STUDIES ON SUBSPORIN. I

ISOLATION AND CHARACTERIZATION OF SUBSPORINS A, B AND C

抄録

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-Pro₂ and D-Ser₂. Subsporins are active against filamentous fungi and yeast, while no activity is observed against bacteria.