Asparenomycins A, B and C, new carbapenem antibiotics. II. Isolation and chemical characterization

J Shoji; H Hinoo; R Sakazaki; N Tsuji; K Nagashima; K Matsumoto; Y Takahashi; S Kozuki; T Hattori; E Kondo; K Tanaka

doi:10.7164/antibiotics.35.15

Asparenomycins A, B and C, new carbapenem antibiotics. II. Isolation and chemical characterization

J Antibiot (Tokyo). 1982 Jan;35(1):15-23. doi: 10.7164/antibiotics.35.15.

Authors

J Shoji, H Hinoo, R Sakazaki, N Tsuji, K Nagashima, K Matsumoto, Y Takahashi, S Kozuki, T Hattori, E Kondo, K Tanaka

PMID: 7040325
DOI: 10.7164/antibiotics.35.15

Abstract

New carbapenem antibiotics named asparenomycins A, B and C were isolated from the fermentation broths of Streptomyces tokumonensis sp. nov. and of Streptomyces argenteolus. The fermentative production, isolation and physico-chemical properties of these antibiotics are described.

MeSH terms

Anti-Bacterial Agents / isolation & purification*
Anti-Bacterial Agents / pharmacology
Chemical Phenomena
Chemistry
Chemistry, Physical
Chromatography, High Pressure Liquid
Drug Stability
Escherichia coli / drug effects
Fermentation
beta-Lactamase Inhibitors

Substances

Anti-Bacterial Agents
beta-Lactamase Inhibitors