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Table 2 Effect of Lf on the growth of S. aureus in whey culture, measured by lag time and maximum absorbance. The initial absorbancies in whey wells were higher than in ISB cultures (~1.0) because whey is more turbid than ISB. For explanations see Table 1

From: Antibacterial Effect of Bovine Lactoferrin Against Udder Pathogens

 

Lag time (h)

Maximum absorbance

Bacteria

Mean

Min-max

SD

Mean

Min-max

SD

Staphylococcus aureus (n = 5)

      

Control

10.6

8.0–13

1.82

1.66

1.12–2.22

0.48

0.67 mg/ml Lf

14.2

8.0–20

5.6

1.23 *

0.95–1.59

0.27

1.67 mg/ml Lf

16.8 *

10–20

4.6

1.05 *

0.87–1.28

0.16

2.67 mg/ml Lf

20 **

  

- *

  
  1. - = no bacterial growth
  2. Statistically significant difference when compared with negative control:
  3. * p < 0.05 ** p < 0.01