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机译:来自选定的膳食香料和药草的多酚差异地影响常见的食品传播的致病细菌和乳酸菌
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Technol Shanghai Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Technol Shanghai Peoples R China;
Univ Hong Kong Sch Biol Sci Pokfulam Rd Hong Kong Hong Kong Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Dept Food Sci &
Technol Shanghai Peoples R China;
Phenolic compounds; Dietary spices; Medicinal herbs; Lactic acid bacteria; Food-borne pathogenic bacteria; Antibacterial activity;
机译:来自选定的膳食香料和药草的多酚差异地影响常见的食品传播的致病细菌和乳酸菌
机译:乳酸菌对酪氨酸脱羧酶肉汤中食源性病原菌产生酪胺的协同和拮抗作用
机译:单独的药草和香料提取物的生物膜消除活性,并组合口腔和食物传播的致病细菌
机译:从传统鱼类发酵对抗病原细菌中分离的抗微生物生成乳酸菌的筛选
机译:乳酸菌对某些胃肠道和病原菌的拮抗活性
机译:从健康泰国婴儿粪便中分离出对食源性细菌乳酸菌和双歧杆菌的拮抗特性
机译:评估商品药草和香料提取物对某些食源性细菌的抗菌活性