文献类型： 外文期刊
作者： Yuan, Yu-Han 1 ; Wang, Wen-Liang 3 ; Liu, Ling-Xiao 4 ; Guo, Li 5 ; Li, Xing-Jiang 1 ; Liu, Yun-Guo 2 ;
作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230000, Peoples R China
2.Linyi Univ, Coll Life Sci, Linyi 276000, Peoples R China
3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
4.Linyi Acad Agr Sci, Linyi 276012, Peoples R China
5.Qilu Univ Technol, Sch Food Sci & Engn, Jinan 250000, Peoples R China
关键词： Rose essential oil; Stenotrophomonas maltophilia; Inhibition mechanism; Amino acid metabolism; Pathways
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）
ISSN： 1935-5130
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Stenotrophomonas maltophilia (S. maltophilia) is a spoilage microorganism widely distributed in vegetables, dairy products, and various environments and can cause serious foodborne illnesses. Renowned for its environmentally friendly, safe, and non-toxic properties, rose essential oil (REO) is widely recognized as an exceptional natural antibacterial agent. In the present study, we conducted a comprehensive analysis to elucidate the inhibition mechanism of REO against S. maltophilia at both cellular and metabolic levels. The results demonstrated that REO treatment of cells resulted in the disruption of cell structure and leakage of cellular contents. Remarkable changes in the morphology of bacterial cells were observed under both scanning electron microscopy and transmission electron microscopy. At the metabolic level, multiple metabolic pathways were disrupted after REO treatment, including amino acid metabolism, nucleotide metabolism, and aminoacyl tRNA biosynthesis. These results shed new light to the inhibition mechanism of REO against S. maltophilia and provide a theoretical basis for the development of effective essential oil preservatives.
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