Produção Nacional
Revisado por pares
Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp.
2016; UNIVERSIDADE DE SÃO PAULO; Volume: 52; Issue: 2 Linguagem: Inglês
10.1590/s1984-82502016000200004
ISSN2175-9790
AutoresSílvia Katrine Rabelo da Silva, José Jeosafá Vieira de Sousa Júnior, Adrielle Leal Dias, Elba Lúcia Cavalcanti de Amorim, Janete Magalí de Araújo,
Tópico(s)Fungal Biology and Applications
ResumoABSTRACT 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.
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