1
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Yuan H, Xun H, Wang J, Wang J, Yao X, Tang F. Integrated Metabolomic and Transcriptomic Analysis Reveals the Underlying Antibacterial Mechanisms of the Phytonutrient Quercetin-Induced Fatty Acids Alteration in Staphylococcus aureus ATCC 27217. Molecules 2024; 29:2266. [PMID: 38792126 PMCID: PMC11123838 DOI: 10.3390/molecules29102266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
The utilization of natural products in food preservation represents a promising strategy for the dual benefits of controlling foodborne pathogens and enhancing the nutritional properties of foods. Among the phytonutrients, flavonoids have been shown to exert antibacterial effects by disrupting bacterial cell membrane functionality; however, the underlying molecular mechanisms remain elusive. In this study, we investigated the effect of quercetin on the cell membrane permeability of Staphylococcus aureus ATCC 27217. A combined metabolomic and transcriptomic approach was adopted to examine the regulatory mechanism of quercetin with respect to the fatty acid composition and associated genes. Kinetic analysis and molecular docking simulations were conducted to assess quercetin's inhibition of β-ketoacyl-acyl carrier protein reductase (FabG), a potential target in the bacterial fatty acid biosynthesis pathway. Metabolomic and transcriptomic results showed that quercetin increased the ratio of unsaturated to saturated fatty acids and the levels of membrane phospholipids. The bacteria reacted to quercetin-induced stress by attempting to enhance fatty acid biosynthesis; however, quercetin directly inhibited FabG activity, thereby disrupting bacterial fatty acid biosynthesis. These findings provide new insights into the mechanism of quercetin's effects on bacterial cell membranes and suggest potential applications for quercetin in bacterial inhibition.
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Affiliation(s)
| | | | | | | | | | - Feng Tang
- Key Laboratory of National Forestry and Grassland Administration/Beijing for Bamboo & Rattan Science and Technology, International Centre for Bamboo and Rattan, Beijing 100102, China; (H.Y.); (H.X.); (J.W.); (J.W.); (X.Y.)
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2
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Kayaardı S, Uyarcan M, Atmaca I, Yıldız D, Benzer Gürel D. Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry. FOOD SCI TECHNOL INT 2024; 30:282-289. [PMID: 36632027 DOI: 10.1177/10820132221151097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.
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Affiliation(s)
- Semra Kayaardı
- Engineering Faculty, Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Müge Uyarcan
- Engineering Faculty, Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Işıl Atmaca
- Engineering Faculty, Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Dilay Yıldız
- Engineering Faculty, Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Duygu Benzer Gürel
- Engineering Faculty, Department of Food Engineering, Manisa Celal Bayar University, Manisa, Turkey
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3
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Ban GH, Kim SH, Kang DH, Park SH. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens. Food Sci Biotechnol 2023; 32:1679-1702. [PMID: 37780592 PMCID: PMC10533464 DOI: 10.1007/s10068-023-01312-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/03/2023] [Accepted: 04/13/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilm formation is a strategy in which microorganisms generate a matrix of extracellular polymeric substances to increase survival under harsh conditions. The efficacy of sanitization processes is lowered when biofilms form, in particular on industrial devices. While various traditional and emerging technologies have been explored for the eradication of biofilms, cell resistance under a range of environmental conditions renders evaluation of the efficacy of control challenging. This review aimed to: (1) classify biofilm control measures into chemical, physical, and combination methods, (2) discuss mechanisms underlying inactivation by each method, and (3) summarize the reduction of biofilm cells after each treatment. The review is expected to be useful for future experimental studies and help to guide the establishment of biofilm control strategies in the food industry.
