摘要：The purpose of this study is to investigate the potential antimicrobial effect of non-dialyzed, dialyzed and freeze-dried whey against S. enteritidis and the effect of storage condition on lactoperoxidase (LPO) activity. The LPO activity of all forms of whey was studied at -20, 4 and 25°C during 4 weeks storage for LPO activity. The results showed that all forms of whey had antimicrobial activity against S. enteritidis . The various forms of whey had no remarkable differences on the antimicrobial activity . When all forms of whey was stored at 25°C, their LPO activity terminated within 2 weeks or less. LPO activity of non-dialyzed and dialyzed whey when stored at 4°C, decreased remarkably within 4 weeks. However, the decrease of LPO activity during 4 weeks storage was not found in freeze-dried whey. All forms of whey stored at -20°C kept a stable LPO activity for 4 weeks. These results suggested that whey (non-dialyzed and dialyzed) and freeze-dried whey should be stored at 4°C or less, in order to keep LPO activity.
