Observations on Streptomyces Griseus. III. Carbon Sources for Growth and Streptomycin Production

SUMMARY

1.	A number of sugars, alcohols, and organic acids were tested as carbon sources in three streptomycin fermentation mediums.
2.	The streptomycin broth potency obtained was greatly affected by the carbon source as well as by the source of nitrogen employed in the medium. The highest yields were obtained in the medium with 1(-) proline as the sole nitrogen source.
3.	The pentoses were poor carbon sources.
4.	Among the hexoses, glucose and mannose supported the highest yields. The high streptomycin titers obtained by the use of mannose occurred only in the medium containing l(-) proline as the nitrogen source.
5.	Maltose was the best of the disaccharides.
6.	The trisaccharides were inferior carbohydrates under the experimental conditions that were used.
7.	The only polysaccharide supporting low yields was inulin. The results obtained with the starch and dextrin would appear to warrant the testing of a series of these compounds.
8.	Among the alcohols, only mannitol was a promising carbon source.
9.	None of the organic acids supported high streptomycin broth potencies.