Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures

Clavulanic acid (CA) is a β-lactam antibiotic inhibitor of β-lactamase enzymes, which confers resistance to bacteria against several antibiotics. CA is produced in submerged cultures by the filamentous Gram-positive bacterium Streptomyces clavuligerus; yield and downstream process are compromised by...

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Detalles Bibliográficos
Autores principales: Gómez-Ríos, David, Ramírez-Malule, Howard, Neubauer, Peter, Junne, Stefan, Ríos-Estepa, Rigoberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466556/
https://www.ncbi.nlm.nih.gov/pubmed/30658482
http://dx.doi.org/10.3390/antibiotics8010006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466556/
https://www.ncbi.nlm.nih.gov/pubmed/30658482
http://dx.doi.org/10.3390/antibiotics8010006

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