as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation.

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.