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Changes in cell membrane properties and phospholipid fatty acids of bacillus subtilis induced by polyphenolic extract of Sanguisorba officinalis L.
Zhu, Hong-Lin; Chen, Gang; Chen, Sun-Ni; Wang, Rui-Qi; Chen, Long; Xue, Hui; Jian, Su-Ping.
Affiliation
  • Zhu HL; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Chen G; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Chen SN; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Wang RQ; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Chen L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Xue H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Jian SP; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
J Food Sci ; 85(7): 2164-2170, 2020 Jul.
Article in En | MEDLINE | ID: mdl-32572963
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Full text: 1 Database: MEDLINE Main subject: Phospholipids / Bacillus subtilis / Plant Extracts / Cell Membrane / Sanguisorba / Fatty Acids / Polyphenols / Anti-Bacterial Agents Language: En Journal: J Food Sci Year: 2020 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Database: MEDLINE Main subject: Phospholipids / Bacillus subtilis / Plant Extracts / Cell Membrane / Sanguisorba / Fatty Acids / Polyphenols / Anti-Bacterial Agents Language: En Journal: J Food Sci Year: 2020 Type: Article Affiliation country: China