Inhibitory activity of cinnamon oil on the spoilage ability of Pseudomonas fluorescens separated from Turbot

The cinnamon oil was identified to be a quorum sensing inhibitor by Chromobacterium violaceum CV026 biosensor detecting system. As a research object, sterilized Turbot fish juice was vaccinated with Pseudomonas fluorescens,then treated with 3 μL/m L cinnamon oil and stored at 4 ℃. Total viable counts,Pseudomonas fluorescens counts, TMA and TVB- N, combined with sensory attributes, were periodically assessed to study on the inhibition effect of cinnamon oil on the spoilage ability of Pseudomonas fluorescens.The results showed that the cinnamon oil could significantly slow down fish juice quality decline(p <0.05),reduce availably fish juice TMA and TVB-N(p<0.05),but did not affect the growth of the Pseudomonad fluorescens.Therefore,cinnamon oil could interfere with the Pseudomonas fluorescens quorum sensing system,reduce their ability of corrupt,and this effect was not caused by the bacteriostatic action.