The inhibition mechanism ofϵ‐polylysine againstBacillus cereusemerging in surimi gel during refrigerated storage-Reference-Cited by-同舟云学术

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The inhibition mechanism ofϵ‐polylysine againstBacillus cereusemerging in surimi gel during refrigerated storage

Published:2019-01-07 Issue:6 Volume:99 Page:2922-2930
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Su Ruihua¹²³,Li Tangfei²³,Fan Daming¹²³⁴^ORCID,Huang Jianlian¹³⁵,Zhao Jianxin²³⁴,Yan Bowen²³,Zhou Wenguo¹⁵,Zhang Wenhai¹⁵,Zhang Hao²³⁴

Affiliation:

1. Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen China

2. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China

3. School of Food Science and TechnologyJiangnan University Wuxi China

4. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China

5. Fujian Anjoyfood Share Co. Ltd. Xiamen China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9505

Reference33 articles.

1. Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

2. Microorganisms Isolated from Surimi Processing Operations

3. Optimization of sterilization conditions for production of retorted meatballs

4. Antibacterial characteristics and mechanisms of ɛ-poly-lysine against Escherichia coli and Staphylococcus aureus

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3. Antifungal activity and mechanisms of ε-poly-l-lysine (ε-PL) against Colletotrichum lagenarium in marrow squash;LWT;2024-05

4. Design and optimization of ε-poly-l-lysine with specific functions for diverse applications;International Journal of Biological Macromolecules;2024-03

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