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学者姓名：张雯
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Abstract ：
红曲酒是以糯米为原料，以红曲作为发酵剂酿造而成的。其中红曲菌和酿酒酵母是酿造体系中的核心微生物。本文以糯米为发酵基质，选用紫色红曲菌、红色红曲菌和高粱红曲菌分别与酿酒酵母菌进行组合发酵，研究不同组合和发酵模式（同步发酵和顺序发酵）对挥发性组分生成的影响。基于顶空固相微萃取-气质联用法，从发酵的米酒中共鉴定出89种挥发性风味化合物。热图分析发现：红曲菌与酿酒酵母组合发酵明显比红曲菌纯菌发酵产生更多的挥发性物质，顺序发酵明显比同步发酵产生更多的挥发性风味物质，尤其是紫色红曲菌、红色红曲菌与酿酒酵母组合的顺序发酵。对不同红曲菌与酿酒酵母组合发酵的挥发性风味组分进行主成分分析，紫色红曲菌和红色红曲菌与酿酒酵母在顺序发酵模式下会产生更多的挥发性风味组分且其风味组成较为接近。挥发性风味组分含量差异分析表明，异丁醇、1-庚醇、（3Z）-3-壬烯-1-醇、2-十四醇、（Z）-5-辛烯-1-醇、癸醛、辛酸乙酯、癸酸乙酯、9-癸烯酸乙酯、苯乙酸乙酯、乙酸苯乙酯、1,2-二甲氧基-4-乙烯基苯等是红曲菌与酿酒酵母组合发酵产物中的特征挥发性风味物质。本研究结果可为红曲酒工业化生产中风味品质的提升与质量控制提供一定的参考数据。
Keyword ：
挥发性物质 挥发性物质 红曲菌 红曲菌 红曲酒 红曲酒 组合发酵 组合发酵 酿酒酵母 酿酒酵母
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| GB/T 7714 | 尤文强 , 严荧银 , 杨梓翊 et al. 红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响 [J]. | 中国食品学报 , 2024 , 24 (03) : 287-297 . |
| MLA | 尤文强 et al. "红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响" . | 中国食品学报 24 . 03 (2024) : 287-297 . |
| APA | 尤文强 , 严荧银 , 杨梓翊 , 孙金沅 , 张雯 , 韩金志 et al. 红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响 . | 中国食品学报 , 2024 , 24 (03) , 287-297 . |
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To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of Bacillus amyloliquefaciens W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave. The enzyme preparation was prepared through fermentation and then applied for treating flue-cured tobacco. The improvement effect was evaluated by measuring the content of macromolecule and the changes in volatile components, combined with sensory evaluations. The bacterial communities on the surface of flue-cured tobacco exhibited functional diversity, consisting primarily of Variovorax, Pseudomonas, Sphingomonas, Burkholderia, and Bacillus. These bacterial strains played a role in the aging process of flue-cured tobacco leaves by participating in amino acid metabolism and carbohydrate metabolism. These metabolic activity converted complex macromolecules into smaller molecular compounds, ultimately influence the smoking quality and burning characteristics of flue-cured tobacco. The pectinase preparation produced through fermentation using W6-2 has been found to enhance the aroma and sweetness of flue-cured tobacco, leading to improved aroma, reduced impurities, and enhanced smoothness. Additionally, the levels of pectin, cellulose, and hemicellulose decreased, while the levels of water-soluble sugar and reducing sugar increased, and the contents of esters, ketones, and aldehydes increased, and the contents of benzoic acid decreased. The study revealed the correlation between surface microorganisms and volatile components of Yunnan tobacco leaves, and the enzyme produced by the pectin-degrading bacteria W6-2 effectively improved the quality of flue-cured tobacco.
