The effect of egg-white lysozyme was examined for two Streptococcus cremoris strains which are used in cheese processing as a starter. In a low concentration of lysozyme such as in 0.000025 % solution, these two strains were found to be activated to grow. The differences of 0. D. at 560mp between control and sample were increasing from 90 minutes after incubation at 3O”C, and the difference at 480 minutes after incubation was 0.07 in AM1 and was 0.09 in HP. These results are significant because the increased acid by the activated Streptococcus cremoris would inhibit the contaminating organisms to some extent.
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