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Antibacterial activity and mechanism of slightly acidic electrolyzed water against Shewanella putrefaciens and Staphylococcus saprophytic.
Liu, Lin; Lan, Weiqing; Wang, Yanbo; Xie, Jing.
Affiliation
  • Liu L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
  • Lan W; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai
  • Wang Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou, 310018, China.
  • Xie J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai
Biochem Biophys Res Commun ; 592: 44-50, 2022 02 12.
Article in En | MEDLINE | ID: mdl-35026604
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Full text: 1 Database: MEDLINE Main subject: Staphylococcus / Water / Shewanella putrefaciens / Electrolysis / Anti-Bacterial Agents Language: En Journal: Biochem Biophys Res Commun Year: 2022 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Staphylococcus / Water / Shewanella putrefaciens / Electrolysis / Anti-Bacterial Agents Language: En Journal: Biochem Biophys Res Commun Year: 2022 Type: Article Affiliation country: China