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Inhibition of Enterococcus faecalis Growth and Cell Membrane Integrity by Perilla frutescens Essential Oil

文献类型： 外文期刊

作者： Zhou, Qi 1 ; Hu, Zhenyang 1 ; Du, Lihui 1 ; Liu, Fang 2 ; Yuan, Kang 1 ;

作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： natural preservative; Perilla frutescens essential oil; Enterococcus faecalis; antibacterial mechanism

期刊名称：FOODBORNE PATHOGENS AND DISEASE （ 影响因子：3.171； 五年影响因子：3.235 ）

ISSN： 1535-3141

年卷期：

页码：

收录情况： SCI

摘要： Some plant essential oils were reported to have antimicrobial activity and have the potential to replace chemical preservatives in food industry. In this study, the antibacterial activity and possible mechanism of Perilla frutescens essential oil (PEO) were evaluated using Enterococcus faecalis R612-Z1 as the target strain. The minimum inhibition concentration of PEO against E. faecalis was 0.5 mu L/mL. The PEO solutions at the concentrations higher than minimum inhibition concentration had varying degrees of bactericidal effects against E. faecalis. With the addition of PEO, the cell membrane integrity was destroyed, the cell membrane potential was decreased, and the intracellular adenosine triphosphate loss was increased. By testing the bacterial counts and total volatile basic nitrogen contents in chicken breast meat, PEO can significantly inhibit the growth of E. faecalis. The results showed that PEO can be used as an effective natural food preservative during food storage.

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