期刊
FOOD CONTROL
卷 67, 期 -, 页码 25-30出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.02.030
关键词
V. parahaemolyticus; DMY; Morphology; Membrane permeability; Cell surface hydrophobicity
资金
- One-Hundred Young Talents scheme of Guangdong University of Technology
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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