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Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coat...
2021-09-28 | MTBLS2871 | MetaboLights
As amphipathic molecules, BAs have strong antibacterial effects, preventing overgrowth of the gut microbiota and defending the invasion of pathogens. However, some disease-causing pathogens can survive from the BA stress and knowledge is limited about how they develop BA tolerance. In the current st...
ORGANISM(S): Escherichia Coli 
2024-10-09 | PXD056639 |
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