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Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef
journal contribution
posted on 2023-05-17, 10:21 authored by Sung, K, Khan, SA, Nawaz, MS, Cerniglia, CE, Mark TamplinMark Tamplin, Phillips, RW, Kelley, LCIn 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 Celsius degree 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 OD600/h, respectively. Heat-treating EW at 55 and 60 Celsius degree reduced the inactivating effect of EW by 3.1 and 10.5-fold, respectively. Addition of lysozyme (2 mg/ml) to 60 Celsius degree -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.
History
Publication title
Food MicrobiologyVolume
28Issue
6Pagination
1231-1234ISSN
0740-0020Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Academic Press Ltd Elsevier Science LtdPlace of publication
24-28 Oval Rd, London, England, Nw1 7DxRights statement
ElsevierRepository Status
- Restricted