| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8891222 | LWT - Food Science and Technology | 2018 | 27 Pages |
Abstract
The effect of 10 essential oil (EO) components on biofilm formation for vegetable spoilage Erwinia carotovora and Pseudomonas fluorescens at sub-MICs were investigated. Chromobacterium violaceum CV026 (CV026) was selected as quorum sensing (QS) biosensor bacterium. The swimming, swarming, twitching motility, exopolysaccharide (EPS) production and biofilm formation were determined. All tested EO components showed QS inhibition of CV026, E. carotovora and P. fluorescens. Biofilms were inhibited by all EO components by inhibiting their motilities and EPS production. Salicylic acid and thymol showed the best inhibitory effect on biofilm formation of P. fluorescens (37.61%) and E. carotovora (47.24%) respectively. Hexanal as QS inhibitor for biofilm formation was first reported, with inhibition ratio of 25.86% and 20.18%, which was confirmed by scanning electron and fluorescence microscopy. Inhibition of biofilm formation by anti-QS EO components could be novel intervention strategy to enhance safety and quality of vegetables in the food industry.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Ying Zhang, Jie Kong, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao,