葡萄糖分解代谢参与阿维链霉菌生产阿维菌素的过程。
Involvement of glucose catabolism in avermectin production by Streptomyces avermitilis.
作者信息
Ikeda H, Kotaki H, Tanaka H, Omura S
机构信息
School of Pharmaceutical Sciences, Kitasato University, Tokyo, Japan.
出版信息
Antimicrob Agents Chemother. 1988 Feb;32(2):282-4. doi: 10.1128/AAC.32.2.282.
Abstract
The addition of glucose in the early stage of fermentation suppressed not only avermectin production but also the activity of 6-phosphogluconate dehydrogenase in the pentose phosphate pathway. On the other hand, when glucose was added at the late stage of fermentation, suppression of avermectin formation and 6-phosphogluconate dehydrogenase activity was not observed but avermectin formation was increased and about a twofold-higher content of avermectins than that of the control fermentation was accumulated.
摘要
在发酵早期添加葡萄糖不仅抑制了阿维菌素的产生，还抑制了磷酸戊糖途径中6-磷酸葡萄糖酸脱氢酶的活性。另一方面，当在发酵后期添加葡萄糖时，未观察到对阿维菌素形成和6-磷酸葡萄糖酸脱氢酶活性的抑制，但阿维菌素的形成增加，且积累的阿维菌素含量比对照发酵高出约两倍。
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