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Published on: September 30, 2014
[Properties of bacteriocins of Morganella morganii]
Abstract:
Some properties of Morganella morganii bacteriocins were determined. For this purpose two strains (115 and 137) which after mitomycin C induction produced bacteriocins in high titer were chosen. The influence of several physical and chemical factors such as: heating and storage at various temperatures, a freezing and thawing, an influence of buffered fluid of different pH, and digestion by trypsin, papain and lysozyme were investigated. Range of bacteriocin activity against various microorganisms and the ability to diffuse in agar were also determined. It was found on the basis of the results obtained that two bacteriocins showed different features. Bacteriocin "115" was thermostable, sensitive to proteolytic enzymes, able to diffuse in 1.5% agar. Bacteriocin designated "137" was thermolabile, intensive to proteolytic digestion, and incapable to diffuse in 1.5% agar. Activity of both bacteriocins was reduced after freezing and thawing. They were both insensitive to lysozyme digestion. Storage at room temperature reduced their activity faster than storage at the temperature of refrigerator. Their activity was completely stopped at pH 3.03, and significantly at pH 5.08 while environment of pH ranged from 7.08 to 11.0 did not influence their activity. Both bacteriocins showed narrow range of activity limited to the growth inhibition of sensitive strains belonging to Morganella morganii genus.
Insights
Two bacteriocins from Morganella morganii exhibit distinct properties. Bacteriocin "115" is heat-stable, while "137" is heat-sensitive, with both affected by freezing and pH, showing narrow-spectrum activity.
Area of Science:
- Microbiology
- Biochemistry
Background:
- Bacteriocins are ribosomally synthesized antimicrobial peptides with diverse biological activities.
- Morganella morganii is an opportunistic pathogen, and understanding its bacteriocins can offer insights into antimicrobial strategies.
Purpose of the Study:
- To characterize the physical and chemical properties of bacteriocins produced by Morganella morganii strains.
- To compare the stability, activity spectrum, and diffusion capabilities of two distinct bacteriocins.
Main Methods:
- Bacteriocin production was induced using mitomycin C in Morganella morganii strains.
- Investigated effects of temperature, pH, freezing/thawing, and enzymatic digestion (trypsin, papain, lysozyme).
- Assessed antimicrobial activity range and agar diffusion properties.
Main Results:
- Bacteriocin "115" demonstrated thermostability and sensitivity to proteases, diffusing in 1.5% agar.
- Bacteriocin "137" was thermolabile, resistant to proteases, and did not diffuse in 1.5% agar.
- Both bacteriocins lost activity upon freezing/thawing, were resistant to lysozyme, and exhibited optimal activity at neutral to alkaline pH.
Conclusions:
- Morganella morganii produces bacteriocins with differing physicochemical characteristics, impacting their potential applications.
- The narrow spectrum of activity suggests potential for targeted antimicrobial use against susceptible Morganella strains.
- Understanding these bacteriocin properties is crucial for developing novel therapeutic or control strategies.
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