Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat
食物腐败
肉类腐败
食品科学
假单胞菌
嗜冷菌
化学
微生物学
生物
细菌
生物化学
酶
遗传学
作者
Yuping Chen,Fang Ma,Yajie Wu,Song Wei Benjamin Tan,Ajuan Niu,Weifen Qiu,Guangyu Wang