Abstract
The influence of lysozyme and salts on the growth of the microflora of shrimp was investigated. It was found that lysozyme at concentrations up to 150 μg/ml could retard microbial growth in nutrient broth at 28°C. Growth of shrimp microflora was not affected much at low concentrations (0.05% and 0.1%) of EDTA but was totally inhibited in the presence of 0.5% Na2EDTA. No growth was discernible using concentrations of 50 μg/ml lysozyme and 0.02% Na2EDTA, either in nutrient broth or in 2% shrimp homogenate.
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