Critical review of fermentation and extraction of anti-Vibrio compounds from Streptomyces
DOI:
https://doi.org/10.36877/pmmb.a0000051Abstract
A single Streptomyces strain often have the potential to produce more than one bioactive compound. Fermentation parameters include media compositions, temperature and pH, have great impact on the secondary metabolism of Streptomyces and subsequently on production of different microbial products. This review aims to consolidate the studies on the cultivation parameters used to enhance the production of secondary metabolite with anti-Vibrio activity from a single Streptomyces strain. In turn, this review sheds light on the possible alterations of the cultivation parameters to obtain desired anti-Vibrio compounds from Streptomyces sp. Furthermore, the bioactive compounds with anti-Vibrio activity identified from Streptomyces sp. were demonstrated to exhibit immense values for future antibacterial agent developments.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Loh Teng-Hern Tan, Learn-Han Lee, Bey-Hing Goh
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under:
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.
Â
This broad license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.
The author(s) permits HH Publisher to publish this article that has not been submitted elsewhere.