The antibacterial activity of alamethicins and zervamicins.
Consistent results were obtained in biological assays of alamethicins on agar gels only when the antibiotics were allowed to diffuse under strictly defined conditions of temperature and time before inoculation. In liquid culture obligatory anaerobic rumen bacteria were sensitive to these antibiotics and in certain cases their ability to produce volatile fatty acids was reduced. Among the bacteria examined there was a 1000-fold difference in their sensitivity. Modifications of the structure of the peptaibol, e.g. substitution of an alanine residue for a 2-methylalanine residue resulted in ca two-fold changes in activity.
Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Canada.
W C
WC
Jen
G A
GA
Jones
D
D
Brewer
V O
VO
Parkinson
A
A
Taylor
D000408:Alamethicin / Q000494:pharmacology*; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001421:Bacteria, Anaerobic / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D002482:Cellulose / Q000378:metabolism; D005227:Fatty Acids / Q000096:biosynthesis; D005285:Fermentation; D005947:Glucose / Q000378:metabolism; D008837:Micrococcus / Q000187:drug effects* / Q000254:growth & development; D010455:Peptides / Q000494:pharmacology; D012417:Rumen / Q000382:microbiology*
D000900:Anti-Bacterial Agents; D005227:Fatty Acids; D010455:Peptides; D000408:Alamethicin; D002482:Cellulose; D005947:Glucose