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Affiliation(s)
- Ga-Hee Ban
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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4
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Zhang J, Chitrakar B, Wang Y, Adhikari B, Xu B, Gao X, Zhou C, Xu T, Wang B. Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Ahmad F, Mohammad ZH, Zaidi S, Ibrahim SA. A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Zahra H. Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management University of Houston Houston Texas USA
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory North Carolina A & T State University Greensboro North Carolina USA
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6
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Ren Z, Wang M, Heng Y, Tian M, Jiang H, Zhang J, Song Y, Zhu Y. Bactericidal effects of a low-temperature acidic electrolyzed water on quantitative suspension, packaging and contact surface in food cold chain. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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7
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Dual-Species Biofilms Formed by Escherichia coli and Salmonella Enhance Chlorine Tolerance. Appl Environ Microbiol 2022; 88:e0148222. [PMID: 36300924 PMCID: PMC9680634 DOI: 10.1128/aem.01482-22] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Outbreaks of
Escherichia coli
and
Salmonella
in food might be associated with the cross-contamination of biofilms on food-contact surfaces. The knowledge of the sanitization of mono-species biofilm on the food-contact surface is well established, while mixed-species biofilm occurs more naturally, which could profoundly affect the efficacy of sanitizer.
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8
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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.
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9
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Lin Z, Chen T, Zhou L, Yang H. Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms "big six" during cross-contamination from abiotic surface to sponge cake. Food Res Int 2022; 157:111361. [PMID: 35761623 DOI: 10.1016/j.foodres.2022.111361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/19/2022] [Accepted: 05/10/2022] [Indexed: 11/04/2022]
Abstract
The effect of chlorine on Escherichia coli biofilm O157:H7 are well established; however, the effect on biofilm adhesion to food as well as the six emerging E. coli serotypes ("big six") have not been fully understood. Chlorine sanitization with 1-min 100 mg/L was applied against seven pathogenic E. coli (O111, O121:H19, O45:H2, O26:H11, O103:H11, O145, and O157:H7) biofilms on high-density polyethylene (HDPE) and stainless steel (SS) coupons, respectively. Using sponge cake as a food model, the adhesion behavior was evaluated by comparison of bacteria transfer rate before and after treatment. Besides, the metabolic profiles of biofilms were analyzed by nuclear magnetic resonance (NMR) spectrometer. A significant decrease in transfer rate (79% decline on SS and 33% decline on HDPE) was recorded as well as the distinctive pattern between SS and HDPE coupons was also noticed, with a low population (6-7 log CFU/coupon) attached and low survivals (0-3 log CFU/coupon) upon chlorine on SS, while high population (7-8 log CFU/coupon) attached and high survivals (5-7 log CFU/coupon) on HDPE. Moreover, O121:H19 and O26:H11 demonstrated the highest resistance to chlorine with the least metabolic status and pathways affected. O103:H11, O145, and O111 followed similar metabolic patterns on both surfaces. Distinct metabolic patterns were found in O45:H2 and O157:H7, where the former had more affected metabolic status and pathways on SS but less on HDPE, whereas the latter showed an opposite trend. Overall, a potential contamination source of STEC infection in flour products was demonstrated and metabolic changes induced by chlorine were revealed by NMR-based metabolomics, which provides insights to avoid "big six" biofilms contamination in food.
