Antibacterial Mechanism and Flavour Impact of Ultrasound and Plasma-Activated Water Combination on Aeromonas veronii in Crayfish
文献类型： 外文期刊
作者： Xu, Weicheng 1 ; Sun, Rongxue 3 ; Qin, Zhanke 2 ; Deng, Ziai 1 ; Liu, Yi 1 ; Zhang, Haojie 2 ; Luo, Haibo 4 ; Jiang, Ning 3 ; Cheng, Hao 1 ; Ren, Maozhi 1 ;
作者机构： 1.Chinese Acad Agr Sci, Chengdu Natl Agr Sci & Technol Ctr, Inst Urban Agr, Chengdu 610213, Peoples R China
2.Kizilsu Vocat Tech Coll, Dept Agr Engn, Kizilsu 845350, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
4.Nanjing Normal Univ, Sch Food & Pharmaceut Engn, Nanjing 210023, Peoples R China
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期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 6 期
页码：
收录情况： SCI
摘要： Aeromonas veronii is a foodborne pathogen commonly found in contaminated crayfish. In this study, the effects of ultrasound combined with plasma-activated water (US-PAW) against A. veronii and on the flavour of crayfish were investigated to evaluate their impact on crayfish preservation. In vitro, US and PAW showed a significantly synergistic inhibition against A. veronii growth and biofilm reformation at 7 min. Furthermore, PAW disrupted the membrane integrity of A. veronii, accompanied by enhanced outer membrane permeability, with bacteria exhibiting distortion, deformation, and the accelerated leakage of intracellular substances, which US-PAW further promoted. Additionally, US-PAW increased the intracellular levels of reactive oxygen species and hydrogen peroxide, disrupting cellular homeostasis. This resulted in a significant decrease in the activities of SOD and GSH, as well as a reduction in the intracellular ATP concentration and the activities of MDH and SDH. The results indicated that US-PAW treatment impairs the ability of A. veronii cells to generate sufficient energy to resist external stress, ultimately leading to bacterial death due to the inability to maintain normal physiological functions. According to the bacterial cell count and GC-MS analysed, US-PAW treatment increased the storage period of crayfish (infected with A. veronii) by 2 days, while reducing sulphur-containing volatiles within 24.64% during 6 days of storage at 4 degrees C. These conclusions provide a theoretical foundation for the industrial application of US-PAW to preserve crayfish.
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