Abstract
AbstractProduction of mitomycin antibiotics by Streptomyces caespitosus was increased by the utilisation of molasses (1.0%) treated with 0.01 % potassium ferrocyanide and corn steep liquor (0.9 %). Three different fermentation media were used for the fermentation production of mitomycins. Appropriate amounts of ammonium sulphate, soluble starch, ferrous sulphate, magnesium sulphate, potassium dihydrogen phosphate, sodium chloride and calcium carbonate increased the antibiotic yield when added to the fermentation medium containing molasses and corn steep liquor. The addition of some individual amino acids, vitamins and organic acids to a base fermentation medium did not improve or increase its performance.
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