[Comparative characteristics of lysozymes of different origin]

Lysozymes with different molecular weights were isolated from homogenates of ticks or Ixodoidea with a procedure based on specific sorption of the enzyme by chitin. Lysozymes with a molecular weight of 13,800 were isolated from O. moubata, O. papillipes and A. lahorensis and lysozymes with a molecular weight of 15,000 were isolated from H. asiaticum and I. persulcatus. Micrococci and staphylococci proved to be the most sensitive to the lysozymes. E. coli and Salmonella spp. were less sensitive. The activity of the lysozymes from O. moubata, O. papillipes and A. lahorensis was 2 to 4 times as high as that of the yolk lysozyme and 4 to 8 times as high as that of the lysozymes from H. asiaticum and I. persulcatus. The activity of the yolk lysozyme was 2 or more times as high as that of the lysozymes from H. asiaticum and I. persulcatus. The lysozymes were resistant to heating in acid media. In alkaline media a marked loss of the activity was observed.