Data/hora: 09/06/2024 10:37:04

Provedor de dados: 	60	
País: 	Brazil	
Título: 	Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by  Streptomyces sp.	
Autores: 	Escher,Silvia Katrine Silva; Sousa Júnior,José Jeosafá Vieira de; Dias,Adrielle Leal; Amorim,Elba Lúcia Cavalcanti de; Araújo,Janete Magalí de.	
Data: 	2016-06-01	
Ano: 	2016	
Palavras-chave: 	Streptomyces sp./anti-Candida activity; Anti-Candida metabolites/production; Fermentation.	
Resumo: 	ABSTRACT This study evaluated the influence of glucose and stirring in the fermentation process in order to produce anti-Candida metabolites produced by Streptomyces sp. MPO4 isolated from Amazon soil. The anti-Candida metabolites production was registered after 24 h of fermentation in stirred ISP2 medium, having antifungal inhibition halos between 12.3 mm and 25.3 mm, yielding higher production of anti-Candida agents after 96 h. Stirring was a determining factor for the production of anti-Candida secondary metabolites, since the absence of glucose reflected in the late production of the antifungal starting from Streptomyces sp.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000200265	
Editor: 	Universidade de São Paulo, Faculdade de Ciências Farmacêuticas	
Relação: 	10.1590/S1984-82502016000200004	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Pharmaceutical Sciences  v.52 n.2 2016	
Fonte: 	info:eu-repo/semantics/openAccess