title: Action of egg white lysozyme on Clostridium tyrobutyricum.
abstract: A 500-U ml-1 portion of egg white lysozyme was able to kill 99% of 5 X 10(5) resting vegetative cells of Clostridium tyrobutyricum within 24 h of incubation at 25 degrees C. Spores were completely resistant to lysozyme. Proliferating vegetative cells were severely inhibited, although lysozyme-resistant cells developed in growing cultures in the presence of lysozyme. Whereas early stages of spore germination (loss of optical refractility and heat resistance) were not inhibited by lysozyme, the overall outgrowth of spore cells into vegetative cells was delayed by 1 day in the presence of 500 U of lysosyme ml-1. This delay was independent of the lysozyme sensitivity or resistance of the mother culture of the used spores. It is suggested that this inhibition by lysozyme of the outgrowth of spore cells into vegetative cells of the lactate-fermenting C. tyrobutyricum is the basis for the observation that lysozyme can substitute for nitrate in preventing the "late gas" defect of Edam- and Gouda-type cheeses.
mesh_terms: D002611:Cheese; D003013:Clostridium / Q000187:drug effects* / Q000254:growth & development; D004529:Egg White; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D009113:Muramidase / Q000494:pharmacology*; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development
chemical_list: D009113:Muramidase