Anti‐biofilm potential of kefir‐derived Lactobacillus paracasei L10 against Vibrio parahaemolyticus
Author:
Affiliation:
1. Guangdong Provincial Key Laboratory of Food Quality and Safety College of Food Science South China Agricultural University Guangzhou China
2. Guangdong Laboratory of Lingnan Modern Agriculture South China Agricultural University Guangzhou China
Funder
Natural Science Foundation of Guangdong Province
National Natural Science Foundation of China
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/lam.13568
Reference32 articles.
1. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
2. Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef
3. In vitro and in vivo biofilm forming Vibrio spp: A significant threat in aquaculture
4. Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel
5. Characterization and Antibacterial Potential of Lactic Acid Bacterium Pediococcus pentosaceus 4I1 Isolated from Freshwater Fish Zacco koreanus
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