A BRIEF STUDY ON STREPTOMYCES AS AN ANTIBACTERIAL SOURCE

Abstract

In the realm of microorganisms, the genus Streptomyces is often considered to be among the most influential groupings. Numerous antibiotics are produced by Streptomyces. They inhabit a wide variety of ecosystems, from the deepest parts of the ocean to the highest peaks in the Andes. Facultatively anaerobic, filamentous, spore-forming bacteria that are members of the phylum Bacillus species. Streptomyces diverged from its closest relative, Kitasatospora, some 382 million years ago, at the start of the Devonian period. The scanning electron microscope (SEM) analysis of both isolates confirmed the existence of spherical spores with smooth surfaces. Both isolates had the type I cell envelope chemotype that is typical of Streptomyces bacteria. However, no distinctive sugar was found in the whole-cell crude extract, and the guard cells contained the L,L-DAP (diaminopimelic acid) isomer. Isolates thrived in temperatures ranging from 25 to 45 degrees Celsius (optimum temperature 28 degrees Celsius), pH ranges from 5 to 10 (optimum pH 7.0), and salt concentrations of up to 5%. They also used all of the tested carbon sources, including starch, glycerol, D-glucose, sucrose, lactose, D-fructose, raffinose, inositol, arabinose, and D-xylose. On the basis of these features alone, it was proposed that the isolates belonged to the genus Streptomyces.