Summary
The fermentation, isolation, cristallisation and chemical and physical properties of the new unsaturated aminoglycoside antibiotic sisomicin are described.
Zusammenfassung
Die Fermentation, die Isolierung und die Kristallisation sowie die chemischen und physikalischen Eigenschaften des neuen ungesättigten Aminoglykosid-Antibiotikums Sisomicin werden beschrieben.
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Literature
Weinstein, M. J., Marquez, J. A., Testa, R. T., Wagman, G. H., Oden, E. M., Waitz, J. A. Antibiotic 6640, a new micromonospora-produced aminoglycoside antibiotic. J. Antibiot. 23 (1970) 551–554.
Reimann, H., Cooper, D. J., Mallams, A. K., Jaret, R. S., Yehaskel, A., Kugelman, M., Vernay, H. F., Schumacher, D. The structure of sisomicin, a novel unsaturated aminocyclitol antibiotic from micromonospora inyoensis. J. Org. Chem. 39 (1974) 1451–1457.
Weinstein, M. J., Wagman, G. H., Waitz, J. A.: Discovery and isolation of sisomicin. Infection 4 (1976) Suppl. (in press).
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Schmidt-Kastner, G., Reimann, H. The production of sisomicin. Infection 4 (Suppl 4), S292–S293 (1976). https://doi.org/10.1007/BF01646953
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DOI: https://doi.org/10.1007/BF01646953