Antibacterial mechanism of yellow water from liquor against Shewanella and Pseudomonas

  • LIU Haiqing ,
  • LI Wanpeng ,
  • WANG Yifei ,
  • WU Deguang ,
  • WU Wenhua ,
  • SUN Xi
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  • 1(College of Food and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China)
    2(Department of Brewing Engineering,Moutai Institute,Renhuai 564507,China)
    3(COFCO TECH Bioengineering(Tianjin) Co.Ltd.,Tianjin 300457,China)

Online published: 2022-04-06

Abstract

Shewanella and Pseudomonas are the main reasons for the decay of aquatic fish. To explore the effect of yellow water from liquor (YWL) on decay in fish, the minimum inhibitory concentration (MIC) of YWL for these two strains, as well as their cell membrane integrity, permeability, and AKP enzyme activity before and after treatment, were determined. A concentration of 3.13% and 1.56% YWL significantly inhibited the growth of Shewanella and Pseudomonas fluorescens, respectively. The ability of these bacteria to synthesize nucleic acid was significantly reduced after treatment with yellow water at the MIC. The ultraviolet absorbing substances and AKP enzyme activity released from the cell and cell membrane space also significantly increased, and inspection with scanning electron microscopy showed that the surface of bacteria after treatment was sunken or even broken. Thus, YWL is a potential fish preservative. This study provides theoretical support and technical guidance for the research and development of new preservatives during fish processing and storage.

Cite this article

LIU Haiqing , LI Wanpeng , WANG Yifei , WU Deguang , WU Wenhua , SUN Xi . Antibacterial mechanism of yellow water from liquor against Shewanella and Pseudomonas[J]. Food and Fermentation Industries, 2022 , 48(5) : 68 -74 . DOI: 10.13995/j.cnki.11-1802/ts.029643

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