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% reduction of the initial DPPH concentration (EC50). Measurements were done in triplicate. 1.7 Antibacterial activity Two bacterial strains were used to assess the antibacterial activity. One Gram-positive bacterium: A Methicillin resistant Staphyloccocus

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zone was found againts H. pylori , which is a fastidious, Gram negative bacterium that grows poorly in broth culture. Our findings showed that propolis extracts have much better inhibition effects than honey samples, which clearly shows that propolis is

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. parahaemolyticus in shrimp ( Wrıuht et al., 2016 ; Fang et al., 2018 ). S. putrefaciens is a major food spoilage bacterium in seafood, and exhibits a higher resistance to antibiotics and metals ( Kanu & So, 2016 ), but rarely implicated as a cause of human

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Food safety in focus

The last ten years — The first decade of the 21 st century in the life of the Central Food Research Institute

Acta Alimentaria
Author: D. Bánáti

–76 Batáné Vidács, I. & Beczner, J. (2008): Alicyclobacillus acidoterrestris I. A gyümölcslevek romlását okozó baktérium ismertetése. (I. Spoilage bacterium in fruit juices — a review.) Ásványvíz ÜditOital Gyümölcslé Alkoholmentes Italok , IX

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treatments on the bacterium.) Ásványvíz Üditőital Gyümölcslé Alkoholmentes Italok IX , 52–56. Beczner, J., Batáné Vidács, I., Binnyei, J. & Telegdi, J. (2008b): Bakteriális biofilmek jelentősége az

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clockwise; 10 times anticlockwise). Yoghurts were filled into 100 ml glass jars and stored at 4 °C for 28 days. Dornic acidity, pH, syneresis, proteolytic activity, antioxidant activity, and lactic acid bacterium counts were determined after 24 h of

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of the pathogen. However, in some cases, for the sixth day of the test the pathogen overgrew the bacterial strain that could inhibit its growth earlier. The most sensitive pathogenic bacterium proved to be Y. enterocolitica , as out of the 20

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