Chitooligosaccharides can be combined with amino acids or polypeptide to form Maillard
reaction products (MRPs) with the antibacterial characteristics through Maillard reaction …

Shewanella baltica has a high spoilage ability to decompose nutrients in fish. To investigate
the role of S. baltica in fish protein and flavour during spoilage, the texture, rheology, protein …

Shrimp, renowned for its exceptional nutritional value, holds a pivotal position within the
realm of aquatic products. The supplementation of extra oxygen to shrimp throughout the …

The spoilage roles of effector proteins secreted by dominant spoilage bacteria during food
spoilage remained unknown. In this investigation, a hemagglutinin protease (Hap) …

Aeromonas salmonicida is ubiquitously distributed in aquatic environments and is one of the
major pathogens of freshwater aquaculture fish. Recent studies have demonstrated that A …

Emerging evidence suggests differential antagonism of lactic acid‐producing bacteria (LAB)
to Helicobacter pylori, posing challenges to human health and food safety due to unclear …

Shewanella baltica is a specific spoilage organism of golden pomfret. This study aims to
explore the antibacterial mechanism of slightly acidic electrolysed water (SAEW) against S …

Aeromonas is a ubiquitous aquatic bacteria, and it is a significant factor contributing to meat
spoilage during processing and consumption. The abilities of Aeromonas salmonicida 29 …

Grass carp are highly perishable under the action of spoilage bacteria including Aeromonas
rivipollensis, Pseudomonas putida, and Shewanella putrefaciens. However, the metabolic …

Pseudomonas fragi and Pseudomonas lundensis are key spoilage microorganisms in
aerobically stored chilled meat, which had co-spoilage effect on chilled pork. However, the …