Monazomycin B, a new macrolide antibiotic of the monazomycin family.

components: Lexein (1 5 g), Difco malt extract (10 g), Cerelose (10g), soybean meal (10g), and lactose (15g) per liter of tap water; the pH was adjusted to 7.2 with 6 n NaOHprior to sterilization. Fermentations were conducted in NewBrunswick 14-liter fermenters containing 10 liters of mediumat 28°C, 250 rpm stirring speed and 2 liters/minute aeration rate, with foaming controlled by triggered addition of polyalkylene glycol. Fermentation tanks were inoculated with 500-ml seed culture. The antibacterial activity was measured by agar diffusion assay using Streptococcus pyogenes UC 6055. The whole beer was filtered and the cake