Antibacterial mechanism of lactobionic acid against Shewanella baltica and Shewanella putrefaciens and its application on refrigerated shrimp  

作　　者：Caili Zhang Xin Liu Jiaqi Chen Haimei Liu Yanlong Liu 

机构地区：[1]School of Food Engineering,Ludong University,Yantai,Shandong Province,China

出　　处：《Food Bioscience》2023年第1期635-643,共9页食品生物科学（英文）

基　　金：supported by the Shandong Provincial Natural Science Foundation,China(ZR2018BC060)。

摘　　要：Lactobionic acid(LBA)is a novel antibacterial agent that has attracted much interest in recent years.However,the study on the antibacterial effect of LBA on spoilage bacteria is rare.This study aims to investigate the antibacterial activity and mechanism of LBA on Shewanella baltica and Shewanella putrefaciens,which are the common spoilage microorganisms in chilled seafood.The results demonstrated that LBA was an effective bacteriostat against S.baltica and S.putrefaciens,with the minimum inhibitor concentration(MIC)of 8 mg/mL.Both the two Shewanella species could be completely killed by LBA at 2 MIC.LBA damaged the cell membrane integrity and increased outer membrane permeability,causing the increase in protein leakage and conductivity,which was supported by the bacterial morphology observed with scanning electron microscopy.Besides,LBA could interact with the bacterial genome DNA,resulting in the dysfunction of cell function.Moreover,LBA exhibited an effectively inhibitory effect on slowing down microbial growth,melanosis and lipid oxidation rate in refrigerated shrimp.These results suggest that LBA would be a promising antibacterial compound used in seafood.

关 键 词：Lactobionic acid Shewanella spp. Antibacterial activity MECHANISM SHRIMP 

分 类 号：TS201[轻工技术与工程—食品科学]