Impact and mechanisms of cinnamaldehyde on putrescine production by Obesumbacterium proteus OP216735 during the process of Xinjiang sausageOA
Impact and mechanisms of cinnamaldehyde on putrescine production by Obesumbacterium proteus OP216735 during the process of Xinjiang sausage
Honghong Yu;Shiyi Zhu;Shiling Lu
Lab of Meat Processing and Quality Control,College of Food Science,Shihezi University,Shihezi 832000,ChinaLab of Meat Processing and Quality Control,College of Food Science,Shihezi University,Shihezi 832000,ChinaLab of Meat Processing and Quality Control,College of Food Science,Shihezi University,Shihezi 832000,China
PutrescineObesumbacterium proteusCinnamaldehydeArginine decarboxylation pathwayGene expression
PutrescineObesumbacterium proteusCinnamaldehydeArginine decarboxylation pathwayGene expression
《食品科学与人类健康（英文）》 2026 (3)
1217-1226,10
This work was supported by the Xinjiang Production and Construction Corps(2025AB011 and 2023XM02),and the National Natural Science Foundation of China(32060547).We thank Home for Researchers editorial team(http://www.home-for-researchers.com)for language editing service.
评论