Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp.

Authors

  • Silvia Katrine Silva Escher Federal University of West Para; Institute of Collective Health; Microbiology Laboratory
  • José Jeosafá Vieira de Sousa Júnior Federal University of West Para; Institute of Collective Health; Microbiology Laboratory
  • Adrielle Leal Dias Federal University of West Para; Institute of Collective Health; Microbiology Laboratory
  • Elba Lúcia Cavalcanti de Amorim Federal University of Pernambuco; Natural Products Laboratory
  • Janete Magalí de Araújo Federal University of Pernambuco; Department of Antibiotics

DOI:

https://doi.org/10.1590/S1984-82502016000200004

Abstract

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.

Downloads

Download data is not yet available.

Downloads

Published

2016-06-01

Issue

Vol. 52 No. 2 (2016)

Section

Articles

License

All content of the journal, except where identified, is licensed under a Creative Commons attribution-type BY.

The on line journal has open and free access.

How to Cite

Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp . (2016). Brazilian Journal of Pharmaceutical Sciences, 52(2), 265-272. https://doi.org/10.1590/S1984-82502016000200004