title: The diumycin complex. Comparative studies on antibiotics from diumycin-and macarbomycin-fermentations.
abstract: Six phosphorus-containing antibiotics were isolated from both diumycin and macarbomycin fermentation products. On the basis of their chromatographic behavior and of their physico-chemical and microbiological properties it can be assumed that not only the main component but also the five minor components are the same in both antibiotic complexes. A comparison of the six components with the known classifications of diumycins and macarbomycins was made.
mesh_terms: D000900:Anti-Bacterial Agents / Q000032:analysis* / Q000302:isolation & purification / Q000494:pharmacology; D001409:Bacillus cereus / Q000187:drug effects; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005285:Fermentation; D005947:Glucose / Q000032:analysis; D013210:Staphylococcus / Q000187:drug effects; D013302:Streptomyces / Q000032:analysis
chemical_list: D000900:Anti-Bacterial Agents; D005947:Glucose