Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage

Ferda Soyer; Deniz Keman; Erdal Eroğlu; Hasan Türe

doi:10.1007/s13197-020-04476-5

Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage

J Food Sci Technol. 2020 Dec;57(12):4395-4403. doi: 10.1007/s13197-020-04476-5. Epub 2020 Apr 30.

Authors

Ferda Soyer¹, Deniz Keman¹, Erdal Eroğlu^{1

2}, Hasan Türe^{1

3}

Affiliations

¹ Department of Molecular Biology and Genetics, Izmir Institute of Technology, 35430 Izmir, Turkey.
² Present Address: Department of Bioengineering, Manisa Celal Bayar University, 45140 Manisa, Turkey.
³ Present Address: Department of Marine Sciences, Ordu University, 52200 Ordu, Turkey.

Abstract

This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes, and to investigate their application potential in the meat storage. Minimum inhibitory concentrations (MICs) of ALF, RE and ALF-RE combinations were determined via microtiter plate assay. MICs of ALF were 1% for E. coli O157:H7; 0.5% for S. Enteritidis and 0.1% for L. monocytogenes. While 15% RE inhibited L. monocytogenes; 30% RE partially inhibited E. coli O157:H7 and S. Enteritidis growth. Synergistic effect of ALF and RE on the inhibition of E. coli O157:H7 increased the activity of ALF two to three folds. Food application of antimicrobials was performed by dipping of meat samples. Both ALF and RE were found effective in the prevention of L. monocytogenes growth about two logs. According to the data, choice of natural antimicrobials may be promising in food preservation.

Keywords: Activated lactoferrin; Antimicrobial activity; Foodborne pathogens; Rosemary.