Studies on mycotrienin antibiotics, a novel class of ansamycins. I. Taxonomy, fermentation, isolation and properties of mycotrienins I and II.
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- SUGITA MASANORI
- Institute of Applied Microbiology, University of Tokyo
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- NATORI YOHEI
- Central Research Laboratory, Nisshin Flour Milling Co. Ltd.
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- SASAKI TETSUO
- Central Research Laboratory, Nisshin Flour Milling Co. Ltd.
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- FURIHATA KEIKO
- Institute of Applied Microbiology, University of Tokyo
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- SHIMAZU AKIRA
- Institute of Applied Microbiology, University of Tokyo
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- SETO HARUO
- Institute of Applied Microbiology, University of Tokyo
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- OTAKE NOBORU
- Institute of Applied Microbiology, University of Tokyo
書誌事項
- タイトル別名
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- I. TAXONOMY, FERMENTATION, ISOLATION AND PROPERTIES OF MYCOTRIENINS I AND II
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説明
Mycotrienins I and II have been isolated from the cultured broth of <i>Streptomyces rishiriensis. Taxonomical studies of the producing organism, fermentation, isolation and characterization of the antibiotics are described.
収録刊行物
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- The Journal of Antibiotics
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The Journal of Antibiotics 35 (11), 1460-1466, 1982
公益財団法人 日本感染症医薬品協会