Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins

Pius Bassey, Anthony; Pei Liu, Pei; Chen, Jiahui; Kabir Bako, Hadiza; Frimpong Boateng, Evans; Isaiah Ibeogu, Henry; Ye, Keping; Li, Chunbao; Zhou, Guanghong

doi:10.1016/j.foodchem.2023.137002

Cited by 6 publications

(2 citation statements)

References 67 publications

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“…Yan et al [38] isolated P. fluorescens from large yellow croaker and turbot, which exhibited strong swimming ability and ferritin-producing activity. Guo et al [39] isolated Shewanella putrefaciens and P. fragi at the end of the shelf life of large yellow croaker, with P. fragi displaying the most significant activity at 25 • C. Bassey et al [40] explored the effect of phenyllactic acid on P. lundensis and Brochothrix thermosphacta, and found that phenyllactic acid played an antibacterial role by destroying the cell walls and causing the leakage of intracellular components, resulting in the death of bacteria. Similarly, Chen et al [21] found that Dtryptophan inhibited the growth and decay potential of P. fluorescens and Shewanell baltica.…”

Section: Pcr Amplification and Species Identification Resultsmentioning

confidence: 99%

Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Larimichthys crocea) during Storage

Li,

Liu,

Chen

et al. 2023

Foods

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The quality changes, dynamic changes in microbial composition, and diversity changes in large yellow croaker (Larimichthys crocea) during 4 °C refrigeration were studied using 16S rDNA high-throughput sequencing technology, and the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS) were determined. The results revealed a consistent increase in TVC, TVB-N, and TBARS levels over time. On the 9th day, TVC reached 7.43 lg/(CFU/g), while on the 15th day, TVB-N exceeded the upper limit for acceptable quality, reaching 42.56 mg/100 g. Based on the 16S rDNA sequencing results, we categorized the storage period into three phases: early storage (0th and 3rd days), middle storage (6th day), and late storage (9th, 12th, and 15th days). As the storage time increased, both the species richness and diversity exhibited a declining trend. The dominant genus identified among the spoilage bacteria in refrigerated large yellow croaker was Pseudomonas, accounting for a high relative abundance of 82.33%. A comparison was carried out of the spoilage-causing ability of three strains of Pseudomonas screened and isolated from the fish at the end of storage, and they were ranked as follows, from strongest to weakest: P. fluorescen, P. lundensis, and P. psychrophila. This study will provide a theoretical basis for extending the shelf life of large yellow croaker.

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Section: Pcr Amplification and Species Identification Resultsmentioning

confidence: 99%

Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Larimichthys crocea) during Storage

Li,

Liu,

Chen

et al. 2023

Foods

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“…The variation of the bacterial types in AgNPs is related to their distinct physiological and morphological characteristics. While a fundamental attribute of an antibacterial agent involves the broad spectrum against both bacteria, individual effectiveness may be associated with outer membrane lysis and the disruption of weak peptidoglycans, followed by the loss of cellular electron-dense materials on the surface of bacterial cells to release endoenzymatic substances (Shin et al, 2007;Bassey et al, 2024).…”

Section: Antibacterial Assaymentioning

confidence: 99%

Green synthesis of silver nanoparticles using Houttuynia cordata Thunb rhizome extracts and their antibacterial potential against common foodborne pathogens

Maimaiti,

Bassey,

Liu

et al. 2024

Int J of Food Sci Tech

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SummaryThe biological synthesis of functionalised nanoparticles using plant materials is considered more cost‐effective and eco‐friendly than chemical and physical methods. Hence, this study demonstrated the synthesis of silver nanoparticles (AgNPs) using Houttuynia cordata Thunb rhizome (HCR). The extract, prepared with distilled water, provided the required phytochemical components, such as flavonoids, terpenoids, phenols, proteins and other essential bio‐reducing agents. The AgNPs were exposed to reaction conditions, such as temperatures, pH values and AgNO3 concentrations, to identify the optimum synthesis condition and explore their impacts on particle size and antibacterial action against Gram‐positive (Staphylococcus aureus) and Gram‐negative (Salmonella enterica and Shigella dysenteriae) foodborne pathogens. The formation of AgNPs was indicated by specific surface plasmon resonance (SPR) intensity at 440–450 nm and colour changes under different reaction conditions. The structure and size distribution characterised by SEM and TEM revealed that the AgNPs exhibited a spherical‐shaped structure with irregular contours, regular distribution and aggregation. Although the average particle size ranged from 2 to 100 nm, relatively smaller sizes were detected at 10 mM (54.30), 80 °C (49.50 nm) and pH 6 (60.16 nm) conditions. The FTIR spectrum and EDX spectral signals affirmed the presence of reducing and stabilising agents in HCR extract, following the reduction of AgNPs from Ag+ to Ag0. AgNPs also exhibited excellent antibacterial activity against S. aureus, S. enterica and Sh. dysenteriae, indicating a broad spectrum for various applications in the food and pharmaceutical industries.

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Effect of microencapsulation on the bio-preservative and probiotic properties of Enterococcus durans F21

Benkirane,

Ananou,

Agusti

et al. 2024

Food Bioscience

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Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins

Cited by 6 publications

References 67 publications

Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Larimichthys crocea) during Storage

Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Larimichthys crocea) during Storage

Green synthesis of silver nanoparticles using Houttuynia cordata Thunb rhizome extracts and their antibacterial potential against common foodborne pathogens

Effect of microencapsulation on the bio-preservative and probiotic properties of Enterococcus durans F21

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