The hazimicins, a new class of antibiotics. Taxonomy, fermentation, isolation, characterization and biological properties.

The hazimicins, a new class of broad spectrum antibiotics with at least 2 active components (5 and 6), were isolated from the fermentation of Micromonospora echinospora var challisensis SCC 1411. The complex was separated from the broth by a solvent extraction procedure, and the individual components were separated by column chromatography. The two primary active components are isomers, with unique structures shown to be di-tyrosine analogs containing two isonitrile groups. The antibiotic has in vitro activity against Gram-positive and Gram-negative bacteria, and in vitro activity against yeasts and dermatophytes.