Quorum sensing quenching effect of Lactobacillus rhamnosus MS1 on Vibrio parahaemolyticus

  • SHANGGUAN Wendan ,
  • CHEN Song ,
  • HAN Xiangpeng ,
  • LIU Dan ,
  • LI Yao ,
  • ZHONG Qingping
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  • (Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Received date: 2021-04-07

  Revised date: 2021-04-16

  Online published: 2022-01-21

Abstract

Lactic acid bacteria (LAB) with inhibitory effects on quorum sensing and biofilm formation of Vibrio parahaemolyticus were screened from fermented foods. Seven LAB strains with quenching activity against QS of V. parahaemolyticus were screened using Vibrio harveyi BB170 bioluminescence method. Among them, Lactobacillus rhamnosus MS1 showed strong anti-QS activity and the inhibition rate was 69.54%. At sub-bacteriostatic concentration, MS1-QSI inhibited the AI-2 activity, flagellar movement (swarming and swimming), biofilm formation and extracellular polysaccharide synthesis of V. parahaemolyticus in a concentration-dependent manner. The inhibition of MS1-QSI on biofilms was also confirmed by observations using optical microscope, field emission scanning electron microscope and laser confocal microscope. This study indicated that L. rhamnosus MS1 possessed promising quorum sensing quenching activity against V. parahaemolyticus, which may provide theoretical foundation for the development of novel LAB-based biological agent.

Cite this article

SHANGGUAN Wendan , CHEN Song , HAN Xiangpeng , LIU Dan , LI Yao , ZHONG Qingping . Quorum sensing quenching effect of Lactobacillus rhamnosus MS1 on Vibrio parahaemolyticus[J]. Food and Fermentation Industries, 2021 , 47(24) : 64 -70 . DOI: 10.13995/j.cnki.11-1802/ts.027600

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