Gagliano V J, Hinsdill R D
J Bacteriol. 1970 Oct;104(1):117-25. doi: 10.1128/jb.104.1.117-125.1970.
The bacteriocin produced by a strain of Staphylococcus aureus has been isolated and designated staphylococcin (414), and a study was made of its chemical, physical, and biological properties. The staphylococcin is released in appreciable quantities after breakage of the cells and can be purified through differential centrifugation and column chromatography. In the native state, it appears to be a lipoprotein-carbohydrate complex with a molecular weight in excess of 200,000. The complex can be dissociated by sodium dodecyl sulfate into smaller subunits which retain activity. The gross chemical and physical properties of the bacteriocin closely resemble those ascribed to certain preparations of cell membranes. Staphylococcin (414) is not a lytic enzyme like lysostaphin and does not have the same spectrum of activity. Like other bacteriocins from gram-positive microorganisms, it does not inhibit any gram-negative bacteria, but does inhibit several other genera.
一株金黄色葡萄球菌产生的细菌素已被分离出来并命名为葡萄球菌素（414），并对其化学、物理和生物学特性进行了研究。细胞破碎后会大量释放葡萄球菌素，可通过差速离心和柱色谱法进行纯化。在天然状态下，它似乎是一种分子量超过200,000的脂蛋白 - 碳水化合物复合物。该复合物可被十二烷基硫酸钠解离成具有活性的较小亚基。细菌素的总体化学和物理性质与某些细胞膜制剂的性质非常相似。葡萄球菌素（414）不像溶葡萄球菌酶那样是一种裂解酶，并且没有相同的活性谱。与来自革兰氏阳性微生物的其他细菌素一样，它不抑制任何革兰氏阴性细菌，但确实抑制其他几个属。
