In Vitro Screening of Lactic Acid Bacteria Isolated from Korean Fermented Foods to Control Salmonella Enteritidis
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چکیده
Introduction: Salmonella has been significant cause of food poisoning in humans and contaminated eggs and chickens have been thought to be an important source of its infection. The use of Lactic acid bacteria (LAB) has been suggested as an effective strategy to reduce salmonella infection in poultry industry. In this study we tested Lactic acid bacteria isolated from Korean fermented foods for their viability in the gastrointestinal tract and their inhibitory capacities against salmonella enteritidis.
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