波罗地
化学
食品科学
细胞内
水解
磷酸盐
食物腐败
细菌
生物化学
生物
遗传学
奥陶纪
古生物学
作者
Xiaowei Lou,Weichen Shu,Yue Wang,Chenxi Guo,Hang Liu,Hongshun Yang
出处
期刊:Food Control
[Elsevier BV]
日期:2023-09-27
卷期号:156: 110131-110131
被引量:7
标识
DOI:10.1016/j.foodcont.2023.110131
摘要
Shewanella baltica is a common spoilage bacterium in fish during refrigerated storage. This work aims to evaluate the effect of slightly acidic electrolyzed water (SAEW) against three S. baltica strains (ABa4, ABe2, and BBe1) and to explore the antibacterial mechanism. SAEW showed high antimicrobial activity against S. baltica in phosphate-buffered saline (up to 3.82 log CFU/mL) and on fish sticks (up to 1.40 log CFU/g). This sanitising efficiency enhanced as the free available chlorine concentration of SAEW increased. Strain ABa4 showed the highest resistance to SAEW among three strains in different media. SAEW induced the accumulation of intracellular reactive oxygen species (ROS), lowered intracellular adenosine triphosphate (ATP), and resulted in the shrunken cell and irregular cell surface of S. baltica. After treatment, the contents of most amino acids and organic acids decreased. The metabolic response of S. baltica revealed that pathways about amino acids, carbohydrates, nucleotides and nicotinate were disturbed by SAEW. These results suggest that SAEW is a promising antibacterial approach to prolong the shelf-life of fish and fish products.
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