Yue Gu

Effects of C6-HSL and chlorogenic acid on spoilage characteristics of Serratia liquefaciens isolated from mutton

Abstract Bacterial quorum sensing (QS) regulates spoilage phenotypes in meat products, but QS-based interventions for mutton preservation remain underexplored. Serratia liquefaciens , a predominant mutton spoilage bacterium, coordinates spoilage through AHL-mediated QS. This stud...