PDF(Pubmed)
Abstract：
This study investigated the synergistic effect of combining flavourzyme, a natural enzyme, and floating electrode-dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s) treatment, a non-thermal decontamination technology, against Escherichia coli biofilms in squid. E. coli (ATCC 35150 and ATCC 14301) biofilms were formed on the surface of squid and treated with different minimum inhibitory concentrations (MICs) of flavourzyme (1/8; 31.25 μL/mL, 1/4; 62.5 μL/mL, 2/4; 125 μL/mL, and 3/4 MIC; 250 μL/mL) and FE-DBD plasma (5, 10, 30, and 60 min). Independently, flavourzyme and FE-DBD plasma treatment decreased by 0.26-1.71 and 0.19-1.03 log CFU/cm2, respectively. The most effective synergistic combination against E. coli biofilms was observed at 3/4 MIC flavourzyme + 60 min FE-DBD plasma exposure, resulting in a reduction of 1.55 log CFU/cm2. Furthermore, the combined treatment exhibited higher efficacy in E. coli biofilm inactivation in squid compared to individual treatments. The pH values of the synergistic combinations were not significantly different from those of the untreated samples. The outcomes indicate that the combined treatment with flavourzyme and FE-DBD plasma can effectively provide effective control of E. coli biofilms without causing pH changes in squid. Therefore, our study suggests a new microbial control method for microbial safety in the seafood industry.
摘要：
这项研究调查了结合风味酶的协同作用，一种天然的酶，和浮动电极-介质阻挡放电(FE-DBD)等离子体(1.1kV，43kHz,N21.5m/s)处理，非热去污技术，对抗鱿鱼中的大肠杆菌生物膜。在鱿鱼表面形成大肠杆菌（ATCC35150和ATCC14301）生物膜，并用不同的最小抑制浓度（MIC）的风味酶（1/8；31.25μL/mL，1/4;62.5μL/mL,2/4;125μL/mL,和3/4MIC；250μL/mL）和FE-DBD血浆（5、10、30和60分钟）。独立地,黄酮酶和FE-DBD等离子体处理分别降低了0.26-1.71和0.19-1.03logCFU/cm2。在3/4MIC风味酶+60分钟FE-DBD血浆暴露下观察到对大肠杆菌生物膜最有效的协同组合，导致1.55logCFU/cm2的降低。此外，与单独处理相比，联合处理在鱿鱼中的大肠杆菌生物膜失活中表现出更高的功效。协同组合的pH值与未处理样品的pH值没有显著差异。结果表明，风味酶和FE-DBD血浆的联合处理可以有效地控制大肠杆菌生物膜，而不会引起鱿鱼的pH值变化。因此,我们的研究为海产品行业的微生物安全提供了一种新的微生物控制方法。
