Prevalence of Antibiotic-resistant Salmonella in Vegetables and Fermented Foods and their Control by Lactic Acid Bacteria
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چکیده
منابع مشابه
In Vitro Screening of Lactic Acid Bacteria Isolated from Korean Fermented Foods to Control Salmonella Enteritidis
Introduction: Salmonella has been significant cause of food poisoning in humans and contaminated eggs and chickens have been thought to be an important source of its infection. The use of Lactic acid bacteria (LAB) has been suggested as an effective strategy to reduce salmonella infection in poultry industry. In this study we tested Lactic acid bacteria isolated from Korean fermented foods for ...
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Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a s...
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Lactic acid bacteria (LAB) play an important role in food, agricultural, and clinical applications. The general description of the bacteria included in the group is gram-positive, nonsporing, nonrespiring cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates.1 The common agreement is that there is a core group consisting of four genera; Lacto...
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The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and i...
متن کاملDetermination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products
In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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ژورنال
عنوان ژورنال: Journal of Pure and Applied Microbiology
سال: 2019
ISSN: 0973-7510,2581-690X
DOI: 10.22207/jpam.13.4.05