Herbicidins A and B, two new antibiotics with herbicidal activity. II. Fermentation, isolation and physico-chemical characterization.
- 1 January 1976
- journal article
- research article
- Published by Japan Antibiotics Research Association in The Journal of Antibiotics
- Vol. 29 (9) , 870-875
- https://doi.org/10.7164/antibiotics.29.870
Abstract
Herbicidins were produced in submerged fermentation by Streptomyces saganonensis. Isolation of the antibiotics from the culture broth was performed by adsorption on resinous adsorbent followed by elution with aqueous acetone. Herbicidins A and B were separated from each other by counter-current distribution on a Ronor column or by silica gel chromatography. Physico-chemical characterization revealed that herbicidins are new antibiotics having an adenine nucleoside moiety in their structures.This publication has 1 reference indexed in Scilit:
- Herbicidins A and B, two new antibiotics with herbicidal activity. I. Producing organism and biological activities.The Journal of Antibiotics, 1976