Bohemic acid is produced through fermentation by an actinobacteria species in the Actinosporangium genus (Actinoplanaceae) in the order of Actinomycetales.
Chromatographical separation, in addition to the antibiotics pyrromycin and cinerubin A and B, reveals several individual components of bohemic acid, including alcindoromycin, bohemamine, collinemycin, marcellomycin, mimimycin, musettamycin, rudolphomycin and schaunardimycin.