title: The hazimicins, a new class of antibiotics. Taxonomy, fermentation, isolation, characterization and biological properties.
abstract: The hazimicins, a new class of broad spectrum antibiotics with at least 2 active components (5 and 6), were isolated from the fermentation of Micromonospora echinospora var challisensis SCC 1411. The complex was separated from the broth by a solvent extraction procedure, and the individual components were separated by column chromatography. The two primary active components are isomers, with unique structures shown to be di-tyrosine analogs containing two isonitrile groups. The antibiotic has in vitro activity against Gram-positive and Gram-negative bacteria, and in vitro activity against yeasts and dermatophytes.
mesh_terms: D000900:Anti-Bacterial Agents / Q000302:isolation & purification*; D003883:Arthrodermataceae / Q000187:drug effects; D001419:Bacteria / Q000187:drug effects; D050260:Carbohydrate Metabolism; D002512:Cephalothin / Q000633:toxicity; D003470:Culture Media; D004353:Drug Evaluation, Preclinical; D005285:Fermentation; D005658:Fungi / Q000187:drug effects; D008847:Micromonospora / Q000254:growth & development*; D009570:Nitriles / Q000302:isolation & purification / Q000633:toxicity
chemical_list: D000900:Anti-Bacterial Agents; D003470:Culture Media; D009570:Nitriles; C039615:hazimicin; D002512:Cephalothin