Antibacterial Mechanism of Garlic Extract Against Specific Spoilage Organisms
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Abstract:
The antibacterial mechanism of garlic extract-tea polyphones complex against 3 strains of specific spoilage organisms (SSOs) -Enterococcus faecium, Yersinia intermedia and Lactobacillus sake in meat was studied. The results showed that the complex destroyed SSOs cell ultra-structure at a concentration of 0.84 mg/mLand the conductivities of three strains were more than 14 ms/cm which significantly increased than controls after treating 10h. PI dyeing rates of the three strains raised obviously, being of 36.34% (control 0.42%), 99.64% (control 3.72%) and 92.95% (control 28.67%) , respectively, after 2 h complex treatment. The contents of stearic acid in the cytomembrane and intracellular malic acid were also changed much. For the intracellular protein synthesis, only Enterococcus faecium was changed. This research showed that, the garlic extract-tea polyphones complex could destroy the cell membrane and DNA structure of the strains of SSOs, thus changed the normal metabolisms of the intra- and extra-cellular, and eventually leaded to the spoilage bacteria inhibition or death. The inhibition mechanism of garlic extract-tea polyphones complex still needs further study.