Keyword ：
flavor flavor flue-cured tobacco flue-cured tobacco microorganism microorganism pectin pectin quality quality
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| GB/T 7714 | Weng, Shuning , Deng, Meizhong , Chen, Shanyi et al. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality [J]. | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY , 2024 , 12 . |
| MLA | Weng, Shuning et al. "Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality" . | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY 12 (2024) . |
| APA | Weng, Shuning , Deng, Meizhong , Chen, Shanyi , Yang, Renqiang , Li, Jingjing , Zhao, Xianbo et al. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality . | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY , 2024 , 12 . |
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Hongqu rice wine was brewed with glutinous rice as raw material and Hongqu as starter. Monascus and Saccharomyces cerevisiae were the core microorganisms in the brewing system. In this paper, using glutinous rice as the fermentation substrate, Monascus puijmreus, Monascus ruber and Monascus kaoliang were combined with S. cerevisiae to study the effects of different combinations and fermentation modes (simultaneous fermentation and sequential fermentation) on the production of volatile components. A total of 89 volatile flavor compounds were identified from fermented rice wine based on headspace solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Heat map analysis showed that the combined fermentation of Monascus and S. cerevisiae produced more aroma substances than the pure fermentation of Monascus, and the sequential fermentation produced more aroma substances than the simultaneous fermentation, especially the sequential fermentation of M. purpureas, M. ruber and S. cerevuiae. According to the principal component analysis of volatile flavor components of different Monascus and S. cerevisiae combined fermentation, M. purpureus and M. ruber and S. cerevisiae will produce more volatile flavor components under the sequential fermentation mode, and their flavor compositions were close to each other. Through the analysis of the content difference of volatile flavor components, isobutanol, 1-heptanol, (3Z)-3-nonene-1-ol, 2-tetradecanol, (Z)-5-octene-1-ol, decanal, ethyl caproate, ethyl decanoate, 9 -decenoate, ethyl phenylacetate, ethyl acetate, 1,2 -dimethoxy -4 -vinyl benzene, acridine were the characteristic volatile flavor substances in the combined fermentation products of Monascus and S. cerevisiae. The results of this study could provide a theoretical basis for the improvement of flavor quality and quality control in the industrial production of Hongqu rice wine. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Fermentation Fermentation Flavor compounds Flavor compounds Gas chromatography Gas chromatography Mass spectrometry Mass spectrometry Odors Odors Principal component analysis Principal component analysis Quality control Quality control Substrates Substrates Volatile organic compounds Volatile organic compounds Wine Wine Yeast Yeast
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| GB/T 7714 | You, Wenqiang , Yan, Yingyin , Yang, Ziyi et al. Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine [J]. | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (3) : 287-297 . |
| MLA | You, Wenqiang et al. "Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine" . | Journal of Chinese Institute of Food Science and Technology 24 . 3 (2024) : 287-297 . |
| APA | You, Wenqiang , Yan, Yingyin , Yang, Ziyi , Sun, Jinyuan , Zhang, Wen , Han, Jinzhi et al. Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine . | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (3) , 287-297 . |
