Butirosin, a New Aminoglycosidic Antibiotic Complex: Bacterial Origin and Some Microbiological Studies | Zendy

John D. Howells | Zendy; Lucia E. Anderson | Zendy; George L. Coffey | Zendy; Georgia Senos | Zendy; Marjorie A. Underhill | Zendy; Dorothy L. Vogler | Zendy; John Ehrlich | Zendy

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Butirosin, 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.

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