Publications by authors named "Lingyan Xia"
Article Synopsis
- Previous research indicates that the type VI secretion system (T6SS) is crucial for competition and virulence in many gram-negative bacteria, though its role remains debated in certain strains.
- The study focused on the PccS1 strain, identifying a cluster of 17 core T6SS genes and analyzing over 220 derivatives to categorize VgrGs and their interactions, which were vital for virulence and competition.
- Findings revealed that proteins like FhaB were secreted in a redundant manner through T6SS and type IV secretion system (T4SS), highlighting a unique mechanism in bacterial effector secretion affecting virulence and host interactions.
The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition and oxidation in fermented sausage, free fatty acids and volatile flavor compounds were determined by gas chromatography (GC) and headspace solid-phase microextraction (HS-SPME)-GC-MS, respectively. The results showed that the addition of IMAUJBH1 inhibited fat peroxidation and relatively increased the proportion of monounsaturated fatty acids.
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