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

HIROSHI KAWAGUCHI; MASATAKA KONISHI; TAKASHI TSUNO; TAKEO MIYAKI; KOJI TOMITA; KIYOSHI MATSUMOTO; KEI-ICHI FUJISAWA; HIROSHI TSUKIURA

doi:10.7164/antibiotics.34.381

GLYSPERIN, A NEW ANTIBIOTIC COMPLEX OF BACTERIAL ORIGIN

I. PRODUCTION, ISOLATION AND PROPERTIES

HIROSHI KAWAGUCHI, MASATAKA KONISHI, TAKASHI TSUNO, TAKEO MIYAKI, KOJI TOMITA, KIYOSHI MATSUMOTO, KEI-ICHI FUJISAWA, HIROSHI TSUKIURA

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JOURNAL FREE ACCESS

1981 Volume 34 Issue 4 Pages 381-389

DOI https://doi.org/10.7164/antibiotics.34.381

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Abstract

Strains of Bacillus cereus produced a complex of new antibiotics, glysperins A, B and C. They are basic, water-soluble antibiotics and active against Gram-positive and Gram-negative bacteria including aminoglycoside-resistant organisms. Glysperin A is a major component of the antibiotic complex and approximately two to four times more active than components B and C.

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