Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Cegielska-Radziejewska R. , Leśnierowski G. , Kijowski J. 2003. ANTIBACTERIAL ACTIVITY OF LYSOZYME MODIFIED BY THE MEMBRANE TECHNIQUE, EJPAU 6(2), #02.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-02.html

ANTIBACTERIAL ACTIVITY OF LYSOZYME MODIFIED BY THE MEMBRANE TECHNIQUE

Renata Cegielska-Radziejewska, Grzegorz Leśnierowski, Jacek Kijowski

 

ABSTRACT



The effectiveness of antibacterial action of lysozyme modified by the membrane technique (ultrafiltration and reverse osmosis) against selected strains of bacteria was determined. Its bacteriostatic activity was dependent on modification conditions. Among lysozyme preparations modified by ultrafiltration the highest bacteriostatic activity against selected strains of Proteus mirabilis, Pseudomonas fluorescens and Staphylococcus epidermidis bacteria was noted in the preparation containing 53.3% polymeric forms. The modification procedure facilitates the extension of antibacterial spectrum of lysozyme, particularly against Pseudomonas fluorescens and Proteus mirabilis Gram (-) bacteria.

Key words: lysozyme monomer, lysozyme dimer, ultrafiltration, antibacterial activity