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Folia Microbiologica

, Volume 33, Issue 1, pp 21–28 | Cite as

Cultural stability ofStreptomyces fradiae in the production of xylose isomerase: studies in shake flasks

  • M. S. Thaur
  • S. G. Prapulla
  • S. A. Jaleel
  • M. S. Prasad
  • N. P. Ghildyal
  • B. K. Lonsane
Article
  • 23 Downloads

Abstract

Comprehensive studies of pure colonies ofStreptomyces fradiae in the production of xylose isomerase by submerged fermentation at shake flask level revealed poor culture stability with respect to enzyme production, biomass formation, degree of pigmentation, quantity of glucose and xylose utilization, level of enzyme in cell-free culture broth and final pH of the fermentation medium. The results serve to stress obligatory evaluation of culture stability ofStreptomyces strains in determining their suitability for use in developing fermentation processes for commercial exploitation.

Keywords

Xylose Streptomyces Shake Flask Soil Culture Biomass Formation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Institute of Microbiology, Academy of Sciences of the Czech Republic 1988

Authors and Affiliations

  • M. S. Thaur
    • 1
  • S. G. Prapulla
    • 1
  • S. A. Jaleel
    • 1
  • M. S. Prasad
    • 1
  • N. P. Ghildyal
    • 1
  • B. K. Lonsane
    • 1
  1. 1.Fermentation Technology and Bioengineering DisciplineCentral Food Technological Research InstituteMysoreIndia

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