Isolation, purification and characterization of a pyocin.

Seventeen strains of P. aeruginosa were tested for pyocin production using the broth method. Mitomycin C was used for the induction of pyocin in TSB shaked cultures incubated at 32 degrees. The highest pyocin activity was produced by strain 14. TSB shaked cultures in fluting flasks were found to be superior to Erlenmeyer flasks for pyocin production. Pyocin 14 was purified by chemical and chromatographic methods. It was found to be protein in nature and free from carbohydrates. It is stable between pH 5 and 9 and is partially inactivated when kept for one month at 4 degrees. Freezing and thawing, lyophilization and heating at 65 degrees for 5 min completely destroyed its activity. The addition of 4 mg/ml bovine albumin or 2 mg/ml gelatin caused about 60% increase in activity. However, treatment with 10 mM EDTA caused a 98% drop in its activity.