Synergistic bactericidal effects of basic amino acids and microwave treatment on Escherichia coli-Reference-Cited by-同舟云学术

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Synergistic bactericidal effects of basic amino acids and microwave treatment on Escherichia coli

Published:2017-10 Issue: Volume:84 Page:99-105
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Meng,Fan Da-ming,Li Tang-fei,Yan Bo-wen,Gao Yi-shu,Zhao Jian-xin,Zhang Hao

Funder

The Key Projects in the National Science & Technology Pillar Program

National Natural Science Foundation of China

Open Project Program of State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. PbTe nanostructures: Microwave-assisted synthesis by using lead Schiff-base precursor, characterization and formation mechanism;Ahmadian-Fard-Fini;Comptes Rendus Chimie,2013

2. Poly-lysine peptidomimetics having potent antimicrobial activity without hemolytic activity;Ahn;Amino Acids,2014

3. Bioeffects of microwave––a brief review;Banik;Bioresource Technology,2003

4. Apolipoprotein A–I binding to anionic vesicles and lipopolysaccharides: Role for lysine residues in antimicrobial properties;Beck;Biochimica et Biophysica Acta (BBA) - Biomembranes,2013

5. Metabolomic analysis of antimicrobial mechanisms of ε-Poly-l-lysine on Saccharomyces cerevisiae;Bo;Journal of Agricultural and Food Chemistry,2014

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