Li Yan, Yu Yi, Cui Yiwei, Jiang Luyi, Luo Yongkang, Xie Hongkai, Hong Hui
College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem X. 2025 Jul 19;29:102816. doi: 10.1016/j.fochx.2025.102816. eCollection 2025 Jul.
Strategies to control spoilage bacteria and biofilm formation are essential for minimizing food losses. Although (OG) effectively preserves chill-stored fish, its specific inhibitory mechanisms against fish-derived spoilage bacteria remain unclear. This study investigated the antibacterial activity of OG against , , and . OG exhibited minimum inhibitory concentrations (MIC) of 2, 0.75, and 0.375 mg/mL and minimum bactericidal concentrations (MBC) of 3, 4, and 3 mg/mL against these bacteria, respectively. At MIC levels, OG inhibited planktonic growth by disrupting cell membranes, inducing adenosine triphosphate (ATP) leakage, reducing ATPase activity, and altering cellular morphology. Biofilm formation was completely suppressed, with OG further diminishing metabolic activity and extracellular polysaccharide/protein. These findings elucidate the dual role of OG in inhibiting bacterial growth and biofilm formation, highlighting its potential to enhance fish safety and shelf life by targeting biochemical and physiological pathways in spoilage bacteria.
控制腐败细菌和生物膜形成的策略对于最大限度减少食物损失至关重要。尽管（OG）能有效保存冷藏鱼，但其对鱼源腐败细菌的具体抑制机制仍不清楚。本研究调查了OG对[细菌名称1]、[细菌名称2]和[细菌名称3]的抗菌活性。OG对这些细菌的最低抑菌浓度（MIC）分别为2、0.75和0.375毫克/毫升，最低杀菌浓度（MBC）分别为3、4和3毫克/毫升。在MIC水平下，OG通过破坏细胞膜、诱导三磷酸腺苷（ATP）泄漏、降低ATP酶活性和改变细胞形态来抑制浮游生长。生物膜形成被完全抑制，OG进一步降低代谢活性和细胞外多糖/蛋白质。这些发现阐明了OG在抑制细菌生长和生物膜形成中的双重作用，突出了其通过靶向腐败细菌的生化和生理途径来提高鱼的安全性和货架期的潜力。
