Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat
Yuping Chen, Fang Ma, Yajie Wu, Song Tan, Ajuan Niu, Weifen Qiu, Guangyu Wang
Topics & Concepts
Food spoilageMeat spoilageFood sciencePseudomonasPsychrophileChemistryMicrobiologyBiologyBacteriaBiochemistryEnzymeGeneticsBacterial biofilms and quorum sensingMicrobial bioremediation and biosurfactantsMicroplastics and Plastic Pollution