Xi Meng
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Xi Meng has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Mingli Zhang
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
1 shared publication - Weidong Zhao
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
1 shared publication - Xiangli He
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
1 shared publication - Xiao Liu
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
1 shared publication - Yongji Liu
Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan 512000, China
1 shared publication - Yu He
College of Food and Biotechnology Engineering, Xuzhou University of Technology, Xuzhou 221018, China
1 shared publication
Latest Publications
- Open Access
Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2
Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken breast. SAEW caused time-dependent inactivation of P. deceptionensis CM2 cells. After exposure to SAEW (pH 5.9, oxidation–reduction potential of 945 mV, and 64 mg/L of available chlorine concentration) for 60 s, the bacterial populations were reduced by 5.14 log reduction from the initial load of 10.2 log10 CFU/mL. Morphological changes in P. deceptionensis CM2 cells were clearly observed through field emission-scanning electron microscopy as a consequence of SAEW treatment. SAEW treatment also resulted in significant increases in the extracellular proteins and nucleic acids, and the fluorescence intensities of propidium iodide and n-phenyl-1-napthylamine in P. deceptionensis CM2 cells, suggesting the disruption of cytoplasmic and outer membrane integrity. These findings show that SAEW is a promising antimicrobial agent.
Open AccessInactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2
Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken breast. SAEW caused time-dependent inactivation of P. deceptionensis CM2 cells. After exposure to SAEW (pH 5.9, oxidation–reduction potential of 945 mV, and 64 mg/L of available chlorine concentration) for 60 s, the bacterial populations were reduced by 5.14 log reduction from the initial load of 10.2 log10 CFU/mL. Morphological changes in P. deceptionensis CM2 cells were clearly observed through field emission-scanning electron microscopy as a consequence of SAEW treatment. SAEW treatment also resulted in significant increases in the extracellular proteins and nucleic acids, and the fluorescence intensities of propidium iodide and n-phenyl-1-napthylamine in P. deceptionensis CM2 cells, suggesting the disruption of cytoplasmic and outer membrane integrity. These findings show that SAEW is a promising antimicrobial agent.