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Paulomycins A and B are structurally related antibiotics which are produced in approximately equal amounts by Streptomyces paulus, strains UC 51421.2,1), UC 5231' ,e' and UC 8560. S. paulus UC 5142 and 5231 are wild type isolates and UC 8560 was derived from UC 5142. Paulomycin A is an ester of 2-methylbutyric acid and paulomycin B is an ester of isobutyric acid). They are related to proceomycin7' and the senfolomycins A and B). The paulomycins are effective against various pathogenic microorganisms including Neisseria gonorrhoeae, Bacteroides fragilis, Streptococcus pyogenes, Streptococcus pneumoniae and antibiotic resistant strains of Staphylococcus aureus0'. Addition of isoleucine or 2-methylbutyric acid to fermentations of S. paulus results in the production of paulomycin containing ca. 90 paulomycin A relative to paulomycin B. The addition of valine or isobutyric acid results in production of paulomycin containing roughly 90Y. paulomycin B relative to paulomycin A. Both valine and isoleucine are known to be metabolized via deamination to their a-keto acids. These acids are then decarboxylated and converted to their coenzyme A thioesters. In this reaction sequence, isobutyryl-CoA and 2-methylbutyryl-CoA are formed respectively from valine and isoleucine10'. In addition, isobutyric acid and 2-methylbutyric acid are converted to their coenzyme A thioesters by microorganisms"). As the paulomycins A and B are esters of 2methylbutyric and isobutyric acids, it is reasonable that they are formed selectively in the presence of these acids, as well as in the presence of isoleucine and valine. ' Previously described as volonomycin" and U 43120'•'•'j' Fermentation Conditions

Precursor directed biosynthesis of paulomycins A and B. The effects of valine, isoleucine, isobutyric acid and 2-methylbutyric acid.