Antimicrobial assay of lactoferrin hydrolysate in Mozzarella cheese
The promising results obtained adding LFH in the governing liquid-based medium led us to carry out additional experiments with LFH in commercial HM Mozzarella cheese.
Since LfcinB was the only antimicrobial peptide released by BLF hydrolysis, we assessed its stability in the governing liquid during seven days of cold storage when added as LFH. As shown in Fig. 3, LfcinB decreased exponentially in all samples with an average half-life of about four days. It was not possible to draw the LfcinB kinetics in HM Mozzarella cheese supplemented with 10 mg ml 1 as its amount was not detectable already after 24 h of cold storage.