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In this study, antibacterial substances were extracted and identified from the mycelia of Eurotium cristatum FS-1, and evaluated for antibacterial activity against Pseudomonas putida LP-3. The underlying mechanism was investigated by microscopic observations, LP-3 cell content analysis, and metabolomic analysis. The results showed that the half maximal inhibitory concentration (IC50) of the ethyl acetate extract (FSEAE) from the mycelia of Eurotium cristatum FS-1 on P. putida LP-3 (1 × 104 CFU/mL) was 8 mg/mL. As observed by scanning electron microscopy (SEM), FSEAE destroyed the cell membrane of P. putida LP-3. The K+ content in the culture supernatant of P. putida, the activity of oxidative stress enzymes in the cell metabolic pathway (superoxide dismutase, glutathione peroxidase, and catalase) and the content of malondialdehyde (MDA) were measured, showing that the antibacterial effect of FSEAE mainly in the logarithmic growth period of P. putida LP-3 (8–16 h). Non-targeted metabonomics was used to analyze FSEAE treated samples and control samples (treated by dimethyl sulfoxide), and a total of 124 metabolites were obtained, of which 30 metabolites were significantly different between the two groups. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that FSEAE affected the growth and metabolism of P. putida mainly by interfering with the tricarboxylic acid cycle. The results from this study can provide a theoretical reference for the development and utilization of Saccharomyces coronatus and its metabolites. © 2023 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
bacteriostatic mechanism bacteriostatic mechanism Eurotium cristatum Eurotium cristatum metabolomics analysis metabolomics analysis organic extract organic extract Pseudomonas putida Pseudomonas putida
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| GB/T 7714 | Zhang, W. , Wang, M. , Ni, L. . Antibacterial Mechanism of Intracellular Extract from Eurotium cristatum against Pseudomonas putida; [冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制] [J]. | Food Science , 2023 , 44 (7) : 57-64 . |
| MLA | Zhang, W. et al. "Antibacterial Mechanism of Intracellular Extract from Eurotium cristatum against Pseudomonas putida; [冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制]" . | Food Science 44 . 7 (2023) : 57-64 . |
| APA | Zhang, W. , Wang, M. , Ni, L. . Antibacterial Mechanism of Intracellular Extract from Eurotium cristatum against Pseudomonas putida; [冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制] . | Food Science , 2023 , 44 (7) , 57-64 . |
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Tobacco leaves need to aged under certain temperatures and humidity for 1 to 3 years. Natural aging, also called fermentation, is a slow process. This article explores the correlation between microorganisms on the surface of flue-cured tobacco and key flavor substances during this process. High-throughput sequencing was used to characterize the composition of bacterial and fungal communities on the surface of flue-cured tobacco from Hunan, Liaoning, Guizhou, Shandong, Yunnan, Fujian, Brazil, and Zimbabwe. Gas chromatography-mass spectrometry (GC-MS) was employed to determine the flavor substances in flue-cured tobacco and correlation analysis between microbial diversity and flavor substances was performed. The function and abundance of key enzymes involved in the degradation of macromolecules on the surface of flue-cured tobacco were predicted using PICRUSt and FUNGuild. Different flavor styles of flue-cured tobacco possessed different flora structures, and the abundance of the genus Bacillus was high and significantly positively correlated with the content of the main flavor substances-carotenoid and cembranoid degradation products (p < 0.05). The content of the Enterobacter genus was higher in light-flavor style flue-cured tobacco and significantly negatively correlated with the above substances (p < 0.05). Among the fungal genera, Wallemia exhibited a significantly positive correlation with phenylacetic acid, palmitic acid, and & alpha;-ionol (p < 0.05). The abundance of the macromolecule-degrading enzymes in the bacterial community was generally higher than in the fungal community, especially the enzymes that hydrolyzed, transferred, and isomerized starch, protein, and cellulose. Classifying the tobacco leaves according to the flavor style revealed that the expression levels of a series of enzymes acting on pectin hydrolysis and cleavage and laccase were higher in strong-flavor flue-cured tobacco. This study explored the microorganisms related to the key substances of flue-cured tobacco and provided a theoretical basis for using microorganisms to improve the flavor.
