Merrouche, Rabiaa and Bouras, Noureddine
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, 73 (6). 1164-1166. ISSN 0163-3864
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(Document in English)
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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 (FRANCE) Other partners > Ecole normale supérieure de Kouba (ALGERIA) Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE) Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE) |
| Laboratory name: | |
| Statistics: | download |
| Deposited On: | 25 May 2012 12:29 |
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