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Staphylococcus aureus can produce staphylococcal enterotoxins (SEs) in foods and cause staphylococcal food poisoning. Milk and dairy products are foodstuffs among the most frequently associated with staphylococcal food poisoning. It is also relevant to consider that the transmission of S. aureus is possible either by direct contact with animals or through contaminated food as milk or cheese. The aim...
The aims of this research were to evaluate the safety and probiotic potential of Enterococcus spp. strains and select novel strains for future development of new functional fermented products. Bile salt hydrolase (BSH) activity, capacity of auto-aggregation and co-aggregation, hydrophobicity, tolerance to different pH values and NaCl content, mucin degradation, and antibiotic susceptibility were evaluated...
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