Microbial glucosidation of dihydroxyanthraquinones. General properties of the glucosidation system
Copyright policy )Microbial glucosidation of dihydroxyanthraquinones. General properties of the glucosidation system
Corresponding mono-β-d-glucosides were obtained by fermentation ofStreptomyces aureofaciens B 96 with four isomeric dihydroxyanthraquinones (alizarin, quinizarin, chrysazin and anthraflavin). The effect of some factors (sugar source, concentration of substrates, pH) on biosynthesis of 1-hydroxy-2-(β-d-glucopyranosyloxy)anthraquinone was studied and optimum conditions for the microbial glucosidation were determined.
- Institute of Microbiology Switzerland
- Czech Academy of Sciences Czech Republic
Sucrose, Time Factors, Streptomyces aureofaciens, Monosaccharides, Oligosaccharides, Anthraquinones, Buffers, Hydrogen-Ion Concentration, Glucosides, Spectrophotometry, Fermentation, Mutation, Chromatography, Thin Layer, Glycosides
Sucrose, Time Factors, Streptomyces aureofaciens, Monosaccharides, Oligosaccharides, Anthraquinones, Buffers, Hydrogen-Ion Concentration, Glucosides, Spectrophotometry, Fermentation, Mutation, Chromatography, Thin Layer, Glycosides
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