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Antibacterial effect of the lactoperoxidase thiocyanate hydrogen peroxide system on the growth of listeria spp in skim milk



Antibacterial effect of the lactoperoxidase thiocyanate hydrogen peroxide system on the growth of listeria spp in skim milk



Milchwissenschaft 45(1): 26-28



Survival and growth of L. monocytogenes and L. innocua in the presence of a reactivated LP system was investigated in skim milk at 30.degree.C, and for L. innocua additionally at 20.degree.C and 8.degree.C. The LP system was found to have an essentially bacteriostatic effect on both organisms. Its duration was dependent on the temperature, lasting 6 h at 30.degree.C and more than 20 and 100 h at 20.degree.C and 8.degree.C, respectively. No difference was observed between the 2 organisms in their response to the system at 30.degree.C.

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