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

Abstract

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.