Author/Authors
kızıldoğan, aslıhan kurt ondokuz mayıs üniversitesi - ziraat fakültesi - tarımsal biyoteknoloji bölümü, Samsun, Turkey
Title Of Article
The effect of different vegetable oils on clavulanic acid production in Streptomyces clavuligerus
شماره ركورد
34014
Abstract
In this study, it was aimed to determine the effect of different vegetable oils as carbon source, on theproduction of clavulanic acid in Streptomyces clavuligerus ATCC27064. Cultures that were incubatedat 28 °C and 220 rpm for 168 hours in the presence of olive oil, corn oil, sunflower oil and hazelnut oilin the fermentation media were found to have better growth pattern than control. According to agarplate diffusion results, the use of sunflower and olive oil resulted in lower clavulanic acid production inS. clavuligerus ATCC27064 in comparison to the control. The highest clavulanic acid production(1526.4 mg L-1) was obtained at 120 hours (T120) of incubation due to use of hazelnut oil. The resultsshowed that hazelnut oil exerted a remarkable superiority over the tested vegetable oils in clavulanicacid production in S. clavuligerus ATCC27064
From Page
223
NaturalLanguageKeyword
Streptomyces. clavuligerus. ATCC27064. Clavulanic acid. Vegetable oil. Hazelnut oil. Agar diffusion method
JournalTitle
Anadolu Journal Of Agricultural Sciences
To Page
228
JournalTitle
Anadolu Journal Of Agricultural Sciences
Link To Document