PROCESS FOR THE FERMENTATIVE PREPARATION OF CLAVAM DERIVATIVES WHEREBY THE LEVELS OF AMMONIA AND UREA IN THE FERMENTATION MEDIUM ARE KEPT LOW

PROCESS FOR THE FERMENTATIVE PREPARATION OF CLAVAM DERIVATIVES WHEREBY THE LEVELS OF AMMONIA AND UREA IN THE FERMENTATION MEDIUM ARE KEPT LOW

Improved methods for the preparation of clavams by fermentation of a producing organism in a suitable medium wherein the ammonia levels are kept low so as to avoid repression of enzymes e.g. urease. On décrit des nouveaux procédés de préparation de clavames, par fermentation d'un organisme prod...

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Bibliographische Detailangaben
Hauptverfasser: JEFFKINS, PAUL, ALAN, HOLMS, WILLIAM, HENRY, MOUSDALE, DAVID, MICHAEL, VALENTINE, BRIAN, PETER
Format: Patent
Sprache:eng ; fre
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
HETEROCYCLIC COMPOUNDS
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
ORGANIC CHEMISTRY
PROCESSES USING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Zusammenfassung:Improved methods for the preparation of clavams by fermentation of a producing organism in a suitable medium wherein the ammonia levels are kept low so as to avoid repression of enzymes e.g. urease. On décrit des nouveaux procédés de préparation de clavames, par fermentation d'un organisme producteur dans un milieu approprié dans lequel on garde des niveaux bas d'ammoniaque de manière à éviter la répression d'enzymes, par exemple l'uréase.