Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage

Food Chem. 2024 Sep 30:453:139601. doi: 10.1016/j.foodchem.2024.139601. Epub 2024 May 11.

Abstract

Phenyllactic acid (PLA) as a natural phenolic acid exhibits antibacterial activity against non-spore-forming bacteria, while the inhibitory effect against bacterial spore remained unknown. Herein, this study investigated the inactivation effect of PLA against Bacillus cereus spores. The results revealed that the minimum inhibitory concentration of PLA was 1.25 mg/mL. PLA inhibited the outgrowth of germinated spores into vegetative cells rather than germination of spores. PLA disrupted the spore coat, and damaged the permeability and integrity of inner membrane. Moreover, PLA disturbed the establishment of membrane potential due to the inhibition of oxidative metabolism. SEM observations further visualized the morphological changes and structural disruption caused by PLA. Besides, PLA caused the degradation of DNA of germinated spores. Finally, PLA was applied in milk beverage, and showed promising inhibitory effect against B. cereus spores. This finding could provide scientific basis for the application of PLA against spore-forming bacteria in food industry.

Keywords: Antibacterial mechanism; Bacillus cereus; Milk beverage; Phenyllactic acid; Spore.

MeSH terms

  • Animals
  • Anti-Bacterial Agents* / chemistry
  • Anti-Bacterial Agents* / pharmacology
  • Bacillus cereus* / drug effects
  • Bacillus cereus* / growth & development
  • Bacillus cereus* / metabolism
  • Beverages / analysis
  • Beverages / microbiology
  • Lactates / chemistry
  • Lactates / metabolism
  • Lactates / pharmacology
  • Microbial Sensitivity Tests
  • Milk* / chemistry
  • Milk* / microbiology
  • Spores, Bacterial* / drug effects
  • Spores, Bacterial* / growth & development
  • Spores, Bacterial* / metabolism

Substances

  • Anti-Bacterial Agents
  • 3-phenyllactic acid
  • Lactates