Cinnamaldehyde Alleviates the Spoilage of Flaxseed Slurry by Inhibiting Paenibacillus cineris

As a natural plant hydrophilic colloid, the flaxseed slurry is susceptible to spoilage during storage. Our research aims to isolate and identify the microorganisms that cause the spoilage of flaxseed slurry, screen out the natural preservatives that can inhibit these microorganisms, and explore their inhibitory mechanisms. Our results indicate that Paenibacillus cineris is the key factor leading to the spoilage of flaxseed slurry. Cinnamaldehyde can effectively improve the spoilage of flaxseed slurry by inhibiting P. cineris, and the minimum inhibitory concentration (MIC) is 0.25 µg/mL. The inhibitory mechanism is that cinnamaldehyde can destroy the cell membrane of P. cineris. Furthermore, P. cineris was inhibited by cinnamaldehyde in flaxseed slurry, thereby delaying the spoilage of flaxseed slurry and protecting its microstructure integrity. This study indicated that cinnamaldehyde treatment significantly improves the preservative performance of flaxseed slurry, providing a feasible solution for its long-term preservation.