ASPARENOMYCINS A, B AND C, NEW CARBAPENEM ANTIBIOTICS: II. ISOLATION AND CHEMICAL CHARACTERIZATION

New carbapenem antibiotics named asparenomycins A, B and C were isolated from the fermentation broths of Streptomyces tokunonensis sp. nov. and of Streptomyces argenteolus. The fermentative production, isolation and physico-chemical properties of these antibiotics are described.

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Bibliographic Details
Published in:Journal of antibiotics 1982, Vol.35(1), pp.15-23
Main Authors: SHOJI, JUN'ICHI, HINOO, HIROSHI, SAKAZAKI, RYUZI, TSUJI, NAOKI, NAGASHIMA, KAZUO, MATSUMOTO, KOICHI, TAKAHASHI, YASUO, KOZUKI, SHUICHI, HATTORI, TERUO, KONDO, EIJI, TANAKA, KENTARO
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - isolation & purification
Anti-Bacterial Agents - pharmacology
beta-Lactamase Inhibitors
Chemical Phenomena
Chemistry
Chemistry, Physical
Chromatography, High Pressure Liquid
Drug Stability
Escherichia coli - drug effects
Fermentation
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Description
Summary:New carbapenem antibiotics named asparenomycins A, B and C were isolated from the fermentation broths of Streptomyces tokunonensis sp. nov. and of Streptomyces argenteolus. The fermentative production, isolation and physico-chemical properties of these antibiotics are described.
ISSN:0021-8820
1881-1469
DOI:10.7164/antibiotics.35.15