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The research group of Professor Liu Mingxue of Southwest University of Science and Technology has made a series of research progress in food microorganisms

 Last Update: 2022-08-15
 Source: Internet
 Author: User

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　On May 11, Professor Liu Mingxue's research group made a series of research progress in food microbiolog.

The research group took the common bacteria Listeria monocytogenes, Pseudomonas fluorescens, Escherichia coli, Enterobacter cloacae, Pseudomonas putida, and Staphylococcus aureus as the research objects in chilled meat, and targeted development can be applied to chilled food Packaged eco-friendly edible antibacterial fi.

On March 4, Xiao Longquan, a 2020-level PhD student in biology in our school, published an online article entitled " Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste", Professor Liu Mingxue is the corresponding author, and our school is the corresponding author un.

The above research was supported by the key research and development projects of Sichuan Provincial Department of Science and Technology (2020YFS0504) and other projec.

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