Effect of Environmental Conditions on the Formation of the Viable but Nonculturable State of Pediococcus acidilactici BM-PA17927 and Its Control and Detection in Food System

por Li, Yanmei, Huang, Teng-Yi, Mao, Yuzhu, Chen, Yanni, Shi, Fan, Peng, Ruixin, Chen, Jinxuan, Bai, Caiying, Chen, Ling, Wang, Kan, Liu, Junyan
Publicado 2020

Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System

por Li, Yanmei, Huang, Teng-Yi, Mao, Yuzhu, Chen, Yanni, Shi, Fan, Peng, Ruixin, Chen, Jinxuan, Yuan, Lei, Bai, Caiying, Chen, Ling, Wang, Kan, Liu, Junyan
Publicado 2020

Inhibitory effects of two types of food additives on biofilm formation by foodborne pathogens

por Liu, Liyan, Ye, Congxiu, Soteyome, Thanapop, Zhao, Xihong, Xia, Jing, Xu, Wenyi, Mao, Yuzhu, Peng, Ruixin, Chen, Jinxuan, Xu, Zhenbo, Shirtliff, Mark E., Harro, Janette M.
Publicado 2019

Spoilage Lactic Acid Bacteria in the Brewing Industry

por Xu, Zhenbo, Luo, Yuting, Mao, Yuzhu, Peng, Ruixin, Chen, Jinxuan, Soteyome, Thanapop, Bai, Caiying, Chen, Ling, Liang, Yi, Su, Jianyu, Wang, Kan, Liu, Junyan, Kjellerup, Birthe V.
Publicado 2020