Novel antibiotics, amythiamicins. I. Taxonomy, fermentation, isolation, physico-chemical properties, and antimicrobial activity.
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.
Shimanaka
K
K
Institute of Microbial Chemistry, Tokyo, Japan.
Kinoshita
N
N
Iinuma
H
H
Hamada
M
M
Takeuchi
T
T
D039903:Actinobacteria / Q000145:classification / Q000254:growth & development / Q000378:metabolism*; D000818:Animals; D000900:Anti-Bacterial Agents / Q000096:biosynthesis* / Q000737:chemistry / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D002851:Chromatography, High Pressure Liquid; D003470:Culture Media; D005285:Fermentation; D005658:Fungi / Q000187:drug effects; D047028:Macrocyclic Compounds; D051379:Mice; D016339:Spectrometry, Mass, Fast Atom Bombardment; D013055:Spectrophotometry, Infrared; D013056:Spectrophotometry, Ultraviolet; D013844:Thiazoles; D013997:Time Factors
D000900:Anti-Bacterial Agents; D003470:Culture Media; D047028:Macrocyclic Compounds; D013844:Thiazoles; C088498:amythiamicin A; C088501:amythiamicin D; C088500:amythiamicin C; C088499:amythiamicin B