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Publishing Language: Chinese | Open Access

Effect and Underlying Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water Treatment on Shewanella putrefaciens

Weiqing LAN1,2 Xinyu ZHAO1Dapeng ZHOU1Yaxian MO1Yanbo WANG3Haojie FENG1Jing XIE1,2 ( )
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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Abstract

The mechanism of action of ultrasound (US) combined with slightly acidic electrolyzed water (SAEW) treatment against Shewanella putrefaciens was studied. The spoilage causing bacterium Shewanella putrefaciens was treated with US, SAEW or US + SAEW for 10 min, and untreated cells suspended in sterile normal saline was used as a control. The changes in the cell membrane and internal environment of this bacterium were evaluated by measuring the reduction in bacterial count, bacterial growth curve, electrical conductivity, propidium iodide (PI) intake, alkaline phosphatase (AKP) and lactate dehydrogenase (LDH) activity, the leakage of ultraviolet-absorbing materials. The microstructure was also observed by scanning electron microscopy (SEM) before and after treatment. The results showed that US + SAEW treatment reduced the bacterial count by 2.48 (lg (CFU/mL)). Compared with the control and single treatment groups, US + SAEW greatly damaged the cell membrane integrity, causing the leakage of intracellular components and a significant increase in electrical conductivity, AKP and LDH activity (P < 0.05). After US + SAEW treatment, the bacterial cells collapsed obviously, the outer membrane was broken, the cell wall was damaged, and a large amount of cellular contents leaked out of the cells.Therefore, ultrasonic treatment can seriously damage the cell wall and cell membrane of Shewanella putrefaciens, promoting SAEW to enter into cells, enhancing the bactericidal efficacy, and leading to cell death eventually.

CLC number: Q939.96 Document code: A Article ID: 1002-6630(2022)15-0087-06

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Food Science
Pages 87-92

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Cite this article:
LAN W, ZHAO X, ZHOU D, et al. Effect and Underlying Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water Treatment on Shewanella putrefaciens. Food Science, 2022, 43(15): 87-92. https://doi.org/10.7506/spkx1002-6630-20210718-206

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Received: 18 July 2021
Published: 15 August 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).