Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid.

Gu, Luo; Zhu, Qiuyu; Zou, Xiaoyu; Song, Ru

Gu, Luo; Zhu, Qiuyu; Zou, Xiaoyu; Song, Ru.

Afiliação

Gu L; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Zhu Q; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Zou X; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Song R; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.

Molecules ; 28(10)2023 May 15.

Article em En | MEDLINE | ID: mdl-37241846

Assuntos

Decapodiformes; Alimentos Marinhos; Animais; Bactérias/genética; Antibacterianos/farmacologia; Hidrólise

Palavras-chave

antibacterial effect; bacterial diversity; pepsin hydrolysis; shrimp processing by-products; specific spoilage organisms; squid

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Decapodiformes / Alimentos Marinhos Limite: Animals Idioma: En Revista: Molecules Ano de publicação: 2023 Tipo de documento: Article

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