Influence of Aryl-Substituted Xylose Derivatives on Fermentation of Antifungal Antibiotic Imbricin
Russian Journal of General Chemistry, ISSN: 1070-3632, Vol: 88, Issue: 13, Page: 2829-2836
2018
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
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Article Description
The influence of aryl-substituted xylose derivatives on fermentation of nonmedical antifungal antibiotic imbricin was evaluated. It was shown that, though unsuitable as additional carbohydrate sources in the growth medium for microorganism-producer development, these compounds can be used as biosynthesis regulators stimulating the antibiotic production. Biological tests showed that the aryl-substituted xylose derivatives possess antibacterial activity and, when added to the initial fermentation medium, protect the imbricin fermentation process against possible contamination.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85063679291&origin=inward; http://dx.doi.org/10.1134/s1070363218130017; http://link.springer.com/10.1134/S1070363218130017; http://link.springer.com/content/pdf/10.1134/S1070363218130017.pdf; http://link.springer.com/article/10.1134/S1070363218130017/fulltext.html; https://dx.doi.org/10.1134/s1070363218130017; https://link.springer.com/article/10.1134/S1070363218130017
Pleiades Publishing Ltd
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