Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
文献类型： 外文期刊
作者： Sun, Jinyue 1 ; Huang, Lihan 3 ; Sun, Zhilan 1 ; Wang, Debao 1 ; Liu, Fang 1 ; Du, Lihui 4 ; Wang, Daoying 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.ARS, Eastern Reg Res Ctr, USDA, 600 E Mermaid Lane, Wyndmoor, PA 19038 USA
4.Nanjing Univ Finance & Econ, Key Lab Grains & Oils Qual Control & Proc, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Coll Food Sci & Engn, Nanjing 210023, Peoples R China
关键词： Ultrasound; Chlorogenic acid; Pseudomonas fluorescens; Biofilm
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 155 卷
页码：
收录情况： SCI
摘要： This study investigated the synergistic efficacy of ultrasound (US, 50 kHz, 400 W) in combination with chlorogenic acid (CA; 0, 0.5, 1, and 2%) to inactivate Pseudomonas fluorescens planktonic and biofilm cells. The P. fluorescens planktonic and biofilm cells were treated with CA with and without US for 5, 10, 20, 30, or 60 min. Results showed that US enhanced the efficacy of CA for inactivation of both P. fluorescens planktonic and biofilm cells. Treatment with 2% CA and US could completely inactivate P. fluorescens planktonic cells within 10 min and the biofilm cells within 30 min. Confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), ATP, and nucleic acid release assays indicated that the combination of US and CA could quickly damage the integrity of P. fluorescens planktonic and biofilm cell membranes. The combined treatment effectively inactivates P. fluorescens planktonic and biofilm cells via the synergetic destruction of the biofilm structure and bacterial cell integrity.
- 相关文献
作者其他论文 更多>>
-
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch-soybean protein composite gels in various ratios
作者：Ren, Shuanghe;Zhang, Guofang;Wang, Zhuying;Sun, Fuwei;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying;Yang, Hong
关键词：Rice starch; Soybean protein; Composite gels; Gelling properties; Dysphagia
-
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
作者：Yuan, Meng;Li, Bailiang;Sun, Fuwei;Cheng, Tianfu;Guo, Zengwang;Wang, Zhongjiang;Liu, Jun;Wang, Daoying
关键词：Soy protein isolate; Oxidation; High internal phase emulsions; Oil -water interface; Rheological properties; 3D printing
-
Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron
作者：Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词：Porphyrin; Hemin; FeCl 3; Tenderness; Actomyosin dissociation
-
Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
作者：Hao, Danni;Tu, Xiaohang;Zhang, Xinxiao;Guo, Shiyu;Sun, Liangge;Li, Jiaolong;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Hao, Danni;Sun, Liangge;Li, Pengpeng;Tu, Xiaohang;Zhang, Xinxiao;Li, Jiaolong;Wang, Daoying;Wang, Daoying
关键词：Texture; Residual activity of protease; Myofibril; Protein structure; Gel
-
Find alternative for bovine and porcine gelatin: Study on physicochemical, rheological properties and water-holding capacity of chicken lungs gelatin by ultrasound treatment
作者：Zou, Ye;Yang, Jing;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Zou, Ye;Chen, Xueying;Lan, Yibo;Yang, Jing;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Zou, Ye;Chen, Xueying;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Lan, Yibo
关键词：Livestock and poultry by-product; Lungs; Gelatin; Ultrasound treatment; Rheological property; Water-holding capacity
-
Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood
作者：Yang, Jing;Wang, Daoying;Yang, Jing;Shi, Jing;Zou, Ye;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Zhou, Ying
关键词：chicken hemoglobin peptides; calcium-binding capacity; characterization; stability
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
