Lomofungin is a new antimicrobial agent obtained from the culture broth of Sireptomyces lomondensis sp. n. UC-5022. Lomofungin is an acidic, olive-yellow, crystalline compound which inhibits, in vitro, a variety of pathogenic fungi, yeasts, and gram-positive and gram-negative bacteria. Streptomyces lomondensis sp. n. produces a new antibiotic designated lomofungin [referred to in U.S. Patent 3,359,165 as lomondomycin (U-24,792)]. Bergy (unpublished data) characterized lomofungin as an acidic, olive-yellow, crystalline compound with the molecular formula C15H1oN206 and a molecular weight of 314. The compound is soluble in dimethyl formamide, alkaline water, acidic acetone, and acidic methyl ethyl ketone. It is only slightly soluble in water, methanol, cyclohexane, acetone, ether, and ethyl acetate. Lomofungin does not melt below 320 C. This paper describes the organism, the fermentation conditions, the paper chromatogram characterization, and some of the biological properties of the antibiotic. MATERIALS AND METHODS Culture. S. lomondensis was characterized by the methods cited by Dietz (2).