Abstract
In this paper, Lactocin C-M2(C-M2) was used together with a new non-thermal technology, non-thermal plasma sterilization (NTPS), to inactive the putrefactive bacteria Morganella sp. wf-1 isolated from aquatic foods. The mechanism underlining the action mode of C-M2 and NTPS was investigated, revealing that the bacteriocin and NTPS had synergistic effects on the disinfection of Morganella sp. wf-1. Compared with the bacteria cells treated by only C-M2 or NTPS, the plasmolysis of cells treated by C-M2 and NTPS was to a larger extent. Moreover, the cell permeability and the contents of UV-absorbing compounds and K+ released from the intra-cells was significantly higher for the C-M2 + NTPS treated cells than the others (p < 0.05), and conversely was the SFA/UFA ratio (p < 0.05). The results on DNA damage showed that, 8-hydroxy-2′-deoxyguanosine(8-OHdG) content in C-M2 + NTPS treated cells was approximately 7 -fold and 2.5-fold greater than those in the C-M2- and NTPS-treated cells, respectively, indicating furthermore the eventual rupture of Morganella sp. wf-1 cells. The results showed the potential of the application of the bacteriocin and NTPS in the food industry.
Highlights
Nowadays, a health hazard to consumers arises due to the possible presence of microbial toxins as a consequence of food contamination with spoilage bacteria [1]
The present study systematically investigated the synergistic effects of bacteriocin from
Lactobacillus panis C-M2 and dielectric barrier discharged non-thermal plasma (DBD-CP) against the putrefactive bacteria Morganella sp. wf-1 isolated from aquatic foods
Summary
A health hazard to consumers arises due to the possible presence of microbial toxins as a consequence of food contamination with spoilage bacteria [1]. Morganella species are Gram-negative, rod-shaped, aerobic, and facultatively anaerobic, which can be isolated from frozen and non-frozen aquatic products, such as vacuum-packed or cold-smoked tuna, or mackerel stored at 30 ◦ C [2,3]. Morganella has low pathogenicity, some species act as opportunistic pathogens, resulting in urinary tract infections in humans through the adhesion and secretion systems [5]. In view of different methods used for the inactivation of the putrefactive bacteria in foods, there exist some disadvantages. Based on heating process, the conventional thermal methods facilitate a mass transfer between different phases of system and Antibiotics 2020, 9, 593; doi:10.3390/antibiotics9090593 www.mdpi.com/journal/antibiotics
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