Ultrasound promoted the inactivation efficacy of lactic acid against calcium-mediated biofilm formation by Pseudomonas fluorescens
Hongchao Dai
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 China
Contribution: Investigation, Validation, Methodology, Writing - original draft
Search for more papers by this authorYanhe Zhang
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 China
Contribution: Investigation, Validation, Methodology
Search for more papers by this authorZhenbo Xu
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, 510640 China
Department of Biology, Massachusetts Institute of Technology, Cambridge, 02139 MA, USA
Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, 10300 Thailand
Contribution: Methodology, Data curation
Search for more papers by this authorThanapop Stoteyome
Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, 10300 Thailand
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Lei Yuan
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 China
Author for correspondence. E-mail: [email protected]
Contribution: Funding acquisition, Writing - review & editing, Methodology
Search for more papers by this authorHongchao Dai
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 China
Contribution: Investigation, Validation, Methodology, Writing - original draft
Search for more papers by this authorYanhe Zhang
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 China
Contribution: Investigation, Validation, Methodology
Search for more papers by this authorZhenbo Xu
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, 510640 China
Department of Biology, Massachusetts Institute of Technology, Cambridge, 02139 MA, USA
Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, 10300 Thailand
Contribution: Methodology, Data curation
Search for more papers by this authorThanapop Stoteyome
Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, 10300 Thailand
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Lei Yuan
School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 China
Author for correspondence. E-mail: [email protected]
Contribution: Funding acquisition, Writing - review & editing, Methodology
Search for more papers by this authorAbstract
This study investigated the synergistic effects of lactic acid (0.5%, 1% and 2%) and ultrasound (400 W, 20 kHz) on the inactivation of Pseudomonas fluorescens. Combined ultrasound and 2% lactic acid for 5 min reduced the planktonic cell count below 1.40 log cfu/mL. Ultrasound promoted the inactivation of P. fluorescens biofilms by lactic acid and increased the release of ATP and nucleic acids from bacterial cells by 0.09–0.22 μmol/OD and 0.043–0.113 of OD260 values, respectively. Results indicated that combined ultrasound and lactic acid can serve as a potential technique to control P. fluorescens biofilms.
CONFLICT OF INTEREST
The authors have no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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