Thus, during the fermentation process of bitespiramycin, the enhancement of the biosynthesis of 4"- O -isovalerylspiramycins is a distinctly significant step, as these are the main components responsible for the new pharmacokinetic properties of bitespiramycin.
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Effect of branched-chain amino acids, valine, isoleucine and leucine on the biosythesis of bitespiramycin 4"-O-acylspiramycins.
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