Liu Dongyin, Huang Zhiliang, Xu Yuan, Zhang Xin, Ye Hui, Zhang Xiaoshuan, Zhang Longteng, He Yanfu, Cao Jun, Wang Jiamei, Yang Jun, Li Chuan
Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore.
Food Res Int. 2025 Oct;218:116887. doi: 10.1016/j.foodres.2025.116887. Epub 2025 Jun 23.
Pseudomonas putida is a common spoilage organism in food. This study investigated the inhibitory effects of plasma-activated water (PAW), ozone water (OW), and slightly acidic electrolyzed water (SAEW) on P. putida by examining bacterial morphology, membrane structure, redox balance, metabolic activity, and molecular mechanisms. The bactericidal effects of these compounds in real food systems of tilapia fillets were verified. PAW and SAEW caused bacterial rupture and leakage, whereas OW induced plasmolysis. The saturated fatty acid content of the cell membrane increased from 67.93 % in the control group to 86.94 % in the SAEW group. Compared with those in the control group, the intracellular reactive oxygen species (ROS) levels in the PAW group were increased by sixfold. The enzyme activities of superoxide dismutase (SOD), catalase (CAT), respiratory chain dehydrogenase (RCD), and alkaline phosphatase (AKP) were inhibited by the modification of their active sites and metal ligands. The three treatments altered the microbial diversity, total viable count, and abundance of P. putida in tilapia fillets. In summary, the three treatments effectively sterilized P. putida in food by destroying the structure and metabolism of the bacteria, with PAW exhibiting the most potent bactericidal effect on P. putida in tilapia fillets.
恶臭假单胞菌是食品中常见的腐败菌。本研究通过检测细菌形态、膜结构、氧化还原平衡、代谢活性和分子机制，研究了等离子体活化水（PAW）、臭氧水（OW）和微酸性电解水（SAEW）对恶臭假单胞菌的抑制作用。验证了这些化合物在罗非鱼鱼片实际食品体系中的杀菌效果。PAW和SAEW导致细菌破裂和渗漏，而OW导致质壁分离。细胞膜的饱和脂肪酸含量从对照组的67.93%增加到SAEW组的86.94%。与对照组相比，PAW组细胞内活性氧（ROS）水平增加了6倍。超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、呼吸链脱氢酶（RCD）和碱性磷酸酶（AKP）的酶活性因其活性位点和金属配体的改变而受到抑制。这三种处理改变了罗非鱼鱼片中恶臭假单胞菌的微生物多样性、总活菌数和丰度。综上所述，这三种处理通过破坏细菌的结构和代谢有效地对食品中的恶臭假单胞菌进行了杀菌，其中PAW对罗非鱼鱼片中的恶臭假单胞菌表现出最强的杀菌效果。
