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

页码：668 / 674

页数：7

共 16 条

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