DIFFICIDIN AND OXYDIFFICIDIN: NOVEL BROAD SPECTRUM ANTIBACTERIAL ANTIBIOTICS PRODUCED BY BACILLUS SUBTILIS II. ISOLATION AND PHYSICO-CHEMICAL CHARACTERIZATION

KENNETH E. WILSON; JAMES E. FLOR; ROBERT E. SCHWARTZ; HENRY JOSHUA; JACK L. SMITH; BARBARA A. PELAK; JERROLD M. LIESCH; OTTO D. HENSENS

doi:10.7164/antibiotics.40.1682

DIFFICIDIN AND OXYDIFFICIDIN: NOVEL BROAD SPECTRUM ANTIBACTERIAL ANTIBIOTICS PRODUCED BY BACILLUS SUBTILIS

II. ISOLATION AND PHYSICO-CHEMICAL CHARACTERIZATION

KENNETH E. WILSON, JAMES E. FLOR, ROBERT E. SCHWARTZ, HENRY JOSHUA, JACK L. SMITH, BARBARA A. PELAK, JERROLD M. LIESCH, OTTO D. HENSENS

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JOURNAL FREE ACCESS

1987 Volume 40 Issue 12 Pages 1682-1691

DOI https://doi.org/10.7164/antibiotics.40.1682

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Abstract

The isolation of difficidin (1) and oxydifficidin (2) from fermentation broth of Bacillus subtilis ATCC 39320 and the physico-chemical characterization of these labile antibiotics are described. The structures of the compounds represent a new class of antibiotics, characterized as highly unsaturated 22-membered macrolide phosphates. Difficidin and oxydifficidin undergo reversible thermal isomerization to 3 and 4 respectively. Biological evaluation of the isomers is presented.

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