The Role of Streptomycetes in the Biodeterioration of Historic Parchment - Softcover
Synopsis
Numerous investigations of parchments deteriorated by microorganisms appear to indicate that streptomycetes play a far greater role in those processes than it was previously thought. They are able to develop and deteriorate historic parchments under conditions that are not necessary regarded as unfavorable for parchment storing. Streptomycetes are mesophilic aerobes, they produce desiccation-resistant pseudoconidia, many of them are able to degrade complex organic compounds. The primary aim of these studies was to examine their role in parchment deterioration. It is of parchment that many of historic writing records and works of fine arts (mediaeval paintings in particular) were made. Deterioration of antique manuscripts caused by microorganisms has already been a subject of a series of studies and publications, but few touched upon the significance of streptomycetes in those damaging processes. Contents: A REVIEW OF LITERATURE Parchment against the Background of Other Writing Materials; Histological Structure of Mammalian Skin; Parchment Manufacture; Microbial Deterioration of Parchment; Collagenolytic Microorganisms; Genus Streptomyces THE AIMS OF THE STUDIES; MATERIALS & METHODS Properties of Parchment Used; Isolation of the Streptomyces Strains from Parchment Overgrown with Microorganisms; Abilities of the Strains Isolated to Degrade Gelatine, Collagen & Parchment; Investigation of Collagenolytic Activity of Streptomyces anulatus P7; RESULTS Identification of the Strains Isolated; Degradation of Gelatine & Reconstituted Collagen Gel; Deterioration of Parchment; Electrophoresis of the Type I Collagen Degradation Products; Collagenolytic Activity of Streptomyces anulatus P7; DISCUSSION Problems Dealing with the Identification of the Streptomycete Strains; Mechanisms of Parchment Deterioration by Streptomycetes; Collagenolytic enzyme(s) of S. anulatus P7 in comparison with other microbial collagenases; Staining of Parchment by Streptomycetes CONCLUSIONS
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