Effect of Lactoferrin in Reducing the Growth of Microorganisms and Prolonging the Preservation Time of Cream

Abstract

Abstract The antimicrobial efficacy of lactoferrin protein was estimated by testing the inhibitory activity of four types of bacteria Psudomonas aeruginosa, Staphylococcus aureus, Escherechia coli, Salmonella typhimurium with different concentrations of lactoferrin (0, 3, 6, 12 mg/ml), and the results showed that lactoferrin has a high ability to inhibit the growth of microorganisms. Increased inhibition was observed with increased lactoferrin concentration and the highest inhibition against E.col bacteria, which is the least resistant, was obtained, and the diameter of the inhibition halo reached at a concentration ratio of 12 mg/ml 15.3 mm while the diameter of the halo inhibition of Aeruginosa psudomonas reached 10 mm at the same concentration of lactoferrin which means it is the most resistant. After that, fresh cream was manufactured and microbial tests were performed (total number of bacteria, preparation of lipolysis bacteria, and preparation of yeasts and molds). Lactoferrin showed a positive effect in reducing the number of microorganisms in the cream, where the higher the concentration of lactoferrin, the lower the number of microbes in the cream. The results of lipolysis bacteria showed that increasing the concentration of lactoferrin leads to a decrease in the number of lipolysis bacteria, as well as reducing the number of yeasts and molds with an increase in the percentage of lactoferrin addition.