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The feasibility of winemaking waste (WW) as source of active phenolic compounds against Campylobacter was evaluated using a mixture of ethanol-water (50% v/v) as extraction solvent. The winemaking waste extract (WWE) was active against all the strains tested, and most of them were inhibited at WWE concentrations between 40 and 100 mg GAE/L. However, different lactic acid bacteria (LAB) strains were...
In this study, the antibacterial activity of a grape seed extract (GSE) was examined against different Campylobacter strains. Growth inhibition was in the range from 5.08 to 6.97 log CFU/ml, demonstrating the strong capacity of the GSE to inhibit Campylobacter growth. Further dilution of the extract showed a minimal inhibitory concentration (MIC) of 20 mg/l and a minimal bactericidal concentration...
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