Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The chan...

Descripción completa

Detalles Bibliográficos
Autores principales: Shi, Xuefeng, Li, Xingzheng, Li, Xianyu, He, Zhaoxiang, Chen, Xia, Song, Jianlou, Zeng, Lingsen, Liang, Qianni, Li, Junying, Xu, Guiyun, Zheng, Jiangxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870930/
https://www.ncbi.nlm.nih.gov/pubmed/35206004
http://dx.doi.org/10.3390/foods11040527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870930/
https://www.ncbi.nlm.nih.gov/pubmed/35206004
http://dx.doi.org/10.3390/foods11040527

Ejemplares similares