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Affiliation(s)
- Zejia Lin
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Tong Chen
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Lehao Zhou
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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10
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Cao Y, Liu L, Liu H, Xia X. Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of
Vibrio parahaemolyticus
in vitro and in sliced tilapia. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yue Cao
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
| | - Longze Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
| | - Hongli Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
| | - Xiaodong Xia
- School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- National Engineering Research Center of Seafood Dalian People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People's Republic of China
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11
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Synergistic antibacterial effects of low-intensity ultrasound and peptide LCMHC against Staphylococcus aureus. Int J Food Microbiol 2022; 373:109713. [DOI: 10.1016/j.ijfoodmicro.2022.109713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/28/2022] [Accepted: 05/05/2022] [Indexed: 11/20/2022]
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12
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Zhao L, Poh CN, Wu J, Zhao X, He Y, Yang H. Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102917] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Chen H, Xu Y, Chen H, Liu H, Yu Q, Han L. Isolation and Identification of Polyphenols From Fresh Sweet Sorghum Stems and Their Antibacterial Mechanism Against Foodborne Pathogens. Front Bioeng Biotechnol 2022; 9:770726. [PMID: 35223810 PMCID: PMC8878683 DOI: 10.3389/fbioe.2021.770726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 12/03/2021] [Indexed: 11/17/2022] Open
Abstract
As a C4 energy crop widely planted all over the world, sweet sorghum is mainly used in sugar making and brewing. Fresh sweet sorghum stalks contain many natural ingredients that have antioxidant properties and can significantly inhibit the growth of foodborne pathogens. In this study, the polyphenols in sweet sorghum were extracted by acid ethanol and ion precipitation, and the types of polyphenols were determined by HPLC-MS. The polyphenol content in fresh sweet sorghum stalks was 5.77 mg/g after process optimization with 18 types of phenolic acids identified. The extract had a total antioxidant capacity of 9.4 μmol Trolox/mL. Polyphenol extract of sweet sorghum displayed antibacterial activity against Staphylococcus aureus, Escherichia coli, Listeria spp., and Salmonella spp. The extract increased the conductivity of cell suspensions by destroying the membrane structure, resulting in leakage of cell electrolytes. Changes in bacterial morphology and internal structure were indicated. The data describe an optimized process to extract polyphenols from sweet sorghum stalks and the methodology to identify the major components within the extract. The data provide a novel option for the comprehensive utilization of fresh sweet sorghum stalks.
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Affiliation(s)
- Hao Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yifei Xu
- Gansu Institute of Food Inspection, Lanzhou, China
| | - Haoyu Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Hao Liu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- *Correspondence: Qunli Yu,
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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14
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Ma Y, Shi Q, He Q, Chen G. Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa. Int J Food Microbiol 2021; 358:109402. [PMID: 34547531 DOI: 10.1016/j.ijfoodmicro.2021.109402] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 09/02/2021] [Accepted: 09/08/2021] [Indexed: 01/01/2023]
Abstract
The quorum sensing (QS) inhibition effect of methyl N-methylanthranilate (MMA) from Pericarpium Citri Reticulatae Chachiensis against foodborne pathogen Pseudomonas aeruginosa was reported for the first time. MMA effectively attenuated QS related virulence factors production and biofilm formation, while suppressed expression of a dozen of QS related genes. Untargeted LC-MS metabolomics revealed 108 significantly altered metabolites after MMA treatment. They indicated that MMA addition reduced the efficiency of TCA cycle and antioxidant systems, disturbed amino acid and nucleotide metabolism, increased unsaturated fatty acid and decreased peptidoglycan components, which might ultimately attenuate P. aeruginosa pathogenicity and restrain biofilm formation. Physiological characterization confirmed the compromised membrane integrity and increased intracellular oxidative stress after MMA treatment. Furthermore, metabolomics data implied that MMA inhibition on QS might exert through disrupting QS autoinducer PQS biosynthesis, which was supported by molecular docking. Our data indicated that MMA could be used as a novel QS inhibitor and anti-biofilm agent to improve food safety. It also provided new insight in the possible underlying inhibition mechanism of MMA and the response of P. aeruginosa to MMA.
