Kim C H, Endo T, Yonehara H
Institute of Applied Microbiology, University of Tokyo, Japan.
J Antibiot (Tokyo). 1988 Jan;41(1):73-80. doi: 10.7164/antibiotics.41.73.
In mikamycin B fermentation, some procedures were examined to remove the participation of mikamycin B lactonase, which reduces mikamycin B titers. Addition of enzyme inhibitors and control of pH resulted in the elimination of the enzyme activity, and in the stimulation of antibiotic production.
在麦白霉素B发酵过程中，研究了一些去除麦白霉素B内酯酶参与作用的方法，该酶会降低麦白霉素B的效价。添加酶抑制剂和控制pH值可消除酶活性，并刺激抗生素的产生。
