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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

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