Fermentative Production of Erythromycin Год выпуска: 2013Автор: A. N. Pathak,Debajyoti Bose and Rashmi KulkarniИздательство: LAP Lambert Academic PublishingСтраниц: 84ISBN: 9783659370229Описание 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.
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Наталия Юлия, всё в порядке. я просто не в тот вариант работы посмотрела! Спасибо вам в любом случае. Работу после вашего сопровождения защитила, единственное, на будущее, к работе были 2 замечания.... Спасибо Вам за всё, успешной работы!=)
