دورية أكاديمية
Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste
| العنوان: | Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste |
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| المؤلفون: | Wanfeng Wu, Yaru Li, Xiaoyu Zhu, Liang Wang, Jiayi Wang, Yanan Qin, Minwei Zhang, Chunshan Yu, Chunmei Gou, Xiaoqin Yan |
| المصدر: | Food Chemistry: X, Vol 19, Iss , Pp 100872- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Chitosan-ε-polylysine-natamycin compound preservatives, Antimicrobial mechanisms, Microbial diversity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | For a long time, food spoilage posed a severe impairment on food safety and public health. Although chemical preservatives are commonly used to inhibit spoilage/ pathogenic microbial growth, the disadvantages of a single target, potential toxicity and high dose of use limit the better use of preservatives. In this research, the combination of natural preservatives: Natamycin (Nat), ε-polylysine (ε-PL), and Chitosan (CS) could achieve an excellent antimicrobial effect including bacteria and fungi, and reduce the usage of a single preservative. Compound preservatives could destroy microbial morphology and damage the integrity of the cell wall/membrane by leakage of protein and alkaline phosphatase (AKP). Besides, high-throughput sequencing revealed that compound preservatives could decrease microbial diversity and richness, especially, Pseudomonas, Acinetobacter, Fusarium, and Aspergillus. Therefore, the combination of 1/8 × MIC CS, 1/4 × MIC ε-PL, and 1/2 × MIC Nat can achieve an excellent antibacterial effect, providing new ideas for food preservation. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523003152; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100872 |
| URL الوصول: | https://doaj.org/article/3742a51c70254009b74d296791e00486 |
| رقم الأكسشن: | edsdoj.3742a51c70254009b74d296791e00486 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100872 |