Antibiofilm mechanism of dielectric barrier discharge cold plasma against Pichia manshurica |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China;3. School of Public Health, Southeast University, Nanjing 211189, China;4. College of Life Sciences, Sichuan Normal University, Chengdu 610101, China;5. Sichuan Jixiangju Food Co., Ltd, Meishan 620000, China;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;2. College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150030, China;1. School of Electronic Information Engineering, China West Normal University, Nanchong 637002, China;2. College of Electronic and Information Engineering, Sichuan University, Chengdu 610065, China;1. School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People''s Republic of China;2. Future Food (Bai Ma) Research Institute, Baima Dadao 111, Baima, Lishui, Nanjing, Jiangsu 211225, People''s Republic of China;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China;2. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China;1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China |
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| Abstract: | Biofilm spoilage has become one of the most common concerns in fermented foods. The objective of the present study was to explore the biofilm-inhibitory effect and antibiofilm mechanism of dielectric barrier discharge (DBD) cold plasma on Pichia manshurica (a species of yeast responsible for biofilm spoilage in fermented foods). After plasma treatment (80 kV, 50 Hz) for 4.5 min and 7.5 min, viable counts decreased by 2.38 and 5.11 lg CFU/mL, respectively, and the biofilm-forming rate decreased to 73% and 48% of the control group, respectively, in microbiological media. In addition, DBD caused severe morphological damage, cell membrane permeabilization and metabolic changes. A number of amino acid metabolic pathways, the tricarboxylic acid cycle (TCA), and the synthesis of extracellular polymeric substance (EPS) were destroyed. The cell damage and changes in multiple metabolic activities led to significant inhibitory effects on Pichia manshurica and its biofilm-forming ability.Industrial relevanceThis study found that DBD can significantly inhibit the biofilm-forming ability of Pichia manshurica (a species of yeast responsible for biofilm spoilage in fermented foods) by causing severe cell damage and metabolic changes. The exploration of the biofilm inhibitory effect of DBD on Pichia manshurica and its mechanism can provide a theoretical basis for the application of DBD technology in the inhibition of biofilm spoilage in foods. |
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