Cationic degradation of streptomycin and kanamycin by Aspergillus niger in broth cultures during fermentation in shake flasks

Saksena, N.K.; Tripathi, H.H.; Vyas, K.M.

Hindustan Antibiotics Bulletin 26(3-4): 96-101

1984


ISSN/ISBN: 0018-1935
PMID: 6533144
Document Number: 235588
The divalent cations Mn++ and Ca++ produced in cultures by the fungus decreased the pH and the antibacterial activity of these antibiotics. Monovalent ions (Na+ and K+) did not interfere with the efficacy of the antibiotics.

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