Preservation effect of Lactobacillus plantarum O

Lactobacillus plantarum Phytophthora / physiology Fermentation Antioxidants Plant Diseases / microbiology Capsicum
Bio-preservative Induced resistance Pepper Postharvest preservation

Journal

Plant physiology and biochemistry : PPB
ISSN: 1873-2690
Titre abrégé: Plant Physiol Biochem
Pays: France
ID NLM: 9882449

Informations de publication

Date de publication:
Nov 2023
Historique:
received: 02 08 2023
revised: 06 10 2023
accepted: 13 10 2023
medline: 14 11 2023
pubmed: 25 10 2023
entrez: 25 10 2023
Statut: ppublish

Résumé

Research of lactic acid bacteria and its metabolites on biological preservatives becomes a hot topic. Lactobacillus plantarum O

Identifiants

DOI: 10.1016/j.plaphy.2023.108098 PMID: 37879128
pubmed: 37879128
pii: S0981-9428(23)00609-5
doi: 10.1016/j.plaphy.2023.108098
pii:
doi:

Substances chimiques

Antioxidants 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

108098

Informations de copyright

Copyright © 2023 Elsevier Masson SAS. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Jiaoli Huang (J)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China; College of Agriculture and Food Engineering, Baise University, Baise, 533000, China.

Ruolan Sun (R)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China.

Xi Cao (X)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China.

Nan Hu (N)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China. Electronic address: 55777121@qq.com.

Bo Xia (B)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China.

Youjin Yi (Y)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China. Electronic address: yiyoujin@163.com.

ShanWeihong Zhou (S)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China.

Hongli Zhou (H)

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China.

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Classifications MeSH

questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Lactobacillaceae › Lactobacillus › Lactobacillus plantarum › Preservation effect of Lactobacillus plantarum O
questionsmedicales.fr › Eucaryotes › Straménopiles › Oomycetes › Phytophthora › Preservation effect of Lactobacillus plantarum O
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Preservation effect of Lactobacillus plantarum O
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Preservation effect of Lactobacillus plantarum O
questionsmedicales.fr › Phénomènes physiologiques des plantes › Maladies des plantes › Preservation effect of Lactobacillus plantarum O
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Capsicum › Preservation effect of Lactobacillus plantarum O