Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures

• المؤلفون الرئيسيون: David Gómez-Ríos (مؤلف), Howard Ramírez-Malule (مؤلف), Peter Neubauer (مؤلف), Stefan Junne (مؤلف), Rigoberto Ríos-Estepa (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2019-01-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Clavulanic acid (CA) is a β-lactam antibiotic inhibitor of β-lactamase enzymes, which confers resistance to bacteria against several antibiotics. CA is produced in submerged cultures by the filamentous Gram-positive bacterium Streptomyces clavuligerus; yield and downstream process...