It recently has been observed that

It recently has been observed that the addition of garlic
cloves to butter inactivates pathogens, like Escherichia coli
O157:H7,Salmonellae,andListeria monocytogenes. Such pathogens are also unable to grow in unsalted butters. Certain spices
like black cumin, summer savory, and marjoram have been
reported to inhibit yeasts, such asCandida zeylanoides, Candida
lambica, and Candida kefyr, which are commonly found species
ofCandidain packaged as well as unpackaged butter

Kết quả (Anh) 1:

Recently it has been observed that the addition of garliccloves to butter inactivates pathogens, like Escherichia coliO157: H7, Salmonellae, andListeria monocytogenes. Such pathogens are also unable to grow in unsalted butters. Certain spiceslike black cumin, summer savory, marjoram and have beenreported to inhibit yeasts, Candida zeylanoides asCandida, suchlambica, and Candida kefyr, which are commonly found speciesofCandidain packaged as well as unpackaged butter

Kết quả (Anh) 2:

It mới là bị Observed to addition of garlic
cloves to butter inactivates pathogens like E. coli
O157: H7, Salmonellae, andListeria monocytogenes. Such pathogens grow in cũng không unsalted butters. Certain spices
like black cumin, summer savory, and Marjoram đã
báo to chặn yeasts, vd asCandida zeylanoides, Candida
lambica, and Candida kefyr, commonly found species mà
as well as unpackaged ofCandidain packaged butter