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Affiliation(s)
- Yongkai Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qingshan Shi
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Qianxian He
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Gu Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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15
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16
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Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of grapes growing in vineyards, for resistance to abiotic stresses, adhesive properties, and the ability to form a floating flor. The degree of resistance of commercial strains to ethanol, acetaldehyde, and hydrogen peroxide was generally not higher than that of environmental isolates, some of which had high resistance to the tested stress agents. The relatively low degree of stress resistance of flor strains can be explained both by the peculiarities of their adaptive mechanisms and by differences in the nature of their exposure to various types of stress in the course of biological wine aging and under the experimental conditions we used. The hydrophobicity and adhesive properties of cells were determined by the efficiency of adsorption to polystyrene and the distribution of cells between the aqueous and organic phases. Flor strains were distinguished by a higher degree of hydrophobicity of the cell surface and an increased ability to adhere to polystyrene. A clear correlation between biofilm formation and adhesive properties was also observed for environmental yeast isolates. The overall results of this study indicate that relatively simple tests for cell hydrophobicity can be used for the rapid screening of new candidate flor strains in yeast culture collections and among environmental isolates.
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17
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Yang S, Yuan Z, Aweya JJ, Huang S, Deng S, Shi L, Zheng M, Zhang Y, Liu G. Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli. ULTRASONICS SONOCHEMISTRY 2021; 77:105676. [PMID: 34315058 PMCID: PMC8326391 DOI: 10.1016/j.ultsonch.2021.105676] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/27/2021] [Accepted: 07/17/2021] [Indexed: 05/12/2023]
Abstract
In recent years, foodborne diseases caused by Escherichia coli are a major threat to the food industry and consumers. Antimicrobial peptides (AMPs) and ultrasound both have good inhibitory effects on E. coli. In this work, the mechanism of action and synergistic effect of an in silico predicted AMP, designated as TGH2 (AEFLREKLGDKCTDRHV), from the C-terminal sequence of Tegillarca granosa hemoglobin, combined with low-intensity ultrasound was explored. The minimal inhibitory concentration (MIC) of TGH2 on E. coli decreased by 4-fold to 31.25 μg/mL under 0.3 W/cm2 ultrasound treatment, while the time kill curve analysis showed that low-intensity ultrasound combined with peptide TGH2 had an enhanced synergistic bactericidal effect after 0.5 h. The permeability on E. coli cell membrane increased progressively during combined treatment with peptide TGH2 and low-intensity ultrasound, resulting in the leakage of intracellular solutes, as shown by transmission electron microscopy (TEM). Structural analysis using circular dichroism (CD) revealed that peptide TGH2 has an α-helical structure, showing a slight untwisting effect under 0.3 W/cm2 ultrasound treatment for 0.5 h. The findings here provide new insight into the potential application of ultrasound and AMPs combination in food preservation.
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Affiliation(s)
- Shen Yang
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Zijin Yuan
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Jude Juventus Aweya
- Department of Biology and Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, Guangdong 515063, China
| | - Shiying Huang
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Linfan Shi
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Mingjing Zheng
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Yueling Zhang
- Department of Biology and Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, Guangdong 515063, China.
| | - Guangming Liu
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China.
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18
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Zhang J, Yang H, Fang C. Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce (
Lactuca sativa
Var.
