Morphology and clavulanic acid production of Streptomyces clavuligerus: Effect of stirrer speed in batch fermentations

High concentrations of clavulanic acid b

High concentrations of clavulanic acid but not of its degradation products decrease glycerol consumption and oxygen uptake rates in cultures of Streptomyces clavuligerus

✍ Simone Brethauer; Martin Held; Sven Panke 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 301 KB

## Abstract Product inhibition of biological production systems is a widely observed phenomenon with prominent implications for the design and ultimately the success of biotechnological processes. In order to investigate whether such effects could limit the maximal concentrations in the production