Abstract
RAMYCIN is an antibiotic isolated from the culture broth of a phycomycete, identified as Mucor ramannianus. This substance is active against Gram-positive bacteria, mainly Staphylococci. Its activity is, however, reduced in the presence of serum, and resistance develops rather quickly in vitro. The observation that ramycin prolonged the survival time of mice infected with Streptococcus pyogenes and Staphylococcus aureus, and was of low toxicity, indicated that this substance should be considered as a potentially useful antibiotic1.
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VANDERHAEGHE, H., VAN DIJCK, P. & DE SOMER, P. Identity of Ramycin with Fusidic Acid. Nature 205, 710–711 (1965). https://doi.org/10.1038/205710a0
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DOI: https://doi.org/10.1038/205710a0
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