Journal
FOOD CONTROL
Volume 67, Issue -, Pages 25-30Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.02.030
Keywords
V. parahaemolyticus; DMY; Morphology; Membrane permeability; Cell surface hydrophobicity
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Funding
- One-Hundred Young Talents scheme of Guangdong University of Technology
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The objective of this study is to investigate the antibacterial activity of dihydromyricetin (DMY) against Vibrio parahaemolyticus. The dilution method indicated that the minimum inhibitory concentration (MIC) of DMY against V parahaemolyticus was at 0.625 mg/mL. The inhibitory effects of DMY against V parahaemolyticus was further studied by analyzing cell morphology, cell injury, cell permeability, cell surface hydrophobicity (CSH) and antibacterial rate. The results showed bacterium cells are completely inactivated in a higher concentration (10 MIC). DMY treatment also lead to an increase in cell membrane permeability, cell injury as well as CSH. A good correlation between antibacterial rate and CSH was also observed. These findings indicated DMY could be used as a new alternative natural antibacterial agent for control pathogen growth in aquatic food. (C) 2016 Elsevier Ltd. All rights reserved.
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