Abstract
Streptomyces avermitilis was originally isolated from soil as described in Chapter 2. The first fermentations of the culture used a standard screening approach: a loopful of slant growth was inoculated into a seed flask which was incubated and then transferred into two types of production flasks. Seed cultures were grown for 48 to 72 hours in baffled flasks containing 50 ml seed medium I (Burg et al. 1979). Production flasks were inoculated by transferring 2.0 ml of seed growth into 40 ml production medium A (Burg et al. 1979) and incubated for 4 days. The production cultures were then harvested and assayed for activity as indicated in Chapter 2.
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Omstead, M.N., Kaplan, L., Buckland, B.C. (1989). Fermentation Development and Process Improvement. In: Campbell, W.C. (eds) Ivermectin and Abamectin. Springer, New York, NY. https://doi.org/10.1007/978-1-4612-3626-9_3
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DOI: https://doi.org/10.1007/978-1-4612-3626-9_3
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