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

Merrouche, Rabiaa and Bourra, Nourredine and Coppel, Yannick and Mathieu, Florence and Monje, Marie-Carmen and Sabaou, Nasserdine and Lebrihi, Ahmed Dithiolopyrrolone Antibiotic Formation Induced by Adding Valeric Acid to the Culture Broth of Saccharothrix algeriensis. (2010) Journal of Natural Products-Copublished with the Am. Soc. of Pharmacognosy, vol. 73 (n° 6). pp. 1164-1166. ISSN 0163-3864

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Official URL: http://dx.doi.org/10.1021/NP900808u

Abstract

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.

Item Type:Article
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS
Other partners > Ecole normale supérieure de Kouba (ALGERIA)
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT
Université de Toulouse > Université Paul Sabatier-Toulouse III - UPS
Laboratory name:
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Deposited By: Audrey LEFEVRE

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