Kinetic and thermodynamic investigation on clavulanic acid formation and degradation during glycerol fermentation by Streptomyces DAUFPE 3060
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Previous studies have shown that CA stability increases at slightly acidic pH values.
“Previous studies have shown that CA stability increases at slightly acidic pH values [10,11]; several authors found a pH of 6.8 as favorable for obtaining high titers of CA in submerged cultures [5,7,9,12,13,14,15,16].”
From Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures (2019) · cites this paper as [11]
Marques et al. observed the highest rates of CA formation and degradation at 32 and 40 °C; the course of CA concentration fitted irreversible first-order kinetics and temperature dependence followed Arrhenius-type behavior.
“The highest rates of CA formation and degradation were observed at relatively high temperatures (32 and 40 °C). The course of CA concentration fitted irreversible first-order kinetics and the temperature dependence followed an Arrhenius-type behavior [11].”
From Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures (2019) · cites this paper as [11]
Marques et al. pointed out that ΔG° values for CA formation are slightly higher than those for CA degradation and that at moderate temperatures the degradation of CA would be practically unavoidable.
“Marques et al. [11] pointed out that ΔG° values for CA formation are slightly higher than those for CA degradation and at moderate temperatures the degradation of CA would be practically unavoidable.”
From Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures (2019) · cites this paper as [11]
The rate of CA degradation is susceptible to medium composition, exhibiting higher degradation rates in supplemented and complex media.
“The rate of CA degradation is susceptible to medium composition, exhibiting higher degradation rates in supplemented and complex media [10,11,16].”
From Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures (2019) · cites this paper as [11]
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Degradation Kinetics of Clavulanic Acid in Fermentation Broths at Low Temperatures
Gómez-Ríos, D., Ramírez-Malule, H., Neubauer, P., Junne, S., & Ríos-Estepa, R. (2019) · Antibiotics · doi:10.3390/antibiotics8010006 · Cited by 17 · see citing works
“[11] pointed out that ∆G◦ values for CA formation are slightly higher than those for CA degradation and at moderate temperatures the degradation of CA would be practically unavoidable.”
BackgroundInfluential
- Authors
- Marques, D. A. V., Oliveira, R. P. S., Perego, P., Porto, A. L. F., Pessoa, A., & Converti, A.
- Affiliations
- University of Genoa (IT)
- Universidade Federal Rural de Pernambuco (BR)
- Universidade de São Paulo (BR)
- Venue
- Enzyme and Microbial Technology
- Publisher
- Elsevier BV
- Published
- 2009-08
- Volume
- 45
- Issue
- 2
- Pages
- 169-173
- ISSN
- 0141-0229 (ISSN-L)
- OpenAlex
- W1967421790
- Cited by
- 11
- References
- 0
- Citations by year
- 2024: 1 · 2021: 2 · 2019: 1 · 2016: 1 · 2014: 1 · 2012: 2
- FWCI
- 1.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Enzyme and Microbial Technology (publishedVersion)
- Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
- CINECA IRIS Institutial Research Information System (University of Genoa) (submittedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Microbial Natural Products and Biosynthesis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › thermodynamics and calorimetric analyses
- Keywords
- clavulanic acid, Streptomyces, glycerol fermentation, enzyme unfolding, activation energy, activation parameters, Arrhenius kinetics, beta-lactamase inhibitors, temperature effects, kinetic modeling
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