Document Detail

Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef.
MedLine Citation:
PMID:  21645824     Owner:  NLM     Status:  In-Data-Review    
In this study, we investigated the role of lysozyme on the viability of Bacillus cereus, Bacillus subtilis, Bacillus pumilus and Bacillus anthracis (Sterne) in egg white (EW), ground beef and milk. At 35 °C in EW, growth rates (GR) for B. cereus, B. subtilis, B. pumilus and B. anthracis were 0.005, -0.018, -0.028 and -0.029 OD(600)/h, respectively. Heat-treating EW at 55 and 60 °C reduced the inactivating effect of EW by 3.1 and 10.5-fold, respectively. Addition of lysozyme (2 mg/ml) to 60 °C-treated EW increased the inactivation rate 5.76-fold, indicating involvement of lysozyme in B. anthracis inactivation. B. anthracis inactivation was influenced by pH, as shown by a progressive increase in inactivation rate from 0.25 to -4.42 logs CFU/h over a pH range of 6.0-8.5. Adding 2 mg/ml lysozyme to milk and ground beef also suppressed the growth of B. anthracis 3.3 and 6.5-fold, respectively. These data indicate that lysozyme, as a natural component of EW or potential additive in other foods, could reduce biothreat risks presented by bioterror agents.
Kidon Sung; Saeed A Khan; Mohamed S Nawaz; Carl E Cerniglia; Mark L Tamplin; Robert W Phillips; Lynda Collins Kelley
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Publication Detail:
Type:  Journal Article     Date:  2011-03-11
Journal Detail:
Title:  Food microbiology     Volume:  28     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2011-06-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  1231-4     Citation Subset:  IM    
Copyright Information:
Published by Elsevier Ltd.
Division of Microbiology, National Center for Toxicological Research, Jefferson, AR 72079, USA.
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