GB950351A - A new antifungal antibiotic hamycin and process for its manufacture - Google Patents

Abstract

<PICT:0950351/C2/1> The invention relates to the production of the antibiotic Hamycin, by inoculating an aqueous nutrient medium containing inorganic salts, nitrogenous compounds and carbohydrates with a culture of an antibiotic Hamycin-producing strain of Streptomyces pimprina, allowing aerobic fermentation to take place and recovering "Hamycin" from the fermentation broth. The fermentation is preferably carried out at 26-28 DEG C. for 72-84 hours. The Hamycin is isolated by filtering the fermented broths washing the mycelium with chloroform and extracting the washed mycelium with an aqueous aliphatic alcohol containing 1 to 5 carbon atoms. The extract is concentrated, the solid formed separated and washed with benzene, water and methanol. The washed product is dissolved in a hot aqueous alcohol of 1 to 3 carbon atoms and activated charcoal is added and the product filtered to give amorphus Hamycin. The antibiotic Hamycin is characterised by (a) I.R. maxima at 3, 3.45, 4.35, 5.8, 5.85, 6.1, 6.15, 6.21, 8.5, 9.35, 9.9, 11.8 and 12.5 microns (see Fig. 1) (b) U.V. maxima at 230, 285, 345, 363, 383 and 406 mm in 80% methanol (see Fig. 2); (c) no definite melting point; (d) elemental analysis of 58.2% carbon, 8.3% hydrogen and 2.1% nitrogen and (e) insolubility in water, benzene, chloroform and <PICT:0950351/C2/2> dry aliphatic alcohols of 1 to 5 carbon atoms but solubility in basic solvents e.g. pyridine and collidine, in aqueous aliphatic alcohols of 1 to 5 carbon atoms and in 2% methanolic calcium chloride.