Table 2.
Properties of the antimicrobial substances produced by Streptomyces lunalinharesii 235.
| Responses to | Sensitiveb |
|---|---|
| Enzymesa | |
| Pronase E | − |
| Proteinase K | + |
| Trypsin | + |
| Solvents (10% and 50%) | |
| Methanol | − |
| Ethanol | − |
| Acetone | − |
| Chloroform | − |
| Chemicals | |
| Urea 6 M | − |
| NaOH (0.2 M and 1 M) | − |
| HCl 0.2 M | − |
| Heat treatment | |
| 40°C for 20, 45 and 60 min | − |
| 60°C for 20, 45 and 60 min | − |
| 80°C for 20, 45 and 60 min | − |
| 100°C for 20, 45 and 60 min | − |
| Autoclavation (121°C for 20 min) | + |
| pHc | |
| 3.0–6.0 | − |
| 7.0–9.0 | − |
aAll enzymes were used at final concentration of 1 mg/mL, and tested with 300-fold concentrated supernatant containing the AMS.
b(−) inhibition zones similar to those observed in control without treatment, (+) no inhibition zone observed.
cpH of supernatants was adjusted from 3.0 to 9.0 varying 1.0 unit before testing their activity.