TIACUMICINS, A NOVEL COMPLEX OF 18-MEMBERED MACROLIDE ANTIBIOTICS I. TAXONOMY, FERMENTATION AND ANTIBACTERIAL ACTIVITY

ROBERT J. THERIAULT; JAMES P. KARWOWSKI; MARIANNA JACKSON; ROLAND L. GIROLAMI; GABRIELA N. SUNGA; CHARLENE M. VOJTKO; LYLE J. COEN

doi:10.7164/antibiotics.40.567

TIACUMICINS, A NOVEL COMPLEX OF 18-MEMBERED MACROLIDE ANTIBIOTICS

I. TAXONOMY, FERMENTATION AND ANTIBACTERIAL ACTIVITY

ROBERT J. THERIAULT, JAMES P. KARWOWSKI, MARIANNA JACKSON, ROLAND L. GIROLAMI, GABRIELA N. SUNGA, CHARLENE M. VOJTKO, LYLE J. COEN

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JOURNAL FREE ACCESS

1987 Volume 40 Issue 5 Pages 567-574

DOI https://doi.org/10.7164/antibiotics.40.567

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Abstract

A complex of 18-membered macrolide antibiotics has been discovered in the fermentation broth of strain AB718C-41. The producing culture, isolated from a soil sample collected in Hamden, Connecticut, was identified as a strain of Dactylosporangium aurantiacum and was designated D. aurantiacum subsp. hamdenensis subsp. nov. The antibiotic complex was produced in a New Brunswick 150-liter fermentor using a medium consisting of glucose, soybean oil, soybean flour, beef extract and inorganic salts. Several of the antibiotics were active against sensitive and multiple antibiotic-resistant strains of pathogenic Gram-positive bacteria.

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