A novel bacteriocin named CAMT2 was produced by strain ZJHD3-06 which was isolated from the marine fish Epinephelus areolatus and identified as Bacillus amyloliquefaciens, Bacteriocin CAMT2 inhibits important food spoila...
Vibrio parahaemolyticus is a major foodborne pathogen in marine products. Effective methods for reducing V. parahaemolyticus in seafood would reduce the likelihood of foodborne outbreaks of Vibrio. AMPNT-6 is a novel ant...
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETYDeng, Qi Qiu, Mei Wang, Yaling Lv, Pengli Wu, Chaojin Sun, Lijun Ye, Riying Xu, Defeng Liu, Ying Gooneratne, Ravi 出版年：2017
Accurate analyses of total T-2 (free and modified) in aquatic organisms including shrimp are important as the hazard caused by T-2 has been caught increasing attention. Therefore, acurate analysis of free T-2 especially ...
Accurate analyses of T-2 and HT-2 toxin in aquatic organisms including shrimp are important as these two toxins are increasingly detected in aquatic cereal-based feed. Therefore, the potential for these toxins to enter t...
A novel bacteriocin, PE-ZYB1, was produced by Pediococcus pentosaceus zy-B that was isolated from the intestine of Mirnachiamys nobilis and collected from the South China Sea. The bacteriocin PE-ZYB1 was purified using a...
EUROPEAN FOOD RESEARCH AND TECHNOLOGYLi, Caihong Xu, Defeng Zhao, Mouming Sun, Lijun Wang, Yaling 出版年：2014
The production of a novel acid protease was enhanced by 44 % through statistical optimization. The cultural parameters, such as inoculum size, temperature, moisture content, and incubation time, were 8.59 x 10(5) g(-1) d...
To assess the improvement of Aspergillus oryzae HG76 on soy sauce fermentation, the items of biochemical compositions, molecular weight distribution (MWD), free amino acids (FAA) and volatile flavor compounds (VFC) profi...
Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chr...
LWT-FOOD SCIENCE AND TECHNOLOGYXu, Defeng Sun, Lijun Li, Caihong Wang, Yaling Ye, Riying 出版年：2018
The retarding effect of glucose oxidase (GOD) from Bacillus sp.CAMT22370 on the quality degradation of Litopenaeus vannwnei was investigated in comparison with the commonly used preservatives of sodium sulfite (SS), phyt...
Melanization is the major deterioration in organoleptic quality of shrimp Litopenaeus vannamei during cold storage and leads to dramatical reduction of commercial value. So far, the biochemical cascade mechanism triggeri...
Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. NT-6 antimicrobial peptide (AMPNT-6) that is a novel antimicrobial peptide secreted by Bacil...
JOURNAL OF FOOD PROCESSING AND PRESERVATIONFang, Zhijia Zhou, Langhua Wang, Yaling Sun, Lijun Gooneratne, Ravi 出版年：2019
Mycotoxins widely contaminated the feed ingredients of shrimp, threatening the aquatic products, but their adverse effects on quality is less known. In this study, the adverse effects of T-2 toxin (T-2), aflatoxin B (AFB...
FOOD SCIENCE AND TECHNOLOGY INTERNATIONALOndiek, Walter Wang, Yaling Sun, Lijun Zhou, Langhua On, Stephen L. W. Zheng, Haotian Ravi, Gooneratne 出版年：2022
This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B-1 (AFB(1)) and trichothecene-2 (T-2). The removal rates by original live and heat-tre...
FOOD CONTROLDeng, Yijia Wang, Yaling Deng, Qi Sun, Lijun Wang, Rundong Ye, Lin Tao, Sen Liao, Jianmeng Gooneratne, Ravi 出版年：2021
Dried fish are important dietary protein and income sources in Zhanjiang, China. Mycotoxins produced by pathogenic fungi that contaminate fish during processing can cause considerable hazard to consumer health. This stud...
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREHuang, Zhanrui Wang, Yaling Sun, Lijun Wang, Xiaobo Lu, Pengli Liang, Guangming Pang, Huanying Wu, Qinghua Gooneratne, Ravi Zhao, Jian 出版年：2020
BACKGROUND T-2 toxin (T-2) is a potent mycotoxin and a common contaminant of aquatic animal feed, posing a serious risk to health and aquatic animals. We investigated the effect of T-2 on shrimp muscle proteins using pro...
Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food c...
JOURNAL OF FOOD PROTECTIONWang, Rundong Sun, Lijun Wang, Yaling Deng, Yijia Liu, Ying Xu, Defeng Liu, Huanming Ye, Riying Gooneratne, Ravi 出版年：2016
The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices-shrimp, freshwater fish, pork, and egg-fried rice-were compared by measuring the thermostable direct hemolysin activity and total h...
FOOD RESEARCH INTERNATIONALDeng, Qi Pu, Yuehua Sun, Lijun Wang, Yaling Liu, Yang Wang, Rundong Liao, Jianmeng Xu, Defeng Liu, Ying Ye, Riying Fang, Zhijia Gooneratne, Ravi 出版年：2017
Shewanella putrefaciens biofilm formation is of great concern for the shrimp industry because it adheres easily to food and food-contact surfaces and is a source of persistent and unseen contamination that causes shrimp ...
The objective of this study was to determine the effects of a high salt culture medium (fish sauce and salted fish) on the detoxification capacity of Lactobacillus acidophilus (L.a), L. bulgaricus (L.b), and L. casei (L....
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