Antimicrobial effect and stability of coenzyme Q0

In this study, inhibitory effect of coenzyme Q0 against six common food-borne pathogens and the stability of coenzyme Q0 under temperature, pH, visible light and ultrasound conditions were observed.Antimicrobial effect of coenzyme Q0 in food system was explored by plate coating method.Results showed that coenzyme Q0 had significant antimicrobial activity, the minimum inhibitory concentrations ( MIC) of coenzyme Q0 against Staphylococcus aureus, Listeria monocytogenes and Vibrio parahaemolyticus were 0.031, 0.025 and 0.009 mg/mL, respectively. And the same MIC value of 0.250 mg/mL was observed against Escherichia coli, Salmonella typhimurium and Cronobacter sakazakii. Temperature ultrasound and visible light exhibited slight effect on antimicrobial activity of coenzyme Q0.The pH had significant impact on antibacterial activity of coenzyme Q0.Antibacterial assay in food systems demonstrated that the inhibition and kill effect of coenzyme Q0 against Staphylococcus aureus in pasteurized milk was better than that in TSB. Coenzyme Q0 showed better inhibitory effect against spoilage bacteria in soybean milk than that of nisin. The study provided theoretical basis for applications of coenzyme Q0 in food and pharmaceutical industry.