Lytic Enzyme from Streptomyces globisporus 1829 Strain

The maximum yield of lytic enzyme was obtained from shake flask cultures of Streptomyces globisporus 1829 which were grown at 30°DC for 48 hr in a medium containing 2% dextrin, 0.5% soybean meal, 0.2% polypeptone, 0.5% Na₂HP0₄. 12H₂0, 0.1% KH₂P0₄, 0.1% MgS0₄·7H₂0, 1.0% NaCI and 0.02% CaCl₂, pH 7.5. The activity of successively transferred substrains of St. globisporus 1829 gradually decreased. However, a mutant strain obtained by ultra-violet irradiation has been shown not to have lost any lytic activity for 2 years. The enzyme exhibited maximum activity at 60°C in the pH range of 6 to 6.5 and was lytic against the intact cells of Streptococci, Lactobacilli and Bacilli but inert against the intact cells of Staphylococcus aureus and Micrococcus lysodeikticus.