Keyword ：
> > flavor substances flavor substances Flue-cured tobacco Flue-cured tobacco gas chromatography-mass spectrometry (GC-MS) gas chromatography-mass spectrometry (GC-MS) microbial community microbial community
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| GB/T 7714 | Wang, Yuqing , Fan, Jianqiang , Chen, Yiqiang et al. Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco [J]. | ANALYTICAL LETTERS , 2023 , 57 (8) : 1197-1214 . |
| MLA | Wang, Yuqing et al. "Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco" . | ANALYTICAL LETTERS 57 . 8 (2023) : 1197-1214 . |
| APA | Wang, Yuqing , Fan, Jianqiang , Chen, Yiqiang , Chen, Shanyi , Deng, Xiaohua , Huang, Hemin et al. Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco . | ANALYTICAL LETTERS , 2023 , 57 (8) , 1197-1214 . |
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本实验对冠突散囊菌FS-1菌丝体中抑菌活性物质进行提取和鉴定，并以恶臭假单胞菌LP-3为抑菌模型，利用冠突散囊菌FS-1菌丝体提取物对其进行处理，通过抑菌活性测定、微观结构观察、恶臭假单胞菌LP-3细胞内容物分析以及代谢组学分析，研究冠突散囊菌FS-1胞内提取物的抑菌机理。结果表明，冠突散囊菌FS-1菌丝体的乙酸乙酯提取物（FS-1 ethyl acetate extract,FSEAE）对1×10~4 CFU/mL恶臭假单胞菌LP-3的半抑制浓度为8 mg/mL。扫描电子显微镜观察结果表明，FSEAE破坏了LP-3的细胞膜；对LP-3上清液中钾（K~+）含量、细胞代谢途径中的氧化应激酶系（超氧化物歧化酶、谷胱甘肽过氧化物酶、过氧化氢酶）活性和丙二醛含量测定结果显示，FSEAE的抑菌作用主要发生在LP-3的对数生长期（8～16 h）。基于非靶向代谢组学分析FSEAE处理组和对照组（二甲基亚砜处理）样本，得到124种代谢产物，其中30种具有显著差异的代谢产物，经京都基因与基因组百科全书富集分析得出FSEAE主要通过干扰三羧酸循环影响恶臭假单胞菌LP-3的生长和代谢。本研究可为冠突散囊菌及其代谢产物的开发利用提供理论依据。
Keyword ：
代谢组学分析 代谢组学分析 冠突散囊菌 冠突散囊菌 恶臭假单胞菌 恶臭假单胞菌 抑菌机制 抑菌机制 有机提取物 有机提取物
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| GB/T 7714 | 张雯 , 王梅婷 , 王明钰 et al. 冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制 [J]. | 食品科学 , 2023 , 44 (07) : 57-64 . |
| MLA | 张雯 et al. "冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制" . | 食品科学 44 . 07 (2023) : 57-64 . |
| APA | 张雯 , 王梅婷 , 王明钰 , 倪莉 . 冠突散囊菌胞内提取物抑制恶臭假单胞菌的作用机制 . | 食品科学 , 2023 , 44 (07) , 57-64 . |
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Starch is an essential factor affecting the quality of flue-cured tobacco, and high starch content can affect the sensory quality and safety. Recently, the degradation of macromolecules in tobacco raw materials by using additional microorganisms to improve their intrinsic quality and safety has become a new research hotspot in the tobacco industry. However, the technical maturity and application scale are limited. Our study analyzed the correlation between microbial community composition and volatile components on the surface of tobacco leaves from 14 different grades in Fujian tobacco-producing areas. The PICRUSt software was utilized to predict the function of the microbial community present in tobacco leaves. Furthermore, dominant strains that produced amylase were screened out, and an enzyme solution was prepared to enhance the flue-cured tobacco flavor. Changes in the content of macromolecules and volatile components were determined, and sensory evaluations were conducted to assess the overall quality of the tobacco leaves. The results showed that the dominant bacterial genera on the surface of Fujian tobacco leaves were Variovorax, Sphingomonas, Bacillus, etc. Bacillus was positively correlated with various volatile components, which contributed to the sweet and aromatic flavors of Fujian flue-cured tobacco. The main genetic functions of Fujian flue-cured tobacco surface bacteria were carbohydrate metabolism and amino acid metabolism. After treating flue-cured tobacco with an enzyme preparation prepared by the fermentation of Paenibacillus amylolyticus A17 #, the content of starch, pectin, and cellulose in flue-cured tobacco decreased significantly compared with the control group. Meanwhile, the content of total soluble sugar and reducing sugar was significantly increased, and the volatile aroma components, such as 3-hydroxy--damascone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4 H-Pyran-4-one, ethyl palmitate, ethyl linolenic acid, etc., were significantly increased. The aroma quality and quantity of flue-cured tobacco were enhanced, while impurities were reduced. The smoke characteristics were improved, with increased fineness, concentration, and moderate strength. The taste characteristics were also improved, with reduced irritation and a better aftertaste. In conclusion, Bacillus, as the dominant genus in the abundance of bacterial communities on tobacco surfaces in Fujian, had an essential impact on the flavor of tobacco leaves by participating in carbohydrate metabolism and finally forming the unique flavor style of flue-cured tobacco in Fujian tobacco-producing areas. Paenibacillus amylolyticus A17 #, a target strain with amylase-producing ability, was screened from the surface of Fujian flue-cured tobacco. The enzyme preparation, produced by the fermentation of Paenibacillus amylolyticus A17 #, was utilized to reduce the content of macromolecules, increase the content of water-soluble total sugar and reducing sugar, and produce a variety of crucial volatile aroma components, which had a significant improvement on the quality of tobacco leaves.
