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由环杆菌(Bacillus circulans)ATCC21656产生的EM49是一个新的广谱肽类抗菌素,对细菌、酵母、真菌和原虫均有作用。在含有玉米浸出液0.6%,NH_4H_2PO_40.3%,酵母浸膏0.25%,葡萄糖1%,CaCO_30.25%和Ucon LB 6250.05%的培养基中于25℃发酵144小时后,其活力对大肠杆菌SC8294可达3840单位/毫升。发酵液用盐酸调节到pH1.0,于80℃加热0.5～1小时,过滤,滤液用正丁醇抽提,丁醇提取液减压浓缩至糖浆状,加10～15倍量的丙酮,得到粉末状沉淀。将沉淀溶于水,加甲基橙溶液,得到粗制的EM49半日花酸盐
EM49, produced by Bacillus circulans ATCC21656, is a new broad-spectrum peptide antibiotic that acts on bacteria, yeasts, fungi and protozoa. Fermentation at 25 ° C for 144 hours in a medium containing 0.6% maize leachate, NH 4 H 2 PO 40.3%, yeast extract 0.25%, glucose 1%, CaCO 30.25% and Ucon LB 6250.05% Up to 3840 units / ml. The fermentation broth was adjusted to pH 1.0 with hydrochloric acid, heated at 80 ° C for 0.5 to 1 hour, filtered and the filtrate was extracted with n-butanol. The butanol extract was concentrated under reduced pressure to a syrup and 10-15 times the amount of acetone to give Powdery precipitate. The precipitate was dissolved in water, add methyl orange solution to give crude EM49 hemiacid salt