Title of article :
Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey
Author/Authors :
Al-Baarri, Ahmad Ni’matullah Food Technology Department - Faculty of Animal and Agricultural Sciences - Diponegoro University - Indonesia , Tri Damayanti, Novia Animal Sciences Department - Faculty of Animal and Agricultural Sciences - Diponegoro University - Indonesia , Legowo, Anang Mohamad Animal Sciences Department - Faculty of Animal and Agricultural Sciences - Diponegoro University - Indonesia , HakkJ Tekiner, Esmail Gastronomy Department - School of Applied Sciences - Istanbul Gelis¸im University, Turkey , Hayakawa, Shigeru Applied Biological Sciences - Faculty of Agriculture - Kagawa University, Japan
Abstract :
The product of the lactoperoxidase system (LPOS) has been developed as a preservative agent to inhibit foodborne bacteria, but
its action was, heretofore, limited to several original compounds in milk. Tis research was conducted to analyze the application
of the lactoperoxidase system against Escherichia coli in fresh bovine milk and its derivative products to determine the strength of
antibacterial activity. Lactoperoxidase was purifed from bovine whey using the SP Sepharose Big Beads Column. Te enzymatic
reaction involving lactoperoxidase, thiocyanate, and hydrogen peroxide was used to generate the antibacterial agent from LPOS.
Tis solution was then added to milk, skimmed milk, untreated whey, reduced-LPO whey, reduced-lactose whey, and high-lactose
solution containing E. coli at an initial count of 6.0 log CFU/mL. LPOS showed the greatest reduction of bacteria (1.68 ± 0.1
log CFU/mL) in the reduced-lactose whey among the products tested. Tis result may lead to a method for enhancement of the antimicrobial activity of LPOS in milk and derived products.
Keywords :
Enhanced Antibacterial Activity , Lactoperoxidase , Thiocyanate , Hydrogen Peroxide System , Milk
Journal title :
International Journal of Food Science
