Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures

Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures

Clavulanic acid (CA) is a β-lactam antibiotic inhibitor of β-lactamase enzymes, which confers resistance to bacteria against several antibiotics. CA is produced in submerged cultures by the filamentous Gram-positive bacterium Streptomyces clavuligerus; yield and downstream process...

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Bibliographic Details
Main Authors: David Gómez-Ríos, Howard Ramírez-Malule, Peter Neubauer, Stefan Junne, Rigoberto Ríos-Estepa
Format: Article
Language:English
Published: MDPI AG 2019-01-01
Series:Antibiotics
Subjects:
clavulanic acid
degradation
kinetics
equilibrium
irreversible
imidazole
reaction mechanism
fermentation broth
low temperature
Online Access:http://www.mdpi.com/2079-6382/8/1/6

Internet

http://www.mdpi.com/2079-6382/8/1/6

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