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This study investigates the inactivation of foodborne pathogens during beef fermentation using Lactiplantibacillus strains. The results indicate that lactic acid bacteria effectively reduce the growth of pathogens like Salmonella Typhi and Staphylococcus aureus by lowering pH levels, which enhances food safety and consumer health. Mathematical models were applied to analyze the kinetics of microbial growth and pathogen inactivation during the fermentation process.

Author

46xxbq4zrt

Language

EN