Chemical Components of Aqueous Extracts of Melia azedarach Fruits and Their Effects on The Transcriptome of Staphylococcus aureus
By: HONG PENG, YING-SI WANG, JIE WANG, SU-JUAN LI, TING-LI SUN, TONG LIU, QING-SHAN SHI, GANG ZHOU and XIAO-BAO XIE
Authors
HONG PENG
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
YING-SI WANG
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
JIE WANG
College of Food Science, South China Agricultural University, Guangzhou, China
SU-JUAN LI
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
TING-LI SUN
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
TONG LIU
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
College of Food Science, South China Agricultural University, Guangzhou, China
QING-SHAN SHI
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
College of Food Science, South China Agricultural University, Guangzhou, China
GANG ZHOU
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
College of Food Science, South China Agricultural University, Guangzhou, China
XIAO-BAO XIE
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
College of Food Science, South China Agricultural University, Guangzhou, China
Language: English
Page range: 447 - 459
Submitted on: Jun 20, 2021
Accepted on: Sep 15, 2021
Published on: Oct 29, 2021
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2021 HONG PENG, YING-SI WANG, JIE WANG, SU-JUAN LI, TING-LI SUN, TONG LIU, QING-SHAN SHI, GANG ZHOU, XIAO-BAO XIE, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.