Bacterial community diversity on the surface of Chinese wolfberry fruit and its potential for biological control

Author:

HUANG Ting1ORCID,QIN Ken1,YAN Yamei1,ZHAO Jianhua1,LIU Jian1,DUAN Linyuan1,DAI Guoli1,ZHANG Bo1,HE Xinru1

Affiliation:

1. Institute of Chinese Wolfberry Science of Ningxia Academy of Agricultural and Forestry Sciences, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference50 articles.

1. Rain induces temporary shifts in epiphytic bacterial communities of cucumber and tomato fruit;Allard S. M.;Scientific Reports,2020

2. Advances in packaging fresh produce;Almenar E.;Food Science & Technology,2020

3. Insights gained from metagenomic shotgun sequencing of apple fruit epiphytic microbiota;Angeli D.;Postharvest Biology and Technology,2019

4. Zeaxanthin dipalmitate in the treatment of liver disease;Azami N. L. B.;Evidence-Based Complementary and Alternative Medicine,2019

5. Massilia soli sp. nov., isolated from soil;Baek J. H.;International Journal of Systematic and Evolutionary Microbiology,2022

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