Activity of hydrolysed lactoferrin against foodborne pathogenic bacteria in growth media: the effect of EDTA

被引：0

作者：

Branen, J ^{[1
]}

Davidson, PM ^{[1
]}

机构：

[1] Univ Idaho, Dept Food Sci & Toxicol, Moscow, ID 83843 USA

来源：

LETTERS IN APPLIED MICROBIOLOGY | 2000年 / 30卷 / 03期

关键词：

D O I：

10.1046/j.1472-765x.2000.00711.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactoferrin was hydrolysed with pepsin and the antimicrobial activity of the resulting hydrolysate (HLF) was studied in 1% peptone, 0.05% yeast extract, 1% glucose (PYG) medium and tryptic soy broth (TSB). HLF was effective against Listeria monocytogenes, enterohaemorrhagic Escherichia coli and Salmonella enteritidis in PYG, however, the highest studied concentration (1.6 mg ml(-1)) did not inhibit growth of any of these organisms in TSB. The addition of EDTA enhanced the activity of HLF in TSB, indicating that the decreased activity of HLF may have been due, in part, to excess cations in the medium.

引用

页码：233 / 237

页数：5

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