Study on the effect of lysozyme on zoonosis bacteria: Streptococcus iniae andLactococcus garviea isolated from meat of reared rainbow trout(Onchorynchus mykiss)

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MAHMOUDI M.; NEMATOLLAHI A.; MOSHTAGHI H.; BONIADIAN M.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:4 | Issue:4 Page(s): 81-90

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Title

Study on the effect of lysozyme on zoonosis bacteria: Streptococcus iniae andLactococcus garviea isolated from meat of reared rainbow trout(Onchorynchus mykiss)

Author(s)

MAHMOUDI M. | NEMATOLLAHI A. | MOSHTAGHI H. | BONIADIAN M. | Issue Writer Certificate

Keywords

Streptococcus iniaeQ2

Rainbow troutQ2

Lactococcus garviaeQ1

LysozymeQ2

Abstract

Streptococcus iniae and lactococcus garviea are causative agents of Streptococcosis andLactococcosis respectively, diseases in fish. These diseases can be transmitted to humans by directcontact or consumption of infected fish. In recent years, these diseases had largely occured in fishfarms in Iran. The aim of this study was to evaluate the effect of Lysozyme on S. iniae and L. garviea and also to determine MIC and MBC of different concentrations of Lysozyme on thebacterial growth. Thus, antimicrobial effect of different concentrations of Lysozyme (19/53, 78/13, 89/06, 156/25, 312/5, 625, 1250, 2500 and 5000 μ g/ml) against S. iniae and L. garviea isolatedform Rainbow trout in Chaharmahal and Bakhtiari province was investigated using thespectrophotometric and microdilution methods in three pH including: 5/5, 6 and 7. Results ofmicrodilution showed the inhibition of the growth of both bacteria effect by Lysozyms at pH=6and concentration of 5000 μ g/ml, whereas, at pH=7 was observed inhibition. Spectrophotometricmethod showed that the growths of both bacteria were decreased with increasing concentrationsof Lysozyme in various pH. In comparison, the inhibition in Lysozyme concentration of 5000 μ g/mlat pH=6 and 5/5 was significantly lower that others (p<0/05). In conclusion, Lysozyme wasinhibited the growth of S. iniae and L. garviea and also pH reducing had a significant effect on theantimicrobial activity of Lysozyme.

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APA: Copy

MAHMOUDI, M., NEMATOLLAHI, A., MOSHTAGHI, H., & BONIADIAN, M.. (2018). Study on the effect of lysozyme on zoonosis bacteria: Streptococcus iniae andLactococcus garviea isolated from meat of reared rainbow trout(Onchorynchus mykiss). JOURNAL OF FOOD MICROBIOLOGY, 4(4 ), 81-90. SID. https://sid.ir/paper/250746/en

Vancouver: Copy

MAHMOUDI M., NEMATOLLAHI A., MOSHTAGHI H., BONIADIAN M.. Study on the effect of lysozyme on zoonosis bacteria: Streptococcus iniae andLactococcus garviea isolated from meat of reared rainbow trout(Onchorynchus mykiss). JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;4(4 ):81-90. Available from: https://sid.ir/paper/250746/en

IEEE: Copy

M. MAHMOUDI, A. NEMATOLLAHI, H. MOSHTAGHI, and M. BONIADIAN, “Study on the effect of lysozyme on zoonosis bacteria: Streptococcus iniae andLactococcus garviea isolated from meat of reared rainbow trout(Onchorynchus mykiss),” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 4 , pp. 81–90, 2018, [Online]. Available: https://sid.ir/paper/250746/en

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