Influence of Aryl-Substituted Xylose Derivatives on Fermentation of Antifungal Antibiotic Imbricin
- Authors: Yakovleva E.P.1, Kolodyaznaya V.A.1, Boikova I.V.2, Belakhov V.V.3
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Affiliations:
- Department of Biotechnology
- Microbiological Plant Protection Laboratory
- Schulich Faculty of Chemistry
- Issue: Vol 88, No 13 (2018)
- Pages: 2829-2836
- Section: Article
- URL: https://journals.rcsi.science/1070-3632/article/view/222655
- DOI: https://doi.org/10.1134/S1070363218130017
- ID: 222655
Cite item
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.
About the authors
E. P. Yakovleva
Department of Biotechnology
Email: chvalery@technion.ac.il
Russian Federation, St. Petersburg
V. A. Kolodyaznaya
Department of Biotechnology
Email: chvalery@technion.ac.il
Russian Federation, St. Petersburg
I. V. Boikova
Microbiological Plant Protection Laboratory
Email: chvalery@technion.ac.il
Russian Federation, St. Petersburg
V. V. Belakhov
Schulich Faculty of Chemistry
Author for correspondence.
Email: chvalery@technion.ac.il
Israel, Haifa