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首页> 外文期刊>Applied Microbiology >Death of Staphylococcus aureus in Liquid Whole Egg Near pH 8
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Death of Staphylococcus aureus in Liquid Whole Egg Near pH 8

机译：pH 8附近的液态全蛋中金黄色葡萄球菌的死亡

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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.
机译：在液体全蛋中孵育和摇动金黄色葡萄球菌会导致活力下降。在搅动期间，由于二氧化碳的损失，鸡蛋的天然pH值从约7.2升至8.0至8.2。但是，如果通过不摇晃或添加缓冲液来防止鸡蛋的pH升高，则金黄色葡萄球菌将生长。死亡原因可追溯到蛋清溶菌酶的存在。有趣的是，溶菌酶的作用并非归因于其细菌的溶解特性，而是归因于溶菌酶分子的碱性。这一结论得到以下事实的支持：已知溶菌酶的裂解特性在中性附近具有最佳活性，并且发现硫酸鱼精蛋白（一种非酶基础多肽）在pH 8.0而不是7.0时也会引起金黄色葡萄球菌死亡。据推测，pH的升高会使细菌细胞带更多的负电荷，因此在存在带正电荷的分子（如溶菌酶或硫酸鱼精蛋白）时，会形成复合物，使细胞凝集。

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