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relevant bacteria pathogens  (ATCC)


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    ATCC relevant bacteria pathogens
    Relevant Bacteria Pathogens, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 36166 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/relevant bacteria pathogens/product/ATCC
    Average 99 stars, based on 36166 article reviews
    relevant bacteria pathogens - by Bioz Stars, 2026-03
    99/100 stars

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    ATCC relevant foodborne pathogen bacteria
    Effect of PEP (1 mg/mL) on <t>foodborne</t> bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).
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    Effect of PEP (1 mg/mL) on foodborne bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).

    Journal: Microorganisms

    Article Title: Modulation of Antibacterial, Antioxidant, and Anti-Inflammatory Properties by Drying of Prunus domestica L. Plum Juice Extracts

    doi: 10.3390/microorganisms8010119

    Figure Lengend Snippet: Effect of PEP (1 mg/mL) on foodborne bacteria growth after 24 h of incubation. Results represent the percentage of growth inhibition respect to the untreated control (100% of growth) and are expressed as mean ±SD ( n = 3). Bars marked with asterisk indicate significant growth inhibition respect to the control by t -test ( p ≤ 0.05). Freeze drying (FD); Vacuum drying 40 °C (VD 40 °C), 60 °C (VD 60 °C), 80 °C (VD 80 °C); Spray drying (SPD).

    Article Snippet: Five of the most relevant foodborne pathogen bacteria were tested for antibacterial activity of PEP: Campylobacter jejuni NCTC11168, Escherichia coli ATCC ® 25922TM, Staphylococcus aureus ATCC ® 25923TM, Listeria monocytogenes CECT935, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC ® 14028TM.

    Techniques: Bacteria, Incubation, Inhibition, Control