum polysacchari