TABLE 3.

Logarithmic viability reduction of bacteria by denatured hen egg-white lysozymes under high pressure^a

Organism	Pressure (MPa)	Log N0/N ± SDb of bacteria with:						No. of samples
		No additives (control)c	H80/20-lys (10 μg/ml)	H100/20-lys		M-lys
				10 μg/ml	100 μg/ml	10 μg/ml	100 μg/ml
E. coli	300	1.6 ± 0.1 (a)	1.9 ± 0.1 (a)	1.4 ± 0.2 (a)	1.9 ± 0.1 (a)	1.5 ± 0.2 (a)	1.9 ± 0.1 (a)	3
P. fluorescens	155	1.6 ± 0.5 (a)	3.1 ± 0.1 (c)	1.7 ± 0.2 (a)	2.5 ± 0.1 (b)	1.6 ± 0.1 (a)	2.6 ± 0.1 (b)	3
S. enteritidis	270	1.9 ± 0.3 (a)	2.0 ± 0.3 (a)	1.7 ± 0.2 (a)	2.3 ± 0.2 (a)	1.7 ± 0.2 (a)	1.9 ± 0.3 (a)	3
Salmonella serovar Typhimurium	250	1.6 ± 0.4 (a)	2.1 ± 0.3 (b)	1.6 ± 0.2 (a)	2.2 ± 0.1 (b)	1.6 ± 0.3 (a)	1.7 ± 0.2 (a)	6
S. flexneri	250	3.5 ± 0.3 (a)	3.3 ± 0.2 (a)	3.2 ± 0.2 (a)	3.8 ± 0.5 (a)	3.2 ± 0.3 (a)	4.0 ± 0.5 (a)	3
S. sonnei	220	4.3 ± 0.3 (a)	4.0 ± 0.2 (a)	3.8 ± 0.4 (a)	4.4 ± 0.4 (a)	3.8 ± 0.4 (a)	5.1 ± 0.9 (a)	3

^aHigh pressure treatment: 15 min, 20°C, 10 mM phosphate buffer, pH 7.0. 

^bValues within a row followed by different letters are significantly different (P < 0.05). 

^cResults in this table and in Table 1 were obtained with the same bacterial cultures. Therefore, the values shown for the control treatment are taken from Table 1.