Antibacterial Effect and Mechanism of Chlorogenic Acid Combined with Class Ⅲ Bacteriocin on Pseudomonas fluorescens in Chicken
WANG Hongyi, TANG Minmin, WU Haihong, ZHU Yongzhi, LIU Fang, SUN Zhilan, XU Weimin, PENG Jing
1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 3.Key Laboratory of Food Quality and Safety of Jiangsu Province, State Key Laboratory Breeding Base, Institute of Food Quality and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Abstract：Pseudomonas fluorescein is the dominant spoilage bacterium in chilled fresh chicken, which can degrade protein, fat and other substances in meat, producing a variety of spoilage metabolites, which deteriorate the flavor and quality of meat. The objective of this study was to explore the antimicrobial effect of Helveticin-M, a class Ⅲ bacteriocin and/or chlorogenic acid (CA) against Pseudomonas fluorescens by in vitro experiments. The morphological structure of Pseudomonas fluorescens was observed by a scanning electron microscope (SEM). To evaluate the effect of Helveticin-M and CA on the cell membrane permeability of the indicator strain, confocal laser scanning micrographs (CLSM) were recorded and extracellular ATP and protein contents as well as leakage of ultraviolet absorbing substances were measured. The results showed that the combined antibacterial effect of Helveticin-M and CA was markedly increased compared with either agent alone (P < 0.05). Furthermore, the combined treatment significantly damaged the morphology of Pseudomonas fluorescens, increased the membrane permeability, promoted the leakage of intracellular substances, and finally accelerated cell death.
2020, Vol. 34 
