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Effects of lysozyme on A licyclobacillus acidoterrestris under laboratory conditions
Author(s) -
Bevilacqua Antonio,
Ciuffreda Emanuela,
Sinigaglia Milena,
Corbo Maria R.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12302
Subject(s) - lysozyme , spore , germination , spore germination , food science , microbiology and biotechnology , biology , chemistry , botany , biochemistry
Summary This research was aimed at investigating the bioactivity of lysozyme towards A licyclobacillus acidoterrestris . Lysozyme (0.1–20 ppm) was tested towards five different strains; the experiments were performed on both spores and vegetative cells using a microdilution approach to assess the minimal inhibitory concentration ( MIC ). Thereafter, spore viability of two selected strains was evaluated through the traditional plate count. Finally, an experiment was run to assess the role of lysozyme on the complex phenomenon of spore germination. The MIC of lysozyme towards vegetative cells varied from 0.1 to 6 ppm, while for the spores, it was from 0.1 to 3 ppm. Concerning spore viability, the effect of lysozyme relied upon its amount on the broth, as at MIC it caused a slight reduction in spores (approximately 1 log cfu ml −1 ) after 24 h; otherwise, higher concentrations caused a decrease in spore level below the detection limit. Concerning spore germination, lysozyme exerted a promoting effect on this phenomenon and reduced the optical density by 66%.