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Ryu V, Uknalis J, Corradini MG, Chuesiang P, McLandsborough L, Ngo H, Jin T, Fan X. Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against Escherichia coli and Listeria innocua. Foods 2023; 12:4195. [PMID: 38231609 DOI: 10.3390/foods12234195] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/16/2023] [Accepted: 11/18/2023] [Indexed: 01/19/2024] Open
Abstract
This study investigated the mechanism of how lauric arginate ethyl ester (LAE) improves the photoinactivation of bacteria by curcumin after diluting the 100 µmol/L stock curcumin-LAE micelle solution to the concentration used during the treatment based on the curcumin concentration. The photoinactivation of bacteria was conducted by irradiating the 1 µmol/L curcumin-LAE solution containing cocktails of Escherichia coli and Listeria innocua strains (7 log CFU/mL) for 5 min with UV-A light (λ = 365 nm). The changes in solution turbidity, curcumin stability, and bacterial morphology, viability, and recovery were observed using SEM, TEM, and live/dead cell assays. The study found that LAE enhances the photoinactivation of bacteria by increasing the permeability of cell membranes which could promote the interaction of reactive oxygen species produced by photosensitized curcumin with the cell components. The combination of curcumin and LAE was demonstrated to be more effective in inhibiting bacterial recovery at pH 3.5 for E. coli, while LAE alone was more effective at pH 7.0 for L. innocua.
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Affiliation(s)
- Victor Ryu
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Joseph Uknalis
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Maria G Corradini
- Food Science Department & Arrell Food Institute, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Piyanan Chuesiang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Helen Ngo
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Tony Jin
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Xuetong Fan
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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2
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Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
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Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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Ryu V, Chuesiang P, Ngo H, Ashby RD, Fan X. Sustainable bio-based antimicrobials derived from fatty acids: Synthesis, safety, and efficacy. Crit Rev Food Sci Nutr 2022; 64:5911-5923. [PMID: 36571149 DOI: 10.1080/10408398.2022.2160430] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Some conventional sanitizers and antibiotics used in food industry may be of concerns due to generation of toxic byproducts, impact on the environment, and the emergence of antibiotic resistance bacteria. Bio-based antimicrobials can be an alternative to conventional sanitizers since they are produced from renewable resources, and the bacterial resistance to these compounds is of less concern than those of currently used antibiotics. Among the bio-based antimicrobial compounds, those produced via either fermentation or chemical synthesis by covalently or electrovalently attaching specific moieties to the fatty acid have drawn attention in recent years. Disaccharide, arginine, vitamin B1, and phenolics are linked to fatty acids resulting in the production of sophorolipid, lauric arginate ethyl ester, thiamin dilauryl sulfate, and phenolic branched-chain fatty acid, respectively, all of which are reported to exhibit antimicrobial activity by targeting the cell membrane of the bacteria. Also, studies that applied these compounds as food preservatives by combining them with other compounds or treatments have been reviewed regarding extending the shelf life and inactivating foodborne pathogens of foods and food products. In addition, the phenolic branched-chain fatty acids, which are relatively new compounds compared to the others, are highlighted in this review.
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Affiliation(s)
- Victor Ryu
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Piyanan Chuesiang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Helen Ngo
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Richard D Ashby
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Xuetong Fan
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
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Ko E, Bai J. Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food. ULTRASONICS SONOCHEMISTRY 2022; 90:106198. [PMID: 36244093 PMCID: PMC9579713 DOI: 10.1016/j.ultsonch.2022.106198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/16/2022] [Accepted: 10/09/2022] [Indexed: 06/16/2023]
Abstract
Antibiotics have been widely used to treat several infectious diseases. However, the overuse of antibiotics has promoted the emergence and spread of antibiotic resistant bacteria (ARB) in various fields, including the food industry. In this study, the antimicrobial efficacies of two conventional sterilization methods, mild heat, and sonication, were evaluated and optimized to develop a new strategy against ARB. Simultaneous mild heat and sonication (HS) treatment led to a significant reduction in viable cell counts, achieving a 5.58-log reduction in 4 min. However, no remarkable decrease in viable cell counts was observed in individually treated groups. Interestingly, the release of antibiotic resistance genes (ARGs) increased in a time-dependent manner in the heat-treated and HS-treated groups. The inactivation levels of ARGs increased as the HS treatment time increased from 2 to 8 min, and most ARGs were degraded after 8 min. In contrast, no significant inactivation of ARGs was observed in the heat-treated and sonication-treated groups after 8 min. These results reveal the synergistic effect of the combination treatment in controlling not only ARB but also ARGs. Finally, on applying this newly developed combination treatment to fresh food (cherry tomato and carrot juice), 3.97- and 4.28-log microbial inactivation was achieved, respectively. In addition, combination treatment did not affect food quality during storage for 5 days. Moreover, HS treatment effectively inactivated ARGs in fresh food systems.
