水産食品汚染細菌に対する海洋細菌産生酵素の溶菌作用に関する研究 (2)

The study on the lytic action of extracellular enzyme(s) produced by strain V 37 was carried out to obtain fundamental information with a final object of applying lytic enzymes to the preservation of food. In the present study, strain V 37 exhibited a remarkable lytic action on the cell walls as well as on the living cells and heat-killed cells of strain HK 14 capable of putrefying kamaboko. However, the cell walls and living cells of Pseudomonas aeruginosa, Salmonella enteritidis and Staphylococcus aureus showed low or no susceptibility to lytic enzyme(s) of strain V 37