We investigated the synergistic antimicrobial activity of erythorbyl laurate (EL) and mild heating co-treatment on the Gram-positive Listeria innocua and Gram-negative Escherichia coli O157:H7 bacteria. EL (2 mM) and mild heating (55 °C for 3 min) resulted in 3.1 and 0.5 log colony forming units (CFU)/mL reductions in the number of L. innocua, respectively, compared to a 6.4 log CFU/mL reduction induced by the combined treatment of EL and mild heating in saline. EL (10 mM) and mild heating (55 °C for 3 min) resulted in 1.3 and 0.7 log CFU/mL reductions in the number of E. coli O157:H7, respectively, compared to a 6.2 log CFU/mL reduction with the combined treatment in saline. EL, a membrane-active compound, showed a strong synergistic effect with mild heating, possibly due to enhanced disruption of the bacterial cell membrane. The synergistic antibacterial effect was evaluated using inoculated English peas (Pisum sativum) and this combined treatment (2 mM EL and mild heating against L. innocua and 10 mM EL and mild heating against E. coli O157:H7) resulted in more than 7 log reductions in the numbers of L. innocua and E. coli O157:H7, inoculated on the surface of fresh peas. The treatments did not show significant difference in the color or texture of treated peas compared to the non-treated controls. This is the first report illustrating synergistic activity of EL and mild heating for both the gram positive (L. innocua) and the gram negative (E. coli O157:H7) bacteria on food. Overall, this research will illustrate the development of more effective and rapid antibacterial surface disinfection method for application in the processing of minimally processed foods.

我们研究了月桂酸异抗坏血酸 (EL) 和温和加热共同处理对革兰氏阳性无害李斯特菌和革兰氏阴性大肠杆菌O157:H7 细菌的协同抗菌活性。 EL (2 mM) 和温和加热（55 °C，3 分钟）导致无害乳杆菌数量分别减少 3.1 和 0.5 log 菌落形成单位 (CFU)/mL，而减少量为 6.4 log CFU/mL由 EL 和盐水中温和加热的联合处理诱导。 EL (10 mM) 和温和加热（55 °C，3 分钟）分别导致大肠杆菌 O157:H7 的数量减少 1.3 log CFU/mL 和 0.7 log CFU/mL，而使用 EL (10 mM) 和轻度加热（55 °C，3 分钟）则导致大肠杆菌O157:H7 的数量减少 6.2 log CFU/mL。生理盐水联合治疗。 EL 是一种膜活性化合物，在温和加热下表现出很强的协同效应，这可能是由于增强了细菌细胞膜的破坏。使用接种的英国豌豆 ( Pisum sativum ) 评估协同抗菌效果，这种联合处理（2 mM EL 和温和加热针对L. innocua和 10 mM EL 和温和加热针对大肠杆菌O157:H7）导致超过 7 log接种在新鲜豌豆表面的无害乳杆菌和大肠杆菌O157:H7 的数量减少。与未处理的对照相比，处理过的豌豆的颜色或质地没有显示出显着差异。这是第一份报告，说明 EL 和温和加热对食品中的革兰氏阳性菌 ( L. innocua ) 和革兰氏阴性菌 ( E. coli O157:H7) 具有协同活性。 总的来说，这项研究将说明开发更有效、更快速的抗菌表面消毒方法，用于微加工食品的加工。