Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2

Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken bre...

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Detalles Bibliográficos
Autores principales: Liu, Xiao, Zhang, Mingli, Meng, Xi, He, Xiangli, Zhao, Weidong, Liu, Yongji, He, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917946/
https://www.ncbi.nlm.nih.gov/pubmed/33672940
http://dx.doi.org/10.3390/molecules26041012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917946/
https://www.ncbi.nlm.nih.gov/pubmed/33672940
http://dx.doi.org/10.3390/molecules26041012

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