FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (9): 1-6.doi: 10.7506/spkx1002-6630-20190414-181

• Basic Research •     Next Articles

Inhibitory Mechanism of Eugenol on Shewanella putrefaciens and Pseudomonas fluorescens

ZHOU Qianqian, FANG Shiyuan, MEI Jun, XIE Jing   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; 3. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 4. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
  • Online:2020-05-15 Published:2020-05-15

Abstract: In order to investigate the inhibitory effect and underlying mechanism of eugenol on the dominant spoilage bacteria of Shewanella putrefaciens and Pseudomonas fluorescens during seafood cold storage, the minimal inhibitory concentrations (MICs) of eugenol against S. putrefaciens and P. fluorescens were determined, and then the inhibitory effects of eugenol atdoses of 0.5 MIC, 1 MIC and 2 MIC on the growth of S. putrefaciens and P. fluorescens were studied.?The damage caused by eugenol to the cell membrane was measured.?The results showed that the optical density (OD) at 260 and 280 nm wavelengths of extracellular substances, the content of potassium ions (K+) and the activity of alkaline phosphatase (AKP) increased on average, and the activity of intracellular ATPase decreased.?Scanning electron microscopic (SEM) images and Fourier transform infrared spectra showed that eugenol destroyed the cell wall, and increased the permeability of the cell membrane, leading to leakage of cell contents and finally cell death.

Key words: eugenol, Shewanella putrefaciens, Pseudomonas fluorescens, inhibition, cell membrane

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