crispa
L). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jufang Zhang
- Faculty of Printing, Packing Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
- Food Science and Technology Programme, c/o Department of Chemistry National University of Singapore Singapore Singapore
- National University of Singapore (Suzhou) Research Institute Suzhou P. R. China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry National University of Singapore Singapore Singapore
- National University of Singapore (Suzhou) Research Institute Suzhou P. R. China
| | - Changqing Fang
- Faculty of Printing, Packing Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
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19
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Microbial inhibitory properties of maltodextrin fatty acid esters against food-related microorganisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Wu J, Zhao L, Lai S, Yang H. NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107974] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107822] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Zhou L, Wang Y. Physical and antimicrobial properties of zein and methyl cellulose composite films with plasticizers of oleic acid and polyethylene glycol. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110811] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts. Microorganisms 2021; 9:microorganisms9030654. [PMID: 33809953 PMCID: PMC8004283 DOI: 10.3390/microorganisms9030654] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 12/15/2022] Open
Abstract
In this study, yeasts isolated from filter membranes used for the quality control of bottled wines were identified and tested for their resistance to some cleaning agents and potassium metabisulphite, adhesion to polystyrene and stainless-steel surfaces, and formation of a thin round biofilm, referred to as a MAT. A total of 40 strains were identified by rRNA internal transcribed spacer (ITS) restriction analysis and sequence analysis of D1/D2 domain of 26S rRNA gene. Strains belong to Pichia manshurica (12), Pichia kudriavzevii (9), Pichia membranifaciens (1), Candida sojae (6), Candida parapsilosis (3), Candida sonorensis (1), Lodderomyces elongisporus (2), Sporopachydermia lactativora (3), and Clavispora lusitaniae (3) species. Regarding the adhesion properties, differences were observed among species. Yeasts preferred planktonic state when tested on polystyrene plates. On stainless-steel supports, adhered cells reached values of about 6 log CFU/mL. MAT structures were formed only by yeasts belonging to the Pichia genus. Yeast species showed different resistance to sanitizers, with peracetic acid being the most effective and active at low concentrations, with minimum inhibitory concentration (MIC) values ranging from 0.08% (v/v) to 1% (v/v). C. parapsilosis was the most sensible species. Data could be exploited to develop sustainable strategies to reduce wine contamination and establish tailored sanitizing procedures.
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24
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Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6689751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were evaluated. The results showed that US combined with SAEW treatment showed higher sanitizing efficacy for reducing E. coli than US and SAEW alone treatment. US and US combined with SAEW treatments resulted in smaller particle size of E. coli compared to the control and SAEW treatment. In addition, US combined with SAEW treatment induced the highest potassium leakage. However, the highest protein leakage was recorded in US treatment. Moreover, scanning and transmission electron microscopy analysis revealed that the greatest damage of the appearance and ultrastructure of E. coli was achieved after US combined with SAEW treatment. The synergetic effect was also confirmed by CLSM analysis. Fluorescence spectroscopy suggested that treatments of US, SAEW, and US combined with SAEW changed protein conformation of E. coli. Overall, the present study demonstrated that the sterilization mechanism of US combined with SAEW treatment was decreasing the particle size and disrupting the permeability of cell membrane and the cytoplasmic ultrastructure as well as changing protein conformation of E. coli.
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25
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Liu D, Huang Q, Gu W, Zeng XA. A review of bacterial biofilm control by physical strategies. Crit Rev Food Sci Nutr 2021; 62:3453-3470. [PMID: 33393810 DOI: 10.1080/10408398.2020.1865872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix, which contribute to hygiene problems in the food and medical fields. Both spoilage and pathogenic bacteria that grow in the complex structure of biofilm are more resistant to harsh environmental conditions and conventional antimicrobial agents. Therefore, it is important to develop eco-friendly preventive methodologies to eliminate biofilms from foods and food contact equipment. The present paper gives an overview of the current physical methods for biofilm control and removal. Current physical strategies adopted for the anti-biofilm treatment mainly focused on use of ultrasound power, electric or magnetic field, plasma, and irradiation. Furthermore, the mechanisms of anti-biofilm action and application of different physical methods are discussed. Physical strategies make it possible to combat biofilm without the use of biocidal agents. The remarkable microbiocidal properties of physical strategies are promising tools for antimicrobial applications.
