Yunge Liu
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View article: Role of the PhoP/PhoQ Two-Component Regulatory System in Biofilm Formation in Acid-Adapted Salmonella typhimurium
Role of the PhoP/PhoQ Two-Component Regulatory System in Biofilm Formation in Acid-Adapted Salmonella typhimurium Open
Salmonella typhimurium is a global foodborne pathogen, and controlling its persistence is critical for public health. This study investigated the regulatory role of the PhoP/PhoQ two-component system (TCS) in biofilm formation under the ac…
View article: Unexpected nitrite accumulation in quick-frozen traditional Chinese pork meatballs: The influence of vegetable ingredients and microbial communities
Unexpected nitrite accumulation in quick-frozen traditional Chinese pork meatballs: The influence of vegetable ingredients and microbial communities Open
View article: Mechanisms of podophyllotoxin-induced enterotoxicity: A multi-omics integration of gut microbiota, short-chain fatty acids, and inflammatory mediators
Mechanisms of podophyllotoxin-induced enterotoxicity: A multi-omics integration of gut microbiota, short-chain fatty acids, and inflammatory mediators Open
Podophyllotoxin (PPT), a lignan extracted from the roots and stems of Podophyllum species, exhibits significant enterotoxicity that limits its clinical application. However, its underlying mechanisms remain unclear. This study aimed to elu…
View article: The inhibitory mechanism and metabolomics of garlic essential oil when applied to <i>Pseudomonas fragi</i> isolated from pork
The inhibitory mechanism and metabolomics of garlic essential oil when applied to <i>Pseudomonas fragi</i> isolated from pork Open
Pseudomonas fragi, widely present in chilled meat and meat products, is one of the primary microorganisms that cause meat spoilage. Although garlic essential oil (GEO) has demonstrated antibacterial effects, its mechanism of action remains…
View article: Characterization and identification of frozen-thawed beef: the interactions of frozen storage and chilled display time
Characterization and identification of frozen-thawed beef: the interactions of frozen storage and chilled display time Open
The quality differences and Raman spectroscopic features of beef, which was frozen for 0–11 months followed by being thawed and displayed for 0–21 days were investigated. Frozen storage did not significantly affect the color blooming abili…
View article: Quantitative microbiological risk assessment of Shiga toxin-producing Escherichia coli contamination for the beef steak supply chain in China
Quantitative microbiological risk assessment of Shiga toxin-producing Escherichia coli contamination for the beef steak supply chain in China Open
View article: A Molecular Engineering Slippery Dressing with Minimal Adhesion and Antibacterial Property
A Molecular Engineering Slippery Dressing with Minimal Adhesion and Antibacterial Property Open
View article: Effects of Acid Adaptation on Stress Resistance in Salmonellatyphimurium: Based on the Pmra/B Two-Component Regulation System
Effects of Acid Adaptation on Stress Resistance in Salmonellatyphimurium: Based on the Pmra/B Two-Component Regulation System Open
View article: Dietary Bacillus subtilis benefits meat quality by regulating the muscle fiber type and antioxidant capacity of broilers
Dietary Bacillus subtilis benefits meat quality by regulating the muscle fiber type and antioxidant capacity of broilers Open
The effects of dietary Bacillus subtilis (BS) on the meat quality of broilers were evaluated, with an emphasis on the regulation of muscle fiber types and antioxidant capabilities. One hundred and forty-four Arbor Acres male broilers were …
View article: The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Salmonella Typhimurium
The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Salmonella Typhimurium Open
Acidic stress in beef cattle slaughtering abattoirs can induce the acid adaptation response of in-plant contaminated Salmonella. This may further lead to multiple resistance responses threatening public health. Therefore, the acid, heat, o…
View article: Prevalence and characterization of <i>Staphylococcus aureus</i> from different processing points in beef processing plants in Shandong, China
Prevalence and characterization of <i>Staphylococcus aureus</i> from different processing points in beef processing plants in Shandong, China Open
Staphylococcus aureus ( S. aureus ) is a common zoonotic foodborne pathogen that poses a serious threat to the microbial control of meat processing, especially the multidrug resistant (MDR) strain. This study aimed to investigate the preva…
View article: Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers
Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers Open
The rapid assessment of the microbiological quality of highly perishable food commodities is of great importance. Spectroscopic data coupled with machine learning methods have been investigated intensively in recent years, because of their…
View article: Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant
Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant Open
The biofilm of Salmonella is a major source of meat contamination and disease transmission. This study aimed to investigate biofilm inhibitory effects and mechanisms of clove essential oil (CEO) and oregano essential oil (OEO) at different…
View article: Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland
Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland Open
Within Europe over the last 10 years, there has been an increase in seaweeds cultivated for human consumption. For food safety reasons, it is important to assess the microbiological and nutritional quality of the biomass. The fresh and dri…
View article: Modeling and Analysis of Heat transfer of Resolder Furnace based on Thermodynamics
Modeling and Analysis of Heat transfer of Resolder Furnace based on Thermodynamics Open
In the production process, the printed circuit board with all kinds of electronic components is placed in the rewelding furnace and the electronic components are automatically welded to the circuit board by heating. In this production proc…
View article: Inhibition of Biofilm Formation and Related Gene Expression of Listeria monocytogenes in Response to Four Natural Antimicrobial Compounds and Sodium Hypochlorite
Inhibition of Biofilm Formation and Related Gene Expression of Listeria monocytogenes in Response to Four Natural Antimicrobial Compounds and Sodium Hypochlorite Open
The aim of this study was to assess the efficacy of four natural antimicrobial compounds (cinnamaldehyde, eugenol, resveratrol and thymoquinone) plus a control chemical disinfectant (sodium hypochlorite) in inhibiting biofilm formation by …
View article: The Acid Tolerance Responses of the Salmonella Strains Isolated from Beef Processing Plants
The Acid Tolerance Responses of the Salmonella Strains Isolated from Beef Processing Plants Open
View article: Acid Tolerance Response of <i>Listeria monocytogenes</i> in Various External pHs with Different Concentrations of Lactic Acid
Acid Tolerance Response of <i>Listeria monocytogenes</i> in Various External pHs with Different Concentrations of Lactic Acid Open
This study evaluated the acid tolerance response (ATR) of two strains of Listeria monocytogenes (serotype 1/2a and 4b) and one strain of Listeria innocua under different mildly acid conditions. Cells were incubated in combina…