The Quorum Sensing's Quenching Activity of Bacillus cereus YF-2 to Pseudomonas fluorescens

被引：0
|
作者：
Wang, Yangrui [1 ]
Wen, Xin [1 ]
Bai, Fengling [1 ]
Tan, Xiqian [1 ]
Lu, Xinran [1 ]
Li, Jianrong [1 ,2 ]
Dong, Hao [3 ]
Meng, Yuqiong [4 ]
Ma, Rui [4 ]
Wang, Shulin [4 ]
Ying, Miyan [5 ]
Yang, Xu [5 ]
机构：
[1] National and Local Joint Engineering Research Center of Storage, School of Food Science and Engineering, Bohai University, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, Liaon
[2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning, Dalian,116034, China
[3] Shandong Meijia Group Co. Ltd., Shandong, Rizhao,276800, China
[4] Qinghai University, Xining,810016, China
[5] Minze LongyangXia Aquaculture Co.Ltd., Hainan Tibetan Autonomous Prefecture, Qinghai,811800, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 08期
关键词：
101.7; -; 103; 103.1; 201.7.1; 203; 214.1.1; 801.1; Chemistry; General - 802.2 Chemical Reactions;
D O I：
10.16429/j.1009-7848.2024.08.018
中图分类号：
学科分类号：
摘要：
30
引用
收藏
页码：187 / 196
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