The increase in heat resistance of Escherichia coli after acid adaptation leads to the difficulty of sterilization, which brings challenges to food safety in the process of food processing and storage.The purpose of this study was to explore the effect of dihydroquercetin (DHQ) on the heat resistance of acid-adapted E.coli and its molecular mechanism, to provide a basis for the application of natural bacteriostatic agents in food preservation.The minimum inhibitory concentration of DHQ against E.coli was determined by the double dilution method.The control group (pH 7.0), acid adaptation group (pH 5.6), and corresponding DHQ treatment group were set up, respectively, and the heat resistance of E.coli was evaluated by measuring the D-value under heat treatment at 55 ℃.Combined with transcriptome sequencing and qRT-PCR, the enrichment pathway of differentially expressed genes and the expression changes of heat-resistant related genes rpoH, dnaK, grpE, and clpB were analyzed.Results showed that acid adaptation significantly improved the D-value of E.coli and the relative expression of the rpoH gene.MIC concentration of DHQ could reduce the D-value of the acid adaptation group.Acid adaptation activated amino acid metabolism, quorum sensing and other pathways, while DHQ could interfere with energy metabolism, two-component system and membrane stability-related pathways and down-regulate the expression of heat-resistant related genes.DHQ can inhibit the expression of genes related to heat tolerance and interfere with metabolic pathways, thus weakening the acid adaptation to heat tolerance of E.coli.
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