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Influence of glucose and stirring in the fermentation process in order to produce anti-Candida metabolites produced by Streptomyces sp.

ABSTRACT

This study evaluated the influence of glucose and stirring in the fermentation process in order to produce anti-Candida metabolites produced by Streptomyces sp. MPO4 isolated from Amazon soil. The anti-Candida metabolites production was registered after 24 h of fermentation in stirred ISP2 medium, having antifungal inhibition halos between 12.3 mm and 25.3 mm, yielding higher production of anti-Candida agents after 96 h. Stirring was a determining factor for the production of anti-Candida secondary metabolites, since the absence of glucose reflected in the late production of the antifungal starting from Streptomyces sp.

Uniterms:
Streptomyces sp./anti-Candida activity; anti-Candida metabolites/production; Fermentation

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