新抗生物質Esperinの化學的研究 : (第1報) Esperinの性状並に構成物質に就て

概要

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The chemical nature and components of esperin, which is a newly isolated antibiotic produced by a variety of B. mesentericus, have been studied and a liquid fatty acid, dl-leucine, l-aspartic acid and l-valine were isolated as its components, and identified through their derivatives. It was also determined by the paper chromatography that esperin (or esperin X) contained only these three amino acids and did not contain other amino acids. Esperin X which has been derived from esperin as crystalline form by alkali has lower melting point, less toxicity and less antibacterial property against M. tuberculosis than esperin.
社団法人日本農芸化学会の論文