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Due to the presence of the preservative, the pH of bacteriostatic water is typically around 5.7 (4.5 to 7.0), which also helps improve the stability of most peptides [12, 13]

aureus can survive this hostile environment after engulfment by adopting a less metabolically active lifestyle 17

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Its also an additive in various food products, such as yogurt, cream cheese, margarine, and ice cream

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References to biological effects are limited to research context only and must not be interpreted as claims of therapeutic, diagnostic, or clinical benefit