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
![[img]](http://oatao.univ-toulouse.fr/style/images/fileicons/application_pdf.png) | (Document in English) PDF (Author's version) - Depositor and staff only - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader 153Kb |
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 |
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| 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: | |
| Statistics: | download |
| Total amount of citations (from ISI Web of Science): | 3 |
| Deposited By: | Audrey LEFEVRE |
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