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

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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.

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The authors thank Dr N.G. Karanth, Mr S.K. Majumder and Dr B.L. Amla for helpful suggestions, encouragement and keen interest in the work. Thanks are also due to Ms D. Rajalakshmi and Mr Nagin Chand for help in the statistical analysis of the data.

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Thaur, M.S., Prapulla, S.G., Jaleel, S.A. et al. Cultural stability ofStreptomyces fradiae in the production of xylose isomerase: studies in shake flasks. Folia Microbiol 33, 21–28 (1988). https://doi.org/10.1007/BF02928009

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  • DOI: https://doi.org/10.1007/BF02928009

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