Antibacterial Mechanism of Rhamnolipids against Bacillus cereus and Its Application in Fresh Wet Noodles

Bacillus cereus (B. cereus) is a common foodborne pathogen causing food poisoning incidents. This study aimed to evaluate the antibacterial activity and underlying mechanism of rhamnolipids (RLs) against B. cereus. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MB...

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Detalles Bibliográficos
Autores principales: Niu, Yongwu, Sun, Yiming, Yang, Yanxiao, Niu, Ben, Wang, Yuchen, Qiao, Shan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574271/
https://www.ncbi.nlm.nih.gov/pubmed/37836789
http://dx.doi.org/10.3390/molecules28196946

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574271/
https://www.ncbi.nlm.nih.gov/pubmed/37836789
http://dx.doi.org/10.3390/molecules28196946

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