were isolated.1^Here we report the production, isolation, structure elucidation, and biological activities of pacidamycins D (1), 4N (2), and 5T (3). A fresh culture of strain NRRL18730 was inoculated into four 250-ml baffled shake flasks, each containing 50 ml of seed medium consisting of glucose monohydrate 1.0%, soluble starch 1.5%, yeast extract 0.5%, casitone 0.5%, CaCO3 0.1% (pH adjusted to 7.0 before sterilization). The flasks were incubated on a rotary shaker (250 rpm) at 28°C for 36 hours to give the stage-1 seed. The stage-1 seed (200ml) was inoculated into two 4000-ml baffled flasks, each containing 1000 ml of the same seed media. The flasks were incubated under the same condition as the above for 27 hours to give the stage-2 seed. The stage-2 seed (2000ml) was inoculated into 22 liters of the seed media in a 28-liter fermenter. The fermenter was maintained at 28°C, 300rpm agitation, 10 slpm aeration, and 4.0 psi backpressure for 26 hours to give the stage-3 seed. The stage-3 seed was inoculated into a 300-liter reactor, containing 230 liters of a production media consisting of 1% soytone, 1% soluble starch, 2% D-maltose and 5 ml/liter trace elements. The fermentation was allowed to proceed with 400rpm agitation, 100 slpm aeration, 5.0 psi backpressure, 29°C, and maintained at pH 6.5 with the addition of 6N sodium hydroxide or 30% phosphoric acid.The fermentation mash (220 liters) was harvested after 1 17 with 28% NH4OH and the major pacidamycin component in each pool was further purified by reversed phase column chromatography on Amberchrom®as described below for pacidamycin D. A 2.5-liter pool containing pacidamycin D was loaded on an Amberchrom® column (2.5cmXlOOcm, 490ml) pre-equilibrated in deionized water. Upon completion of loading, the column was washed successively with 2 bed volumes of water and 2 bed volumes of0.1 M NH4OAc(pH 7.8). It was then eluted with a gradient of 0% to 12% CH3CNin buffer over 100ml, and 12% CH3CNin buffer