Transcriptional changes involved in inhibition of biofilm formation by ε-polylysine in Salmonella Typhimurium

Food Science

• Salmonella 100%
• Microarray 40%
• Food Pathogen 20%
• Food Product 20%
• Cellulose 20%
• Lysine 20%
• Real-Time Polymerase Chain Reaction 20%
• Quorum-Sensing 20%
• Amyloid 20%
• Food Contact Surfaces 20%