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Affiliation(s)
- Eunjin Ko
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea
| | - Jaewoo Bai
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea.
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Zhao D, Wang S, Hu Y, Liu X, Tao J, Sagratini G, Xiang Q. Insight into the antibacterial activity of lauric arginate against Escherichia coli O157:H7: Membrane disruption and oxidative stress. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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6
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Zhang HC, Zhang R, Shi H. The effect of manganese and iron on mediating resuscitation of lactic acid-injured Escherichia coli. Lett Appl Microbiol 2022; 75:161-170. [PMID: 35395105 DOI: 10.1111/lam.13715] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 01/05/2023]
Abstract
Lactic acid can induce sublethal injury of E. coli through oxidative stress. In this study, we investigated changes in SOD activity, CAT activity, GSH production and ROS production during sublethal injury and resuscitation of E. coli. Then, the effect of manganese and iron during resuscitation were studied. Both cations (≥1 mmol l-1 ) significantly promoted the resuscitation of sublethally injured E. coli induced by lactic acid and shortened the repair time (P < 0·05). Conversely, addition of N,N,N',N'-tetrakis (2-pyridylmethyl) which is a metal chelator extended the repair time. Compared with minA, manganese and iron significantly improved SOD activity at 40, 80 and 120 min and decreased ROS production at 40 and 80 min, thereby recovering injured E. coli quickly (P < 0·05). The deletion of sodA encoding Mn-SOD, sodB encoding Fe-SOD or gshA/gshB encoding GSH significantly strengthened sublethal injury and extended the repair time (P < 0·05). It meant these genes-related oxidative stress played important roles in the acid resistance of E. coli and recovery of sublethal injury. Therefore, manganese and iron can promote the recovery of lactic-injured E. coli by the way of increasing SOD activity, scavenging ROS, and relieving oxidative stress.
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Affiliation(s)
- H C Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - R Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - H Shi
- College of Food Science, Southwest University, Chongqing, China
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Le TD, Phasupan P, Visaruthaphong K, Chouwatat P, Thi Thu V, Nguyen LT. Development of an antimicrobial photodynamic poly(3-hydroxybutyrate-co-3-hydroxyvalerate) packaging film for food preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100749] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Chang Y, Bai J, Yu H, Chang PS, Nitin N. Synergistic Inactivation of Bacteria Using a Combination of Erythorbyl Laurate and UV Type-A Light Treatment. Front Microbiol 2021; 12:682900. [PMID: 34335506 PMCID: PMC8322444 DOI: 10.3389/fmicb.2021.682900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Accepted: 06/25/2021] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the synergistic antimicrobial activity of erythorbyl laurate (EL) and UV type-A (UVA). To investigate the mode of synergism, changes in gene expression and bacterial inactivation activity were examined. Individual treatments with EL (10 mM) or UVA caused a 1.9- or 0.5-log CFU/ml reduction respectively, whereas EL/UVA co-treatment resulted in a 5.5-log CFU/ml reduction in Escherichia coli viable cell numbers. Similarly, treatment with either EL (2 mM) or UVA for 30 min resulted in a 2.8- or 0.1-log CFU/ml reduction in Listeria innocua, respectively, whereas combined treatment with both EL and UVA resulted in a 5.4-log CFU/ml reduction. Measurements of gene expression levels showed that EL and UVA treatment synergistically altered the gene expression of genes related to bacterial membrane synthesis/stress response. However, addition of 10–50-fold excess concentration of exogenous antioxidant compared to EL reduced the synergistic effect of EL and UVA by approximately 1 log. In summary, the results illustrate that synergistic combination of EL and UVA enhanced membrane damage independent of the oxidative stress damage induced by UVA and thus illustrate a novel photo-activated synergistic antimicrobial approach for the inactivation of both the Gram-positive and Gram-negative bacteria. Overall, this study illustrates mechanistic evaluation of a novel photochemical approach for food and environmental applications.