Keyword ：
amylase amylase enzyme preparation enzyme preparation flavor flavor microorganisms microorganisms starch degrading strains starch degrading strains
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| GB/T 7714 | Gong, Yinuo , Li, Jingjing , Deng, Xiaohua et al. Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco [J]. | FRONTIERS IN MICROBIOLOGY , 2023 , 14 . |
| MLA | Gong, Yinuo et al. "Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco" . | FRONTIERS IN MICROBIOLOGY 14 (2023) . |
| APA | Gong, Yinuo , Li, Jingjing , Deng, Xiaohua , Chen, Yiqiang , Chen, Shanyi , Huang, Hemin et al. Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco . | FRONTIERS IN MICROBIOLOGY , 2023 , 14 . |
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目的:为以生物膜形成能力为筛选依据的枯草芽孢杆菌生物保鲜剂开发提供新思路.方法:测定枯草芽孢杆菌的疏水能力、自凝聚率、共凝聚率及生物膜形成能力,并利用枯草芽孢杆菌对冰鲜罗非鱼片进行保鲜,测定罗非鱼片的鲜度和挥发性风味物质.结果:枯草芽孢杆菌的生物膜形成能力越强,对罗非鱼肉的保鲜效果最佳.枯草芽孢杆菌可显著降低鱼肉中的挥发性盐基氮含量,使鱼肉在贮藏第 3 天的TVB-N含量为 24.43 mg/100 g,低于对照组的 34.58 mg/100 g;并且显著抑制鱼肉中醇类、酚类、酯类和酸类,如异戊醇、苯酚、吲哚、乙酸等挥发性风味成分的产生.同时,较生物膜形成能力而言,枯草芽孢杆菌的抑菌能力并未体现出与保鲜能力的相关性.结论:枯草芽孢杆菌的自凝聚和生物膜形成能力与其对罗非鱼片的保鲜能力最为相关,可作为保鲜用枯草芽孢杆菌筛选的快速指标.
