Antibacterial activity of phillyrin and its effect on the preservation of minced pork

This study aimed to assess the antibacterial activity of phillyrin and its effect on bacterial protein of Staphylococcus aureus, Escherichia coli, Salmonella and Bacillus subtilis, based on the minimum inhibitory concentration (MIC) of phillyrin, and was applied in the preservation of minced pork. The results showed that phillyrin had certain antibacterial effects on the four tested bacteria. The MICs against E. coli, B. subtilis, S. aureus, and Salmonella were 2.15, 3.16, 3.02, and 3.40 mu g/ml, respectively. Scanning electron microscopy showed that phillyrin damaged the morphology of the cells and the cells ruptured. The growth of bacteria, lipid oxidation, and the changes in the pH and color quality of the minced pork samples were effectively controlled by phillyrin. Therefore, phillyrin eliminates the undesirable physicochemical changes in minced pork, enhancing its quality and has potential to be applied as a kind of natural food preservative and a promising antibacterial compound in the food. Novelty impact statement Phillyrin improves the quality of minced pork by eliminating unwanted physicochemical changes, and it has the potential to be used as a natural food preservative.