Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese
作者： Laura Quintieri , Leonardo Caputo , Linda Monaci , Domenico Deserio , Maria Morea
关键词: Antimicrobial 、 Lactoferricin 、 Pepsin 、 Cold storage 、 Lactoferrin 、 Food microbiology 、 Food science 、 Biology 、 Escherichia coli 、 Microbiology 、 Hydrolysate
摘要: The aim of this work was to check the efficacy bovine lactoferrin (BLF) and its pepsin-digested hydrolysate (LFH) control spoilage bacteria contaminating governing liquid high moisture (HM) Mozzarella cheese during cold storage. These natural substances resulted effective when tested in vitro against five potential cold-stored HM cheese. Among six LFH fractions, only fraction containing lactoferricins, mainly represented by LfcinB₁₇₋₄₂, Escherichia coli K12 at same extent whole hydrolysate. throughout seven days for antimicrobial activity main bacterial groups growing commercial samples delayed significantly growth pseudomonads coliforms comparison with un-treated samples. This is first report providing a direct evidence ability inhibit bacteria.
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