FACTORS AFFECTING THE LYTIC ACTIVITY OF LYSOZYME

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Abstract
Using the turbidimetric method for the detn. of lysozyme activity, the effect of various methods for killing Micrococcus lysodeikticus were studied. U.-v. killed lyophilized cells, after rehydration, provided a suit able suspension for study of the factors affecting bacteriolysis by lysozyme. In order of decreasing sensitivity of lysozyme, the methods for preparing the cells suspensions were: live cells acetone dried, phenol-killed cells lyophilized, phenol-killed cells acetone dried, "Rocall"-killed cells lyophilized, phenol-killed cells, and "Emulsep"-killed cells lyophilized. The highly purified enzyme diluted in phosphate buffer and heated at 80[degree], 100[degree] and 121[degree]C for various periods of time indicated that lysozyme was rather stable. The opt. pH for visible lysis was found to be 6.6; however, lysis of the test species was observed in the pH range 4.6 to 9.0. Opt. salt concns. for max. lysis were found to depend upon the ionic strength of the cation and upon its valence. In order of increasing efficiency in bacteriolysis of M. lysodeikticus the cations can be arranged as follows: Ca, Mg, ammonium, K, and Na. Although it was possible to determine the effect of the various ions upon the lytic response, the function of these ions in the lytic process is believed to be largely as conditioning agents in the solubility of cellular residues in the final phase of lysis.

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