[Properties of bacteriocins of Morganella morganii].

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.