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25922 gram negative bacteria  (ATCC)


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    ATCC 25922 gram negative bacteria
    25922 Gram Negative Bacteria, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 53792 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/25922 gram negative bacteria/product/ATCC
    Average 99 stars, based on 53792 article reviews
    25922 gram negative bacteria - by Bioz Stars, 2026-02
    99/100 stars

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    Growth inhibition zone (mm) of formulated nanoemulsions based on Agar Diffusion Method.

    Journal: Food Science & Nutrition

    Article Title: Encapsulation of Capsaicin in Oil‐In‐Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation

    doi: 10.1002/fsn3.70042

    Figure Lengend Snippet: Growth inhibition zone (mm) of formulated nanoemulsions based on Agar Diffusion Method.

    Article Snippet: This test was applied on two Gram‐positive bacteria ( Listeria monocytogenes (ATCC 11120) and Staphylococcus aureus (ATCC 25923) and three Gram‐negative bacteria Escherichia coli (ATCC 25922), Salmonella arizonae (ATCC 25922), and Pseudomonas aeruginosa (ATCC 9027).

    Techniques: Inhibition, Diffusion-based Assay

    Zone of inhibition of antibacterial activities of some formulated nanoemulsions containing 200 mg/kg of capsaicin. (A) Zone of inhibition of Listeria monocytogenes in formulation F5 (2.5% of almond gum + 0.75% of pea protein); (B) Zone of inhibition of Staphylococcus aureus in formulation F13 (0.83% of almond gum + 1% of pea protein + 0.167% of citrus pectin); (C) Zone of inhibition of Escherichia coli in formulation F13 (0.83% of almond gum + 1% of pea protein + 0.167% of citrus pectin).

    Journal: Food Science & Nutrition

    Article Title: Encapsulation of Capsaicin in Oil‐In‐Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation

    doi: 10.1002/fsn3.70042

    Figure Lengend Snippet: Zone of inhibition of antibacterial activities of some formulated nanoemulsions containing 200 mg/kg of capsaicin. (A) Zone of inhibition of Listeria monocytogenes in formulation F5 (2.5% of almond gum + 0.75% of pea protein); (B) Zone of inhibition of Staphylococcus aureus in formulation F13 (0.83% of almond gum + 1% of pea protein + 0.167% of citrus pectin); (C) Zone of inhibition of Escherichia coli in formulation F13 (0.83% of almond gum + 1% of pea protein + 0.167% of citrus pectin).

    Article Snippet: This test was applied on two Gram‐positive bacteria ( Listeria monocytogenes (ATCC 11120) and Staphylococcus aureus (ATCC 25923) and three Gram‐negative bacteria Escherichia coli (ATCC 25922), Salmonella arizonae (ATCC 25922), and Pseudomonas aeruginosa (ATCC 9027).

    Techniques: Inhibition, Formulation