From the frozen culture, each strainwas grown successively twice at
37 °C for 24 h in 10 ml of the corresponding cultivation broth. Subsequently,
Salmonella and the two staphylococci were plated on TSA,
and lactobacilli on MRS agar, and incubated under the same conditions.
For each organism, one colony was transferred into 10 ml of broth and
incubated at 37 °C to reach the stationary growth phase. To prepare
the strain mixture of Salmonella, 500 μl of each stationary growth
phase strain culture was added to 9 ml of saline solution (0.85% NaCl)
to achieve a cell concentration of ca. 8 log cfu/ml.
From the frozen culture, each strainwas grown successively twice at37 °C for 24 h in 10 ml of the corresponding cultivation broth. Subsequently,Salmonella and the two staphylococci were plated on TSA,and lactobacilli on MRS agar, and incubated under the same conditions.For each organism, one colony was transferred into 10 ml of broth andincubated at 37 °C to reach the stationary growth phase. To preparethe strain mixture of Salmonella, 500 μl of each stationary growthphase strain culture was added to 9 ml of saline solution (0.85% NaCl)to achieve a cell concentration of ca. 8 log cfu/ml.
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