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Chromatographic study of the oligomycin complex produced under various conditions of fermentation



Chromatographic study of the oligomycin complex produced under various conditions of fermentation



Applied Microbiology 8: 182-189



A paper chromatographic method has been developed for the quantitative separation and determination of the components of the antibiotic, oligomycin, produced by Streptomyces diastatochromogenes. Yields ranging from nothing to 1229 ug/ml were obtained. In a glycerol medium, the yield was low to medium and consisted largely of oligomycin B (e.g., 75%) and small amounts of oligomycins A and C. In a lard oil medium, the yields rose to around 1000 ug/ml, made up of around 60% A, 10% B and 30% C. Additions of glucose, galactose or starch to the lard oil medium reduced the yield and increased the percentage of B in the product. Other factors favoring production of oligomycin were a young inoculum and pH values of 6.4 to 7.5. A pH of around 4.5 promotes the formation of oligomycin B. A mycelium produced in one medium and then transferred to a buffer or another medium continued to form the mixture of components characteristic of the first medium provided the pH of the 2d medium was favorable. Some differences in oligomycin-producing ability among strains of S. diastatochromogenes under the test conditions were noted.

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Accession: 024327256

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PMID: 14414291



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