Studies of Aminosugars. XVII. Production of 3-Amino-3-deoxy-D-glucose by Bacillus Species

3-Amino-3-deoxy-D-glucose was isolated from a fermentation broth of a Bacillus species designated as Bacillus aminoglucosidicus. This demonstrated for the first time the presence of a monosaccharide aminodeoxypyranose in nature. The aminosugar was isolated in a high yield by using column chromatography with cation exchange resin. The identity of the product with 3-amino-3-deoxy-D-glucose was completely established by comparing the natural product and its derivatives with synthetic 3-amino-3-deoxy-D-glucose and its corresponding derivatives in elemental analyses, infrared spectra and mixed melting point determination.