Antimicrobial Activity of Diffusible Substances Produced by <i>Lactococcus lactis</i> Against <i>Bacillus cereus</i> in a Non-Contact Co-Culture Model

Antimicrobial Activity of Diffusible Substances Produced by <i>Lactococcus lactis</i> Against <i>Bacillus cereus</i> in a Non-Contact Co-Culture Model

The symptoms of foodborne illness caused by <i>Bacillus cereus</i> often go unreported, complicating the effectiveness of conventional chemical and physical methods used to inhibit its growth in food production. This challenge, combined with the increasing use of lactic acid bacteria (LA...

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Bibliographic Details
Main Authors: Yuting Han, Adenike A. Akinsemolu, Christian K. Anumudu, Taghi Miri, Helen Onyeaka
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Hygiene
Subjects:
foodborne illness
flow cytometry analysis
foodborne pathogens
bacteriocin
food safety
Online Access:https://www.mdpi.com/2673-947X/4/4/35
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