Dithiolopyrrolone Antibiotic Formation Induced by Adding Valeric Acid to the Culture Broth of Saccharothrix algeriensis | Zendy

Rabiâa Merrouche | Zendy; Noureddine Bouras | Zendy; Yannick Coppel | Zendy; Florence Mathieu | Zendy; MarieCarmen Monje | Zendy; Nasserdine Sabaou | Zendy; Ahmed Lebrihi | Zendy

Open Access

Dithiolopyrrolone Antibiotic Formation Induced by Adding Valeric Acid to the Culture Broth of Saccharothrix algeriensis

Author(s) -

Rabiâa Merrouche,

Noureddine Bouras,

Yannick Coppel,

Florence Mathieu,

MarieCarmen Monje,

Nasserdine Sabaou,

Ahmed Lebrihi

Publication year - 2010

Publication title -

journal of natural products

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.976

H-Index - 139

eISSN - 1520-6025

pISSN - 0163-3864

DOI - 10.1021/np900808u

Subject(s) - valeric acid , antibiotics , fermentation , microbiology and biotechnology , antimicrobial , chemistry , bacteria , antibacterial agent , food science , biology , genetics , butyric acid

Three new antibiotics were isolated from the fermentation broth of Saccharothrix algeriensis NRRL B-24137 and characterized as the dithiolopyrrolone derivatives valerylpyrrothine (1), isovalerylpyrrothine (2), and formylpyrrothine (3) as well as the known antibiotic aureothricin. The production of the dithiolopyrrolone derivatives was induced by adding valeric acid to the culture medium. The compounds exhibited moderate antimicrobial activity in vitro.

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