The production of spiramycin using a synthetic basal medium, to which amino acids, vitamins and metallic ions were added, was investigated. L-Tryptophan was found to be the amino acid which best increased the antibiotic yield. Addition of vitamins to the fermentation medium did not increase the antibiotic output, while the addition of different concentrations of trace elements such as Co(N03)2, ZnCl2, (NH&M07024 and MnC12 improved the antibiotic yield. High concentrations of these trace elements decreased the antibiotic yield and directed the microbial activities towards biosynthesis of spiramycin I1 and 111-these are less toxic than spiramycin I. Optimum concentrations of Co(N03)2, ZnCl2, (NH4)2Mo2407, MnClz which supported the antibiotic yield were 5 x 10-1, 5 x 10-3, 5 x 10-3 and 5 x 10-3 g dm-3, respectively.

The production of spiramycin using a synthetic basal medium, to which amino acids, vitamins and metallic ions were added, was investigated. L‐Tryptophan was found to be the amino acid which best increased the antibiotic yield. Addition of vitamins to the fermentation medium did not increase the antibiotic output, while the addition of different concentrations of trace elements such as Co(NO3)2 ZnCl2 (NH4)2Mo7O24 and MnCl2 improved the antibiotic yield. High concentrations of these trace elements decreased the antibiotic yield and directed the microbial activities towards biosynthesis of spiramycin II and III—these are less toxic than spiramycin I. Optimum concentrations of Co(NO3)2, ZnCl2, (NH4)2Mo24O7, MnCl2 which supported the antibiotic yield were 5 × 10−1, 5 × 10−3, 5 × 10−3 and 5 × 10−3 g dm−3, respectively.

Seven types of Egyptian bread were collected from different rural and urban areas. The chemical composition including total proteins, amino acids, carbohydrates. fibers, lipids, macro and micro minerals contents were determined. Total proteins content was higher in shamssy bread than other types of bread. Crude fat has the highest value in bread made from mixture of cereals, especially when trigonella is found. while fiber content was highest when mixture of cereals containing sorghum is used. Ash content of bread made from maize + wheat showed a higher value than other types and the differences were highly significant. Ca, Mg.Cu, and Fe were higher in bread made from sorghum t trigonella blend than other types of bread. Variations i n the amino acids content of the different types of breads were found : these differences due to the origin of different cereals, the method of bread processing and the differences in the extraction rates of the flour.