The effect of fermentation conditions on the filtration characteristics of fermented broths.
D000192:Actinomycetales / Q000378:metabolism; D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000302:isolation & purification; D001431:Bacteriological Techniques; D003470:Culture Media; D005285:Fermentation; D005374:Filtration; D005658:Fungi / Q000378:metabolism; D005947:Glucose; D007785:Lactose; D010406:Penicillins / Q000302:isolation & purification; D010408:Penicillium chrysogenum / Q000378:metabolism; D013025:Glycine max; D013213:Starch; D013302:Streptomyces / Q000378:metabolism; D013307:Streptomycin / Q000302:isolation & purification; D013678:Technology, Pharmaceutical; D003313:Zea mays
D000900:Anti-Bacterial Agents; D003470:Culture Media; D010406:Penicillins; D013213:Starch; D005947:Glucose; D007785:Lactose; D013307:Streptomycin