title: Asparenomycins A, B and C, new carbapenem antibiotics. II. Isolation and chemical characterization.
abstract: New carbapenem antibiotics named asparenomycins A, B and C were isolated from the fermentation broths of Streptomyces tokumonensis sp. nov. and of Streptomyces argenteolus. The fermentative production, isolation and physico-chemical properties of these antibiotics are described.
mesh_terms: D000900:Anti-Bacterial Agents / Q000302:isolation & purification* / Q000494:pharmacology; D055598:Chemical Phenomena; D002621:Chemistry; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D004926:Escherichia coli / Q000187:drug effects; D005285:Fermentation; D065093:beta-Lactamase Inhibitors
chemical_list: D000900:Anti-Bacterial Agents; D065093:beta-Lactamase Inhibitors