Antibacterial Activity Composition of the Fermentation Broth of Streptomyces djakartensis NW35
Abstract
:1. Introduction
2. Results and Discussion
2.1. Chemistry
Position | 1H-NMR | 13C-NMR | HMBC |
---|---|---|---|
1 | 164.8 | ||
2 | 160.8 | ||
3 | 6.16 (1H, s) | 105.2 | C-1 |
4 | 182.6 | ||
5 | 124.9 | ||
6 | 8.10 (1H, d, J = 8.5 Hz) | 131.4 | C-4 |
7 | 7.24 (1H, t, J = 8.5 Hz) | 124.2 | |
8 | 7.59 (1H, t, J = 8.5 Hz) | 134.9 | |
9 | 7.20 (1H, d, J = 8.5 Hz,) | 119.9 | |
10 | 136.9 | ||
11 | 3.89 (3H, s) | 56.6 | C-2 |
2.2. Bioactivity
Test bacteria | Diameter of inhibition zone (mm) in 10 μL/disk (Mean ± S.D.) | ||
---|---|---|---|
Z-4-2 | Z-9-2 | Ampicillin | |
Bacillus cereus | 11 ± 0.3 (+++) | 12 ± 0.2 (+++) | 14 ± 0.4 (+++) |
Bacillus subtilis | 13 ± 0.2 (+++) | 15 ± 0.4 (+++) | 16 ± 0.3 (+++) |
Staphylococcus aureus | 8 ± 0.3 (+++) | 9 ± 0.5 (+++) | 15 ± 0.1 (+++) |
Escherichia coil | 9 ± 0.8 (+) | 10 ± 0.3 (+) | 13 ± 0.2 (+) |
Pseudomonas aeruginosa | - | - | 7 ± 0.1 (+) |
Pseuomonas syringae pv. Actinidiae | 15 ± 0.1 (++) | 17 ± 0.3 (++) | 11 ± 0.6 (+++) |
Erwinia carotovora | - | - | - |
MRSA | 13 ± 0.2 (++) | 12 ± 0.2 (++) | 17 ± 0.4 (+++) |
3. Experimental
3.1. General
3.2. Microorganism and Fermentation
3.3. Extraction and Isolation
3.4. Antibacterial Activity
4. Conclusions
Acknowledgments
References
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Zhang, W.; Wei, S.; Zhang, J.; Wu, W. Antibacterial Activity Composition of the Fermentation Broth of Streptomyces djakartensis NW35. Molecules 2013, 18, 2763-2768. https://doi.org/10.3390/molecules18032763
Zhang W, Wei S, Zhang J, Wu W. Antibacterial Activity Composition of the Fermentation Broth of Streptomyces djakartensis NW35. Molecules. 2013; 18(3):2763-2768. https://doi.org/10.3390/molecules18032763
Chicago/Turabian StyleZhang, Wenjuan, Shaopeng Wei, Jiwen Zhang, and Wenjun Wu. 2013. "Antibacterial Activity Composition of the Fermentation Broth of Streptomyces djakartensis NW35" Molecules 18, no. 3: 2763-2768. https://doi.org/10.3390/molecules18032763