Antibacterial spectrum and some other characteristics of an antimicrobial factor produced by Yersinia ruckeri |
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| Authors: | Ungvild Wasteson,Anne-Berit Hvaal,Henning Sø rum,Egil Myhr,Kå re Fossum |
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| Affiliation: | Department of Microbiology and Immunology, Norwegian College of Veterinary Medicine, Oslo, and Department of Fish Diseases, National Veterinary Institute, P. O. Box 8146, Dep., 0033 Oslo 1, Oslo, Norway |
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| Abstract: | Yersinia ruckeri produces an antibacterial factor which inhibits the growth of a wide spectrum of Gram-negative and Gram-positive bacteria, though not other strains of Y. ruckeri. The antibacterial factor was produced at low temperatures (4-20 degrees C), but not at 37 degrees C. The activity was lost after treatment of the supernatant with chloroform, UV-light and after boiling of the supernatant. One did not succeed in obtaining the antibacterial factor in a sterile solution. |
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