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This study investigated the influence of four Lactobacillus acidophilus strains (B, V-74, CH-2 and CH-5) and their mixtures on the viability of Escherichia coli NCTC 8196 and Staphylococcus aureus NCTC 4163 in fermented milk stored at 7°C for 21 days. With no L. acidophilus present, both E. coli and S. aureus remained viable with more than 108 cfu/mL. In the presence of L. acidophilus, no detectable...
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