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Affiliation(s)
- Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong, PR China
| | - Quanfeng Huang
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong, PR China
| | - Weiming Gu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong, PR China
| | - Xin-An Zeng
- School of Food Science & Engineering, South China University of Technology, Guangzhou, Guangdong, PR China
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26
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Shao L, Dong Y, Chen X, Xu X, Wang H. Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants. ULTRASONICS SONOCHEMISTRY 2020; 69:105269. [PMID: 32736304 DOI: 10.1016/j.ultsonch.2020.105269] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/06/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
Biofilm formation by foodborne pathogens on food processing surfaces has contributed to numerous disease outbreaks and food recalls. We evaluated the following strategies for elimination of mature biofilm formed by Staphylococcus aureus and Salmonella spp. on stainless steel surfaces: acidic electrolyzed water (AEW), ozone water (OW), or ultrasound (40 kHz) alone, and combinations of ultrasound and disinfectants. The dynamics of elimination by combinations were determined using the Weibull and biphasic models. Treatment with AEW alone reduced the number of biofilm cells by approximately 3.0 log cfu/cm2, whereas less than 0.8 log cfu/cm2 of cells reduction was observed in biofilm exposed to OW or ultrasound alone, even with treatment for 20 min. The combination of AEW and ultrasound produced an obvious synergistic effect on biofilm reduction, achieving approximately 4.8 log cfu/cm2 reduction in Salmonella spp. biofilm. Interestingly, the biphasic model was a better fit than the Weibull model for the elimination process of mature biofilm formed by both pathogens and subjected to a combination of ultrasound and AEW, as determined by smaller values of the statistical parameters RMSE and AIC, although both models could evaluate the dynamic processes. Our findings indicated that a combination of ultrasound and AEW could effectively reduce the biofilm formed by pathogens on food contact surfaces, and that the biphasic model could predict the number of residual cells after biofilm exposure to this intervention approach.
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Affiliation(s)
- Liangting Shao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yang Dong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaojing Chen
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
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27
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Dai J, Bai M, Li C, Cui H, Lin L. Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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28
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Hashemi SMB, Jafarpour D. Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14866] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and Technology College of Agriculture Islamic Azad University of Fasa Branch Fars Iran
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29
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Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes (Basel) 2020. [DOI: 10.3390/pr8070792] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).
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30
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Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry. Processes (Basel) 2020. [DOI: 10.3390/pr8050534] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.
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31
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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32
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Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108991] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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33
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Yu H, Liu Y, Li L, Guo Y, Xie Y, Cheng Y, Yao W. Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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34
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Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108667] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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35
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Antimicrobial effect of benzoic and sorbic acid salts and nano-solubilisates against Staphylococcus aureus, Pseudomonas fluorescens and chicken microbiota biofilms. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106786] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Zhao X, Chen L, Wu J, He Y, Yang H. Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach. Int J Food Microbiol 2019; 319:108494. [PMID: 31918346 DOI: 10.1016/j.ijfoodmicro.2019.108494] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/10/2019] [Accepted: 12/19/2019] [Indexed: 11/24/2022]
Abstract
Nisin and grape seed extract (GSE) have been widely used as food preservatives; however, the mechanism against pathogens at molecular level has not been well elucidated. This work aimed to investigate their antimicrobial effect against Listeria monocytogenes and to elucidate the mechanism by NMR-based metabolomics. Nisin exhibited enhanced in vitro antilisterial effect when combined with GSE (4.49 log CFU/mL reduction). Marked change in cell membrane permeability was observed in the combination group using confocal laser scanning microscopy; this was verified by increased leakage of protein and nucleic acid. The underlying antimicrobial mechanism was revealed by NMR coupled with multivariate analysis. Significant decreases in threonine, cysteine, ATP, NADP, adenine were observed, whereas a few of metabolites such as lactic acid and γ-aminobutyric acid (GABA) increased after nisin-GSE treatment (P < 0.05). Pathway analysis further manifested that the nisin-GSE inhibited the survival of L. monocytogenes by blocking the TCA cycle, amino acid biosynthesis and energy-producing pathway. Lastly, nisin and GSE were applied to shrimp and binary combination showed remarkably antilisterial activity (1.79 log CFU/g reduction). GABA shunt and protein degradation from shrimp compensated the unbalanced glycolysis and amino acid metabolism by providing energy and carbon source for L. monocytogenes inoculated on shrimp. Thus, they were more tolerant to nisin and GSE stresses as compared to the broth-grown culture.
