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Applied Biochemistry and Biotechnology

, Volume 189, Issue 3, pp 822–833 | Cite as

Potential Application and Bactericidal Mechanism of Lactic Acid–Hydrogen Peroxide Consortium

  • Chenchen Zhang
  • Susu Zhang
  • Wei Liu
  • Tingting Guo
  • Ruixia Gu
  • Jian KongEmail author
Article
  • 100 Downloads

Abstract

It has been found that lactic acid and hydrogen peroxide (H2O2) displayed co-operatively enhanced killing activity to pathogens. The synergistic effect was investigated with using several microbe species, suggesting that low concentration of lactic acid and H2O2 could kill both Gram-negative and Gram-positive bacteria or even fungal pathogens. To explore the mechanism of synergistic sterilization of lactic acid and H2O2, Escherichia coli DH5α was used as the indicator bacteria. Lactic acid and H2O2 could generate hydroxyl radicals depending on the intracellular iron ions. The genomic DNA of treated cells was fractured and dispersed, and the △recA strain was more susceptive to the treatment, indicating that DNA damage was a cause of cell death. Furthermore, serious leakage of cell contents occurred in the treated cell, suggesting that the treatment also resulted in cell membrane permeability changes. This research shows that lactic acid-H2O2 consortium is a hopeful safety bactericide in agriculture or food production processes and provides a greater understanding of the mechanism of synergistic sterilization of lactic acid-H2O2 consortium in vivo.

Keywords

Lactic acid Hydrogen peroxide Broad spectrum Intracellular iron ions Genomic DNA damage Membrane permeability 

Notes

Funding Information

This work was supported by the National Natural Science Foundation of China (No. 31801565), the National Key Research and Development Program of China (2017YFD0400300), and the Natural Science Foundation of Jiangsu Province (CN) (BK20180910).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Chenchen Zhang
    • 1
    • 2
  • Susu Zhang
    • 3
  • Wei Liu
    • 3
  • Tingting Guo
    • 3
  • Ruixia Gu
    • 1
    • 2
  • Jian Kong
    • 3
    Email author
  1. 1.College of Food Science and EngineeringYangzhou UniversityYangzhouPeople’s Republic of China
  2. 2.Jiangsu Provincial Key Laboratory of Dairy Biotechnology and Safety ControlYangzhouPeople’s Republic of China
  3. 3.State Key Laboratory of Microbial TechnologyShandong UniversityQingdaoPeople’s Republic of China

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