OXAMICETIN, A NEW ANTIBIOTIC OF BACTERIAL ORIGIN I. PRODUCTION, ISOLATION AND PROPERTIES

MASATAKA KONISHI; MINORU KIMEDA; HIROSHI TSUKIURA; HARUAKI YAMAMOTO; TOSHIO HOSHIYA; TRKEO MIYAKI; KEI-ICHI FUJISAWA; HIDEO KOSHIYAMA; HIROSHI KAWAGUCHI

doi:10.7164/antibiotics.26.752

OXAMICETIN, A NEW ANTIBIOTIC OF BACTERIAL ORIGIN

I. PRODUCTION, ISOLATION AND PROPERTIES

MASATAKA KONISHI, MINORU KIMEDA, HIROSHI TSUKIURA, HARUAKI YAMAMOTO, TOSHIO HOSHIYA, TRKEO MIYAKI, KEI-ICHI FUJISAWA, HIDEO KOSHIYAMA, HIROSHI KAWAGUCHI

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JOURNAL FREE ACCESS

1973 Volume 26 Issue 12 Pages 752-756

DOI https://doi.org/10.7164/antibiotics.26.752

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Abstract

A new antibiotic, oxamicetin, was isolated from the fermentation broth of Arthrobacter oxamicetus sp. nov. It is a basic antibiotic and its hydrochloride salt crystallizes as colorless needles. The physico-chemical and biological properties of oxamicetin suggest that it is closely related to amicetin, a Streptomyces antibiotic.

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