Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Fengling BAI"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 445-452 (2023)
Vibrio, Gram-negative pathogenic bacterium, are commonly found in aquatic environments. Not only it can cause food poisoning and wound infection in humans, but also easily lead to spoilage in seafood. Biofilm formation regulated by quorum sensing is
Externí odkaz:
https://doaj.org/article/14eb37c6c3b34616bf549e60058e8f1e
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 5, Pp 430-436 (2014)
119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staphylococcus aureus ATCC 6538 and Escherichia coli AT
Externí odkaz:
https://doaj.org/article/b17315f5f53041deb8385bf22a8df284
Publikováno v:
Sensors, Vol 16, Iss 7, p 1083 (2016)
One quorum sensing strain was isolated from spoiled turbot. The species was determined by 16S rRNA gene analysis and classical tests, named Aeromonas sobria AS7. Quorum-sensing (QS) signals (N-acyl homoserine lactones (AHLs)) were detected by report
Externí odkaz:
https://doaj.org/article/aa6f1a3412e1439cbdf9abd78b5be5e1
Autor:
Yangrui Wang, Mengtong Sun, Xiaoling Cui, Yongyue Gao, Xinran Lv, Jianrong Li, Fengling Bai, Xuepeng Li, Defu Zhang, Kai Zhou
Publikováno v:
LWT. 170:114093
Publikováno v:
Journal of Food Science and Technology. 55:3703-3711
The antifungal effect of Lactobacillus plantarum C10 on pink rot caused by Trichothecium roseum and its application in muskmelon fruit were investigated. Cell-free supernatant (CFS) produced by Lactobacillus plantarum C10 strongly inhibited the growt
Publikováno v:
Food Control. 89:22-31
A novel bacteriocin DY4-2 was produced by strain DY4-2 which was isolated from cutlassfish (Trichiurus lepturus) and identified as Lactobacillus plantarum. This bacteriocin reached the maximum production at stationary phase after 24 h incubation. It
Autor:
Yang Lin, Fengling Bai, Mengtong Sun, Xinran Lv, Jianrong Li, Bolin Zhang, Yu Jie, Hongfei Zhao
Publikováno v:
European Food Research and Technology. 244:323-331
A novel bacteriocin produced by Lactobacillus plantarum DL3 isolated from Suan-Tsai, a traditional Chinese fermented cabbage, was designated as plantaricin DL3. It was purified by ethyl acetate extraction followed by gel filtration and high-performan
Publikováno v:
LWT. 137:110439
Aeromonas sobria is a Gram-negative pathogen with numerous virulence factors that lead to diseases in aquacultures. The production of virulence factors and biofilm formation in A. sobria are regulated by a quorum sensing (QS) system. In this study, w
Autor:
Fengling Bai, Xinran Lv, Jianrong Li, Shumin Yi, Mengtong Sun, Tianqi Cui, Ying Li, Xuepeng Li
Publikováno v:
LWT. 122:108998
Jinzhou shrimp paste is a traditional Chinese fermented seafood product manufactured from northern mauxia shrimp (Acete chinensis) and salt. The aims of this study were to detect the bacterial community succession using high-throughput sequencing and
Publikováno v:
LWT. 117:108696
Quorum quenching (QQ) activity of crude extract (CE) from Lactobacillus crustorum ZHG 2-1 against Pseudomonas aeruginosa was evaluated at three sub-minimum inhibitory concentrations (MIC) 1.0, 2.0 and 3.0 mg/mL. Agar diffusion method results showed t