Abstract
Lactobionic acid (LBA) is a novel antibacterial agent that has attracted much interest in recent years. However, the study on the antibacterial effect of LBA on spoilage bacteria is rare. This study aims to investigate the antibacterial activity and mechanism of LBA on Shewanella baltica and Shewanella putrefaciens, which are the common spoilage microorganisms in chilled seafood. The results demonstrated that LBA was an effective bacteriostat against S. baltica and S. putrefaciens, with the minimum inhibitor concentration (MIC) of 8 mg/mL. Both the two Shewanella species could be completely killed by LBA at 2 MIC. LBA damaged the cell membrane integrity and increased outer membrane permeability, causing the increase in protein leakage and conductivity, which was supported by the bacterial morphology observed with scanning electron microscopy. Besides, LBA could interact with the bacterial genome DNA, resulting in the dysfunction of cell function. Moreover, LBA exhibited an effectively inhibitory effect on slowing down microbial growth, melanosis and lipid oxidation rate in refrigerated shrimp. These results suggest that LBA would be a promising antibacterial compound used in seafood.
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