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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
. 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
bacterium) . Savremene Tehnologie , 1 ( 2 ), 20 - 25 . Dodd , A. , Swanevelder , D. , Zhou , N. , Brady , D. , Hallsworth , J.E. & Rumbold , K. ( 2018 ): Streptomyces albulus yields ε-poly-l-lysine and other products from salt
. B eck and co-workers ( 2009 ) investigated the cell surface proteins of the Lactobacillus plantarum 299v probiotic bacterium. Based on the resulting peptide masses, the authors identified, among other proteins, a chitin-binding protein. The
.05 level between treatments. : S1; : S2; : S3 E brahimi and co-workers ( 2018 ) reported that soybean oil was used in bacterium- coating film to protect the bulk bread tissue. Although the textural properties of bread with probiotic coatings were
magnified molecular defensive responses upon pathogen invasions. These findings support our previous researches on antagonistic bacterium and BABA (β-aminobutyric acid) -induced resistance in strawberry and grapefruit, demonstrating that the elicitor applied
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
–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
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
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
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
