Microorganisms

Two kinds of typical foodborne gram-negative bacteria [Escherichia coli, (10003, E. coli) and Salmonella enterica subsp. enterica serovar Typhimurium (22956, S. Typhimurium)] and two kinds of typical foodborne gram-positive bacteria [Staphylococcus aureus (21600, S. aureus) and Listeria monocytogenes (21635, L. monocytogenes)] were used to evaluate the antibacterial activity of the emulsions. The stock cultures were transferred 50 μl into 5 ml sterile Luria–Bertani broth (LB), which were revived at 37°C for 24 h to 10^–9 cfu/ml. The cultures were diluted to 10^–4 to 10^–6 cfu/ml before use.