Yimin Zhang

Prof. Dr. Yimin Zhang


Research Focus & Metrics

Academic Career Length

13Years (2014-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 July 2018 in Meat Science
Verified
Journal Article
Closed access
XYXiaoyin Yang
Xiaoyin Yang
LZLixian Zhu
Lixian Zhu
YZYimin Zhang
Yimin Zhang
RLRongrong Liang
Rongrong Liang
XLXin Luo
Xin Luo

14 January 2021 in Frontiers in Microbiology
Verified
Journal Article
Open access
PDF file
YLYunge Liu
Yunge Liu
LWLina Wu
Lina Wu
JHJina Han
Jina Han
PDPengcheng Dong
Pengcheng Dong
XLXin Luo
Xin Luo
LZLixian Zhu
Lixian Zhu
The aim of this study was to assess the efficacy of four natural antimicrobial compounds (cinnamaldehyde, eugenol, resveratrol and thymoquinone) plus a control chemical disinfectant (sodium hypochlorite) in inhibiting biofilm formation by Listeria monocytogenes CMCC54004 (Lm 54004) at a minimum inhibitory concentration (MIC) and sub-MICs. Crystal violet staining assay and microscopic examination were employed to investigate anti-biofilm effects of the evaluated compounds, and a real-time PCR assay was used to investigate the expression of critical genes by Lm 54004 biofilm. The results showed that five antimicrobial compounds inhibited Lm 54004 biofilm formation in a dose dependent way. Specifically, cinnamaldehyde and resveratrol showed better anti-biofilm effects at 1/4 × MIC, while sodium hypochlorite exhibited the lowest inhibitory rates. A swimming assay confirmed that natural compounds at sub-MICs suppressed Lm 54004 motility to a low degree. Supporting these findings, expression analysis showed that all four natural compounds at 1/4 × MIC significantly down-regulated quorum sensing genes (agrA, agrC, and agrD) rather than suppressing the motility- and flagella-associated genes (degU, motB, and flaA). This study revealed that sub-MICs of natural antimicrobial compounds reduced biofilm formation by suppressing the quorum sensing system rather than by inhibiting flagella formation.

1 May 2020 in Meat Science
Verified
Journal Article
Closed access
SWShuang Wu
Shuang Wu
XLXin Luo
Xin Luo
XYXiaoyin Yang
Xiaoyin Yang
DHDavid L. Hopkins
David L. Hopkins
YMYanwei Mao
Yanwei Mao
YZYimin Zhang
Yimin Zhang

1 September 2021 in Food Research International
Verified
Journal Article
Closed access
XCXue Chen
Xue Chen
WCWenwen Chen
Wenwen Chen
XLXiao Lu
Xiao Lu
YMYanwei Mao
Yanwei Mao
XLXin Luo
Xin Luo
YZYimin Zhang
Yimin Zhang

1 June 2019 in Food Research International
Verified
Journal Article
Closed access
XCXue Chen
Xue Chen
YZYimin Zhang
Yimin Zhang
XYXiaoyin Yang
Xiaoyin Yang
DHDavid Hopkins
David Hopkins
LZLixian Zhu
Lixian Zhu
XLXin Luo
Xin Luo

1 November 2020 in Food Research International
Verified
Journal Article
Closed access
XCXue Chen
Xue Chen
JZJiayue Zhao
Jiayue Zhao
LZLixian Zhu
Lixian Zhu
XLXin Luo
Xin Luo
YMYanwei Mao
Yanwei Mao
PDpengcheng dong
pengcheng dong