Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Lanhua Yi"'
Publikováno v:
Foods, Vol 10, Iss 1278, p 1278 (2021)
Foods
Volume 10
Issue 6
Foods
Volume 10
Issue 6
Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its appli
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(10)
Background Penicillium digitatum is one of the most important pathogens causing citrus green mold, leading to significant economic losses. Traditionally, synthetic fungicides are used to control diseases. However, the side effects of fungicides shoul
Autor:
Lanhua Yi, Kwok Yin Wong, Jun Liu, Edward Chan, Yanbing Lin, Ping Zeng, Kin-Fai Chan, Sheng Chen
Publikováno v:
LWT. 146:111392
Due to frequent outbreaks of sprouts-associated foodborne illness, sprouts have been considered as a “high risk” food. In this study, the antimicrobial peptide zp37 (GIKAKIIIKIKK-NH2), which possesses a helical structure, was found to exhibit a m
Publikováno v:
Postharvest Biology and Technology. 176:111495
Many citrus farmers are deprived of their profits as a result of post-harvest losses in citrus production. Diverse microbial environments including fermented foods are necessary to be explored in the quest to get more novel biocontrol yeasts to contr
Publikováno v:
Food Control. 123:107730
E. coli and C. sakazakii are both opportunistic pathogenic bacteria that widely found in food. Emerging of antibiotic resistance makes the treatment of Gram-negative bacteria infection become ever more difficult. Therefore, it is urgent to find new a
Publikováno v:
Food Control. 121:107629
Bacterial soft rot is a devastating disease that harms vegetables. Lactic acid bacteria (LAB) can be effective antagonist against soft rot pathogens. In this study, Lactobacillus paracasei WX322 and its produced bacteriocin had antibacterial activiti
Publikováno v:
LWT. 134:109842
Staphylococcus aureus is one of the most common foodborne pathogens, and it can cause food poisoning. As a promising alternative to antibiotic, bacteriocin has been widely used in food as bio-preservative. In this study, the bacteriocin BM1157 had go
Publikováno v:
Postharvest Biology and Technology. 164:111150
The presence of pathogens in fresh-cut fruits represents a risk for the public health since these products generally do not receive any further treatment before consumption. In this study, a Lactobacillus pentosus MS031 was isolated from Sichuan Paoc
Publikováno v:
LWT. 125:109177
The control of foodborne pathogens in raw/processed foods is urgently needed. Lactic acid bacteria (LAB) bacteriocins are promising natural food preservatives. In this study, 81 antibacterial LAB strains were isolated from pickles and dry-cured meats
Autor:
Shixiang Yao, Lanhua Yi, Kaifang Zeng, Xindan Li, Lili Deng, Wenjun Wang, Sha Liu, Ruan Changqing
Publikováno v:
Postharvest Biology and Technology. 158:110979
The present study evaluated the antifungal properties of tetrapeptide H-OOWW-NH2 (O3TR) and its derivative lipopeptide C12-OOWW-NH2 (C12O3TR) against Penicillium digitatum, one of the main postharvest pathogens in citrus, and the possible mechanisms