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Formation of 2,3-Dihydroxybenzoic Acid in Fermentation Liquors during the Submerged Culture Production of Lysergic Acid α-Hydroxyethylamide by Claviceps paspali Stevens and Hall

Abstract

A STRAIN of Claviceps paspali Stevens and Hall has previously been shown to be capable of producing lysergic acid α-hydroxyethylamide in submerged fermentation1,2. Examination of chromatograms (solvent n-butanol/acetic acid/water, 4 : 1 : 5) of culture fluids at the end of the fermentation period revealed the presence of a mobile (RF 0.83) spot showing bright blue fluorescence, not giving the Ehrlich–Van Urk reaction for lysergic acid derivatives but giving a blue-violet colour with ferric chloride.

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ARCAMONE, F., CHAIN, E., FERRETTI, A. et al. Formation of 2,3-Dihydroxybenzoic Acid in Fermentation Liquors during the Submerged Culture Production of Lysergic Acid α-Hydroxyethylamide by Claviceps paspali Stevens and Hall. Nature 192, 552–553 (1961). https://doi.org/10.1038/192552a0

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