Abstract
Of the several thousand fermentation products that had been described through 1978, only a few were reported to have anthelmintic activity. Among these were anthelmycin, anthelvencin, the antibiotic complex S-15-1, aspiculomycin, the axenomycins, G-418, hygromycin B, the destomycins, myxin, paromomycin, and the thaimycins. Only hygromycin B has been used commercially; and, until the last decade, synthetic compounds dominated the anthelmintic market. The discovery of the avermectins changed that dramatically.
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Burg, R.W., Stapley, E.O. (1989). Isolation and Characterization of the Producing Organism. In: Campbell, W.C. (eds) Ivermectin and Abamectin. Springer, New York, NY. https://doi.org/10.1007/978-1-4612-3626-9_2
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DOI: https://doi.org/10.1007/978-1-4612-3626-9_2
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