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Image Search Results
Journal: Microorganisms
Article Title: Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications
doi: 10.3390/microorganisms8020248
Figure Lengend Snippet: Antimicrobial activity of extracts from nonfermented and fermented samples (average values) toward each strain of foodborne pathogenic bacteria: Salmonella spp. (S1: S. enterica ATCC 14028; S2: S. enterica serotype Rissen ; and S3: Salmonella spp. suini), Listeria monocytogenes (L1: LM30; L2: LMG 21264; and L3: LMG 13305), Escherichia coli (E1: DSM 9025; E2: DSM 10973; and E3: POM 1048), Staphylococcus aureus (A1: NCTC 9393; A2: ATCC 6538; and A3: ATCC 19095), and Bacillus cereus (C1: 31; C2: 33).
Article Snippet: The antimicrobial activity of the extracts obtained from unfermented, fermented, and HPP-treated HE I and unfermented HE II was tested in terms of 14 pathogenic strains belonging to Salmonella spp. (S1: S. enterica ATCC 14028; S2: S. enterica serotype Rissen ; and S3: Salmonella spp. suini), Listeria monocytogenes (L1: LM30; L2: LMG 21264; and L3: LMG 13305), Escherichia coli (E1: DSM 9025; E2: DSM 10973; and E3: POM 1048),
Techniques: Activity Assay, Bacteria