Abstract：
Shigella flexneri has the ability to contaminate pork and cause foodborne diseases. This study aimed to examine the effectiveness of linalool (a natural preservative) against S. flexneri and explore its potential application in contaminated pork. The results showed that linalool was capable of damaging the cell membrane and binding to the DNA of S. flexneri, and inhibiting biofilm formation and disrupting mature biofilms. The antibacterial effectiveness of linalool on the surface of pork was further demonstrated by analyzing the physicochemical properties of the pork (i.e., weight loss rate, pH value, color index, and TVB-N value) and its protein profiles. Linalool did not completely kill S. flexneri in pork at minimum bactericidal concentration (MBC) concentration and its antibacterial effect of linalool was stronger during the initial stage of storage. During storage, linalool influenced the abundance of specific proteins in the pork, particularly those involved in pathways related to fat metabolism. These findings offer novel insights into the antibacterial efficacy of linalool and its underlying mechanism in pork.
摘要：
福氏志贺氏菌具有污染猪肉并引起食源性疾病的能力。本研究旨在研究芳樟醇（天然防腐剂）对福氏链球菌的有效性，并探讨其在受污染猪肉中的潜在应用。结果表明，芳樟醇能够破坏细胞膜并与福氏链球菌的DNA结合，抑制生物膜的形成和破坏成熟的生物膜。通过分析猪肉的理化性质（即，体重减轻率，pH值,颜色指数，和TVB-N值）及其蛋白质谱。在最低杀菌浓度（MBC）浓度下，芳樟醇不能完全杀死猪肉中的福氏杆菌，并且在储存的初始阶段，芳樟醇的抗菌作用更强。储存期间,芳樟醇影响了猪肉中特定蛋白质的丰度，特别是那些与脂肪代谢有关的途径。这些发现为芳樟醇的抗菌功效及其在猪肉中的潜在机制提供了新的见解。
