1994•Letters in Applied MicrobiologyRequires access

Antibacterial activity of the lactoperoxidase system against Aeromonas hydrophila in broth, skim milk and ewes' milk

Jesús A. Santos, César J. González, Marı́a-Luisa Garcı́a-López, María-Camino García-Fernaández, Andrés Otero

Abstract

The effect of the lactoperoxidase (LP)-system on Aeromonas hydrophila in broth, skim milk and ewes' milk was investigated. The behaviour of three strains in activated and control substrates was studied at 6 and 28°C. The activated ovine lactoperoxidase was bactericidal for Aer. hydrophila. In the three LP-treated substrates the tested strains were completely inactivated after 2 (28°C) and 24 h (6°C) and then remained undetectable during storage for up to 25 d. The use of the LP-system as a preservative against Aer. hydrophila could be very useful even when adequate cooling facilities are available.

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Key concepts: Lactoperoxidase, Aeromonas hydrophila, Skimmed milk, Microbiology, Food science, Preservative, Raw milk, Bacteria