Two new antibiotics, kujimycins A and B, were isolated from the fermentation broth of Streptomyces sp. TPR-885 and purified by the extraction with ethyl acetate, gel filtration on Sephadex LH-20 and silica gel column chromatography. Kujimycin A was obtained as colorless powder, m. p. 114~115°C, C40H70O15. Kujimycin B was obtained as colorless prisms, m.p. 178~180°C, C42H72O16. They were suggested to be neutral macrolides which have antimicrobial activities against Gram-positive bacteria. Kujimycins are new antibiotics produced by a new strain, Streptomyces sp. TPR-885. The microbiological characteristics of the new strain, and the fermentation procedure were described in the previous paper. The kujimycins are composed of several components. Among them two main components, kujimycins A and B were purified and characterized as neutral macrolides which inhibited mainly the growth of Gram-positive bacteria. In this paper are described the isolation of the antibiotics from the fermentation broth and some chemical, physical and biological properties.