Antibacterial Mechanism of Rhamnolipids against Bacillus cereus and Its Application in Fresh Wet Noodles
Yongwu Niu,
Yiming Sun,
Yanxiao Yang
et al.
Abstract:Bacillus cereus (B. cereus) is a common foodborne pathogen causing food poisoning incidents. This study aimed to evaluate the antibacterial activity and underlying mechanism of rhamnolipids (RLs) against B. cereus. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of RLs for B. cereus were determined to be 16.0 mg/L and 32.0 mg/L, respectively. Scanning electron microscopy and fluorescence microscope images, as well as data of membrane potential, relative electric conducti… Show more
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