*2.3. Determination of Antibacterial Activities*

Gram-positive bacteria species used to assess antibacterial activity of fermented whey dilutions were *Listeria monocytogenes* NCTC 11994 (serovar 4b), *L. innocua* ATCC 33090 (type strain) (Instituto Superior de Agronomia—ISA, Lisboa, Portugal), *Staphylococcus aureus* ATCC 6538 (Instituto Nacional de Saúde Dr. Ricardo Jorge—INSA, Lisboa, Portugal), *Bacillus subtilis*, and *B. cereus*, which were isolated from a chickpea salad with parsley at the Food Microbiology Laboratory (FML-INSA). The Gram-negative strains tested were: *Salmonella* enterica serovar Typhimurium ATCC 14028 (ISA), *S.* enterica serovar Goldcoast NCTC 13175, *Escherichia coli* NCTC 9001, *Escherichia coli* O157:H7 NCTC 12900 (verotoxin negative), *Pseudomonas aeruginosa* ATCC 27853, *P. fluorescens* ATCC 13525 (INSA), *Pantoa agglomerans*, and *Citrobacter freundii*, which were isolated from a lettuce salad at FML-INSA. Strains were recovered from a culture at −80 ◦C, into 10 mL of Brain Heart Infusion Broth (BHI) (Oxoid, Bansingstone, UK) for two consecutive cultures at 24 h intervals, inoculated afterwards on Tryptone Soya Agar (TSA) (bioMérieux® SA, Marcy l'Étoile, France) and incubated at 37 ◦<sup>C</sup> <sup>±</sup> <sup>1</sup> ◦C overnight. Chlorine was used as a positive control.