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Affiliation(s)
- Yoonjee Chang
- Department of Food and Nutrition, Kookmin University, Seoul, South Korea.,Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Jaewoo Bai
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.,Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul, South Korea
| | - Hyunjong Yu
- Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea.,Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea.,Research Institute of Agriculture and Life Science, Seoul National University, Seoul, South Korea
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, United States
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Shen X, Cong J, Mugendi J, Hanrahan I, Zhu MJ. Synergistic Effects of Lauric Arginate and Peracetic Acid in Reducing Listeria monocytogenes on Fresh Apples. Front Microbiol 2021; 12:641034. [PMID: 34220734 PMCID: PMC8249811 DOI: 10.3389/fmicb.2021.641034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Accepted: 05/20/2021] [Indexed: 11/13/2022] Open
Abstract
Apples are naturally coated with a water-repelling hydrophobic wax layer, which may limit the antimicrobial efficacies of surface sanitizer solutions. Lauric arginate (LAE) is a cationic surfactant with antimicrobial efficacy against Listeria monocytogenes. In this study, we investigated the antimicrobial and the wettability effects of LAE in enhancing anti-L. monocytogenes efficacy of peracetic acid (PAA) and further verified the optimized treatment combinations in a pilot spray-bar brush bed system. Apples after 48 h of inoculation were treated with PAA surface sanitation in combination with different concentrations of LAE at 22 or 46°C. The effectiveness of PAA with LAE solutions in decontaminating L. monocytogenes significantly increased with the increased concentration of PAA (60-80 ppm) or LAE (0.01-0.05%) or the treatment temperature (from 22 to 46°C). A 30-120-sec wash by 80 ppm PAA with 0.01 and 0.05% LAE at 22°C reduced L. monocytogenes on apples by 2.10-2.25 and 2.48-2.58 log10 CFU/apple, respectively. Including LAE in the PAA solution decreased contact angles on apple surfaces. However, the increased wettability of the sanitizer solution may not be the main contributor to the enhanced antimicrobial efficacy of the PAA solution, given that the addition of Tween 80 or Tween 85 only slightly boosted the anti-L. monocytogenes efficacy of PAA solutions though both increased the wettability of the PAA solutions. The synergistic effects of PAA and LAE were further validated in a pilot spray-bar brush bed packing system, where a 30-sec spray wash with 80 ppm PAA and 0.05% LAE at 22 and 46°C caused 1.68 and 2.08 log reduction of Listeria on fresh apples, respectively. This study provides an improved PAA process/preventive strategy for ensuring microbial food safety of fresh apples that is applicable to commercial apple packing lines.
