Inhibitory Effect of Slightly Acidic Electrolyzed Water on Spoilage Bacteria in Fresh-Cut Chicory

Inhibitory Effect of Slightly Acidic Electrolyzed Water on Spoilage Bacteria in Fresh-Cut Chicory

To control the spoilage of fresh-cut chicory caused by microbial contamination of cuts, this study isolated and identified spoilage bacteria from fresh-cut chicory using 16S rRNA gene sequencing and evaluated the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW). Five...

Full description

Saved in:
Bibliographic Details
Main Author: HE Xue, REN Kai, XU Chang, ZHANG Yingtong, ZHOU Hongsheng, LING Jun, LI Pengxia, CHENG Shunchang, HU Huali
Format: Article
Language:English
Published: China Food Publishing Company 2025-07-01
Series:Shipin Kexue
Subjects:
slightly acidic electrolytic water; fresh-cut chicory; separation and identification; bactericidal activity
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-029.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-029.pdf

Similar Items