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

被引：43
|
作者：
SHIMANAKA, K
KINOSHITA, N
IINUMA, H
HAMADA, M
TAKEUCHI, T
机构：
[1] Institute of Microbial Chemistry, Tokyo 141, 3-14-23 Kamiosaki, Shinagawa-ku
来源：
JOURNAL OF ANTIBIOTICS | 1994年 / 47卷 / 06期
关键词：
D O I：
10.7164/antibiotics.47.668
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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.
引用
收藏
页码：668 / 674
页数：7
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