Abstract
Sisomicin, the principal antibiotic produced in the fermentation of Micromonospora inyoensis, has the chemical structure 0-2,6-diamino-2,3,4,6-tetradeoxy-a-D-glycero-hex-4-enopyranosyl (1→4)-0- [3-deoxy-4-C-methyl-3-(methylamino)-β-L-arabinopyranosyl (1→6)]-2-deoxy-D-streptamine. Sisomicin contains a novel unsaturated sugar unit, a structural feature not previously encountered in any aminocyclitol antibiotic.
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