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Herbicidins were produced in submerged fermentation by Streptomyces sagonomensis. 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.

Herbicidins A and B, two new antibiotics with herbicidal activity. II. Fermentation, isolation and physico-chemical characterization.