| Autor: |
Erika N, Biernbaum, Anita, Gnezda, Samina, Akbar, Rose, Franklin, Paul A, Venturelli, John L, McKillip |
| Rok vydání: |
2020 |
| Zdroj: |
JDS communications. 2(3) |
| ISSN: |
2666-9102 |
| Popis: |
Improper storage conditions or processing of milk leads to potential spoilage and illness, due in part to temperature abuse, allowing bacteria present to grow and spoil the product. However, certain proteins naturally found in raw milk, such as lactoferrin, have reported antibacterial properties. The levels of lactoferrin required to effectively inhibit growth of pathogens have not been investigated thoroughly. This study aimed to examine various concentrations of lactoferrin as a potential biopreservative and as an antimicrobial against the common dairy pathogens |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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