Rapid cooling of shell eggs by using liquid @entity515 has shown increased bactericidal effects along with saturation of the egg albumen with @entity515 . Lysozyme is a bactericidal enzyme present in @entity1573 eggs, and it lyses gram-positive bacteria. Newly laid @entity1573 eggs have an initial pH of 7.6 to 8.5 and are saturated with @entity515 . During storage, the pH gradually increases to 9.7, accompanied by a loss of @entity515 . It is hypothesized that the lysozyme activity is influenced by either @entity515 concentration or pH changes resulting from @entity515 loss. The objective of this study was to determine the lytic activity of purified lysozyme and @entity1573 egg white (unpurified lysozyme) under varying conditions of temperature, pH, and @entity515 gas concentration. @entity3457 was determined by a standard microbial assay using lyophilized @entity7178 . A 2   4   2   2   3 factorial design consisting of 2 temperatures (5 and 22  C), 4 pH (4.5, 6.5, 8.0, and 9.5), 2 treatments (with and without @entity515 ), 2 types of lysozyme (purified and unpurified egg white), and 3 replicates was used. The highest lytic activity was found at pH 6.5 and 22  C. At pH 4.5 and 8.0, the addition of @entity515 increased lytic activity by more than 50% at both temperatures. At pH 6.5, lytic activity was maintained with @entity515 addition at both temperatures. At pH 9.5, lytic activity without @entity515 addition was high; however, adding @entity515 reduced lytic activity to zero. In conclusion, both pH and @entity515 treatment influence lysozyme activity.

Influence of carbon dioxide on the activity of XXXX egg white lysozyme.

@entity1573 :: ('9031', 'Species') :: ['chicken'] @entity3457 :: ('OMIM:612348', 'Disease') :: ['Lytic activity'] @entity7178 :: ('1270', 'Species') :: ['Micrococcus lysodeikticus'] @entity515 :: ('CHEBI:29334', 'Chemical') :: ['CO(2)']
@entity1573 :: (9031,Species) :: ['chicken']
