摘要:
An antibiotic rubradirin gives a red colour in acid solution and a green colour in alkaline solution, it is effective against gram positive and negative bacteria; it is soluble in ethyl acetate, 1-butanol, methyl ethyl ketone, methylene chloride, methanol and benzene and relatively insoluble in water; it has the following elemental analysis: C=57.31%, H=4.69%, N=5.25% and O=31.36%; molecular weight 1026\sB12; ultra-violet absorption spectrum (Fig. 2) showing maxima at 264 mm , a = 28.48; 337 mm , a = 34.73 and 515 mm , a = 1.58; and infra-red absorption spectrum as in Fig. 1. Rubradirin is produced by cultivating Streptomyces achromogenes var. rubradiris NRRL 3061 (N.C.I.B. 9516) in an aqueous nutrient medium containing an assimiliable source of carbon and nitrogen under aerobic conditions. The temperature is 18 DEG to 40 DEG C., pH 6 to 8 and duration of cultivation 2 to 10 days. Rubradirin may be recovered from the clarified broth by (a) extraction or (b) adsorption. Extraction from a broth of pH 3.2, by means of a solvent such as methylene chloride, may be followed by precipitation by a non-solvent such as Skellysolve B. Adsorption may be on strongly basic anion exchange resins, e.g. Amberlite IRS-400 or on silicic acid, alumina or "Florisil" (Registered Trade Mark), followed by elution with a solvent. Further purification may be by counter-current distribution, e.g. in the solvent system Skellysolve B, acetone and water (5 : 5 : 1). Rubradirin forms salts with organic and inorganic bases, e.g. alkali metal, alkaline earth metal and amine bases.
摘要:
This invention relates to a novel composition of matter and to a process for the production thereof. More particularly, this invention relates to a new compound, bluensin, and to a process for the production thereof and its use as antibacterial agent.
摘要:
ANTIBIOTIC INGRAMYCIN IS PRODUCIBLE BY CULTURING STREPTOMYCES MAIZEUS SP. NOV. IN AN AQUEOUS NUTRIENT MEDIUM. INGRAMYCIN INHIBITS THE GROWTH OF STAPHYLOCOCCUS AUREUS AND CAN BE USED AS A DISINFECTANT ON WASHED AND STACKED FOOD UTENSILS CONTAMINATED WITH THIS BACTERIUM.