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Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ

Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye

Food Science and Human Wellness2025，Vol.14Issue(3)：P.1148-1157,10.

Food Science and Human Wellness2025，Vol.14Issue(3)：P.1148-1157,10.DOI:10.26599/FSHW.2024.9250118

Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ

Han Dou ¹Anthony Pius Bassey ¹Jingwen Li ¹Xianming Zeng ¹Keping Ye¹

作者信息

1. State Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
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摘要

关键词

Pseudomonas fragi/Pseudomonas lundensis/Spoilage/Pork/Protein degradation

分类

轻工纺织

引用本文复制引用

Han Dou,Anthony Pius Bassey,Jingwen Li,Xianming Zeng,Keping Ye..Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ[J].Food Science and Human Wellness,2025,14(3):P.1148-1157,10.

基金项目

funded by the National Natural Science Foundation of China(32372404) （32372404）

the National Key Research and Development Program of China(2021YFD2100802-02)。（2021YFD2100802-02）

Food Science and Human Wellness

ISSN：2097-0765

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