• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.83-86
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• 1998

This study was carried out to measure the antibacterial effect of lactoperoxidase system against L. monocytogenes. When the initial inoculum levels ($10^{2},\;10^{4},\;10^{7}\;CFU/ml$), concentration of LP (10 ppm, 20 ppm, 30 ppm), culture media (TSB-YE, UHT milk) and storage temperatures ($5^{\circ}C,\;10^{\circ}C,\;15^{\circ}C$) were set up differently for the experiment and the antibacterial effect was compared, the highest antibacterial effect of LP system was shown at $10^{2}\;cfu/ml$ of initial inoculum level, 10 ppm of LP concentration and $5^{\circ}C$ of incubaction temperature. The antibacterial effect of LPS in UHT milk was similar to that in Tryptic soy broth.