Lactoperoxidase

system?
Components of the Lactoperoxidase System

 Lactoperoxidase

 The thiocyanate ion

 Hydrogen peroxide
Lactoperoxidase activity and thiocyanate concentration in different types of milk
Tape of milk Lactoperoxidase (Units/ml) Thiocyanate (ppm)

Cow 1.4 3.2-4.6

Ewe 0.14-2.38 10.3-20.6
Goat 1.55 4.03
4.45 10.29
SAIB 0.26 4.58
Saanen 0.79 2.78
Buffalo 0.9 5.4

Guinea pig 22
Human 0.06-0.97 2.6
Limit for bacterial activity 0.02 15
The structural damage of microbial
cytoplasmic membranes by the oxidation of
SH-groups results in leakage of potassium
ions, amino acids and polypeptides into the
medium. Subsequently uptake of glucose,
amino acids, purines, pyrimidines in the cell
and the synthesis of proteins,DNA and
RNA is also inhibited.
 Antimicrobial spectrum of the LP system

bacteria
Bacteriostatic and/or bactericidal activity on fungi
viruses

temperature
Depend on type of electron donor

test media
Cell count
pH
Effect of LP system on the activity of lactic starter cultures
Starter cultures Effect
Lactic acid bacteria Reduced rate of acid production
Thermophilic starters Delay in coagulation time by 4.5 h
when inuoculated 2h after activation
Yoghurt starter Reduced rate of acid production and
delay in curdling time by 1 ½ h
LF-40 Reduced rate of acid production
Lactobacilus acidophilus Reduced rate of acid production
Mesophilic cheese starter culture Inhibition of growth and acid production

LL 50C Insensitive to LP system

 Suseptibility of Thermophilic Starters
to the LP system

 Sensitive generating H2O2, L.acidophilus, 3 strains of

L.delbrueckii subs.bulgaricus(1373,1489,LBR)

 Sensitive but do not have the ability to generate

H2O2 and require an extraneous source, L.helveticus,
S.thermophilus

 Resistant, Enterococcus faecium, lactobacillus lactis,1

strain of L.delbrueckii subs.bulgaricus(1243)
LP treated milk for the manufacture of
fermented milk products

Type of milk used

 Type and strain of starter cultures used
 Level of thiocyanate and H2O2 used
 Natural levels of thiocyanate and H2O2 in milk
 Temperature of heating LP-activated milk
and antibacterial compounds formed
 Time and temperature of incubation
 Rate of inoculation of starters
Effect of the LP system on the manufacture of
fermented milk products

Cottage cheese: Taste and flavour of

experimental cheese slightly different from the
control,increased cheese yield

Acidophilus milk: Lower diacetyl and acetoin

content and lower proteolytic activity
Gouda cheese (Goat): Improves microbiological
quality and flavour

Manchego cheese (Ewe): Prevents excessive

proteolysis and softening
Yoghurt (Cow): No difference in chemical
composition and organoleptic qualities

Yoghurt (Buffalo):A delay in curdling time by 1 h 20

min, no effect on body and texture, lower flavour
rating
 Application of the LP System

 Preservation of raw milk

 LP-low temperature thermal processes
 Functional foods
 Preservation of cosmetics
 As a preservative in foods and pharmaceutical
 Fish farming
 Infant milk formula
 Thoothpaste & Mouth rinses
 Bacterial clearance from airways
 As a protectant in ophthalmic fluids

 In milk replacers for calves

 As a possible index for mastitis

 Degradation of various carcinogens

 Synergy with other preservatives

 CONCLUTION
CONCLUTION
The LP system can be utilized not only
for milk preservation but olso for
multiple application across the food
industry both in developed and developing
countries.
R.Fathi