蜡样芽孢杆菌
抗菌活性
内孢子
孢子
最小抑制浓度
微生物学
细菌
细菌细胞结构
食品科学
超微结构
革兰氏阳性菌
生物
化学
发芽
细胞内
孢子萌发
生物化学
植物
抗菌剂
遗传学
作者
Qin Shu,Yongwu Niu,Wenjun Zhao,Qihe Chen
出处
期刊:Food Control
[Elsevier]
日期:2019-12-01
卷期号:106: 106711-106711
被引量:49
标识
DOI:10.1016/j.foodcont.2019.106711
摘要
This study aimed to investigate the antibacterial activity and underlying mechanism of mannosylerythritol lipids (MELs) against vegetative cells and spores of Gram-positive Bacillus cereus. The minimum inhibitory concentration and minimum bactericidal concentration of MELs was 1.25 mg/mL and 2.50 mg/mL, respectively. The growth curve assay and survival rate also showed that MELs had great antibacterial effect. The analysis data of intracellular constituent leakage and cell viability demonstrated MELs damaged the integrity of cell membrane. By scanning electron microscope and transmission electron microscope, the treated bacterial cells exhibited apparent morphological and ultrastructural changes, further affirming the disruption of cell membrane and the unbalance of cellular environments. Furthermore, MELs has showed good ability to inhibit the germination of B. cereus spores. The findings suggested that MELs acted its antibacterial effect primarily by means of membrane disruption, and indicating it will be alternatives to antibacterial agents and preservatives applied into food processing.
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