Effect of allyl isothiocyanate on the growth and virulence of Clostridium perfringens and its application on cooked pork
Linying Li, Yilin Lin, Keren Agyekumwaa Addo, Yigang Yu, Caihu Liao
Topics & Concepts
Allyl isothiocyanateClostridium perfringensChemistryFluorescein isothiocyanateMinimum inhibitory concentrationConfocal microscopyBacterial growthQuenching (fluorescence)IsothiocyanateBiochemistryBacteriaFluorescenceBiologyCell biologyIn vitroPhysicsGeneticsQuantum mechanicsEssential Oils and Antimicrobial ActivityGenomics, phytochemicals, and oxidative stressAquaculture disease management and microbiota