Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.

@article{McLay2002InhibitionOB,
  title={Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.},
  author={J C McLay and Martin J. Kennedy and A L Orourke and Rachel M Elliot and Robin S. Simmonds},
  journal={International journal of food microbiology},
  year={2002},
  volume={73 1},
  pages={1-9}
}
The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizing lactoperoxidase (LPX) in the range 5-200 mg kg(-1) and ML in the range 50-1,000 ppm) inhibited growth of Escherichia coli O157:H7 and Staphylococcus aureus. Growth of S. aureus… CONTINUE READING