FERMENTATION-DERIVED COMPOUNDS AS A SOURCE OF NEW PRODUCTS

Authors
KIRST HA
Citation
Ha. Kirst, FERMENTATION-DERIVED COMPOUNDS AS A SOURCE OF NEW PRODUCTS, Pure and applied chemistry, 70(2), 1998, pp. 335-338
Citations number
19
Categorie Soggetti
Chemistry
Journal title
Pure and applied chemistry → ACNP
ISSN journal
00334545
Volume
70
Issue
2
Year of publication
1998
Pages
335 - 338
Database
ISI
SICI code
0033-4545(1998)70:2<335:FCAASO>2.0.ZU;2-N
Abstract
New products may be sought by modifying older fermentation products, e xemplified by the semisynthetic antibiotic tilmicosin and other deriva tives of tylosin. Another approach is to screen fermentation broths, e xemplified by the discovery of the structurally-unique insecticidal ma crolide spinosad.