has the ability to contaminate pork and cause foodborne diseases. This study aimed to examine the effectiveness of linalool (a natural preservative) against and explore its potential application in contaminated pork. The results showed that linalool was capable of damaging the cell membrane and binding to the DNA of , and inhibiting biofilm formation and disrupting mature biofilms. The antibacterial effectiveness of linalool on the surface of pork was further demonstrated by analyzing the physicochemical properties of the pork (, weight loss rate, pH value, color index, and TVB-N value) and its protein profiles. Linalool did not completely kill in pork at minimum bactericidal concentration (MBC) concentration and its antibacterial effect of linalool was stronger during the initial stage of storage. During storage, linalool influenced the abundance of specific proteins in the pork, particularly those involved in pathways related to fat metabolism. These findings offer novel insights into the antibacterial efficacy of linalool and its underlying mechanism in pork.

中文翻译：

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深入了解芳樟醇对猪肉表面福氏志贺氏菌的抗菌效果：细菌生长和猪肉品质的变化


有能力污染猪肉并引起食源性疾病。本研究旨在检验芳樟醇（一种天然防腐剂）对受污染猪肉的有效性并探索其在受污染猪肉中的潜在应用。结果表明，芳樟醇能够破坏细胞膜并与DNA结合，抑制生物膜形成并破坏成熟的生物膜。通过分析猪肉的理化性质（失重率、pH值、色泽指数和TVB-N值）及其蛋白质谱，进一步证明了芳樟醇在猪肉表面的抗菌功效。最低杀菌浓度（MBC）浓度下，芳樟醇对猪肉没有完全杀灭，且在贮藏初期芳樟醇的抑菌作用较强。在储存过程中，芳樟醇会影响猪肉中特定蛋白质的丰度，特别是那些涉及脂肪代谢相关途径的蛋白质。这些发现为了解芳樟醇的抗菌功效及其在猪肉中的潜在机制提供了新的见解。