Spa Societa Prodotti Antibiotici S.p.a.

Holger H Van Den Heuvel

Tiberio Bruzzese

Ernani Dell'Acqua

Franco Ottoni

Armando Cedro

A process for the preparation of foods of animal origin wherein efficacious quantities of lysozyme or its non-toxic salts--and optionally of synergic agents or adjuvant--are added to said foods to the purpose of obtaining foods free of Listeria bacteria.

Process for obtaining foods free of Listeria bacteria

A peptide made up of at least 3 amino acids comprised in sequential form in the following structure: ##STR1## where Y may be absent or represent a glycine residue, where the amino acids ##STR2## represent the sequences between positions 39-45 and 46-53 of hen egg-white lysozyme.

Peptides correlated to lysozyme

Compounds of the following general structure (I) ##STR1## where R.sub.1 stands for an acyl radical of the following structure (II) ##STR2## where p1 X.sup.- is a halogen atom and R.sub.4 is a C.sub.1 -C.sub.4 acyl radical or a hydrogen atom

Pantothenyl derivatives

The process for the preparation of derivatives of 2-methyl-N-(2-pyridyl)-2H-1,2-benzothiazine-3-carboxamide 1,1-dioxide of the formula ##STR1## wherein R represents hydroxy (Ia) or substituted hydroxy OR.sub.1 in which R.sub.1 is the cinnamoyl radical --CO--CH.dbd.CH--C.sub.6 H.sub.5 (Ib) consists in reacting a strong base salt of 4-hydroxy-2-methyl-2H-1,2-benzothiazine-3-carboxylic acid 1,1-dioxide with an acyl chloride R.sub.1 Cl, in which R.sub.1 is the cinnamoyl radical, or R.sub.2 Cl, in which R.sub.2 is an aromatic or aliphatic C.sub.2 -C.sub.6 acyl radical to give the corresponding mixed anhydride, optionally esterified at position 4, which is then reacted with 2-aminopyridine to give the desired amide.

Process for preparing

The invention relates to new rifamycins derivatives endowed with antibiotic activity and process for their preparation. The new rifamycins derivatives have the formula: ##STR1##

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Milan, Italy

Holger H Van Den Heuvel