著者

田口 久治 西村 公臣

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.29, no.3, pp.98-101, 1951-03-15

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I. Characters of Actinomyces No. M. 1. : At the beginning, an actinomyces which produces two kinds of antibiotic substances entirely different from streptomycin and streptothricin in biological and chemical respect, was isolated. This strain, No.M.1,resembles very closely A. alboflavus, and somewhat related with A.farcinicus and A.roseus in its biochemical characteristics.II. Production of the antibiotics in the broth : When the strain was grown under submerged culture in the medium containing 1% glycerine, 0.5% meat extract, 0.5% peptone, 0.5% NaCl, the antibiotic activity reached to 88 streptomycin units (using E. coli SIRAISI as the test organism), but when glycerine was replaced by glucose, dextrine or lactose, the potency was not very high. Starch was found suitable for hte production of the antibiotics, just in the same way as the glycerine (Table 1). The anitibiotics seem to be produced in an increased quantity in the medium containing 0.25% (NH_4)_2HPO_4,or 0.005% MgSO_4,and especially when 5% Nuka-extract was added, the antibiotic activity reached to 245 units (Table 2).III. Methods of extraction : (Fig.1)1) First method of preparing antibiotic substance : The filtrate is readily extracted by the use of ethyl acetate. Then the ethyl acetate solution is concentrated to its 1/5 volume by vacuum distillation.The concentrated ethyl acetate solution is passed through alumina column.The column may be washed by passing the mixture of ethyl acetate and ether (2 : 1) through it. At first, the yellow part of the liquid comes out of the bottom containing antibiotic substance. The solvnets in this fraction will be removed by vacuum distillation, yellow powder being deposited.This substance may be tentatively designated as M1-A.2) Secondary antibiotic substance : This second substance is extracted from the residual broth left after extraction of the first substance, in the same way as those used in the isolation of streptomycin and streptothricin. This substance may be tentatively called as M1-B.IV. Chemical properties : According to the color reaction of protein and amino acid, M1-A and M1-B are different from streptomycin and streptothricin, but when they are examined by the antibacterial spectrum, M1-B resembles closely streptothricin (Table 3,Table 4). The minimum lethal doses of M1-A and M1-B are 2mg and 1mg per 20g mice respectively.