Factors Contributing to Antilisterial Effects of Raw Egg Albumen

Publisher Website
Google Scholar
Abstract
Sensitivity of Listeria monocytogenes strain Scott A and Brie‐1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35°C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50–80°C) caused progressive loss of antilisterial effects. Supplementation of broth with lysozyme (>1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (>6 mg/mL) suppressed cell growth, while ovomucoid (>2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH.