What type of study is this?

This is a Quantitative Study study.

November 1, 2025Open Access

Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens

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Strong antimicrobial effects observed against listeria monocytogenes and staphylococcus aureus.
All tested strains displayed notable inhibition, particularly against listeria.
Isolated strains were screened using phenotypic testing and further selected for molecular identification.
Potential application in dairy fermentation noted, highlighting key functional capabilities.

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Implication

Laboratory analysis revealed strong antimicrobial activity against Listeria monocytogenes in lactic acid bacteria from fermented milk, indicating their potential in food biopreservation.

Cite This Study

Boussif et al. (2025) studied this question.

synapsesocial.com/papers/69054ffa1a99e50463de68dc https://doi.org/10.20944/preprints202510.2272.v1

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Implication

Laboratory analysis revealed strong antimicrobial activity against Listeria monocytogenes in lactic acid bacteria from fermented milk, indicating their potential in food biopreservation.

Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens

Key Points

Discussion

Implication

Cite This Study

Lactic Acid Bacteria from Traditional Fermented Milk: Antimicrobial Potential Against Foodborne Pathogens

Key Points

Discussion

Implication

Cite This Study