Inhibition Effects on Escherichia coli and Staphylococcus aureus of Purple Pigment Produced by Streptomyces sp. Dagang-2

Hai Jun Liu; Mi Jia Zhu; Zhi Min Yuan; Jun Han; Jun Yao

doi:10.4028/www.scientific.net/AMR.955-959.390

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Inhibition Effects on Escherichia coli and Staphylococcus aureus of Purple Pigment Produced by Streptomyces sp. Dagang-2
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 955-959Inhibition Effects on Escherichia coli and...

Inhibition Effects on Escherichia coli and Staphylococcus aureus of Purple Pigment Produced by Streptomyces sp. Dagang-2

Abstract:

A novel actinomycete, Streptomyces sp. Dagang-2 was isolated from the oil contaminated soil, which has a high homology of 98.59% with Streptomyces macrosporeus strain AM2-8. Purple pigment was purified from this strain, which showed a high chemical stability of acid-base, heat and light. Escherichia coli and Staphylococcus aureus were selected to evaluate the inhibition ability of purple pigment combined with microcalorimetric analysis and oxford cup method. The purple pigment showed a striking inhibition effect on Gram-positive bacteria S. aureus, however, it did not emerge an obvious antimicrobial activity against Gram-negative bacteria E. coli. It also could reflect the dynamic process of inhibiting effect to bacteria from purple pigment using microcarlorimetric technique. These results of this study might be useful for gaining more understanding of inhibition mechanisms from purple pigment.

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Periodical:

Advanced Materials Research (Volumes 955-959)

Pages:

390-394

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.955-959.390

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Online since:

June 2014

Authors:

Hai Jun Liu*, Mi Jia Zhu, Zhi Min Yuan, Jun Han, Jun Yao

Keywords:

Inhibition, Microcalorimetry, Purple Pigment, Streptomyces sp. Dagang-2

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