STREPTOMYCIN

STREPTOMYCIN



The antibiotic streptomycin, first isolated from Streptomyces grises by Waksman etal. in 1944, is produced by submerged cultures. The culture solution is kept in large vats, growth of the microorganism begins at 2428°C. After separating mycelium and other wastes.

streptomycin is a colourless,odourless, bitter solid. It is soluble in water and is stable up to 28°C. It is usually available as the trihydrochloride, trihydrochloridecalcium double salt, phosphate or sesquisulphate, which occurs as granules or powder. Most salts are hygroscopic and deliquesce on exposure to air, but are not affected by air or light. The salts are very soluble in water, but almost insoluble in alcohol, chloroform and ether. Solutions are laevorotatory.



Acid hydrolysis of streptomycin yields streptidine and streptobiosamine, the compound that is a combination of L-glucosamine


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