Exploring the antimicrobial potentials and thermal stability of bovine lactoferrin against foodborne pathogens

Abstract The study was conducted to analyze the antimicrobial activity and the sensitivity of bovine lactoferrin against foodborne pathogens and to evaluate the pH range and thermal stability of bovine lactoferrin. The agar well diffusion test was used to check the antimicrobial activity of each pathogen. Bacterial samples were purified and confirmed by biochemical tests. Three concentrations of lactoferrin 0.5, 1, and 10 mg/ml were evaluated for antibacterial activity against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. Our results indicated that all three pathogenic bacteria were inhibited, even at 0.5 mg/ml (p < .05). E. coli was the most sensitive, and S. aureus was the least sensitive. Lactoferrin remains effective at 6, 7, 8, and 9 pH, but no inhibition showed at 3, 4, and 5 pH (p < .05). Lactoferrin showed no change at a pasteurization temperature of 60–75 °C (p < .05) but was inactivated at higher temperatures. The results showed that lactoferrin can inhibit E. coli, S. enteritidis, and S. aureus from growth and remain unchanged at pasteurization temperature and pH ranges of 6–9.