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Factors influencing the production of kanamycin by Streptomyces canus

โœ Scribed by Dr. A. A. Abou-Zeid; H. M. Salem; A. I. Essa

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
327 KB
Volume
11
Category
Article
ISSN
0233-111X

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โœฆ Synopsis

Abstract

The production of kanamycin by three species of Streptomyces and four fermentation media was studied. Streptomyces canus in medium No. 2 gave the highest yields of kanamycin after 72 hrs. of fermentation. The presence of both molasses and glucose in the fermentation medium was an important factor for the production of kanamycin. The best concentration of molasses and glucose were 15.0 and 10.0 g/1, respectively. Replacement of peptone by equal amounts of inorganic and organic nitrogen sources was not suitable for the production of kanamycin, and peptone in a concentration of 5.0 g/1 gave the best results.

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