Relationship between Salmonella enterica attachment and leaf hydrophobicity, roughness, and epicuticular waxes: a focus on 30 baby-leaf salads.

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第一作者： Stefania,Truschi

第一单位： Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

作者： Stefania,Truschi ^[1] ; Lorenzo,Marini ^[1] ; Ilaria,Cacciari ^[2] ; Ada,Baldi ^[1] ; Piero,Bruschi ^[1] ; Anna,Lenzi ^[1] ; Johanna,Baales ^[3] ; Viktoria V,Zeisler-Diehl ^[3] ; Lukas,Schreiber ^[3] ; Massimiliano,Marvasi ^[4]

作者单位： Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy. ^[1] CNR, Institute of Applied Physics 'Nello Carrara', Sesto Fiorentino, Italy. ^[2] Institute of Cellular and Molecular Botany (IZMB), University of Bonn, Bonn, Germany. ^[3] Department of Biology, University of Florence, Florence, Italy. ^[4]

关键词 3D wax crystals contact angle epicuticular waxes human pathogens leaf surface leafy vegetables

主题词肠炎沙门菌亚属(Salmonella enterica);植物叶(Plant Leaves);蜡类(Waxes);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);蔬菜(Vegetables);细菌黏附(Bacterial Adhesion);表面特性(Surface Properties)

DOI 10.1002/jsfa.13751

PMID 39030951

发布时间 2024-11-05

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