The Action of Bacillus cereus and Related Species on the Lecithin Complex of Egg Yolk

Abstract

An organism isolated from spoiled eggs and identified as B. cereus hardened the yolks and produced a sour, cheesy odor. It was detd. that yolk lecithin was acted upon by an extracellular lecithinase. Probably hydrolysis of the lecithin disrupted the colloidal state of the egg yolk constituents to bring about the unusual hardened yolk. A survey of some aerobic mesophilic sporeformers indicated that lecithinase production is not widespread among them. Other than B. cereus, B. cereus var. mycoides and cultures labeled B. albolactis and B. prauss-nitzii possessed lecithinase. B. anthracis was feebly positive.