Keyword ：
枯草芽孢杆菌 枯草芽孢杆菌 生物保鲜 生物保鲜 罗非鱼片 罗非鱼片
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| GB/T 7714 | 张雯 , 陈淑俣 , 游佳鸿 et al. 枯草芽孢杆菌在鱼片保鲜中的应用 [J]. | 中国食品学报 , 2023 , 23 (10) : 229-237 . |
| MLA | 张雯 et al. "枯草芽孢杆菌在鱼片保鲜中的应用" . | 中国食品学报 23 . 10 (2023) : 229-237 . |
| APA | 张雯 , 陈淑俣 , 游佳鸿 , 倪莉 . 枯草芽孢杆菌在鱼片保鲜中的应用 . | 中国食品学报 , 2023 , 23 (10) , 229-237 . |
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Objective: To provide a new idea for the development of Bacillus subtilis bio-preservative based on biofilm forming ability. Methods: The hydrophobic ability, self-agglutination rate, co-agglutination rate and biofilm forming ability of Bacillus subtilis were measured. The freshness and volatile flavor of tilapia fillets were measured by Bacillus subtilis. Results: The stronger the biofilm forming ability of Bacillus subtilis, the best preservation effect of tilapia fish. Bacillus subtilis can significantly reduce the content of volatile basic nitrogen in fish meat, so that the TVB-N content of fish was 24.43 mg/100 g on the third day of storage, which was lower than the control group (34.58 mg/100 g). Moreover, the production of alcohol, phenols, esters and acids, such as isoamyl alcohol, phenol, indole, acetic acid and other volatile flavor components in fish was significantly inhibited. At the same time, compared with the biofilm forming ability, the bacteriostatic ability of Bacillus subtilis was not correlated with the fresh-keeping ability. The results showed that the autoagglutination and biofilm forming ability of Bacillus subtilis were most correlated with the preservation ability of tilapia fillets, and could be used as a rapid index for screening Bacillus subtilis for preservation. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Bacillus subtilis Bacillus subtilis biopreservation biopreservation tilapia fillets tilapia fillets
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| GB/T 7714 | Zhang, W. , Chen, S. , You, J. et al. Application of Bacillus subtilis in Fish Fillets Preservation; [枯草芽孢杆菌在鱼片保鲜中的应用] [J]. | Journal of Chinese Institute of Food Science and Technology , 2023 , 23 (10) : 229-237 . |
| MLA | Zhang, W. et al. "Application of Bacillus subtilis in Fish Fillets Preservation; [枯草芽孢杆菌在鱼片保鲜中的应用]" . | Journal of Chinese Institute of Food Science and Technology 23 . 10 (2023) : 229-237 . |
| APA | Zhang, W. , Chen, S. , You, J. , Ni, L. . Application of Bacillus subtilis in Fish Fillets Preservation; [枯草芽孢杆菌在鱼片保鲜中的应用] . | Journal of Chinese Institute of Food Science and Technology , 2023 , 23 (10) , 229-237 . |
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Aquatic products are highly susceptible to spoilage caused by adherence of spoilage bacteria during storage, so it is crucial to develop new microecological preservatives. The probiotic B. subtilis can achieve potential preser-vation effects by adhering to the fish gut to regulate the amount of probiotic colonization in the flora. Here, we demonstrated the surface adhesion characteristics of B. subtilis and the mechanism of adhesion-associated gene -mediated adhesion; the regulation of B. subtilis adhesion ability by nitrogen and carbon sources, and the application of tilapia preservation. Our results revealed 10 B. subtilis adhesion-related genes, among which ni-trogen sources up-regulate the adhesion genes hag and motA, carbon sources up-regulate sinR and fliG. Based on flagellum-associated high adhesion strain C6 and high adhesion regulation of B. subtilis C6_H allowed the abundance of probiotic bacteria Bacillus, Rhodobacteraceae to increase, attenuate the content of spoilage flavor substances such as 1-Octen-3-ol, 15-Crown-5 and maintain the freshness of tilapia. The results helped to reveal the adhesion mechanism of B. subtilis and to develop and apply microecological preservatives with high quality adhesion ability.
Keyword ：
Adhesion genes Adhesion genes Bacillus subtilis adhesion mechanism Bacillus subtilis adhesion mechanism Carbon and nitrogen source regulation Carbon and nitrogen source regulation Inhibit fish spoilage Inhibit fish spoilage
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| GB/T 7714 | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia et al. Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
| MLA | Zhang, Wen et al. "Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage" . | LWT-FOOD SCIENCE AND TECHNOLOGY 188 (2023) . |
| APA | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia , Lv, Xucong , Liu, Zhibin , Ni, Li . Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
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