Synergistic bactericidal effect and mechanism of ultrasound combined with Lauroyl Arginate Ethyl against Salmonella Typhimurium and its application in the preservation of onions.

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第一作者： Yajing,Kong

第一单位： College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.

作者： Yajing,Kong ^[1] ; Xiaolin,Cai ^[1] ; Yimeng,Li ^[1] ; Runyang,Sun ^[1] ; Hui,Yang ^[1] ; Tongyu,Jiang ^[1] ; Shuai,Cheng ^[1] ; Luyi,Song ^[1] ; Baowei,Yang ^[1] ; Chunling,Zhang ^[1] ; Chao,Shi ^[2]

作者单位： College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. ^[1] College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: meilixinong@nwsuaf.edu.cn. ^[2]

关键词 Combined germicidal effect Germicidal mechanism Lauroyl Arginate Ethyl Onions Salmonella Typhimurium Ultrasound

主题词鼠伤寒沙门菌(Salmonella typhimurium);洋葱(Onions);抗菌药(Anti-Bacterial Agents);保存, 生物学(Preservation, Biological);显微镜检查, 电子, 扫描(Microscopy, Electron, Scanning);精氨酸(Arginine)

DOI 10.1016/j.ijfoodmicro.2024.110611

PMID 38308880

发布时间 2024-02-16

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