English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this study was to reduce the growth of vanB resistant Enterococcus faecium, vanA resistant Enterococcus faecalis, Staphylococcus aureus ATCC 43300 and methicillin-resistant Staphylococcus aureus- MRSA ATCC 25923, which are foodborne pathogens that cause the death of a significant number of people every year, by the presence of Lactobacillus casei. For this purpose, the development of pathogens (104 and 106 log cfu/ml) in milk fermented with L. casei (106 log cfu/ml) was followed under in vitro conditions for 72 hours. Moreover, the generation times of each pathogen and the lactic acid content of fermented milk were determined. It was determined that the development of all pathogens could be suppressed by the presence of L. casei considering the change in generation times and the number of pathogens during the 72 hour fermentation period. This effect was greater in samples containing 104 log cfu/ml pathogen compared to samples containing 106 log cfu/ml.

Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens