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

	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 **			- *

- = no bacterial growth

Statistically significant difference when compared with negative control:

* p < 0.05 ** p < 0.01