Inhibitory effects of citral on the production of virulence factors in Staphylococcus aureus and its potential application in meat preservation-Reference-Cited by-同舟云学术

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Inhibitory effects of citral on the production of virulence factors in Staphylococcus aureus and its potential application in meat preservation

Published:2024-03 Issue: Volume:413 Page:110581
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Shi Ce,Liu Xu,Chen Yangyang,Dai Jinming,Li Changzhu,Felemban Shifa,Khowdiary Manal M.,Cui Haiying,Lin Lin

Publisher

Elsevier BV

Reference50 articles.

1. Antibacterial and antibiofilm performance of low-frequency ultrasound against Escherichia coli O157:H7 and its application in fresh produce;Bai;Int. J. Food Microbiol.,2023

2. Pore-forming toxins of foodborne pathogens;Banerji;Compr. Rev. Food Sci. Food Saf.,2021

3. Staphylococcus aureus α-toxin: nearly a century of intrigue;Berube;Toxins (Basel),2013

4. Application of composite coating of Nostoc commune Vauch polysaccharides and sodium carboxymethyl cellulose for preservation of salmon fillets;Cai;Int. J. Biol. Macromol.,2022

5. Depicting the DNA binding and photo-nuclease ability of anti-mycobacterial drug rifampicin: A biophysical and molecular docking perspective;Chakraborty;Int. J. Biol. Macromol.,2019

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