自来水基中性电解水(tap water-based neutral electrolyzed water,TNEW)是一种具有广阔应用前景的温和果蔬减菌剂,但其杀菌机制不清楚,且缺少对果蔬减菌效果的系统评价。鉴于此,该研究以大肠杆菌(Escherichia coli)和金黄色葡萄球菌(Staphylococcus aureus)等典型果蔬腐败微生物为对象,考察了TNEW处理对2种菌杀菌效果的动态影响,结合细胞壁与细胞膜完整性、内容物外泄及形态变化等多角度深入解析其杀菌机制。结果表明,TNEW处理E.coli菌悬液12 min,处理S.aureus菌悬液6 min,处理组中存活菌数均已低于检测限(＜1.0 lg CFU/mL)。TNEW处理可显著破坏E.coli和S.aureus的细胞膜完整性,导致核酸、蛋白质及碱性磷酸酶等胞内物质的持续外泄,降低胞内三磷酸腺苷水平并破坏细胞形态。在蓝莓和生菜的应用中发现,TNEW处理9 min可使二者菌落总数分别减少0.60、2.00 lg CFU/g,E.coli载量分别减少1.12、1.18 lg CFU/g,S.aureus载量分别减少1.99、1.35 lg CFU/g,且对其抗坏血酸含量无显著影响(P＞0.05)。该研究为开发新型果蔬非热杀菌技术提供了理论依据和技术参数,为其他食品原料杀菌提供了新思路。
Tap water-based neutral electrolyzed water (TNEW) is a mild bacteriostatic agent for fruits and vegetables, demonstrating considerable potential for various applications.However, the underlying bactericidal mechanisms of TNEW remain inadequately understood, and there is a notable absence of comprehensive evaluations regarding its bacteriostatic efficacy on production.Consequently, this study focused on prevalent spoilage microorganisms associated with fruits and vegetables, specifically Escherichia coli and Staphylococcus aureus.The dynamic effect of TNEW treatment on the bactericidal effect of the two bacteria was investigated.The conducted bactericidal mechanisms were examined from multiple analytical perspectives, including assessing cell wall and membrane integrity, the leakage of intracellular components, and morphological alterations.The findings indicated that treatment with TNEW significantly compromised the integrity of the cell walls and membranes of both E.coli and S.aureus, resulting in the continuous leakage of intracellular substances such as nucleic acids, proteins, and alkaline phosphatase, alongside a reduction in intracellular ATP levels and alterations in cell morphology.The results showed that with TNEW treatment of E.coli bacterial suspension for 12 min and S.aureus bacterial suspension for 6 min, the number of viable bacteria in the treatment group was lower than the detection limit (<1.0 lg CFU/mL).In practical applications involving blueberries and lettuce, a 9-min exposure to TNEW resulted in a reduction of the total viable count by 0.60 and 2.00 lg CFU/g, respectively, as well as a decrease in E.coli loads by 1.12 and 1.18 lg CFU/g, and S.aureus loads by 1.99 and 1.35 lg CFU/g, respectively.Notably, TNEW treatment did not significantly affect the ascorbic acid content in either of the fruits and vegetables (P>0.05).This research contributes a theoretical foundation and technical parameters for advancing novel non-thermal sterilization technologies applicable to fruits and vegetables while presenting innovative approaches for sterilizing other food raw materials.
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