Influence of Aryl-Substituted Xylose Derivatives on Fermentation of Antifungal Antibiotic Imbricin
- Авторы: Yakovleva E.1, Kolodyaznaya V.1, Boikova I.2, Belakhov V.3
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Учреждения:
- Department of Biotechnology
- Microbiological Plant Protection Laboratory
- Schulich Faculty of Chemistry
- Выпуск: Том 88, № 13 (2018)
- Страницы: 2829-2836
- Раздел: Article
- URL: https://journals.rcsi.science/1070-3632/article/view/222655
- DOI: https://doi.org/10.1134/S1070363218130017
- ID: 222655
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Аннотация
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.
Об авторах
E. Yakovleva
Department of Biotechnology
Email: chvalery@technion.ac.il
Россия, St. Petersburg
V. Kolodyaznaya
Department of Biotechnology
Email: chvalery@technion.ac.il
Россия, St. Petersburg
I. Boikova
Microbiological Plant Protection Laboratory
Email: chvalery@technion.ac.il
Россия, St. Petersburg
V. Belakhov
Schulich Faculty of Chemistry
Автор, ответственный за переписку.
Email: chvalery@technion.ac.il
Израиль, Haifa