Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety

Liu, Aiping; Wan, Qingqing; Li, Jianlong; Li, Qin; Hu, Kaidi; Ao, Xiaolin; Chen, Shujuan; Li, He; Hu, Xinjie; Hu, Bin; Yang, Yong; Zou, Likou; Liu, Shuliang

doi:10.1016/j.lwt.2023.114527

Cited by 5 publications

(1 citation statement)

References 35 publications

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“…It has been found that chemical substances such as essential oils (EOs), plant extracts, and organic acids (OAs) have the ability to inhibit the growth of foodborne pathogens and spoilage microorganisms. Pingyin rose bud extract has been used as a natural antibacterial agent against S. aureus ATCC 25923 [ 50 ]. Phenyllactic acid reduced the metabolic activity and viability of cells, destroyed the integrity of cell membrane, and caused the leakage of intracellular contents such as DNA, protein, and ATP of Staphylococcus aureus CICC 10145 [ 51 ].…”

Section: Introductionmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin–chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.

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Section: Introductionmentioning

confidence: 99%