[1] |
NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin.
Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage
[J]. FOOD SCIENCE, 2021, 42(7): 60-67.
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[2] |
LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen.
Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter
[J]. FOOD SCIENCE, 2021, 42(6): 75-81.
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[3] |
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa.
Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33
[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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[4] |
NING Yawei, FU Yunan, HE Jianzhuo, HOU Linlin, WANG Zhixin, XIAO Xiang, WANG Shijie, JIA Yingmin.
Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid on Escherichia coli
[J]. FOOD SCIENCE, 2021, 42(3): 77-84.
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[5] |
LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo.
Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro
[J]. FOOD SCIENCE, 2021, 42(2): 151-157.
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[6] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
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[7] |
XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying.
Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin
[J]. FOOD SCIENCE, 2021, 42(18): 95-102.
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[8] |
WANG Junjuan, LI Xinrui, CHEN Cheng, SUN Shanfeng, LIU Guirong, CHE Huilian.
Prediction and Identification of Linear B Cell Epitope on the Major Peanut Allergen Ara h 1
[J]. FOOD SCIENCE, 2021, 42(17): 106-112.
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[9] |
PAN Haibo, QIN Luqi, HUANG Yanting, LIANG Xiaolin, HUANG Guohong, NIE Menglin, RAO Chuanyan, MEI Lihua, LI Quanyang.
Artificial Neural Network-Genetic Algorithm-based Optimization of the Formulation of Lyoprotectants to Improve the Freezing Resistance of Lactobacillus reuteri
[J]. FOOD SCIENCE, 2021, 42(14): 70-77.
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[10] |
NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin.
Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid
[J]. FOOD SCIENCE, 2021, 42(12): 233-241.
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[11] |
GAO Zhaojian, HUANG Lianghao, DING Feihong, ZHAO Yifeng, CHEN Teng.
Characterization of Novel Broad-Spectrum Bacteriocin Produced by Lactobacillus plantarum from Pickles
[J]. FOOD SCIENCE, 2021, 42(10): 171-177.
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[12] |
FANG Laishan, LAI Qiang, ZHONG Zemin, HUANG Yumao.
Sequence Analysis of an Endogenous Plasmid in Lactobacillus plantarum and Construction of a Shuttle Expression Vector Using It
[J]. FOOD SCIENCE, 2020, 41(4): 118-124.
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[13] |
LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng.
Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It
[J]. FOOD SCIENCE, 2020, 41(24): 117-124.
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[14] |
NING Yawei, FU Yunan, HE Jianzhuo, SU Dan, HOU Linlin, WANG Zhixin, JIA Yingmin.
Synergistic Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid against Listeria monocytogenes
[J]. FOOD SCIENCE, 2020, 41(23): 70-76.
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[15] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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