| Autor: |
Yuhang ZHENG, Xutao MAI, Wenzhuo WANG, Fang LIU, Xinxiao ZHANG, Zhilan SUN |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 121-128 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023070251 |
| Popis: |
To achieve the control of foodborne pathogenic bacteria Clostridium perfringens by non-thermal technology, curcumin was used as the photosensitizer to explore its inhibitory mechanism on C. perfringens. The bactericidal effect of different curcumin concentrations on C. perfringens was investigated. The cell morphology after curcumin treatment was investigated through scan electron microscopy. The integrity of the cell membrane was analyzed by confocal laser scanning microscope and leakage of extracellular macromolecules. The oxidative damage of C. perfringens was determined by ROS analysis. The results indicated that curcumin showed a significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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