Cereal Chem 39:183 - 188.  |  VIEW ARTICLE

Studies of Two Polypeptide Antibiotics Elaborated by Saccharomyces cerevisiae.

R. J. Robinson, B. S. Miller, J. A. Johnson, B. Curnutte, and T. H. Lord. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

Two antibiotic substances (I1 and I2) isolated from yeast ferments have been shown to be polypeptides. I1 contained glutamic acid, serine, glycine, alanine, valine, leucine, and tryptophan. I2 contained the same compounds present in I1 and in addition gamma-aminobutyric acid, aspartic acid, and phenylalanine. The infrared spectra of I1 and I2 were similar but not identical to that of gramicidin. The antibiotic substances were found to survive baking.