STUDIES ON SUBSPORIN .I. ISOLATION AND CHARACTERIZATION OF SUBSPORINS A, B AND C

被引:16
作者
EBATA, M
MIYAZAKI, K
TAKAHASHI, Y
机构
[1] Shionogi Research Laboratory, Shionogi & Co. Ltd., Osaka, Fukushima-ku
关键词
D O I
10.7164/antibiotics.22.467
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
From the culture of Bacillus subtilis PCI 219, three new peptide antifungal substances were isolated. Based on the physicochemical properties of the three antibiotics, they were named subsporins A, B and C. Subsporin A, the main component of the antibiotic mixture, consisted of fourteen amino acidresidues and of a nitrogen-containing long chain compound. Constituent amino acids of subsporin A were L-Asp4, D-Asp2, D-Tyr2, L-Glu2, L-Pro2and D-Ser2. Subsporins are active against filamentous fungi and yeast, while no activity is observed against bacteria. © 1969, JAPAN ANTIBIOTICS RESEARCH ASSOCIATION. All rights reserved.
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页码:467 / +
页数:1
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