NOVEL ANTIBIOTICS, AMYTHIAMICINS I. TAXONOMY, FERMENTATION, ISOLATION, PHYSICO-CHEMICAL PROPERTIES, AND ANTIMICROBIAL ACTIVITY

KAZUO SHIMANAKA; NAOKO KINOSHITA; HIRONOBU IINUMA; MASA HAMADA; TOMIO TAKEUCHI

doi:10.7164/antibiotics.47.668

The Journal of Antibiotics

Online ISSN : 1881-1469
Print ISSN : 0021-8820
ISSN-L : 0021-8820

NOVEL ANTIBIOTICS, AMYTHIAMICINS

I. TAXONOMY, FERMENTATION, ISOLATION, PHYSICO-CHEMICAL PROPERTIES, AND ANTIMICROBIAL ACTIVITY

KAZUO SHIMANAKA, NAOKO KINOSHITA, HIRONOBU IINUMA, MASA HAMADA, TOMIO TAKEUCHI

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JOURNAL FREE ACCESS

1994 Volume 47 Issue 6 Pages 668-674

DOI https://doi.org/10.7164/antibiotics.47.668

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Abstract

Novel antibacterial antibiotics, amythiamicins A, B, C and D, have been isolated from the fermentation broth of Amycolatopsis sp. MI481-42F4. In this paper, the taxonomy of the producing strain, fermentation, isolation, physico-chemical properties and biological activities of amythiamicins are reported. Amythiamicins inhibit the growth of Gram-positive bacteria including multi-drug resistant strains.

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