Fermentation Technology to produce Avermectins

1. Product introduction:

Avermectins are a group of fermentation products from a strain of Streptomyces avermitilis possessing potent anthelmintic and insecticidal activities. Presently, avermectins are the active components of some insecticidal and nematocidal products used in agriculture.

A commonly used therapy in recent times has been based on oral or parenteral administration of avermectins, which are macrocyclic lactones produced by fermentation of the soil micro-organism Streptomyces avermitilis. They show activity against a broad range of nematodes and arthropod parasites of domestic animals at dose rates of 300 microgram/kg or less. Unlike the macrolide or polyene antibiotics, they lack significant antibacterial or antifungal activity.

2. Performance Values：

Final titre: 4600 u/ml   

Fermentation time: 260—280 hrs

Recovery yield: 75%—80%

3. Contact：

Add:    Room 701B/D, Building B, Science Park Tower, Tsinghua Science Park, Haidian District, Beijing 100084, China

Tel:    +86 10 62795180

Fax:    +86 10 62795182 

E-mail:  biotech@ittc.com.cn 

Website: www.coway.com.cn    www.coway-biotech.com