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Fermentative Production of Erythromycin: Lab-scale Production of Erythromycin Rashmi Kulkarni
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Fermentative Production of Erythromycin: Lab-scale Production of Erythromycin
Rashmi Kulkarni
Erythromycin producing bacteria Saccharopolyspora erythraea strain MTCC No. 1103 was purchased from MTCC, Chandigarh. Sporulation of this bacteria was done on Oat meal Agar medium at a temperature of about 30?C. Optimization of the fermentation conditions was performed with different parameter,like temperature, pH, time etc. Fermentative production of erythromycin gave best results with a temperature of 30?C at a pH of 7.5 in 5 days. Further research works are going on process optimization with shake flask & bioreactors.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | March 15, 2013 |
| ISBN13 | 9783659370229 |
| Publishers | LAP LAMBERT Academic Publishing |
| Pages | 84 |
| Dimensions | 150 × 5 × 226 mm · 136 g |
| Language | English |
See all of Rashmi Kulkarni ( e.g. Paperback Book )