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KMID : 1007519970060030158
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.158 ~ p.161
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Induction of Lysozyme-Susceptibility to Escherichia coli by the Addition of Papain and Polysorbate 80 in Culture Medium and in Vegetable Juice
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Park Won-Bong
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Abstract
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We investigated the combinating effect of lactic acid, papain and polysorbate 80 on the induction of lysozyme-susceptibility to Escherichia coli. The growth of E. coli was inhibited below pH 5.00∼5.20, but the vegetable juice was aggregated and the color change occurred below pH 5.20. The addition of papain and polysorbate 80 did not influence on the induction of lysozyme-sensitivity to E. coli. at pH 5.2. As polysorbate 80 could denature lysozyme and papain, E. coli was first incubated in the medium containing lysozyme and papain at pH 5.2 for 2 hrs followed by polysorbate 80 addition and the incubation continued for 24 hrs. Preincubation of cells for 2 hrs caused higher induction of lysozyme-susceptibility to E. coli. The final cell numbers in the medium treated with the compounds incubated at 4℃ were reduced to 1/l0^5 fold from the initial cell numbers.
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