Saccharocin, a new aminoglycoside antibiotic. Fermentation, isolation, characterization and structural study.
1983
A new aminoglycoside antibiotic, saccharocin has been isolated from the fermentation broth of Saccharopolyspora sp. AC-3440 (FERM P-6238) by column chromatography on a cation-exchange resin. Saccharocin is active against Gram-positive and Gram-negative bacteria. The structure was elucidated to be 4"-deamino-4"-hydroxyapramycin by 13C NMR spectral analysis.
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