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Saccharocin is an aminoglycoside antibiotic that is isolated from the fermentation broth of Saccharopolyspora sp. | [Uses]
Saccharocin (Antibiotic KA 5685) is effective against Gram-positive and negative bacteria, and also against aminoglycoside antibiotic-resistant bacteria[1]. | [Definition]
ChEBI:Saccharocin is an aminoglycoside. | [References]
[1] Vikram A Sarpe, et al. Synthesis of saccharocin from apramycin and evaluation of its ribosomal selectivity. Medchemcomm. 2019 Mar 13;10(4):554-558. |
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