A new enteromycin group antibiotic, YN-0165J-A produced by Streptomyces sp.

The strain YN-0165J is classified in the genus Streptomnyces on the basis of the following characteristics: Color of mature sporulated aerial mycerium is in the blue-color series; mature spore chains showing predominantly hooks, loops or incomplete spirals is section RetinaculumApertum; spore surface is warty; formation of melanoid pigment is negative. Analysis of whole cell hydrolysate of the strain YN-01 65J showed that it contained LL-diaminopimelic acid and glycine. The strain was cultured in 500-m1 Erlenmeyer flasks containing 60 ml of a medium consisted of potato starch 3.0 %, soybean meal 1.5 %, yeast extract 0.2%, corn steep liquor 0.5%, MgSO4 7H2O 0.05% NaCl 0.3% and CoCl2-6H2O 0.001%. The medium was adjusted to pH 7.0 before sterilization. The strain was cultured at 27°C for 72 hours on a rotary shaker. The antibiotic activity was monitored by paper disk assay using Escherichia coli K-12 as a test organism. The clarified broth (10 liters) was applied to a Diaion HP-20 resin column. After washing