Antimicrobial properties of traditional kefir: An in vitro screening for antagonistic effect on Salmonella Typhimurium and Salmonella Arizonae

Author:

Gut Abraham MajakORCID,Vasiljevic Todor,Yeager Thomas,Donkor Osaana N.

Funder

Victoria University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference82 articles.

1. Lactic acid production–producing microorganisms and substrates sources-state of art;Abedi;Heliyon,2020

2. Evaluation of survival of Salmonella Typhimurium in homemade kefir;Aksu;Kafkas Üniversitesi Veteriner Fakültesi Dergisi,2016

3. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane;Alakomi;Applied and Environmental Microbiology,2000

4. A review: Chemical, microbiological and nutritional characteristics of kefir;Arslan;CyTA - Journal of Food,2015

5. Trypsin;Baird,2013

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