Evaluation of gallic acid on membrane damage of Yersinia enterocolitica and its application as a food preservative in pork

This study was aimed to examine the membrane damage mechanism of gallic acid (GA) on Yersinia enterocolitica BNCC 108930, and to explore whether GA can prolong the shelf life of pork. The minimal inhibitory concentration (MIC) of GA against Y. enterocolitica was determined by adopting the broth micr...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food microbiology 2022-08, Vol.374, p.109720-109720, Article 109720
Main Authors: Tian, Lu, Fu, Jiapeng, Wu, Mi, Liao, Sichen, Jia, Xinyi, Wang, Jie, Yang, Siqi, Liu, Zhiqiang, Liu, Zhijun, Xue, Zhifei, Wang, Yujiao, Li, Hui, Gong, Guoli
Format: Article
Language:English
Subjects:
Damage
Food
Food preservative
Gallic acid
Meat
Membranes
Minimum inhibitory concentration
Pork
Preservatives
Response surface methodology
Shelf life
Yersinia enterocolitica
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study was aimed to examine the membrane damage mechanism of gallic acid (GA) on Yersinia enterocolitica BNCC 108930, and to explore whether GA can prolong the shelf life of pork. The minimal inhibitory concentration (MIC) of GA against Y. enterocolitica was determined by adopting the broth microdilution method. Second, an investigation was conducted on the morphological and physiological variations of Y. enterocolitica after the GA treatment. Finally, a response surface approach was used to establish the growth inhibition model of GA against Y. enterocolitica in pork. The MIC of GA against Yersinia enterocolitica BNCC 108930 was 2.5 mg/mL. GA affects the membrane integrity of Y. enterocolitica, as demonstrated by a significant decrease in intracellular ATP and pH. The results showed that the number of Y. enterocolitica in pork meat containing 5 mg/g of GA decreased by 2 logarithmic cycles during storage at 4 °C for 3 days. According to the obtained findings, GA could be used as a food preservative to prolong the shelf life of pork. •Gallic acid showed certain antibacterial activity against Yersinia enterocolitica.•Gallic acid destroyed the cell membrane structure of Yersinia enterocolitica.•Gallic acid can be used as food preservative in pork.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2022.109720