Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures

• 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.

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...