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. Author manuscript; available in PMC: 2018 Nov 14.
Published in final edited form as: Angew Chem Int Ed Engl. 2018 Mar 24;57(20):5650–5654. doi: 10.1002/anie.201802036

Figure 3.

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.