A new species of Streptomyces is described for which the name Streptomyces aculeolatus is proposed. The organism produces new antibiotics SF2415A1, A2, A3, Bl, B2 and B3 active against Gram-positive bacteria. Empirical molecular formulae of the antibiotics SF2415A1, A2, A3, Bl, B2 and B3 were determined to be C26H31N2O5C1,C26H30N2O5, C26H3oN205Cl2, C26H33O5C1, C26H32O5 and C26H32O5C12, respectively.In the course of our screening program for newantibiotics, we have isolated a strain of Streptomyces, designated strain SF2415, which produces new antibiotics SF2415.In this paper, we report the taxonomy of the producing organism, fermentation, isolation, physicochemical properties and biological activities of the antibiotics SF2415. The structural elucidation of the antibiotics SF2415 is described in accompanying paper.0
Materials and Methods
Taxonomic Studies of Antibiotics Producing StrainThe producing organism, strain SF2415, was isolated from a soil sample collected in Tottori Prefecture, Japan.Methods adopted by the International Streptomyces Project (ISP)2) were used for taxonomic characterization and carbohydrate utilization studies. Cultural characteristics were determined on media recommended by the ISP and Waksman.3) Observations were made after incubation at 28°C for14days.The procedure of Becker et alS* was used for the preparation of cells and chromatographic detection of the isomers of diamino-pimeric acid.Fermentation of Streptomyces aculeolatus A slant culture of strain SF2415 was inoculated into a 100-ml Erlenmeyer flask that contained 20 ml of a seed medium consisting of starch 2%, glucose 1 %, wheat germ 0.6%, Polypeptone 0.5%, yeast extract 0.3 %, soybean meal 0.2% and CaCO3 0.1 % (pH 7). The inoculated flask was cultured on a rotary shaker (220 rpm) at 28°C for 3 days. The first seed culture (4 ml) was inoculated into 80 ml of the same medium in a 500-ml Erlenmeyer flask. After shaking at 28°C for 2 days, the second seed culture was obtained. The second seed (50 ml) was added to a 5-liter Erlenmeyer flask containing 1 liter of the same medium. The third seed culture was shaken at 28°C for 24 hours, and 1 liter of
