Inhibition of Salmonella typhimurium and Escherichia coli by fermented flour of finger millet (Eleusine coracana)
作者： U. Antony , L. George Moses , T.S. Chandra
关键词: Biology 、 Salmonella 、 Microbiology 、 Lactic acid fermentation 、 Eleusine 、 Bacteria 、 Fermentation 、 Escherichia coli 、 Enterobacteriaceae 、 Antagonism
摘要: The inhibitory effect on Salmonella typhimurium and Escherichia coli of prolonged incubation (0–48h) by finger millet flour fermented for varying time periods (0, 12, 18, 24 48h) was tested. S. completely inhibited (100%) in 12h the 48h after 12 18h samples. less than typhimurium, as sample showed about 50% inhibition 100% at 48h. Inhibition both pathogens more effective a longer period fermentation, suggesting that metabolites produced fermenting microbes play role this effect. unfermented (0 h) also 48 h.
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