Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets
The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5. log. CFU/ml in all cases. In combination with high pressure (HHP) treatment at 400. MPa for 10. min, antimicrobials showed a slight additional bactericidal effect, always below 1. log. CFU/g. Incorporation of antimicrobials 18. h before or 1. h after HHP treatment generally yielded better results than incorporation 1. h before HHP treatment, although reductions remained below 1.5. og. CFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat. © 2011 Elsevier Ltd.
| Main Authors: | , , |
|---|---|
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2012
|
| Subjects: | Lactoferrin, Amidation, Pepsin digestion, Activated, High pressure, |
| Online Access: | http://hdl.handle.net/20.500.12792/999 http://hdl.handle.net/10261/291851 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|