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Consumer demand has led to an increase in the use of natural antimicrobials for baked good preservation. In this study, the cell‐free culture supernatants of three antagonistic bacterial strains were tested, and their individual and combined antimicrobial effects on Escherichia coli, Bacillus cereus, Aspergillus neoniger, and Penicillium roqueforti were examined. The mixture of phenyllactic acid and...