Open AccessButirosin, a New Aminoglycosidic Antibiotic Complex: Bacterial Origin and Some Microbiological Studies
Author(s) -
John D. Howells,
Lucia E. Anderson,
George L. Coffey,
Georgia Senos,
Marjorie A. Underhill,
Dorothy L. Vogler,
John Ehrlich
Publication year - 1972
Publication title -
antimicrobial agents and chemotherapy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.07
H-Index - 259
eISSN - 1070-6283
pISSN - 0066-4804
DOI - 10.1128/aac.2.2.79
Subject(s) - bacteria , escherichia coli , antibiotics , fermentation , ammonium chloride , bacillus circulans , microbiology and biotechnology , pseudomonas aeruginosa , glycerol , biology , pseudomonas , agar , chemistry , food science , biochemistry , genetics , organic chemistry , gene
Butirosin, a new aminoglycosidic antibiotic complex, was produced by submerged fermentation with each of two strains of Bacillus circulans. A paper-disc, agar-diffusion assay which employs Escherichia coli (P-D 04863) as the test organism has been developed. Shaken-flask and stirred-jar fermentations in a medium containing glycerol, soybean meal, meat peptone, ammonium chloride, and calcium carbonate reach titers of 500 to 700 mug of butirosin base per ml. Butirosin is active against several gram-positive and gram-negative bacteria including Pseudomonas aeruginosa.