Short communication: Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase.

The inhibitory effect of lactose oxidase on the growth of foodborne pathogens and spoilage microorganisms associated with dairy products was evaluated through an overlay inhibition assay. Lactose oxidase generates hydrogen peroxide via lactose oxidation into lactobionic acid. Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica ser.

Lactose oxidase: A novel activator of the lactoperoxidase system in milk for improved shelf life.

The lactoperoxidase system (LS), an antimicrobial system naturally present in milk that is activated by HO, has been used to inhibit microbial outgrowth in raw milk in areas where refrigeration is not viable. This study evaluated lactose oxidase (LO) as a novel activator of the LS. Lactose oxidase oxidizes lactose and produces HO needed for the activation of the LS.