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relevant foodborne pathogen bacteria  (ATCC)


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    Structured Review

    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).
    Relevant Foodborne Pathogen Bacteria, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 22300 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/relevant+foodborne+pathogen+bacteria/Bacteria/pmc07023223-66-4-20
    Average 99 stars, based on 22300 article reviews
    relevant foodborne pathogen bacteria - by Bioz Stars, 2026-08
    99/100 stars

    Images

    1) Product Images from "Modulation of Antibacterial, Antioxidant, and Anti-Inflammatory Properties by Drying of Prunus domestica L. Plum Juice Extracts"

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

    Journal: Microorganisms

    doi: 10.3390/microorganisms8010119

    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).
    Figure Legend 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).

    Techniques Used: Bacteria, Incubation, Inhibition, Control



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    relevant foodborne pathogen bacteria  (ATCC)
    99
    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).
    Relevant Foodborne Pathogen Bacteria, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/relevant+foodborne+pathogen+bacteria/Bacteria/pmc07023223-66-4-20
    Average 99 stars, based on 1 article reviews
    relevant foodborne pathogen bacteria - by Bioz Stars, 2026-08
    99/100 stars
    		  Buy from Supplier

    Image Search Results


    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