[Effect of the quality of fat substrate on the dynamics of fatty acid utilization during biosynthesis of cephalosporin C].

Influence of the quality of the fats used on their utilization in the process of cephalosporin C fermentation and accumulation was studied. A decrease in the level of all the fractions of the fatty acids was observed during the fermentation process. The antibiotic yield with the use of oxidized fats was lower. Treatment of the fats with gaseous nitrogen prevented their oxidation. It was supposed that the decreased yields of the antibiotic were associated with the influence of the oxidized fats on the biosynthetic processes.