Influence of Aryl-Substituted Xylose Derivatives on Fermentation of Antifungal Antibiotic Imbricin

The influence of aryl-substituted xylose derivatives on fermentation of nonmedical antifungal antibiotic imbricin was evaluated. It was shown that, though unsuitable as additional carbohydrate sources in the growth medium for microorganism-producer development, these compounds can be used as biosynt...

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Bibliographic Details
Published in:Russian journal of general chemistry 2018-12, Vol.88 (13), p.2829-2836
Main Authors: Yakovleva, E. P., Kolodyaznaya, V. A., Boikova, I. V., Belakhov, V. V.
Format: Article
Language:English
Subjects:
Antibacterial agents
Antibiotics
Antifungal agents
Aromatic compounds
Biosynthesis
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Derivatives
Fermentation
Fungicides
Monosaccharides
Physiological aspects
Regulators
Substitutes
Sugars
Xylose
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Summary:The influence of aryl-substituted xylose derivatives on fermentation of nonmedical antifungal antibiotic imbricin was evaluated. It was shown that, though unsuitable as additional carbohydrate sources in the growth medium for microorganism-producer development, these compounds can be used as biosynthesis regulators stimulating the antibiotic production. Biological tests showed that the aryl-substituted xylose derivatives possess antibacterial activity and, when added to the initial fermentation medium, protect the imbricin fermentation process against possible contamination.
ISSN:1070-3632
1608-3350
DOI:10.1134/S1070363218130017