ISSN:
1745-4565
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of pH (5 to 7), NaCl concentration (0.5 to 5%) and chelating agents on the antibacterial activity of lysozyme and butylated hydroxyanizole (BHA) was investigated by the Spiral Gradient End Point test. Of all the bacteria tested (including 7 Gram-positive and 8 Gram-negative organisms), lysozyme was active only against Lactococcus lactis NCK 400. When EDTA was added, lysozyme was inhibitory for all of the Gram-positive and 4 of the Gram-negative species. Butylated hydroxyanizole was active against all the organisms tested, except for 2 pseudomonads, but these were inhibited when EDTA was added. The inhibition effected by lysozyme and BHA, both in the presence and absence of EDTA, was greatest at low pH and high NaCl concentrations. The inhibition by lysozyme was unaffected by other chelators (sodium citrate and monoglycerol citrate). However, sodium citrate promoted the inhibitory effect of BHA towards Gram-negative bacteria and monoglycerol citrate lowered the minimum inhibitory concentration required by BHA to inhibit 5 of the 7 Gram-positive bacteria by 〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:01496085:JFS59:ges" location="ges.gif"/〉 10%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4565.1996.tb00151.x
