Volume 6
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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