Flavocin, an agent with fungistatic and bacteriostatic activities, was isolated from the culture of Flavobacterium sp. L-30. The data on the physico-chemical and biological properties of flavocin A, the major active component, are presented.
View Article and Find Full Text PDFAlirin B1, the major active component of a fungicidal complex produced by Bacillus subtilis 10-VIZR was separated. Its physico-chemical and biological properties as well as the amino acid composition were investigated. Alirin B1 was shown to differ from the polypeptide substances described in the literature.
View Article and Find Full Text PDFAskostatin is a fungicide isolated from the culture of Streptomyces viridovulgaris. It was separated by the countercurrent distribution procedure into components A and B. By the mass and NMR spectra and the biological findings the components were identified with cycloheximide and isocycloheximide respectively.
View Article and Find Full Text PDFFunctional analysis of gannibamycin, a new macrolide pentaenic antibiotic was performed. It was found that the antibiotic contained carbonyl, carboxyl group and one molecule of nitrogen and no isolated double bonds. The antibiotic did not participate in the reaction of retroaldol splitting.
View Article and Find Full Text PDFThe study of the products of alkaline and acid hydrolysis showed that flavumycin A included mycosamine, an aminosugar and n-aminoacetophen, an aromatic fragment. The main functional groups of the antibiotics aglicone were determined.
View Article and Find Full Text PDFAn actinomycetous culture LIA-0734 was isolated from a soil sample. By its morphologo-cultural properties it was close to Act. flavus and differed from the latter in the sporophores, colour of the substrate mycelium on synthetic media amd markedly pronounced antagonism with respect to yeasts and yeast-like fungi.
View Article and Find Full Text PDFAn actinomycetous culture designated as LIA-0721 was isolated from a soil sample. It was close to Act. fulvoviolaceus by its morphologo-cultural features and differed from it in production of melanoid pigments and the spectrum of carbohydrate assimilation.
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