Abstract

In this work, it was shown that activating the Lactoperoxidase system (LP system) has an antimicrobial effect against Salmonella enterica serovar Hadar (S. enterica Hadar), a foodborne pathogen widespread in Tunisia and therefore a major cause of gastroenteritis. The aim here was to optimize the concentrations of the various compounds used in activating the LP system and to test the efficiency of this optimized system on S. entericaHadar growth.  It was also demonstrated that using a single dose of activators (thiocyanate and percarbonate) was enough to obtain the antimicrobial effect of this system against S. enterica Hadar. Since lactoperoxidase has a broad antimicrobial spectrum, it can be used as an additional interesting way to improve food security in Tunisia and reduce the use of chemicals. It is possible to combine the LP system with bioactive molecules or introduce other non-thermal technologies for the bio-preservation of food. Within this context, it was shown that the antimicrobial effect of the LP system is inhibited in the presence of a concentration of 100 g / L of starch. The starch content in food should be taken into consideration when the LP system is applied in synergy with other natural conservation techniques.

Key words: Lactoperoxidase, raw cow milk, Salmonella enterica Hadar, starch, keeping quality