Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

Green bactericides are excellent strategies for reducing food spoilage. Phloretin was regarded as efficient, broad-spectrum and safe preservative, which showed enormous potential in industry. Inhibitory mechanism of phloretin on Listeria monocytogenes systematically elucidated through integrity cell membrane, intracellular protein content, energy level, nucleic acid morphological character. SEM TEM results minimal injury further proved by a leakage potassium ions, ATP little acid. There were drastic reduction or total compared to without treatment. However, the specific activity hexokinase isocitrate dehydrogenase unaffected after From these results, we concluded that phloretin’s bacteriostatic is decreasing content level resulting from DNA aggregation. This finding prospective fully illustrate develop it into natural preservative