Antibacterial Activity and Composition of the Fermentation Broth of <i>Streptomyces Parvus</i> 33

Abstract

Background: Microorganisms represent a potentially valuable source of biologically significant compounds that should be explored for their potential agrochemical use. Objectives: The compounds ZM-1 and ZM-2 were isolated from the extract of the fermentation broth of Streptomyces parvus 33 by bioassay-guided fractionation. Methods: The compound ZM-1 was isolated in the form of a clear single crystal for the first time, and identified as holomycin via X-ray crystallography. The compound ZM-2 was characterized by IR, 1H-NMR, 13C-NMR, DEPT (90° and 135°), and MS analyses. Results: The compound ZM-1 showed a strong antibacterial activity against the tested bacteria, and its value of minimum inhibitory concentration (MIC) was greater than that of the positive control Ampicillin. The compound ZM-1 also exhibited significant antimicrobial activities against some plant pathogenic fungi. Nevertheless, ZM-2 showed no activities against the tested bacteria and plant pathogenic fungi. Conclusions: The compound ZM-1 was isolated in the form of a clear single crystal for the first time, and identified as holomycin via X-ray crystallography. Streptomyces parvus 33 is a newly discovered producer of holomycin. ZM-1 showed a strong antibacterial activity against the tested bacteria. Therefore, the compound ZM-1 is a valuable lead compound for the development of agricultural fungicides while acts against bacteria, as well.