Inn-led, F., Abu El Wafa, W., Sharaf, M., Saleh, E. (2006). STUDY OF POSSIBLE USING 0F Streptomyces baamensis sin-l AS A NATURAL sounce 0F VITAMIN 3,2. Journal of Agricultural Chemistry and Biotechnology, 31(2), 981-988. doi: 10.21608/jacb.2006.202933
F. H. Inn-led; w. M. Abu El Wafa; M. s. Sharaf; E. A. Saleh. "STUDY OF POSSIBLE USING 0F Streptomyces baamensis sin-l AS A NATURAL sounce 0F VITAMIN 3,2". Journal of Agricultural Chemistry and Biotechnology, 31, 2, 2006, 981-988. doi: 10.21608/jacb.2006.202933
Inn-led, F., Abu El Wafa, W., Sharaf, M., Saleh, E. (2006). 'STUDY OF POSSIBLE USING 0F Streptomyces baamensis sin-l AS A NATURAL sounce 0F VITAMIN 3,2', Journal of Agricultural Chemistry and Biotechnology, 31(2), pp. 981-988. doi: 10.21608/jacb.2006.202933
Inn-led, F., Abu El Wafa, W., Sharaf, M., Saleh, E. STUDY OF POSSIBLE USING 0F Streptomyces baamensis sin-l AS A NATURAL sounce 0F VITAMIN 3,2. Journal of Agricultural Chemistry and Biotechnology, 2006; 31(2): 981-988. doi: 10.21608/jacb.2006.202933
STUDY OF POSSIBLE USING 0F Streptomyces baamensis sin-l AS A NATURAL sounce 0F VITAMIN 3,2
Streptomyces baarnensis strain SW‘lwas the most efficient strain in vitamin
2-; reduction. The effects of different concentrations of oatmeal extract. some
e‘- ':nmenta| factors i.e. incubation period, initial pH, temperature and shaking rate
: ‘r‘erent levels were studied to obtain the maximum yield of vitamin Bu:- production
re 'esults of the present study revealed that the maximum yield of vitamin Bi
:'::..ction by Streptomyces baarnensis strain SW1was reached under submerged
:. t..re conditions in modified fermentation medium containing 15 g L“ of the most table raw material (oatmeal extract) with initial pH value 7’ and temperature
"so at 32 ”C after 6 days on a rotary shaker at 200 rpm. being 8". 08pg ml".The .T‘ty of S. baarnensis SW1 dried mycelium as natural source of vitamin 012 was szsdied , the obtained results in vivo revealed that vitamin Beg derived from the dried vcelium is available .
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