Challenge Testing the Lactoperoxidase System Against a Range of Bacteria Using Different Activation Agents

The antimicrobial effects of the different lactoperoxidase (LP) systems against Pseudomonas aeruginosa in whole UHT milk. Error bars show the range of data from 2 separate experiments (detection limit = 1 log cfu/mL). Systems: LGE = LP + garlic extract + ethanol; SCN⁻/H₂O₂ = LP + thiocyanate + hydrogen peroxide; I⁻/H₂O₂ = LP + iodide + hydrogen peroxide.

The antimicrobial effects of the different lactoperoxidase (LP) systems against Staphylococcus aureus in whole UHT milk. Error bars show the range of data from 2 separate experiments (detection limit = 1 log cfu/mL). Systems: LGE = LP + garlic extract + ethanol; LP/SCN⁻/H₂O₂ = LP + thiocyanate + hydrogen peroxide; LP/I⁻/H₂O₂ = LP + iodide + hydrogen peroxide.

The antimicrobial effects of the different lactoperoxidase (LP) systems against Bacillus cereus in whole UHT milk. Error bars show the range of data from 2 separate experiments (detection limit = 1 log cfu/mL). Systems: LGE = LP + garlic extract + ethanol; LP/SCN⁻/H₂O₂ = LP + thiocyanate + hydrogen peroxide; LP/I⁻/H₂O₂ = LP + iodide + hydrogen peroxide.

The antimicrobial effects of iodide (KI; 7mg/kg) alone, and in the presence of H₂O₂ (80mg/kg) and lactoperoxidase (LP/I⁻/H₂O₂) against Staphylococcus aureus (detection limit = 1 log cfu/mL).

The antimicrobial effects of H₂O₂ (80mg/kg) alone and in the presence of lactoperoxidase and SCN⁻ (LP/SCN⁻/H₂O₂; 7mg/kg) against Staphylococcus aureus in whole UHT milk.

Susceptibility of Staphylococcus aureus to the hypoio-dite-generating lactoperoxidase (LP) system with different combination levels of SCN⁻:I⁻ (detection limit = 1 log cfu/mL).

The antimicrobial effects of lactoperoxidase system activated using different combination levels of SCN⁻:I⁻ in whole UHT milk inoculated with a high initial level (10⁵) of mixed culture (Staphylococcus aureus, Bacillus cereus, and Pseudomonas aeruginosa).

The antimicrobial effects of lactoperoxidase system activated using different combination levels of SCN⁻:I⁻ in whole UHT milk inoculated with a low initial level (2 log₁₀) of mixed bacterial strains (Staphylococcus aureus, Bacillus cereus, and Pseudomonas aeruginosa) (detection limit = 1 log cfu/mL).

The antimicrobial effects of lactoperoxidase + thiocya-nate + hydrogen peroxide (LP/SCN⁻/H₂O₂) and lactoperoxidase + iodide + hydrogen peroxide (LP/I⁻/H₂O₂) in raw milk incubated at 30°C.