View : 112 Download: 0
Degradation of clavulanic acid during the cultivation of Streptomyces clavuligerus; instability of clavulanic acid by metabolites and proteins from the strain
- Degradation of clavulanic acid during the cultivation of Streptomyces clavuligerus; instability of clavulanic acid by metabolites and proteins from the strain
- Ishida K.; Hung T.V.; Lee H.C.; Liou K.; Shin C.-H.; Yoon Y.J.; Sohng J.K.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Journal of Microbiology and Biotechnology
- Journal of Microbiology and Biotechnology vol. 16, no. 4, pp. 590 - 596
- SCIE; SCOPUS; KCI
- Document Type
- Clavulanic acid (CA) produced by Streptomyces clavuligerus is degraded during the bacterial cultivation. The degradation was examined in three different aspects, including physical, chemical, and enzymatic effects, in order to understand the degradation during the cultivation. The result showed that CA was unstable in the production medium containing ammonium salts and amino acids, owing to ammonium ions and amine groups. In addition, the degradation was not only due to instability of CA by metabolites and proteins, but also enzymes from S. clavuligerus such as β-lactamase and penicillin-binding proteins. However, the degradation caused by these enzymes was not highly significant compared with the degradation during the cultivation, owing to irreversible reactions between CA and enzymes. © The Korean Society for Microbiology and Biotechnology.
- Appears in Collections:
- 자연과학대학 > 화학·나노과학전공 > Journal papers
- Files in This Item:
There are no files associated with this item.
- RIS (EndNote)
- XLS (Excel)
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.