Purification and Characterization of an Antibiotic Substance Produced fromRhizopus oligosporusIFO 8631

We obtained a purified antibiotic protein from the submerged cultivation broth of Rhizopus oligosporus IFO 8631 by using CM-Cellulofine chromatography and HPLC. The antibiotic did not show a broad spectrum of activity, but it was very active against some of the Bacillus species, especially against Bacillus subtillis (B. natto) at a very low concentration (less than 1 ppm). It also showed activity against other gram-positive bacteria, including Staphylococcus aureus and Streptococcus cremoris. The purified antibiotic was a simple protein of about 5,500 in molecular weight, the amino acid component being characteristically high in cystine content. This high cystine content contributed to the stability of the antibiotic over a wide pH range and against strong heating (50% of the activity remained after boiling for 1 hr).