A NEW ANTIBIOTIC, KINAMYCIN : FERMENTATION, ISOLATION, PURIFICATION AND PROPERTIES

Abstract

A new antibiotic, named kinamycin1, 2), has been isolated from the fermentation broth of Streptomyces murayamaensis sp. nov. HATA et OHTANI, which was obtained from a soil sample collected in Murayama, Saitama-ken, Japan. Kinamycins, produced as components A, B, C, and D as a mixture, are quinone antibiotics which show strong inhibitory activities against grampositive bacteria. Details of the fermentation, isolation, and physico-chemical and biological characteristics are given.