Professor Gong Guoli's team from Shaanxi University of Science and Technology has made new progress in the study of antibacterial mechanisms of natural products

Original title: Professor Gong Guoli's team from Shaanxi University of Science and Technology has made new progress in the study of antibacterial mechanisms of natural products

Recently, Professor Gong Guoli’s team from the School of Food and Biological Engineering of Shaanxi University of Science and Technology published an online titled “evaluation of the membrane damage mechanism of protocatechualdehyde againstYersinia enterocoliticaand simulation of growth inhibition in pork " research papers, reported Protocatechualdehyde inhibitory mechanism of Yersinia bacteria to control bacteria in the food industry in Pollution provides a theoretical basis

Yersinia enterocolitica is widely distributed in nature

The results of the study show that protocatechualdehyde disrupts the integrity of the cytoplasmic membrane, leading to the disorder of the intracellular environment, membrane depolarization and pHin reduction, thereby effectively inhibiting the growth of Yersinia enterocolitica

Original link: https://doi.

(This article is reprinted from "Food Science Network", and the article comes from the School of Food and Bioengineering, Shaanxi University of Science and Technology