| 摘要 |
Streptomycin is produced by the propagation of a streptomycin-producing actinomycete in an aqueous medium containing yeast, an added source of carbon (e.g. a carbohydrate such as dextrose) and inorganic salts under aerobic submerged conditions. The yeast may be present as the extract, but whole yeast is preferred, either dried brewers' yeast or specially cultivated for the purpose. A preferred culture medium contains by weight 2.5 per cent dry yeast, 1.0 per cent dextrose and various specified nutrient inorganic salts, made up to 100 per cent with water. This is sterilized, inoculated with Streptomyces griseus and incubated at about 28 DEG C. under aerobic submerged conditions with constant agitation for 3-4 days. The medium is then filtered, the streptomycin adsorbed on activated charcoal and eluted with a low normality aqueous alcoholic acid solution. Examples show the yield obtained using dry yeast and yeast extract, the figures for a conventional meat extract being given as comparison.
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