The preparation and antibacterial effect of egg yolk immunoglobulin (IgY) against the outer membrane proteins ofVibrio parahaemolyticus-Reference-Cited by-同舟云学术

The preparation and antibacterial effect of egg yolk immunoglobulin (IgY) against the outer membrane proteins ofVibrio parahaemolyticus

Published:2018-12-04 Issue:5 Volume:99 Page:2565-2571
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hu Bochao¹,Yang Xiaodong¹,Guo Erpeng¹,Zhou Peizhan¹,Xu Ding²,Qi Zhenqiang²,Deng Li¹^ORCID

Affiliation:

1. Shenzhen Key Laboratory of Microbial Genetic Engineering, Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, College of Life Sciences and Oceanography; Shenzhen University; Shenzhen China

2. Shenzhen Boostie Bio-medicine Co., Ltd; Shenzhen China

Funder

Shenzhen Municipal Government

Basic Research Program

High Technology Research and Development Program

Shenzhen University

Natural Science Foundation of SZU

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9470/fullpdf

Reference43 articles.

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3. Determination of the infectious nature of the agent of acute hepatopancreatic necrosis syndrome affecting penaeid shrimp;Tran;Dis Aquat Organ,2013

4. Seasonal prevalence of Vibrio species in retail shrimps with an emphasis on Vibrio parahaemolyticus;Zarei;Food Control,2012

5. The occurrence of vibrio species in tropical shrimp culture environments; implications for food safety;Gopal;Int J Food Microbiol,2005

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