Antimicrobial Activity of Specific IgY against Salmonella gallinarum
2007
Kim, M.H. (Korea Food Research Institute, Seongnam, Republic of Korea) | Rho, J.H. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected] | Kim, Y.B. (Korea Food Research Institute, Seongnam, Republic of Korea) | Shon, D.H. (Korea Food Research Institute, Seongnam, Republic of Korea) | Jung, S.H. (Sungkyunkwan University, Suwon, Republic of Korea)
In this study, we investigated the antimicrobial effects of anti-Salmonella gallinarum-specific IgY separated from egg yolk obtained from layers immunized by S. gallinarum. The comparison tests of vaccination, content of IgY and innoculation number were examined by microscopic observation, turbidity, and pH. The results show that the ratio of anti-S. gallinarum IgY in the total IgY was 23%. Also, the anti-S. gallinarum IgY had selectivity only to S. gallinarum. The 0.3% addition of anti-S. gallinarum-specific IgY resulted in agglutinating clusters of S. gallinarum cells, but the agglomeration didn't occur in IgY from layers not immunized nor in the control group.
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