Staphylococcus aureus Phage Type 29에 대한 오골계 난백 Lysozyme의 용균성 = Lytic Action of Egg White Lysozyme Isolated from Ogol Fowl on Staphylococcus aureus Phage Type 29

다국어 초록 (Multilingual Abstract)

This experiment was carried out to investigate the bacteriolytic action of the egg white lysozy me isolated from Korean native Ogol fowl and to obtain the data for utilization of the enzyme as a food preservative.
Staphylococcus aureus phage type 29 and Bacillus subtilis ATCC 6633 among the microor-ganisms tested were lyzed by the treatment with 0.05% lysozyme, but Staphylococcus aureus phage type 57 in addition to E. coli etc. was found to be a lysozyme- insensitive species.
The lysis of S. aureus phage type 29 was maximized when incubated in nutrient broth (pH 7.0) at 37℃ for 24 hours and suspended it to absorbance 0.6 at 540nm in 0.05M sodium acetate buffer (pH 4.5) and then treated it with the 0.05 % lysozyme for 30 min. at 30℃.
It was found that the effect of 0.05% lysozyme in combination with 1% glycine on the growth inhibition of S. aureus phage type 29 increased more 50% than that in the absence of glycine, but not effect with other any additeves and metal ions tested.