Transcriptome analysis reveals the inhibitory mechanism of phloretin on virulence expression of Staphylococcus aureus and its application in cooked chicken.

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第一作者： Hong,Li

第一单位： School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

作者： Hong,Li ^[1] ; Changzhu,Li ^[2] ; Ce,Shi ^[1] ; Manal Y,Sameeh ^[3] ; Fahad,Al-Asmari ^[4] ; Haiying,Cui ^[5] ; Lin,Lin ^[6]

作者单位： School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. ^[1] State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China. ^[2] Department of Chemistry, Al-Leith University College, Umm Al Qura University, Makkah 25100, Saudi Arabia. ^[3] Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia. ^[4] School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: cuihaiying@ujs.edu.cn. ^[5] School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China. Electronic address: linl@ujs.edu.cn. ^[6]

关键词 Cooked chicken Phloretin Staphylococcus aureus Transcriptomics Virulence expression