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Antibacterial Activity of the Lactoperoxidase System Against Salmonella typhimurium in Trypticase Soy Broth in the Presence and Absence of a Heat Treatment

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The antibacterial activity of the lactoperoxidase system (LP system) on the growth and survival of Salmonella typhimurium in tryptic soy broth (TSB) was determined. The LP system, consisting of lactoperoxidase (1 μg/ml), potassium thiocynante (KSCN) (5.9 mM) and H2O2 (2.5 mM), was found to have both bacteriostatic and bactericidal activities against strains of S. typhimurium. The bactericidal activity was clearly dependent on the initial inoculum level. Levels of 102 − 105 CFU/ml were killed at 37°C as opposed to the bacteriostatic activity with inoculum levels of 106 − 107 CFU/ml, which exhibited a 25-h lag. The LP system also enhanced thermal inactivation of S. typhimurium. D50°C-values were > 60 min (untreated broth) and 12 min (LP system activated); corresponding D52°C-values were 20 min and 7.5 min; corresponding D55°C-values were 14 min and 4 min; corresponding D58°C-values were 5 min and 2.5 min and corresponding D60°C-values were .31 min and .20 min.


Document Type: Research Article

Affiliations: Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583-0919

Publication date: May 1, 1994

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