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Full-Text Articles in Life Sciences

Purification Of Lysozyme From Shell Liquor Of Eastern Oysters (Crassostrea Virginica) And Its Use In Antimicrobial Films To Preserve Smoked Fish, Shreya Datta Jan 2005

Purification Of Lysozyme From Shell Liquor Of Eastern Oysters (Crassostrea Virginica) And Its Use In Antimicrobial Films To Preserve Smoked Fish, Shreya Datta

LSU Master's Theses

The objective of our study was to purify lysozyme from the fluid filling cavity (shell liquor) of the eastern oysters (Crassostrea virginica) and determine the antimicrobial activity of purified lysozyme against foodborne pathogens in smoked salmon samples. Oyster shell liquor was collected over four seasons namely summer 2003, fall 2003, winter 2004, and spring 2004. Spring season showed the highest lysozyme concentration. Lysozyme was purified from 300 liters of oyster shell liquor by a two-step ion exchange chromatography using SP- and CM- Sepharose Fast Flow columns, respectively. Two hundred five mg of pure lysozyme was obtained which represented a recovery ...


Control Of Vibrio Vulnificus And Vibrio Parahaemolyticus In Oysters, Ligia Virginia Antonia Da Silva Jan 2005

Control Of Vibrio Vulnificus And Vibrio Parahaemolyticus In Oysters, Ligia Virginia Antonia Da Silva

LSU Doctoral Dissertations

Vibrio vulnificus and Vibrio parahaemolyticus are gram-negative halophilic bacteria found in the natural aquatic environment. V. vulnifcus and V. parahaemolyticus have been implicated in foodborne illness and can cause gastroenteritis that has been associated with consumption of raw or undercooked seafood. V. vulnificus can cause primary septicemia after its ingestion, and secondary septicemia through skin lesions in individuals with preexisting conditions such as elevated serum iron levels. Bacteriophages, viruses that invade and lyse bacteria, specific to V. vulnificus and V. parahaemolyticus are naturally found in seawater and oysters. Every summer, the oyster industry is threatened by recall of oysters due ...