Fortimicins A and B, new aminoglycoside antibiotics. II. Isolation, physico-chemical and chromatographic properties.
- 1 January 1977
- journal article
- research article
- Published by Japan Antibiotics Research Association in The Journal of Antibiotics
- Vol. 30 (7), 541-551
- https://doi.org/10.7164/antibiotics.30.541
Abstract
The aminoglycoside antibiotics fortimicins A and B produced by a naturally occurring strain Micromonospora sp. MK-70 were isolated from its fermentation beer. Fortimicins A and B were isolated as water-soluble, basic, white amorphous powders having molecular formula C17H35N5O6 and C15H32N4O5, respectively. Acid hydrolysis of fortimicin A indicated that it has 1 mol of glycine in its molecule, while fortimicin B doesn''t. Paper chromatography, silica-gel and carbon TLC revealed that fortimicins A and B are novel aminoglycoside antibiotics.This publication has 1 reference indexed in Scilit:
- Fortimicins A and B, new aminoglycoside antibiotics. I. Producing organism, fermentation a biological properties of fortimicins.The Journal of Antibiotics, 1977