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Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures

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...

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Bibliographic Details
Main Authors:	David Gómez-Ríos (Author), Howard Ramírez-Malule (Author), Peter Neubauer (Author), Stefan Junne (Author), Rigoberto Ríos-Estepa (Author)
Format:	Book
Published:	MDPI AG, 2019-01-01T00:00:00Z.
Subjects:	article
Online Access:	Connect to this object online.
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