文章基本信息

标题：Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System in Milk I. Antibacterial Effect of the System
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作者：Asuman Gürsel
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2004
卷号：29
期号：2
出版社：Association of Food Technology, Turkey
摘要：Lactoperoxidase-thiocyanate-hydrogen peroxide system is a natural preservative system against psychrotrophic and spoilage bacteria in milk stored at refrigerated and ambient temperatures. This system exerts a bacteriostatic and bacteriocide effects against gram-negative bacteria, whereas inhibitory against gram-positive bacteria. Milk with a bacterial content of not more than 10⁴ cfu/ml could be well preserved at around ambient temperatures for about 15 h by using 10-20 ppm of thiocyanate and 10-20 ppm of hydrogen peroxide to activate the system.