| Autor: |
Biernbaum, Erika N., Gnezda, Anita, Akbar, Samina, Franklin, Rose, Venturelli, Paul A., McKillip, John L. |
| Zdroj: |
JDS Communications; May 2021, Vol. 2 Issue: 3 p92-97, 6p |
| Abstrakt: |
Summary:Natural antimicrobials can be added to help extend the shelf life of milk and reduce contamination potential, especially in developing countries. The levels of lactoferrin found in raw milk have not been thoroughly studied in regard to specific antibacterial activity against key pathogens. This study aimed to investigate various concentrations of lactoferrin as a biopreservative measure against Salmonella entericaand Escherichia coliO157:H7. Our results indicate that lactoferrin has potential as a biopreservative. These results will assist in the reduction of milk-borne illnesses in developing countries that may lack means for proper refrigeration. |
| Databáze: |
Supplemental Index |
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