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Novel antibiotics, amythiamicins. I. Taxonomy, fermentation, isolation, physico-chemical properties, and
K Shimanaka1, N Kinoshita, H Iinuma
1Institute of Microbial Chemistry, Tokyo, Japan.
The Journal of Antibiotics
|June 1, 1994
Abstract:
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.