The Antibacterial Activity and Mechanisms of a Mixed Bio-Preservative on the <i>Bacillus</i> Stains in Crab Roe Sauce

The Antibacterial Activity and Mechanisms of a Mixed Bio-Preservative on the <i>Bacillus</i> Stains in Crab Roe Sauce

Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% nisin (NS) + 0.01% tea polyphenols (TPs)) on the specific spoilage...

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Bibliographic Details
Main Authors: Rongrong Yu, Rongxue Sun, Ning Jiang, Bin Zhang, Cheng Wang, Qianyuan Liu, Zhiqiang Li, Xingna Wang
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
crab roe sauce
specific spoilage bacteria
ε-polylysine hydrochloride
nisin
tea polyphenols
Online Access:https://www.mdpi.com/2304-8158/14/3/525
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