Chunhua Dai, Pengfei Yan, Xiulian Yin, Zhenzhen Shu, Benjamin Kumah Mintah, Ronghai He, Haile Ma
{"title":"Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation","authors":"Chunhua Dai, Pengfei Yan, Xiulian Yin, Zhenzhen Shu, Benjamin Kumah Mintah, Ronghai He, Haile Ma","doi":"10.1007/s11947-024-03528-4","DOIUrl":null,"url":null,"abstract":"<p>This study investigated the antibacterial capacity and mechanism of surfactin (prepared by fermenting soybean meal with <i>Bacillus subtilis</i> SOPC5) against <i>Staphylococcus aureus</i> by examining its influences on the bacterial morphology, cell wall and membrane, as well as metabolic activity. The efficiency of surfactin in pork preservation was also investigated. HPLC-MS analysis showed that surfactin’s purity reached 97.4%, containing five congeners. The minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) of surfactin against <i>S. aureus</i> were 1.6 and 3.2 mg/mL, respectively. The result of scanning electron microscopy observation revealed that 4 h of surfactin exposure resulted in deformation and even collapse of <i>S. aureus</i>. AKP assay, membrane potential analysis, extracellular protein and nucleic acid content measurement, and PI staining intensity assay showed that surfactin destroyed the cell wall and cell membrane of <i>S. aureus.</i> Decreases in iodonitrotetrazolium chloride levels and ATP enzyme activity indicated that surfactin could inhibit the metabolic ability of <i>S. aureus</i>. Furthermore, surfactin demonstrated an excellent antibacterial action on <i>S. aureus</i> within 5 days of pork storage without changing its texture. These findings suggest that sufactin has a great application potential in pork preservation.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\n","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03528-4","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated the antibacterial capacity and mechanism of surfactin (prepared by fermenting soybean meal with Bacillus subtilis SOPC5) against Staphylococcus aureus by examining its influences on the bacterial morphology, cell wall and membrane, as well as metabolic activity. The efficiency of surfactin in pork preservation was also investigated. HPLC-MS analysis showed that surfactin’s purity reached 97.4%, containing five congeners. The minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) of surfactin against S. aureus were 1.6 and 3.2 mg/mL, respectively. The result of scanning electron microscopy observation revealed that 4 h of surfactin exposure resulted in deformation and even collapse of S. aureus. AKP assay, membrane potential analysis, extracellular protein and nucleic acid content measurement, and PI staining intensity assay showed that surfactin destroyed the cell wall and cell membrane of S. aureus. Decreases in iodonitrotetrazolium chloride levels and ATP enzyme activity indicated that surfactin could inhibit the metabolic ability of S. aureus. Furthermore, surfactin demonstrated an excellent antibacterial action on S. aureus within 5 days of pork storage without changing its texture. These findings suggest that sufactin has a great application potential in pork preservation.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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