Asset Details
Do you wish to reserve the book?
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation
Do you wish to request the book?
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation
2025
Overview
This study investigated the antibacterial capacity and mechanism of surfactin (prepared by fermenting soybean meal with
Bacillus subtilis
SOPC5) against
Staphylococcus aureus
by examining its influences on the bacterial morphology, cell wall and membrane, as well as metabolic activity. The efficiency of surfactin in pork preservation was also investigated. HPLC-MS analysis showed that surfactin’s purity reached 97.4%, containing five congeners. The minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) of surfactin against
S. aureus
were 1.6 and 3.2 mg/mL, respectively. The result of scanning electron microscopy observation revealed that 4 h of surfactin exposure resulted in deformation and even collapse of
S. aureus
. AKP assay, membrane potential analysis, extracellular protein and nucleic acid content measurement, and PI staining intensity assay showed that surfactin destroyed the cell wall and cell membrane of
S. aureus.
Decreases in iodonitrotetrazolium chloride levels and ATP enzyme activity indicated that surfactin could inhibit the metabolic ability of
S. aureus
. Furthermore, surfactin demonstrated an excellent antibacterial action on
S. aureus
within 5 days of pork storage without changing its texture. These findings suggest that sufactin has a great application potential in pork preservation.
Graphical Abstract
Publisher
Springer US,Springer Nature B.V
