Yang shengbo, Hu jingjing, Chen Qingmin, Liu Hu, Du Yamin, Zhang Zhanquan, Xin Xiaofei, Fu Maorun
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引用次数: 0
Abstract
Red pickled peppers are highly susceptible to soft rot after harvest, leading to significant economic losses. In this study, a bacterial strain associated with typical symptoms of soft rot was isolated from infected red pickled peppers. Through physiological and biochemical tests and 16 S rDNA sequence analysis, the strain was identified as Pectobacterium aroidearum (P. aroidearum), and the pathogenicity test of red pickled pepper was conducted to fulfill Koch’s postulates. To control P. aroidearum, in vitro and in vivo antibacterial efficacy of twenty-two antibacterial agents were evaluated. The results showed that ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and ε-polylysine (ε-PL) at the concentration of 0.25 mg/mL had the most significant effect on inhibiting soft rot in red pickled peppers, and the rot rate decreased by 40.5% and 64%, respectively. Furthermore, EDTA-2Na and ε-PL significantly reduced the swarming motility and biofilm formation of P. aroidearum, and increased the leakage of cell membrane of P. aroidearum. This study systematically identified the pathogenic bacteria causing soft rot disease in red pickled peppers, and EDTA-2Na or ε-PL were demonstrated to control soft rot in red pickled pepper effectively, by inhibiting motility and biofilm biomass, and inducing lipid peroxidation of P. aroidearum.
期刊介绍:
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
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- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.