Antibacterial activity and action target of phenyllactic acid against Staphylococcus aureus and its application in skim milk and cheese

Phenyllactic acid (PLA) has been demonstrated to possess antibacterial activity and capacity to prolong food shelf life. However, studies on the performance of PLA in inhibiting Staphylococcus aureus and its effectiveness when applied to dairy products are largely lacking. Here, antibacterial activity (planktonic and biofilm states) of PLA against S. aureus CICC10145 (S. aureus_45) were investigated. The results showed that PLA inhibited growth of S. aureus_45 and formation of S. aureus_45 biofilm. Next, the antibacterial action target of PLA was uncovered from both physiological and phenotypic perspectives. The results showed that PLA decreased cell metabolic activity and cell viability, damaged cell membrane integrity, triggered leakage of intracellular contents (DNA, proteins, and ATP), and caused oxidative stress damage and morphological deformation of S. aureus_45. In practical application, the antibacterial activity of PLA against S. aureus_45 cells was further confirmed in skim milk and cheese as dairy food models, and the antibacterial effects can be adequately maintained during storage for 21 d, at least at 4 degrees C. These findings suggested that PLA could be a potential candidate for controlling S. aureus outgrowth in dairy foods.

Automated summary

This study demonstrates the antibacterial activity of phenyllactic acid (PLA) against Staphylococcus aureus and its potential application in dairy products. PLA inhibits the growth and biofilm formation of S. aureus, and it exerts antibacterial effects by affecting the cell metabolism, membrane integrity, intracellular content leakage, oxidative stress, and morphological deformation of S. aureus. The antibacterial effects of PLA against S. aureus cells in skim milk and cheese are maintained during storage for 21 days at 4 degrees C.