Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 117, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.108656
Keywords
Escherichia coli O157:H7; Biofilm; Clove oil; Solid liposome; Extracellular polymer
Categories
Funding
- Hunan Science and Technology Major Project [2016NK1001-3]
- Natural Science Foundation of Jiangsu Province [BK20170070]
- Jiangsu Province Research Fund [NY-013, JNHB-131]
- Jiangsu University Research Fund [11JDG050]
Ask authors/readers for more resources
Escherichia coli O157:H7 (E. coli O157:H7) easily forms biofilms on pores and veins of plant, which poses a serious hazard to safety of ready-to-eat vegetables. Therefore, this study was designed to evaluate inhibition mechanism of clove oil on E. coli O157:H7 biofilm and apply it to vegetable for reduce risk of contamination. The results of crystal violet staining showed that clove oil could effectively remove biofilm. After treatment of biofilm with clove oil (2 MBIC), the results of resazurin method showed that bacterial metabolic activity decreased by 61.48%, and results of phenol-sulfuric acid method and Coomassie brilliant blue method showed that extracellular protein and polysaccharide content decreased by 62.76% and 47.5%, respectively. This indicates that clove oil can affect biofilm through above aspects. Finally, solid liposomes (SLPs) were prepared and applied to vegetables, which was first time that SLPs were used to remove biofilms. The results showed that clove oil SLPs exhibited excellent anti-biofilm activity at 4 degrees C and 25 degrees C without affecting senses and quality of vegetables. Therefore, the clove oil SLPs can exert a long-lasting antibacterial effect, effectively removing E. coli O157:H7 biofilm on vegetable surface, and prolonging the shelf life.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available