Departamento de Tecnología de los Alimentos, INIA, Carretera de la Coruña Km 7, Madrid 28040, Spain.
Meat Sci. 2012 Jan;90(1):71-6. doi: 10.1016/j.meatsci.2011.06.003. Epub 2011 Jun 13.
The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5 logCFU/ml in all cases. In combination with high pressure (HHP) treatment at 400 MPa for 10 min, antimicrobials showed a slight additional bactericidal effect, always below 1 logCFU/g. Incorporation of antimicrobials 18 h before or 1 h after HHP treatment generally yielded better results than incorporation 1 h before HHP treatment, although reductions remained below 1.5 logCFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat.
乳铁蛋白（LF）、酰胺化乳铁蛋白（AMILF）、胃蛋白酶消化乳铁蛋白（PDLF）及其商业化激活形式（ALF）对三种革兰氏阳性菌的六种菌株的杀菌活性进行了研究。单核细胞增生李斯特菌在体外最敏感，金黄色葡萄球菌表现出中等抗性，而粪肠球菌对这些抗菌剂高度耐药。当鸡胸肉片接种单核细胞增生李斯特菌 CECT5725 并进行抗菌处理时，所有情况下的减少量均低于 0.5 logCFU/ml。与 400 MPa 高压（HHP）处理 10 分钟结合使用时，抗菌剂仅显示出轻微的额外杀菌作用，始终低于 1 logCFU/g。在 HHP 处理前 18 小时或 HHP 处理后 1 小时添加抗菌剂通常比在 HHP 处理前 1 小时添加抗菌剂产生更好的效果，尽管所有情况下的减少量仍低于 1.5 logCFU/g。乳铁蛋白及其衍生物在控制肉中的病原体方面潜力有限。
