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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-66
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P35-00
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filingDate 1954-06-22^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 1957-01-02^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber GB-764710-A
titleOfInvention Method of producing the antibiotic fumagillin
abstract Fumagillin is produced by aerobically fermenting an aqueous nutrient medium inoculated with a culture of a fumagillin-producing strain of Aspergillus fumigatus, particularly Aspergillus fumigatus NRRL 2436, adding to the said medium during the fermentation process and before the pH of the medium is appreciably in excess of pH 7.5, an amount of a carbohydrate which is readily oxidized under the fermentation conditions to produce an acid sufficient to maintain the pH of said medium below about pH 7.5 and thereafter recovering fumagillin from the fermentation medium. Specified carbohydrates are glucose, dextrin, sucrose, maltose and fructose. The carbohydrate may be added intermittently during the fermentation process. The nutrient medium contains a source of carbon, a source of nitrogen and mineral salts. The preferred medium contains glucose, corn steep liquor and calcium carbonate. Specified nitrogen sources are turbay B.G., peptone, beef extract, yeast extract and sodium nitrate; mineral sources are magnesium sulphate, potassium dihydrogen phosphate, sodium chloride, ferrous sulphate, copper sulphate and potassium chloride. Fumagillin is recovered by adjusting the pH of the clarified fermentation broth to pH 7.5 to 8.5, removing fat by means of hexane, adjusting pH to 3.0 and extracting with chloroform. The residue after removal of the chloroform is treated with acetone and the fumagillin obtained recrystallized from aqueous methanol.
priorityDate 1953-06-29^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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