• We are sorry, but NCBI web applications do not support your browser and may not function properly. More information
Logo of applmicroPermissionsJournals.ASM.orgAEM ArticleJournal InfoAuthorsReviewers
Appl Microbiol. Jun 1975; 29(6): 782–786.
PMCID: PMC187080

Death of Staphylococcus aureus in Liquid Whole Egg Near pH 8

Abstract

Incubating and shaking Staphylococcus aureus in liquid whole egg causes a decline in viability. During the period of agitation, the natural pH of the egg rises from about 7.2 to between 8.0 and 8.2 as a result of a loss of carbon dioxide. However, if the pH of the egg is prevented from rising, either by not shaking or by addition of a buffer, S. aureus will grow. The cause of death is traced to the presence of lysozyme of egg white. Interestingly, the action of lysozyme is not attributable to its bacterial lytic property but, instead, to the basicity of the lysozyme molecule. This conclusion is supported by the fact that the lytic property of lysozyme is known to have its optimal activity near neutrality and by the finding that protamine sulfate, a nonenzymatic basic polypeptide, also caused death of S. aureus at pH 8.0 but not at 7.0. It was postulated that the rise in pH renders the bacterial cells more negatively charged, so that in the presence of positively charged molecules like lysozyme or protamine sulfate a complex is formed, agglutinating the cells.

Full text

Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (742K), or click on a page image below to browse page by page. Links to PubMed are also available for Selected References.

Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • ANGELOTTI R, FOTER MJ, LEWIS KH. Time-temperature effects on Salmonellae and Staphylococci in foods. III. Thermal death time studies. Appl Microbiol. 1961 Jul;9:308–315. [PMC free article] [PubMed]
  • Board RG. Review article: the course of microbial infection of the hen's egg. J Appl Bacteriol. 1966 Aug;29(2):319–341. [PubMed]
  • FEVOLD HL. Egg proteins. Adv Protein Chem. 1951;6:187–252. [PubMed]
  • Kekwick RA, Cannan RK. The hydrogen ion dissociation curve of the crystalline albumin of the hen's egg. Biochem J. 1936 Feb;30(2):227–234. [PMC free article] [PubMed]
  • Miller BF, Abrams R, Dorfman A, Klein M. ANTIBACTERIAL PROPERTIES OF PROTAMINE AND HISTONE. Science. 1942 Nov 6;96(2497):428–430. [PubMed]
  • Parkinson TL. The chemical composition of eggs. J Sci Food Agric. 1966 Mar;17(3):101–111. [PubMed]
  • SALTON MR. The properties of lysozyme and its action on microorganisms. Bacteriol Rev. 1957 Jun;21(2):82–100. [PMC free article] [PubMed]
  • SKARNES RC, WATSON DW. The inhibition of lysozyme by acidic polymers from pathogenic bacteria. J Bacteriol. 1955 Jul;70(1):110–112. [PMC free article] [PubMed]
  • Thomas CT, White JC, Longrée K. Thermal resistance of salmonellae and staphylococci in foods. Appl Microbiol. 1966 Sep;14(5):815–820. [PMC free article] [PubMed]

Articles from Applied Microbiology are provided here courtesy of American Society for Microbiology (ASM)

Formats:

Related citations in PubMed

See reviews...See all...

Cited by other articles in PMC

See all...

Links

Recent Activity

Your browsing activity is empty.

Activity recording is turned off.

Turn recording back on

See more...