Action mode of cuminaldehyde against Staphylococcus aureus and its application in sauced beef

Abstract

The antibacterial mechanisms of cuminaldehyde (p-Isopropylbenzaldehyde, CUM) against Staphylococcus aureus ATCC 6538 (S. aureus) were investigated from the aspects of membrane damage, and interaction with genomic DNA. The results demonstrated that the MIC of CUM against S. aureus was 0.8 μL/mL. Approximately 6 log CFU/mL of S. aureus could be killed after treatment with MIC of CUM after 8 h. Additionally, CUM increased the permeability of the cell membrane by inducing visible changes in cell morphology. The results of gel electrophoresis, spectroscopic analysis, and molecule docking indicated that CUM could bind to DNA through groove mode and change the secondary structure of DNA, and ultimately lead to the inactivation of cells. Compared with untreated samples, application of CUM (2 or 4 MIC) on sauced beef caused an obvious decrease in S. aureus counts and effectively inhibited the growth of S. aureus. Moreover, CUM at a concentration of 2 MIC had no significant effect on the taste and aroma score of sauced beef. Therefore, CUM could play a dual antibacterial effect by influencing cell membrane and genomic DNA, and controlling the growth of S. aureus in the food industry.