Effect of Adding Lactoferrin on Some Foodborne Pathogens in Yogurt

Background: Lactoferrin is a natural biological active cationic protein that can be used as yogurt additive to inhibit the growth of foodborne pathogens. Objectives: The present study evaluated antimicrobial effects lactoferrin against Bacillus cereus, Enterococcus faecalis, and Candida albicans inoculated in laboratory prepared at refrigerator temperature. Methods: pre-warmed skimmed milk was by commercial starter then divided into 3 parts, each different inoculum certain concentration (0.5% 1.5%) incubated 42oC for 4 h till curd formation. Tenfold serial dilutions were performed group refrigerated at4±1oC up 14 days examined every day. Results: obtained results showed treated samples with had significant reductions B. Ent. C. counts than untreated (control positive). Generally, 1.5% highest reduction percentages on cereus 0.5% lactoferrin. In addition, more susceptibility faecalis; maximum observed sixth day incubation 99.99%. Maximum tested after seventh Conclusion: application potentially effect refrigerating conditions, so recommended production safe product manufacturing.