Results 1 to 10 of about 33 (30)

Synergism With ε-Polylysine Hydrochloride and Cinnamon Essential Oil Against Dual-Species Biofilms of Listeria monocytogenes and Pseudomonas lundensis

Frontiers in Microbiology, 2022
Various pathogenic and spoilage bacteria frequently coexist in meat processing environments and can form multispecies biofilms, causing significant health and economic issues.
Junli Zhu, Zhu Junli
exaly   +3 more sources

Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets

Foods, 2023
Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the ...
Jie Pang, Pang Jie
exaly   +3 more sources

Effect of polylysine and butter-based coating on quality properties of eggs

International Journal of Food Properties
We have studied the impact of polylysine-based coating on selected quality attributes of eggs stored for 35 d at 25°C. Overall, 252 fresh eggs were divided into 4 groups: 1) no coating (control); 2) ε-polylysine hydrochloride coating (ε); 3) ε-polylysine
Yan Dai
exaly   +3 more sources

Optimization of Quality Assurance Technology of Jujube by PBD-BBD(PBD-BBD优化大枣保质工艺) [PDF]

Shipin kexue jishu xuebao, 2020
The jujube is easy to cause mildew due to its high water and sugar content. In this study, the Lingwu long jujube was used as the raw material, and the sterilizing rate as the response value.
YANG Lijie(杨莉杰), ZHANG Pingping(张苹苹), WANG Xuanyu(汪轩羽), LI Xihong(李喜宏)   +3 more
doaj   +1 more source

Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples

Shipin gongye ke-ji, 2022
In order to improve the quality of fresh-cut apples and prolong the shelf life, the optimal parameters and fresh-keeping effect of ultrasonic-ε-polylysine hydrochloride compound treatment of fresh-cut apple were explored.
Yuhua ZHANG, Yi MENG, Jinfeng ZHU, Yi SUN, Chongde SUN   +4 more
doaj   +1 more source

Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation [PDF]

Shipin Kexue
To prolong the shelf life of fresh beef, we designed and evaluated a preservative (PAW-ε-PLH-nisin) by dissolving ε-polylysine hydrochloride (ε-PLH), nisin, and sodium hexametaphosphate as a water-retaining agent in plasma-activated water (PAW).
KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting
doaj   +1 more source

The antibacterial effects of ε-polylysine hydrochloride against predominant spoilage bacteria from large yellow croaker

Shipin yu jixie
ObjectiveTo investigate the antibacterial effect of ε-polysine hydrochloride on Shewanella baltica and Pseudomonas fluorescens derived from large yellow croaker.MethodsThe antibacterial effects of ε-polylysine hydrochloride on the growth of Shewanella ...
ZHANG Weibin, CHEN Shuai, SHI Shuangni, YE Zhiqiu   +3 more
doaj   +1 more source

Ratiometric delivery of two therapeutic candidates with inherently dissimilar physicochemical property through pH-sensitive core–shell nanoparticles targeting the heterogeneous tumor cells of glioma

Drug Delivery, 2018
Currently, combination drug therapy is one of the most effective approaches to glioma treatment. However, due to the inherent dissimilar pharmacokinetics of individual drugs and blood brain barriers, it was difficult for the concomitant drugs to ...
He-Lin Xu, Zi-Liang Fan, De-Li ZhuGe, Meng-Qi Tong, Bi-Xin Shen, Meng-Ting Lin, Qun-Yan Zhu, Bing-Hui Jin, Yasin Sohawon, Qing Yao, Ying-Zheng Zhao   +10 more
doaj   +1 more source

Isolation and Identification of Spoilage Fungi in Potato Fresh Wet Vermicelli and Inhibition Effect of Different Fungicides on Spoilage Fungi

Journal of Fungi
Fresh wet vermicelli is highly susceptible to microbial contamination during storage as a result of its high moisture content and rich nutrients, which leads to spoilage and deterioration.
Feng Zhang, Mei Li, Jiachun Tian, Xia Ge, Shouqiang Li, Jianxin Chen, Yumei Li, Yaqian Zhang   +7 more
doaj   +1 more source

The Antibacterial Activity and Mechanisms of a Mixed Bio-Preservative on the Bacillus Stains in Crab Roe Sauce

Foods
Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% nisin (NS) + 0.01 ...
Rongrong Yu, Rongxue Sun, Ning Jiang, Bin Zhang, Cheng Wang, Qianyuan Liu, Zhiqiang Li, Xingna Wang   +7 more
doaj   +1 more source