Tryptic soy broth broth

S. Typhimurium ATCC 14028 was used for contamination of chicken carcasses. Cultures were grown overnight in tryptic soy broth broth (Oxoid, England) culture at 37°C. The culture was adjusted to a 0.5 McFarland turbidity standard (approximately 10 8 cfu/mL -1 ). Chicken carcasses were then contaminated with standardized bacterial culture for the experiments (Durak et al., 2012) (link).

The effect of donkey milk on S. aureus ATCC 43300 (MRSA) and S. aureus ATCC 29213 (MSSA) strains were examined and the liquid microdilution method was used to define the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) levels [11] (link). 5, 10, 20, 40, 80, 160, 320, 640 µL (0.5%, 1%, 2%, 4%, 8%) of donkey milk into a tube containing tryptic soy broth broth (Oxoid, UK) , 16%, 32%, 64%) were added and serial dilutions were made in a total volume of 1 mL. 180 µL of liquid TSB medium containing donkey milk was added to 96-well plates and 20 µL of 0.5 McFarland bacterial suspensions were added on top. Data obtained from 200 µL of milk-free TSB medium for negative control and 180 µL of non-milk-free TSB medium for positive control and 20 µL of bacterial suspensions were considered. After inoculations, 96-well plates were incubated at 37 o C for 24 hours. Bacterial growth in each well was measured at 600 nm using an Epoch spectrophotometer (Biotek, Germany) according to the manufacturer's instructions. The values at which growth was suppressed 100% were accepted as the MIC value. In order to determine the MBC value, the samples with MIC value were incubated in 5% sheep blood agar (Oxoid, UK) at 37 o C in an environment with 5% CO2 for 48 hours and the values without growth were accepted as MBC [11, (link)12] (link).