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Affiliation(s)
- Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Jian Cong
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Joshua Mugendi
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Ines Hanrahan
- Washington Tree Fruit Research Commission, Wenatchee, WA, United States
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, United States
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Nguyen Huu C, Rai R, Yang X, Tikekar RV, Nitin N. Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. ULTRASONICS SONOCHEMISTRY 2021; 74:105567. [PMID: 33957369 PMCID: PMC8113753 DOI: 10.1016/j.ultsonch.2021.105567] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 03/26/2021] [Accepted: 04/15/2021] [Indexed: 05/19/2023]
Abstract
This study evaluated a synergistic antimicrobial treatment using a combination of low frequency and a low-intensity ultrasound (LFU) and a food-grade antioxidant, propyl gallate (PG), against a model gram-positive (Listeria innocua) and the gram-negative bacteria (Escherichia coli O157:H7). Bacterial inactivation kinetic measurements were complemented by characterization of biophysical changes in liposomes, changes in bacterial membrane permeability, morphological changes in bacterial cells, and intracellular oxidative stress upon treatment with PG, LFU, and a combination of PG + LFU. Combination of PG + LFU significantly (>4 log CFU/mL, P < 0.05) enhanced the inactivation of both L. innocua and E. coli O157:H7 compared to PG or LFU treatment. As expected, L. innocua had a significantly higher resistance to inactivation compared to E. coli using a combination of PG + LFU. Biophysical measurements in liposomes, bacterial permeability measurements, and scanning electron microscope (SEM)-based morphological measurements show rapid interactions of PG with membranes. Upon extended treatment of cells with PG + LFU, a significant increase in membrane damage was observed compared to PG or LFU alone. A lack of change in the intracellular thiol content following the combined treatment and limited effectiveness of exogenously added antioxidants in attenuating the synergistic antimicrobial action demonstrated that oxidative stress was not a leading mechanism responsible for the synergistic inactivation by PG + LFU. Overall, the study illustrates synergistic inactivation of bacteria using a combination of PG + LFU based on enhanced membrane damage and its potential for applications in the food and environmental systems.
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Affiliation(s)
- Cuong Nguyen Huu
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Xu Yang
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA, USA; Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA.
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de Oliveira EF, Yang X, Basnayake N, Huu CN, Wang L, Tikekar R, Nitin N. Screening of antimicrobial synergism between phenolic acids derivatives and UV-A light radiation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2020; 214:112081. [PMID: 33239223 DOI: 10.1016/j.jphotobiol.2020.112081] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 09/15/2020] [Accepted: 11/08/2020] [Indexed: 01/27/2023]
Abstract
The objective of this study was to investigate synergistic antibacterial activity based on a combination of UV-A light and three classes of food grade compounds: benzoic acid derivatives, cinnamic acid derivatives, and gallates. By using Escherichia coli O157:H7 as the model strain, it was observed that three cinnamic acid derivatives (ferulic acid, coumaric acid, and caffeic acid) and one benzoic acid derivative (2,5-dihydroxybenzoic acid) presented strong synergistic antibacterial activity with UV-A light radiation, where 1 mM levels of these compounds plus with 15 min of UV-A light (total light dose of 6.1 cm-2) led to more than 7-log CFU mL-1 of bacterial inactivation. In contrast, synergistic antibacterial activity between UV-A light and most benzoic acid derivatives (benzoic acid, gallic acid, vanillic acid, and 2,5-dimethoxybenzoic acid) were only observed after higher concentrations of these compounds were applied (10 mM). Lastly, from the three gallates tested (methyl gallate, ethyl gallate, and propyl gallate), only propyl gallate showed strong antibacterial synergism with UV-A light, where 10 mM of propyl gallate plus 15 min of UV-A light led to approximately 6.5-log of bacterial reduction. Presence of antioxidant compounds mitigated the light-mediated antibacterial activity of gallic acid, 2,5-dihydroxybenzoic acid, and propyl gallate. Similarly, the light-mediated antibacterial activity of these compounds was significantly (P < 0.05) reduced against metabolic-inhibited bacterial cells (sodium azide pretreatment). On the other hand, the antibacterial synergism between ferulic acid and UV-A light was not affected by the presence of antioxidants or the metabolic state of the bacterial cells. Due to the increasing concerns of antimicrobial resistant (AMR) pathogens, the study also investigated the proposed synergistic treatment on AMR Salmonella. Combinations of 1 mM of ferulic acid or 1 mM of 2,5-dihydroxybenzoic acid with UV-A light radiation was able to inactivate more than 6-log of a multi-drug resistant Salmonella Typhimurium strain.
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Affiliation(s)
- Erick F de Oliveira
- Department of Food Science and Technology, University of California, Davis, CA, USA; CAPES Foundation, Ministry of Education of Brazil, Brasilia, DF, Brazil
| | - Xu Yang
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Nikeshala Basnayake
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Cuong Nguyen Huu
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Rohan Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA, USA; Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA.
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