Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation
Strategies to control spoilage bacteria and biofilm formation are essential for minimizing food losses. Although Oleum ocimi gratissimi (OG) effectively preserves chill-stored fish, its specific inhibitory mechanisms against fish-derived spoilage bacteria remain unclear. This study investigated the...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525006637 |
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| author | Yan Li Yi Yu Yiwei Cui Luyi Jiang Yongkang Luo Hongkai Xie Hui Hong |
| author_facet | Yan Li Yi Yu Yiwei Cui Luyi Jiang Yongkang Luo Hongkai Xie Hui Hong |
| author_sort | Yan Li |
| collection | DOAJ |
| description | Strategies to control spoilage bacteria and biofilm formation are essential for minimizing food losses. Although Oleum ocimi gratissimi (OG) effectively preserves chill-stored fish, its specific inhibitory mechanisms against fish-derived spoilage bacteria remain unclear. This study investigated the antibacterial activity of OG against Aeromonas sobria, Pseudomonas versuta, and Shewanella putrefaciens. OG exhibited minimum inhibitory concentrations (MIC) of 2, 0.75, and 0.375 mg/mL and minimum bactericidal concentrations (MBC) of 3, 4, and 3 mg/mL against these bacteria, respectively. At MIC levels, OG inhibited planktonic growth by disrupting cell membranes, inducing adenosine triphosphate (ATP) leakage, reducing ATPase activity, and altering cellular morphology. Biofilm formation was completely suppressed, with OG further diminishing metabolic activity and extracellular polysaccharide/protein. These findings elucidate the dual role of OG in inhibiting bacterial growth and biofilm formation, highlighting its potential to enhance fish safety and shelf life by targeting biochemical and physiological pathways in spoilage bacteria. |
| format | Article |
| id | doaj-art-1be8eb1563ec4c29b56fc42278c77ac3 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1be8eb1563ec4c29b56fc42278c77ac32025-08-20T03:56:04ZengElsevierFood Chemistry: X2590-15752025-07-012910281610.1016/j.fochx.2025.102816Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formationYan Li0Yi Yu1Yiwei Cui2Luyi Jiang3Yongkang Luo4Hongkai Xie5Hui Hong6College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, ChinaCollege of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, ChinaCollege of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, ChinaCollege of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Corresponding authors at: 17 E Qinghua Rd, Haidian District, Beijing 100083, China.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Corresponding authors at: 17 E Qinghua Rd, Haidian District, Beijing 100083, China.Strategies to control spoilage bacteria and biofilm formation are essential for minimizing food losses. Although Oleum ocimi gratissimi (OG) effectively preserves chill-stored fish, its specific inhibitory mechanisms against fish-derived spoilage bacteria remain unclear. This study investigated the antibacterial activity of OG against Aeromonas sobria, Pseudomonas versuta, and Shewanella putrefaciens. OG exhibited minimum inhibitory concentrations (MIC) of 2, 0.75, and 0.375 mg/mL and minimum bactericidal concentrations (MBC) of 3, 4, and 3 mg/mL against these bacteria, respectively. At MIC levels, OG inhibited planktonic growth by disrupting cell membranes, inducing adenosine triphosphate (ATP) leakage, reducing ATPase activity, and altering cellular morphology. Biofilm formation was completely suppressed, with OG further diminishing metabolic activity and extracellular polysaccharide/protein. These findings elucidate the dual role of OG in inhibiting bacterial growth and biofilm formation, highlighting its potential to enhance fish safety and shelf life by targeting biochemical and physiological pathways in spoilage bacteria.http://www.sciencedirect.com/science/article/pii/S2590157525006637AntimicrobialBiofilm formationFish spoilage bacteriaOleum ocimi gratissimi |
| spellingShingle | Yan Li Yi Yu Yiwei Cui Luyi Jiang Yongkang Luo Hongkai Xie Hui Hong Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation Food Chemistry: X Antimicrobial Biofilm formation Fish spoilage bacteria Oleum ocimi gratissimi |
| title | Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation |
| title_full | Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation |
| title_fullStr | Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation |
| title_full_unstemmed | Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation |
| title_short | Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation |
| title_sort | oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006ehibition of planktonic growth and biofilm formation |
| topic | Antimicrobial Biofilm formation Fish spoilage bacteria Oleum ocimi gratissimi |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525006637 |
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