Potential of cell-free supernatants from cultures of selected lactic acid bacteria and yeast obtained from local fermented foods as inhibitors of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus

BACKGROUND: Food-borne infections cause huge economic and human life losses worldwide. The most common contaminants of foods include Listeria monocytogenes Salmonellae and Staphylococcus aureus. L. monocytogenes is most notorious due to its tolerance to common food preservation methods and the risks...

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Detalles Bibliográficos
Autores principales: Mariam, Solomon H, Zegeye, Nigus, Tariku, Tewodros, Andargie, Emawayish, Endalafer, Nigatu, Aseffa, Abraham
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4167124/
https://www.ncbi.nlm.nih.gov/pubmed/25190588
http://dx.doi.org/10.1186/1756-0500-7-606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4167124/
https://www.ncbi.nlm.nih.gov/pubmed/25190588
http://dx.doi.org/10.1186/1756-0500-7-606

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