The emergence of antibiotic resistance in bacteria has been a major and increasing threat to public health worldwide. There is an urgent need for novel antibiotics to help solve the problem. In the course of our search for natural products with activity against drug-resistant bacteria, we rediscovered an antibiotic, bottromycin A2(1; Figure1), which was first isolated from the fermentation broth of Streptomyces bottropensis by Waisvisz et al. in 1957.[1] ...
![N-{[(3R)-3-methyl-L-prolinyl]-L-valinyl-[L-(carboxymethylimino)-tert-leucyl]-L-tert-leucyl-[(3S)-3-methyl-L-phenylalanyl]}-3-amino-3-(thiazol-2-yl)propanoic acid methyl ester hydrochloride Structure](https://image.chemsrc.com/caspic/067/1138161-47-3.png)
