Figure 3.
a) Dynemicin A production by wild-type M. chersina fermented with or without NaI and 5. The y axis scale bar represents 25 milli-absorbance units at 570 nm. b) Production of 4 and 5 in the same fermentations as in (a). The “standard” of 5 is the purified material that was added to the “no NaI + 5” fermentation. The y axis scale bar represents 200 milli-absorbance units at 280 nm.