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Affiliation(s)
- Xue Zhao
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Lin Chen
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- Setsco Services Pte Ltd., 18 Teban Gardens Crescent, Singapore 608925, Singapore
| | - Yun He
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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37
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Chen L, Zhao X, Wu J, Liu Q, Pang X, Yang H. Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy. Food Microbiol 2019; 88:103399. [PMID: 31997756 DOI: 10.1016/j.fm.2019.103399] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 11/24/2019] [Accepted: 12/07/2019] [Indexed: 12/20/2022]
Abstract
The metabolic diversity of Escherichia coli strains (non-pathogenic E. coli ATCC 25922, and pathogenic E. coli O157:H7, O26:H11, O45:H2, O103:H11, O111, O121:H19, and O145) was tested using nuclear magnetic resonance. Based on two representative two-dimensional 1H-13C spectra, 38 metabolites were identified in E. coli intracellular samples. Principal component analysis indicated that metabolites including lysine, arginine, α-ketoglutaric acid, adenosine, and fumaric acid were responsible for the separation of E. coli ATCC 25922. Relatively large metabolic differences between ATCC 25922 and the pathogenic strains were recoded. The most varied pairwise group (ATCC 25922 vs. O26:H11) was further analysed. The screened metabolites and enrichment pathway tests revealed different amino acid metabolism and higher requirement for energy production in the pathogenic strains. The acidic responses of the selected strains were further tested. The in vitro and in vivo inactivation kinetics, morphological changes, and protein leakage showed higher acid tolerance of E. coli O26:H11. Metabolic analysis of the two strains under acidic stress revealed alternative metabolites and pathways in the two groups. Pathogenic O26:H11 was characterised by higher energy production and amino acid metabolism (lysine and glutamic acid). Real-time PCR tests confirmed that glutamic acid dependent decarboxylase/antiporter system was the major acid resistance mechanism.
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Affiliation(s)
- Lin Chen
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, PR China
| | - Xue Zhao
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, PR China
| | - Ji'en Wu
- Setsco Services Pte., Ltd., Singapore, 608925, Singapore
| | - Qin Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, PR China
| | - Xinyi Pang
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, PR China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, PR China.
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38
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Liu Q, Jin X, Feng X, Yang H, Fu C. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Xiang Q, Wang W, Zhao D, Niu L, Li K, Bai Y. Synergistic inactivation of Escherichia coli O157:H7 by plasma-activated water and mild heat. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106741] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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40
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Lv R, Mingming Z, Chen W, Wang D, Zhou J, Ding T, Ye X, Liu D. A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate
Bacillus cereus. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14148] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Zou Mingming
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Danli Wang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
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41
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Zhao L, Zhao X, Wu J, Lou X, Yang H. Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy. Food Res Int 2019; 125:108607. [PMID: 31554111 DOI: 10.1016/j.foodres.2019.108607] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/28/2019] [Accepted: 08/04/2019] [Indexed: 01/08/2023]
Abstract
The antimicrobial effects of electrolysed water and ultrasound have been well reported; however, little attention was paid to their effects on the metabolite changes of bacteria in different states. In this study, the metabolomic variations of Escherichia coli ATCC 25922 in planktonic and adherent state (air-dried on stainless steel coupons) after the combination treatment of low-concentration acidic electrolysed water (AEW, free available chlorine (FAC): 4 mg/L) and ultrasound were characterised, by conducting multivariate data analysis based on nuclear magnetic resonance (NMR) spectroscopy. Overall, 43 metabolites were identified in two states of E. coli, including a wide range of amino acids, organic acids, nucleotides and their derivatives. The quantification of whole-cell metabolism in planktonic and air-dried cultures was quite different: air-dried E. coli exhibited more resistance to ultrasound and AEW treatments due to initiating a protective response against oxidative and acid stresses, which was not observed in planktonic E. coli, whose levels of all identified metabolites were decreased significantly after the combined treatment. Further pathway analysis revealed that alanine, aspartate and glutamate metabolism, glycolysis, pyruvate metabolism and tricarboxylic acid (TCA) cycle were changed significantly in planktonic culture, but to a less extent in air-dried culture, in which some shifts in glutamate decarboxylase (GAD) system and some shunts like mixed acid fermentation and pentose phosphate pathway were observed for maintaining metabolic balance. These findings suggest that NMR-based metabolomics strategy is promising in identifying different metabolic shifts in different states of bacteria. They also provide some guidance for food equipment sanitisation, especially for organic food processing.
