1953
DOI: 10.1007/bf02861726
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Physiological studies on the actinomycetes

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Cited by 14 publications
(3 citation statements)
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“…At least some of the acids produced by S. nitrificans have been shown to be volatile. The increasing frequency of reports on acid production by actinomycetes (Perlman, 1953) is at variance with the earlier concept that these organisms are characteristically favored by alkaline reactions (pH 7.0-7.5), do not form acids, and do not grow well below pH 6.0. (Waksman, 1947(Waksman, , 1950).…”
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confidence: 86%
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“…At least some of the acids produced by S. nitrificans have been shown to be volatile. The increasing frequency of reports on acid production by actinomycetes (Perlman, 1953) is at variance with the earlier concept that these organisms are characteristically favored by alkaline reactions (pH 7.0-7.5), do not form acids, and do not grow well below pH 6.0. (Waksman, 1947(Waksman, , 1950).…”
mentioning
confidence: 86%
“…Despite the long appreciated importance of actinomycetes as soil organisms (Lieske, 1921), relatively few studies on the intermediary metabolism of these forms have been made as compared with the considerable attention devoted to bacteria, yeasts, and filamentous fungi. Recently the industrial importance of actinomycetes has stimulated such investigation of this group (Perlman, 1953).…”
mentioning
confidence: 99%
“…In the case of streptomycin, early studies showed that the addition of sodium chloride to fermentation medium before sterilization resulted in an increased yield of the antibiotic in the fermentation broth filtrate (4). A later study (3) showed that the added sodium chloride only effected the release of streptomycin bound to the mycelium rather than causing greater production of streptomycin by the producing culture, and, on the contrary, sodium chloride was found to actually decrease the total streptomycin production of the organism. Treatment of fermentations with acid (3; G. W. Rake, W. L. Koerber, and R. Donovick, U.S. Patent 2461922, 1949), alkali (3), highly dissociatable salts (R. B. McCormack, A. F. Langlykke, and D. Perlman, U.S. Patent 2656300, 1953), and sonic disruption (3) were shown to be efficient methods for releasing bound streptomycin, thereby allowing greater recoverable yields of streptomycin from fermentation broth.…”
mentioning
confidence: 96%