Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat
Shaoying Gong, Peng Fei, Qi Sun, Ling Guo, Liange Jiang, Kai Duo, Xuezhi Bi, Xueqi Yun
Topics & Concepts
Staphylococcus aureusPreservativeAntimicrobialFood scienceChemistryIntracellularAnthocyaninMode of actionMicrobiologyMinimum inhibitory concentrationBiologyBiochemistryBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality