Lavendamycin is a naturally occurring chemical discovered in fermentation broth of the soil bacterium Streptomyces lavendulae. Lavendamycin has antibiotic properties and significant anti-proliferative effects against several cancer cell lines. References: Xia X, Lin S, Xia XX, Cong FS, Zhong JJ. Significance of agitation-induced shear stress on mycelium morphology and lavendamycin production by engineered Streptomyces flocculus. Appl Microbiol Biotechnol. 2014 May;98(10):4399-407. doi: 10.1007/s00253-014-5555-4. Epub 2014 Feb 13. PubMed PMID: 24522728.

纯度：≥98%

CAS：81645-09-2