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Transcriptomic analysis reveals the antibacterial mechanism of phenolic compounds from kefir fermented soy whey against Escherichia coli 0157:H7 and Listeria monocytogenes.
Azi, Fidelis; Li, Zhiyu; Xu, Peng; Dong, Mingsheng.
Afiliación
  • Azi F; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, PR China; Department of Chemical Engineering, Guangdong Technion-Israel Institute of Technology (GTIIT), Shantou, Guangdong 515063, PR China; Department of Food Science & Technology, Ebonyi
  • Li Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, PR China.
  • Xu P; Department of Chemical Engineering, Guangdong Technion-Israel Institute of Technology (GTIIT), Shantou, Guangdong 515063, PR China.
  • Dong M; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, PR China. Electronic address: dongms@njau.edu.cn.
Int J Food Microbiol ; 383: 109953, 2022 Dec 16.
Article en En | MEDLINE | ID: mdl-36202009
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Ácidos Nucleicos / Escherichia coli O157 / Kéfir / Listeria monocytogenes Idioma: En Revista: Int J Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Ácidos Nucleicos / Escherichia coli O157 / Kéfir / Listeria monocytogenes Idioma: En Revista: Int J Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2022 Tipo del documento: Article