Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate

doi:10.3389/fmicb.2016.02076

	Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate
	Zhang, Xuejie 1; Ashby, Richard 2; Solaiman, Daniel K. Y.2; Uknalis, Joseph 2; Fan, Xuetong 2
刊名	FRONTIERS IN MICROBIOLOGY
	2016
卷号	7 页码:-
关键词	sophorolipids Listeria monocytogenes Salmonella thiaminedilaurylsulfate cell membrane
ISSN号	1664-302X
DOI	10.3389/fmicb.2016.02076
通讯作者	Zhang, Xuejie
英文摘要	Food contaminated with human pathogens, such as Salmonella spp. and Listeria monocytogenes, frequently causes outbreaks of foodborne illness. Consumer concern over the use of synthesized antimicrobials to enhance microbial food safety has led to a search of natural alternatives. The objectives of this study were to evaluate the antimicrobial activity of various types of sophorolipids (SLs) and thiamine dilauryl sulfate (TDS) against pathogenic Salmonella spp. and Listeria spp. Both free and lactonic forms of SLs were synthesized from Candida bombicola using palmitic, stearic, and oleic acids as co-feedstocks. TDS and purified SLs were used to treat cocktails of Salmonella spp. and Listeria spp. Results showed that lactonic SLs had higher antimicrobial activity than the free-acid form, and Gram-positive Listeria spp. were more susceptible to SLs and TDS than Gram-negative Salmonella spp. Listeria populations were reduced from an initial concentration of 7.2 log CFU/mL to a non-detectible level within a 1 min treatment of 0.1% (w/v) lactonic SLs and TDS in the presence of 20% ethanol, which itself did not significantly reduce the populations. There were no significant differences in the antimicrobial efficacy among palmitic, stearic, and oleic acid-based SLs against Salmonella or Listeria spp. Ethanol was utilized to improve the antimicrobial activity of free-acid SLs against Gram-negative bacteria. In general, TDS was more effective than the SLs against Salmonella and Listeria spp. scanning electron microscopy and transmission electron microscopy images showed that SLs and TDS damaged Listeria cell membranes and resulted in cell lysis. Overall, our results demonstrated that SLs and TDS in the presence of ethanol can be used to inactivate foodborne pathogens, especially Gram-positive bacteria.
学科主题	Microbiology
语种	英语
出版者	FRONTIERS MEDIA SA
WOS记录号	WOS:000390656500001
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/105881]
专题	蔬菜花卉研究所_栽培与采后技术研究室
作者单位	1.Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing, Peoples R China 2.USDA ARS, Eastern Reg Res Ctr, Wyndmoor, PA USA
推荐引用方式 GB/T 7714	Zhang, Xuejie,Ashby, Richard,Solaiman, Daniel K. Y.,et al. Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate[J]. FRONTIERS IN MICROBIOLOGY,2016,7:-.
APA	Zhang, Xuejie,Ashby, Richard,Solaiman, Daniel K. Y.,Uknalis, Joseph,&Fan, Xuetong.(2016).Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate.FRONTIERS IN MICROBIOLOGY,7,-.
MLA	Zhang, Xuejie,et al."Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate".FRONTIERS IN MICROBIOLOGY 7(2016):-.