Abstract
The culture broth of Streptomyces tolypophorus was shown to contain a new antibiotic, tolypomycin Y, as a main component, from the difference in the loss of antibiotic potency caused by heating or preservation of broths at various culture ages was assumed to contain other antibiotic components. By means of microbiological assay and thin-layer chromatography, the cultural conditions for enrichment of tolypomycin Y were investigated. As a result^ combinations of glucose with glycerol, and peptone with soybean flour were found to be good carbon and nitrogen sources, respectively, and the production of tolypomycin Y was increased by the addition of iron-containing salts to such a medium. On the basis of these studies, a suitable mediumfor the enrichment of tolypomycin Y was established. Furthermore, preliminary studies on the antibacterial activity and chemical properties of crude tolypomycin Y in comparison with those of knownantibiotics showed that tolypomycin Y resembles the rifamycins.
