Lytic Action of Egg White Lysozyme on Food Poisoning Microorganism:Lytic Action on Vibrio para-haemolyticus

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The lytic action of lysozyme on Vibrio para-haemolyticus which is one of food poisoning organisms was studied by using young stadium vegetative cells from cultures in 1, 3 and 5% NaCl pepton at 37°C for 24 hours. These cultures were inoculated in pepton media in which lysozyme was added in the rate of 0, 0.0125, 0.025, 0.05, 0.1 and 0.2% respectively. Transmittance values and viable counts of bacteria were determined in 1, 24, 48 and 72 hours after incubation at 20°C. In 1% NaCl pepton water, remarkable differences of transmittance value and viable counts of bacteria were found between control and each lysozyme concentration solution. These differences, however, decreased in number in the order treated with 3 and 5% NaCl pepton medium. It was found that the lytic activity of lysozyme became higher in the medium of low NaCl concentration in which the growth activity of this organism decreased, and that this activity was inhibited by the optimum growth of this organism in 3 and 5% NaCl media. Electro-micrographic studies made by the use of each solution in 72 hours cultures showed similar tendency to the results of transmittance values and viable counts of bacteria.
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