|本期目录/Table of Contents|

[1]吴荣,顾悦,张悦,等.群体感应抑制剂及其在食品保藏中的应用研究进展[J].生物加工过程,2019,17(03):264-270.[doi:10.3969/j.issn.1672-3678.2019.03.006]
 WU Rong,GU Yue,ZHANG Yue,et al.Quorum sensing inhibitors and application in food preservation[J].Chinese Journal of Bioprocess Engineering,2019,17(03):264-270.[doi:10.3969/j.issn.1672-3678.2019.03.006]
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群体感应抑制剂及其在食品保藏中的应用研究进展()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
17
期数:
2019年03期
页码:
264-270
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Quorum sensing inhibitors and application in food preservation
文章编号:
1672-3678(2019)03-0264-07
作者:
吴荣顾悦张悦钟华晨贺银凤
内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018
Author(s):
WU RongGU YueZHANG YueZHONG HuachenHE Yinfeng
College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China
关键词:
群体感应 群体感应抑制剂 食品保质期 食物保藏
分类号:
TS201.3
DOI:
10.3969/j.issn.1672-3678.2019.03.006
文献标志码:
A
摘要:
细菌在生长过程中会合成并释放一种叫做信号分子的化学因子,作为细胞间或细胞内传递信息的介质。这种信号分子积累到一定水平,会对细菌生理性状的表达产生调控作用,即群体感应现象。细菌群体感应现象对食品腐败变质过程也有很大的影响。因此,研究群体感应抑制剂在食品保藏中的作用就显得尤为重要。本文中,笔者根据细菌分泌信号分子类型的不同,综述了不同细菌的群体感应抑制剂及其在食品保藏中的应用。

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备注/Memo

备注/Memo:
收稿日期:2018-04-16修回日期:2018-06-29
基金项目:国家自然科学基金(31360396)
作者简介:吴荣(1992—),女,内蒙古包头人,硕士研究生,研究方向:食品生物技术; 贺银凤(联系人),教授,E-mail:heyinf6468@163.com
引文格式:吴荣,顾悦,张悦,等.群体感应抑制剂及其在食品保藏中的应用研究进展[J].生物加工过程,2019,17(3):264-270.
WU Rong,GU Yue,ZHANG Yue,et al.Quorum sensing inhibitors and application in food preservation[J].Chin J Bioprocess Eng,2019,17(3):264-270..
更新日期/Last Update: 2019-05-30