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125 and 0.5 mg/ml, respectively. The growth curve revealed that CUR presented good antibacterial effect against both bacteria. The leakage of intracellular substances, cell viability, and bacterial morphology change after CUR treatment confirmed the destructive effects of CUR on plasma membrane integrity. These results indicated that CUR had the potential to be applied as a natural preservative for controlling the growth of spoilage microorganisms and extending the shelf life of millet fresh noodle. © 2020 The Authors. Food Science Nutrition published
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