Antibacterial effect of phenolic acid on Shewanella putrefaciens from aquatic product

Authors

ZHU Jin-shuai, College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
LI Qiu-ying, College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
YU Xin-rui, College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
SUN Tong, College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
LI Jian-rong, College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao

Abstract

Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr

Publication Date

6-28-2020

First Page

133

Last Page

137

DOI

10.13652/j.issn.1003-5788.2020.06.024

Recommended Citation

Jin-shuai, ZHU; Qiu-ying, LI; Xin-rui, YU; Tong, SUN; and Jian-rong, LI (2020) "Antibacterial effect of phenolic acid on Shewanella putrefaciens from aquatic product," Food and Machinery: Vol. 36: Iss. 6, Article 24.
DOI: 10.13652/j.issn.1003-5788.2020.06.024
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/24

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