The Purification, Structure Analysis And Inhibition Mechanism Of Kaidimycin

The selection of incline media , purification, physical and chemical character, structure analysis and inhibition mechanism of Kaidimycin were studied.l.The selection of the incline media of strains which produced Kaidimycin showed that the most suitable incline media was soybean flour 20 g, yeast flour 3 g, CaCO3 0.4 g, KNO3 1 g, K2HPO4 0.5 g, MgSO4 0.5 g, NaCl 0.5 g, FeSO4 0.01 g, glucose 1 g, agar 20 g, water 1000 ml, pH 7.0. The strains cultured in soybean medium were abundant, quick sporing and short cycle, so this soybean medium was the best to conserve the strains.2.According to the methods of purification, Rarefiedest Kaidimycin was gained. The methods were as follows: firstly, fermentation broth was pretreated, secondly, the pretreated fermentation broth was extracted by the compound, with fermentation broth to N-butanol to chloroform(2:l:l), the condensate dropped in polar macro-porous resin column, washed by water then absolute alcohol, subsequently dropped in weak polar macro-porous resin column, washed by 80% alcohol, the condensate dropped in Silica Gel Column Chromatography, washed by the compound, with chloroform to alcohol to water to N-butanol (2:3:1:0.5), then was dried under vacuum-refrigerant condition. Thirdly, the crude extract dropped in Thin-layer Charomatography, then was dried twice under vacuum-refrigerant condition. Pure extract of Kaidimycin is primrose yellow and sheet, Analysis of HPLC showed that the purity of Kaidimycin was 95.80%.3.The physical and chemical character of Kaidimycin was assayed with the pure extract of Kaidimycin. The results showed that Kaidimycin was chemically neutral, macrocylic polylactones, stable and liable to dissolve into water and pyridine, slight to dissolve into methanol, ethanol and N-butanol, difficult to dissolve into ethyl acetate, acetone, benzene and chloroform. Chemical reaction of functional group of Kaidimycin showed that it had glycoside, amino acid and aldehyde, no reducing sugar, polypeptide and phenol. Reaction with potassium permanganate and concentrated sulfuric acid showed that it was macrocylic polylactones. And on the pure extract of Kaidimycin, the titer of fermentation...