Effect of Spearmint Oil on Quorum Sensing and Spoilage Characteristics of Aeromonas sobria

doi:10.7506/spkx1002-6630-201815003

Abstract

Abstract: In this paper, the effect of spearmint oil on quorum sensing and spoilage characteristics of Aeromonas sobria was studied. For this purpose, we firstly assessed the inhibitory impact of spearmint oil on the violacein-producing ability of Chromobacterium violaceum 026 (CV026). The signal molecule was detected by gas chromatography-mass spectrometry (GC-MS). The results showed that spearmint oil could reduce the violacein production of CV026 at sub-minimum inhibitory concentrations. When the concentration of spearmint oil was 2 μL/mL, the inhibitory rate of violacein was 56.17%. The secretion of N-acyl-homoserine lactones (AHLs) and some spoilage characteristics such as biofilm formation, extracellular protease activity and bacterial motility of Aeromonas sobria were inhibited by spearmint oil effectively and dose-dependently. These results showed that spearmint oil could be developed as a quorum sensing inhibitor to enhance the shelf life of aquatic products.

Key words: spearmint oil, Aeromonas sobria, quorum sensing, inhibitory effects

CLC Number:

TS201.3

MEI Yongchao, LI Tingting, LIU Nan, WANG Dangfeng, HE Binbin, LI Jianrong. Effect of Spearmint Oil on Quorum Sensing and Spoilage Characteristics of Aeromonas sobria[J]. FOOD SCIENCE, 2018, 39(15): 17-23.

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Effect of Spearmint Oil on Quorum Sensing and Spoilage Characteristics of Aeromonas sobria

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