STUDIES ON T-2636 ANTIBIOTICS. II

ISOLATION AND CHEMICAL PROPERTIES OF T-2636 ANTIBIOTICS

Abstract

Five anti-Gram-positive bacterial components were isolated from the fermented broth of Streptomyces rochet var. volubilis and named as T-2636 A, B, C, D and E. T-2636 A, C, D and E are N-containing neutral lipophilic antibiotics and have the molecular formulae of C₂₇H₃₅NO₈, C₂₅H₃₃NO₇, C₂₇H₃₇NO₈ and C₂₆H₃₇NO₆, respectively. T-2636 B, C₄₃H₇₂O₁₇, is a neutral macrolide. T-2636 Mobtained from the mycelium was assumed to be a polyene macrolide. The physico-chemical characterization of these components reveals that T-2636 B, D and E are new antibiotics and that T-2636 A, C, D and E belong to the lankacidin group. T-2636 A and C are identical with bundlin B and lankacidin, respectively.