(under the class definition) Compositions which contain at least two fermentates; e.g., antibiotics, etc., of known or unknown constitution.
(1) Note. Excluded from this subclass is that mixture of fermentates which is formed during a fermentative process employing a single micro-organism and a single set of fermentative conditions. A mixture of fermentates occurring as the result of a fermentation by a single species of micro-organism under a single set of fermentation conditions will be classified in the first appearing subclass providing for one of the active components of the mixture. See especially subclasses 115+; e.g., a mixture comprising dihydrostreptomycin A, B, C, etc.
(2) Note. This subclass includes mixtures of compounds (antibiotics) which have been produced by a nonfermentative synthesis and which have chemical structures corresponding to natural fermentates.
(3) Note. Mixtures of simple lower alcohols e.g., ethanol and butanol, etc., are excluded from this subclass and placed in the appropriate lower subclasses.
SEE OR SEARCH CLASS
435, Chemistry: Molecular Biology and Microbiology, appropriate subclass for a fermentation method for producing a fermentate or antibiotic.
