Enterohemorrhagic Escherichia coli 157∶H7 (EHEC O157) is one of the most common foodborne pathogens due to its rapid growth and reproduction, wide contamination routes, high infection rate and high pathogenicity. The purpose of this study was to explore the effects of cinnamon essential oil on the membrane characteristics and respiratory metabolism of EHEC O157 cells. EHEC O157 was used as the research object, treated with different concentrations of cinnamon essential oil and cultured at 37 ℃. The result showed that the minimum inhibitory concentration of cinnamon essential oil to EHEC O157 was 0.000 4 g/L. With the extension of treatment time of essential oil, the contents of nucleic acid, protein and-galactosidase in bacterial culture increased gradually. The content of protein and the activity of alkaline protease (AKP) decreased gradually. The activity of succinate dehydrogenase (SDH) first increased and then decreased. To sum up, Cinnamomum cassia essential oil showed good antibacterial activity against EHEC O157, which could destroy the cell membrane of bacteria, change the surface characteristics of cell membrane, lead to the increase of cell membrane permeability and outflow of intracellular macromolecular substances, and finally affect TCA cycle. It is hoped that this study will provide an effective theoretical basis for further expanding the antibacterial mechanism of essential oils to the molecular level.
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