NOVEL ANTIBIOTICS, AMYTHIAMICINS .1. TAXONOMY, FERMENTATION, ISOLATION, PHYSICOCHEMICAL PROPERTIES, AND ANTIMICROBIAL ACTIVITY

Authors
SHIMANAKA K KINOSHITA N IINUMA H HAMADA M TAKEUCHI T
Citation
K. Shimanaka et al., NOVEL ANTIBIOTICS, AMYTHIAMICINS .1. TAXONOMY, FERMENTATION, ISOLATION, PHYSICOCHEMICAL PROPERTIES, AND ANTIMICROBIAL ACTIVITY, Journal of antibiotics, 47(6), 1994, pp. 668-674
Citations number
18
Categorie Soggetti
Pharmacology & Pharmacy",Immunology
Journal title
Journal of antibiotics → ACNP
ISSN journal
00218820
Volume
47
Issue
6
Year of publication
1994
Pages
668 - 674
Database
ISI
SICI code
0021-8820(1994)47:6<668:NAA.TF>2.0.ZU;2-4
Abstract
Novel antibacterial antibiotics, amythiamicins A, B, C and D, have bee n isolated from the fermentation broth of Amycolatopsis sp. MI481-42F4 . In this paper, the taxonomy of the producing strain, fermentation, i solation, physico-chemical properties and biological activities of amy thiamicins are reported. Amythiamicins inhibit the growth of Gram-posi tive bacteria including multi-drug resistant strains.