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Affiliation(s)
- Lin Zhao
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Xue Zhao
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- Setsco Services Pte Ltd, 18 Teban Gardens Crescent, Singapore 608925, Singapore
| | - Xiaowei Lou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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42
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Zhao L, Zhao MY, Phey CP, Yang H. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.039] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Chen L, Tan JTG, Zhao X, Yang D, Yang H. Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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44
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Múgica-Vidal R, Sainz-García E, Álvarez-Ordóñez A, Prieto M, González-Raurich M, López M, López M, Rojo-Bezares B, Sáenz Y, Alba-Elías F. Production of Antibacterial Coatings Through Atmospheric Pressure Plasma: a Promising Alternative for Combatting Biofilms in the Food Industry. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02293-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Chemical composition and biological activities of essential oil isolated by HS-SPME and UAHD from fruits of bergamot. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Zhang J, Ma S, Du S, Chen S, Sun H. Antifungal activity of thymol and carvacrol against postharvest pathogens Botrytis cinerea. Journal of Food Science and Technology 2019; 56:2611-2620. [PMID: 31168143 DOI: 10.1007/s13197-019-03747-0] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/20/2019] [Accepted: 03/21/2019] [Indexed: 11/26/2022]
Abstract
Botrytis cinerea is a primary pathogen causing stem and fruit rot during pre- and post-harvest. In the present study, the main purpose was to inquire into the antifungal activity and potential mechanisms of thymol and carvacrol against B. cinerea. During the experiment, the effects of thymol and carvacrol on physical and biochemical parameters of B. cinerea were evaluated. Results indicated that thymol and carvacrol exhibited strong antifungal activity against the targeted pathogen, with minimum inhibitory concentration and minimum fungicidal concentration of 65 mg/L and 100 mg/L for thymol, and 120 μL/L and 140 μL/L for carvacrol. Thymol and carvacrol changed obviously the morphology of B. cinerea hyphae by disrupting and distorting the mycelia through scanning electron microscopy. The membrane permeability of B. cinerea hyphae was prompted with the increment of two chemical agents' concentration, as evidenced by extracellular conductivity increase, the release of cell constituent, and the decrease of extracellular pH. Furthermore, a marked decline in total lipid content of B. cinerea cells was induced by the two chemical agents, suggesting that the cell membrane structures were destructed. Therefore, present results indicated that thymol and carvacrol may be used as a good alternative to conventional fungicides against B. cinerea in controlling grey molds in horticultural products.
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Affiliation(s)
- Jihong Zhang
- 1Department of Chemical Engineering, Xiangtan University, Xiangtan, 411105 China
- 2Present Address: Department of Biology and Food Engineering, Xiangtan University, Xiangtan, 411105 Hunan China
| | - Shuang Ma
- 1Department of Chemical Engineering, Xiangtan University, Xiangtan, 411105 China
| | - Shenglong Du
- 1Department of Chemical Engineering, Xiangtan University, Xiangtan, 411105 China
| | - Shaoyang Chen
- 1Department of Chemical Engineering, Xiangtan University, Xiangtan, 411105 China
| | - Helong Sun
- 1Department of Chemical Engineering, Xiangtan University, Xiangtan, 411105 China
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Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. Int J Food Microbiol 2019; 295:41-48. [DOI: 10.1016/j.ijfoodmicro.2019.02.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/18/2022]
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Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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