Lactoferrin's potential application in enhancing yoghurt's microbial and sensory qualities, with emphasis on the starter culture activity
Walaa G. Nadi,
Eman M. Taher,
Abeer Abdel Nasser Awad
et al.
Abstract:This research paper aimed to examine the antibacterial activity of lactoferrin (LF) as a potential natural alternative in the dairy sector, by measuring its minimum inhibitory concentration (MIC) against a number of common food-borne pathogens as well as Pseudomonas aeruginosa, one of the major dairy product spoiling microorganisms. Additionally, a viability experiment was applied to laboratory-manufactured set yoghurt to assess its impact on the activity of starter culture, sensory properties and STEC surviva… Show more
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