Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 92 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033435

Effects of quorum sensing inhibitor D-ribose on the spoilage of Sichuan pickle

  • PENG Qin ,
  • LIU Lei ,
  • ZHOU Ziye ,
  • DENG Xi ,
  • TAO Yufei ,
  • YANG Shuhui ,
  • TU Mingxia ,
  • QIAN Yang ,
  • RAO Yu
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  • 1(School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Yanbian County Administration for Market Regulation, Panzhihua 617199, China)
    3(School of Light Industry and Engineering, Sichuan Technology and Business College, Chengdu 611830, China)

Received date: 2022-08-25

  Revised date: 2022-09-15

  Online published: 2023-07-13

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Abstract

The quorum sensing system of microorganisms widely exists in fermented vegetables, which regulates the fermentation process of vegetables and affects the product quality of fermented vegetables.Therefore, this study investigated how the quorum sensing inhibitor D-ribose affects the Sichuan pickle fermentation, with exogenous spoilage bacteria Enterobacter cloacae, Klebsiella Trevisan, Providencia ewing and Citrobacter freundii.The results showed that, following D-ribose treatment, the formation of pellicle was significantly inhibited while the pH value of pickle was stable within a certain range during the maturity period.The effects of D-ribose on the growth, AI-2, and biofilm formation of single spoilage bacteria were explored further in this study.The results showed that after D-ribose treatment, the biofilm formation and the AI-2 activity were decreased whereas the growth of spoilage bacteria was unaffected.Scanning electron microscopy analysis showed the dispersal dynamics of the single bacteria but not the form of a tight biofilm following D-ribose treatment.Collectively, these results will provide new ideas for the development of new pickle preservatives.

Key words： quorum sensing inhibitor; D-ribose; pellicle; biofilm; AI-2 activity

Cite this article

PENG Qin , LIU Lei , ZHOU Ziye , DENG Xi , TAO Yufei , YANG Shuhui , TU Mingxia , QIAN Yang , RAO Yu . Effects of quorum sensing inhibitor D-ribose on the spoilage of Sichuan pickle[J]. Food and Fermentation Industries, 2023 , 49(12) : 92 -99 . DOI: 10.13995/j.cnki.11-1802/ts.033435

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