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| Additional Info About essokeylgj |
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Background: Among the primary objectives of the food industry is the life span extension of foodstuff, considering the security requirements and the preference of customers brought in by a basic and clear label. Following this instructions, numerous scientists aim to discover antimicrobials from natural sources. Techniques: Tomato, carrot, and melon spin-offs were used as substrates for lactic acid fermentation utilizing seven strains coming from the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The acquired fermented by-products were then drawn out and the antimicrobial activity towards fourteen pathogenic pressures of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was evaluated through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen checked. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed versus E. coli. Conclusion: Lactic acid fermentation of veggie by-products can be an excellent technique to acquire antimicrobials beneficial in food biopreservation. https://yoyosan.com/products/lacto-em-bio-effektive-mikroorganismen |
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