Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets
Abstract
The antibacterial effects of phenyllactic acid (PLA) against Vibrio parahaemolyticus and its application on raw salmon fillets (RSF) were investigated in this study. The minimum inhibitory concentration (MIC) of PLA against V. parahaemolyticus was 3.2 mg/mL. Interestingly, PLA at sub-MIC (0.4 mg/mL) completely inactivated planktonic V. parahaemolyticus under saline condition. The influence of PLA on bacterial membrane and genomic DNA was...
Paper Details
Title
Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets
Published Date
Jan 1, 2022
Journal
Volume
154
Pages
112586 - 112586
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