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This document summarizes a study on the bio-controlling capability of the probiotic strain Lactobacillus rhamnosus against common foodborne pathogens in yogurt. The study tested the antimicrobial activity of L. rhamnosus cell-free supernatant against foodborne pathogens. It also examined the elimination of pathogens in yogurt through the addition of L. rhamnosus and monitoring of pH changes and L. rhamnosus counts during yogurt fermentation. The results showed that addition of L. rhamnosus to yogurt can com

Author

Lola Ayu Istifiani

Language

EN