| Informacje o percangpoy |
| Dołączył: |
10-27-2021 |
| Ostatnia wizyta: |
(ukryte) |
| Razem postów: |
0 (0 postów dziennie | 0 procent wszystkich postów)
(Znajdź wszystkie posty) |
| Razem wątków: |
0 (0 wątków dziennie | 0 procent wszystkich wątków)
(Znajdź wszystkie wątki) |
| Spędzony czas online: |
(ukryte) |
| Poleconych użytkowników: |
0 |
|
|
0
Reputation
| Dodatkowe informacje o percangpoy |
| Bio: |
Background: One of the main objectives of the food industry is the service life extension of foodstuff, considering the security requirements and the preference of consumers attracted by an easy and clear label. Following this instructions, many scientists aim to discover antimicrobials from natural sources. Techniques: Tomato, carrot, and melon spin-offs were utilized as substrates for lactic acid fermentation using 7 pressures coming from the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The gotten fermented spin-offs 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 tested through agar well diffusion assay. Outcomes: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen evaluated. 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 spin-offs can be a great technique to get antimicrobials beneficial in food biopreservation. https://bgvv.de/nahrungsergaenzung/effektive-mikroorganismen/ |
| Sex: |
Male |
|
