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Bohemic acid
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Bohemic acid : ウィキペディア英語版
Bohemic acid
Bohemic acid is a mixture of chemical compounds which is obtained through fermentation by actinobacteria species in the ''Actinosporangium'' genus (Actinoplanaceae). The name honors the Puccini opera ''La Bohème'' and many individual components of the acid carry the names of characters from ''La Bohème''. Most of those components are antitumor agents and anthracycline antibiotics active against Gram-positive bacteria.
==Synthesis and fractions==
Bohemic acid is produced through fermentation by an actinobacteria species in the ''Actinosporangium'' genus (Actinoplanaceae) in the order of Actinomycetales. Specifically, strain C36145 (ATCC 31127) produces bohemic acid. The acid can be extracted from the fermentation broth with methyl isobutyl ketone under neutral or slightly basic pH conditions, and the fats and oils are removed by washing with petroleum ether.

Chromatographical separation, in addition to the antibiotics pyrromycin and cinerubin A and B, reveals several individual components of bohemic acid, including alcindoromycin, bohemamine, collinemycin, marcellomycin, mimimycin, musettamycin, rudolphomycin and schaunardimycin. Their names originate from the characters Alcindoro, Colline, Marcello, Mimì, Musetta, Rodolfo (Rudolph) and Schaunard of the Puccini opera ''La Bohème'', and the acid itself and the bohemamine component carry the name of the opera.〔〔Richard Alan Strehlow (Standardization of technical terminology: principles and practices (second volume), Issue 991 ), ASTM International, 1988, ISBN 0-8031-1183-5 p. 27〕〔(Chemists Dabble in Whimsy ), NY Times, April 22, 1986〕 The suffix ''-mycin'' is conventionally added to indicate antibiotics derived from actinobacteria〔Alexander Senning (Elsevier's dictionary of chemoetymology: the whies and whences of chemical nomenclature and terminology ), Elsevier, 2007 ISBN

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