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Antibacterial activity of pepsin‐digested lactoferrin on foodborne pathogens in buffered broth systems and ultra‐high temperature milk with EDTA
Author(s) -
Murdock C.A.,
Matthews K.R.
Publication year - 2002
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2002.01762.x
Subject(s) - listeria monocytogenes , food science , escherichia coli , population , lactoferrin , pepsin , microbiology and biotechnology , staphylococcus aureus , chemistry , bacteria , hydrolysate , antimicrobial , biology , biochemistry , enzyme , hydrolysis , genetics , demography , sociology , gene
Aims: To evaluate the antimicrobial activity in peptone yeast extract glucose (PYG) broth and ultra‐high temperature (UHT) milk of bovine lactoferrin hydrolysate (LFH) with pepsin against the foodborne pathogens Salmonella Stanley, Escherichia coli , Listeria monocytogenes and Staphylococcus aureus.Methods and Results: The LFH was suspended in PYG and the minimum inhibitory concentration for each pathogen determined. The LFH was also suspended in UHT milk adjusted to pH 4 or 7, samples incubated at 4 or 35 °C and the change in bacterial cell population determined. Experiments in UHT milk were conducted using L. monocytogenes and E. coli O157:H7. At pH 4 LFH reduced the population of E. coli O157:H7 and L. monocytogenes by approx. 2 log; however, only E. coli O157:H7 was inhibited in samples adjusted to pH 7. The addition of EDTA (10 mg ml −1 ) to UHT milk supplemented with LFH did not markedly influence the growth of E. coli O157:H7 or L. monocytogenes.Conclusions: The results suggest that, under low pH and refrigeration conditions, LFH can limit the growth or reduce the population of pathogenic bacteria in a dairy product. Significance and Impact of the Study: Natural preservatives that are active against Gram‐negative and Gram‐positive bacteria are desirable to the food industry. This study demonstrates that LFH is effective in a complex food system. Moreover, the LFH used was not purified, making its use by industry more attractive.