id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-268	DENKOVA, Rositsa; GEORGIEVA, Lyubka; DENKOVA, Zapryana; ILIEVA, Svetla; YANAKIEVA, Velichka	PROBIOTIC PROPERTIES OF LACTOBACILLUS CASEI SSP. RHAMNOSUS LBRC11	2017	10	.pdf	application/pdf	4862	222	44	The change in titratable acidity indicates that the values for the titrable acidity of the controls of both the two pathogens are significantly lower than the values of the control of the Lactobacillus strain and Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 13 those of the mixtures (Lactobacillus casei ssp.rhamnosus LBRC11 and Salmonella abony; Lactobacillus casei ssp.rhamnosus LBRC11 and Salmonella sp.). Figure 8: Change in the titrable acidity in testing the antimicrobial activity of the cells of Lactobacillus casei ssp.rhamnosus LBRC11 against the cells of Salmonella abony and Salmonella sp. In studying the antimicrobial activity of Lactobacillus casei ssp.rhamnosus LBRC11 against Staphylococcus aureus ATCC 25093 an increase in the concentration of viable cells of Lactobacillus casei ssp.rhamnosus LBRC11 and of the pathogen during the first 24 hours is observed, the growth rate of the Lactobacillus strain is higher than that of Staphylococcus aureus ATCC 25093.	cache/fens-268.pdf	txt/fens-268.txt