数字农科院2.0

Antibacterial Mechanism and Flavour Impact of Ultrasound and Plasma-Activated Water Combination on Aeromonas veronii in Crayfish

文献类型： 外文期刊

作者： Weicheng Xu;Rongxue Sun;Zhanke Qin;Ziai Deng;Yi Liu;Haojie Zhang;Haibo Luo;Ning Jiang;Hao Cheng;Maozhi Ren

作者机构：

关键词： A. veronii;disinfection;food microbiology;food safety;spoilage organisms;sterilisation mechanism

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2025 年 14 卷 6 期

页码：

收录情况： SCIE（2025版）

摘要： Aeromonas veronii is a foodborne pathogen commonly found in contaminated crayfish. In this study, the effects of ultrasound combined with plasma-activated water (US-PAW) against A. veronii and on the flavour of crayfish were investigated to evaluate their impact on crayfish preservation. In vitro, US and PAW showed a significantly synergistic inhibition against A. veronii growth and biofilm reformation at 7 min. Furthermore, PAW disrupted the membrane integrity of A. veronii, accompanied by enhanced outer membrane permeability, with bacteria exhibiting distortion, deformation, and the accelerated leakage of intracellular substances, which US-PAW further promoted. Additionally, US-PAW increased the intracellular levels of reactive oxygen species and hydrogen peroxide, disrupting cellular homeostasis. This resulted in a significant decrease in the activities of SOD and GSH, as well as a reduction in the intracellular ATP concentration and the activities of MDH and SDH. The results indicated that US-PAW treatment impairs the ability of A. veronii cells to generate sufficient energy to resist external stress, ultimately leading to bacterial death due to the inability to maintain normal physiological functions. According to the bacterial cell count and GC-MS analysed, US-PAW treatment increased the storage period of crayfish (infected with A. veronii) by 2 days, while reducing sulphur-containing volatiles within 24.64% during 6 days of storage at 4 °C. These conclusions provide a theoretical foundation for the industrial application of US-PAW to preserve crayfish.

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