Abstract:Objective: Although many techniques have been developed for food preservation, foodborne diseases are still an important problem. The studies aimed at solving this problem have increased in recent years using lactic acid bacteria with antimicrobial activities in foods.
Materials and Methods:In this study, the antimicrobial effects of various lactic acid bacteria species, commercial yoghurt and probiotic yoghurt cultures and their supernatants on pathogen bacteria including Salmonella typmimurium NRLL E4463, Li… Show more
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