Significant decrease of broth viscosity and glucose consumption in erythromycin fermentation by dynamic regulation of ammonium sulfate and phosphate.

Abstract

In this study, the effects of nitrogen sources on broth viscosity and glucose consumption in erythromycin fermentation were investigated. By controlling ammonium sulfate concentration, broth viscosity and glucose consumption were decreased by 18.2% and 61.6%, respectively, whereas erythromycin biosynthesis was little affected. Furthermore, erythromycin A… (More)
DOI: 10.1016/j.biortech.2013.02.023

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@article{Chen2013SignificantDO, title={Significant decrease of broth viscosity and glucose consumption in erythromycin fermentation by dynamic regulation of ammonium sulfate and phosphate.}, author={Yong Chen and Zejian Wang and Ju Chu and Yingping Zhuang and Siliang Zhang and Xiaoguang Yu}, journal={Bioresource technology}, year={2013}, volume={134}, pages={173-9} }