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Publishing Language: Chinese | Open Access

Inactivation Effect and Mechanism of Plasma Activated Water on Shewanella putrefaciens

Xiao LIU1,2 Xi MENG1,2Mingli ZHANG1,2Ke LI1,2 ( )Weidong ZHAO1,2
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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Abstract

In this study, the bactericidal effect and mechanism of plasma activated water (PAW) against Shewanella putrefaciens, a common microorganism found in aquatic products, were investigated by plate counting, fluorescence staining and scanning electron microscopy (SEM). The impact of PAW on cell morphology, cell membrane permeability, cell membrane potential and cell content leakage was examined. The results showed that the count of Shewanella putrefaciens was significantly decreased by PAW (P < 0.05). After 6.0 min of treatment with activated water from plasma discharge 120 s (PAW120), the colony count decreased by 7.44(lg (CFU/mL)), the cell morphology showed shrinkage and rupture, and the permeability of the inner and outer membranes increased by 989.31% and 474.51%, respectively. Moreover, intracellular macromolecules such as nucleic acids and proteins leaked out of the cells, and the electrical conductivity increased significantly (P < 0.05). The results of Fourier transform infrared (FTIR) spectroscopy showed that the structures of intracellular lipids and proteins were changed after PAW120 treatment. In conclusion, PAW could destroy the cell wall, and increase the permeability of the cell membrane, thereby leading to the leakage of intracellular nucleic acids and proteins and eventually cell death. This study provides a theoretical basis for the application of PAW in the preservation of aquatic products.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2023)09-0025-07

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Food Science
Pages 25-31

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Cite this article:
LIU X, MENG X, ZHANG M, et al. Inactivation Effect and Mechanism of Plasma Activated Water on Shewanella putrefaciens. Food Science, 2023, 44(9): 25-31. https://doi.org/10.7506/spkx1002-6630-20220520-264

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Received: 20 May 2022
Published: 15 May 2023
© Beijing Academy of Food Sciences 2023.

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