Determination of Minimum Inhibitory Concentration of Lysozyme , EDTA , Natamycin added to edible film against microorganism growth . | ||
| Euphrates Journal of Agriculture Science | ||
| Article 1, Volume 4, Issue 1, March 2012, Pages 122-131 | ||
| Abstract | ||
| Abstract This study was performed to find the Minimum Inhibitory Concentration ( MIC ) of some of antimicrobial agents added to solution of casein and gelatin edible film against some of microorganisms. These agents includes lysozyme from hens egg white , Natamycin from streptomyces natalensis and EDTA with lysozyme. These agents were added to Na-caseinate and gelatin film solutions separately. Determination of clear zone diameter in petridish contains one of G+ or G- bacteria or molds were used to determine the minimum inhibitory concentration ( MIC ) of these antimicrobial agents. Results showed that the MIC of lysozyme against some of G+ bacteria such as Lactobacillus delbrueckii ssp bulgaricus ; Lactococcus lactis; Bacillus sp. and Staphylococcus aureus ( with inoculation of 1x108CFU/ml from each one ) were 1mg/ L , while the MIC for Natamycin against Aspergillus sp . and Penicillium sp . ( with inoculation of 1x 10 6 spore/ ml) were 20 mg / L and the MIC of EDTA were 200mg / L when it used with lysozyme ( 1mg/ L ) to inhibit G- bacteria such as E. coli and Pseudomonas sp. (inoculation of 1x108 CFU/ml ). | ||
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