Role of the Inorganic Constituents of Wheat Bran Extract in Streptomycin Production

Autor:	R. Raghunandana Rao
Rok vydání:	1948
Předmět:	Dietary Fiber Multidisciplinary Bran digestive oral and skin physiology food and beverages Streptomycin formation Biology Penicillin Ingredient Wheat Bran extract Streptomycin Botany medicine Food science medicine.drug
Zdroj:	Nature. 162:850-850
ISSN:	1476-4687 0028-0836
Popis:	WHEAT bran has been frequently used as an ingredient in media for culturing micro-organisms. Good results have been recorded from this laboratory for penicillin production by P. notatum1 and streptomycin formation by S. griseus2. Detailed systematic investigations carried out to discover the factors in wheat bran extract responsible for these results have shown that the ash of the extract is mainly concerned so far as streptomycin is concerned.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c4eb58ad2c627bac776bbd995f2e679 https://doi.org/10.1038/162850a0 Zobrazit plný text záznamu