Food and Bioproducts Processing最新文献_第6页

Development and functional stability of a next-generation nutraceutical combining Pleurotus djamor mushroom and Limosilactobacillus fermentum strains 新一代杏鲍菇与发酵limmosilactobacillus fermentum复合营养品的研制及功能稳定性研究

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-11-30 DOI: 10.1016/j.fbp.2025.11.026

Kamylla Mylena Souza Barbosa , Evandro Leite de Souza , Francinalva Dantas de Medeiros , Giuliane Moura Andrade , Jaielison Yandro Pereira da Silva , José Luiz de Brito Alves , Jhonatan Rafael Zárate-Salazar , Marcos dos Santos Lima , Maria Elieidy Gomes de Oliveira , Natália Sufiatti Holanda Cavalcanti , Maiara da Costa Lima , Yasmim Fonseca Simplicio da Silva , Fillipe de Oliveira Pereira

This study reports the development and evaluation of the viability and functional stability of potentially symbiotic nutraceuticals formulated with the edible mushroom Pleurotus djamor and probiotic Limosilactobacillus fermentum (139, 263, and 296). The nutraceutical (NPD) was produced by combining P. djamor powder with L. fermentum strains and freeze-drying, and its physicochemical properties, probiotic viability, and stability were assessed under storage and simulated gastrointestinal digestion. NPD presented high protein and fiber content, low fat, and phenolic compounds (epigallocatechin gallate, catechin, and epicatechin) associated with antioxidant activity. After 90 days, the viable cell counts decreased significantly at both 4 ± 0.5 °C (NPD4) and 25 ± 0.5 °C (NPD25) (p ≤ 0.05). However, flow cytometry revealed that NPD4 better preserved viable cells and phenolic stability compared to NPD25 (p ≤ 0.05). A substantial fraction of cells remained metabolically active but non-culturable under both storage conditions, with higher values consistently observed in NPD4. Although P. djamor powder provided partial protection, simulated gastrointestinal digestion still caused a progressive decline in cell counts, probiotic viability and antioxidant activity. This is the first study to combine P. djamor with a multi-strain L. fermentum. The nutraceutical strategy described herein represents a promising approach for developing next-generation nutraceuticals targeting gut health.

本研究报告了由食用菌侧耳菇（Pleurotus djamor）和益生菌发酵芽孢杆菌（Limosilactobacillus fermentum）配制的潜在共生营养品的开发和可行性和功能稳定性的评估（139,263和296）。采用酵母粉与发酵乳杆菌（L. fermentum）混合冷冻干燥法制备该营养品，并在贮藏和模拟胃肠消化条件下对其理化性质、益生菌活力和稳定性进行了评价。NPD具有高蛋白和纤维含量、低脂肪和与抗氧化活性相关的酚类化合物（表没食子儿茶素没食子酸酯、儿茶素和表儿茶素）。90 d后，在4 ± 0.5°C （NPD4）和25 ± 0.5°C （NPD25）条件下，活细胞计数均显著下降（p ≤ 0.05）。然而，流式细胞术显示，与NPD25相比，NPD4更好地保存了活细胞和酚稳定性（p ≤ 0.05）。在两种储存条件下，相当一部分细胞仍保持代谢活性，但不可培养，在NPD4中观察到的值始终较高。虽然大葱粉提供了部分保护，但模拟胃肠道消化仍会导致细胞计数、益生菌活力和抗氧化活性的逐渐下降。这是第一次将P. djamor与多菌株发酵乳杆菌结合的研究。本文描述的营养保健品策略代表了开发下一代针对肠道健康的营养保健品的有希望的方法。

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引用次数: 0

Comparative study of hydrodistillation and microwave-assisted technique for dill seed (Anethum graveolens) essential oil extraction: Process kinetics, yield, composition, and sustainability 加氢蒸馏和微波辅助提取莳萝籽精油的比较研究：过程动力学、产率、组成和可持续性

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-10 DOI: 10.1016/j.fbp.2025.12.009

Danica Božović , Nevena Gladikostić , Bojana Ikonić , Nemanja Teslić , Aleksandra Sknepnek , Milica Mirković , Sanja Vojvodić , Zoran Zeković , Predrag Putnik , Danijela Bursać Kovačević , Branimir Pavlić

This study compares hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) for extracting essential oil (EO) from dill seeds (Anethum graveolens), targeting applications in food and pharmaceutical industries. Both methods were conducted at varying power levels, analyzing EO yield, antioxidant and antimicrobial activity, and environmental impact. Microwave-assisted hydrodistillation at 600 W achieved the highest EO yield (3.23 %) with faster extraction kinetics, whereas hydrodistillation exhibited lower CO₂ emissions, emphasizing its environmental sustainability. The EO from both methods was rich in terpenes, with limonene and carvone as primary components. MWHD at 800 W exhibited the strongest antioxidant activity in ABTS and DPPH assays, and both techniques showed effective antimicrobial properties, especially against Gram-negative bacteria and yeast. Kinetic modeling revealed that models including diffusion and washing phases best fit the extraction data (R² > 0.99). These findings support MWHD as a viable alternative for EO extraction, with optimization potential for industrial scale-up.

本研究比较了加氢蒸馏法（HD）和微波辅助加氢蒸馏法（MWHD）从莳萝种子（Anethum graveolens）中提取精油（EO）的方法，以期在食品和制药工业中得到应用。两种方法都在不同的功率水平下进行，分析了EO的产率、抗氧化和抗菌活性以及对环境的影响。微波辅助加氢蒸馏法在600 W下获得了最高的EO收率（3.23 %），萃取动力学更快，而加氢蒸馏法的CO₂排放量更低，强调了其环境可持续性。两种方法得到的精油均含有丰富的萜烯，主要成分为柠檬烯和香芹酮。800 W的MWHD在ABTS和DPPH实验中表现出最强的抗氧化活性，两种技术都表现出有效的抗菌性能，特别是对革兰氏阴性菌和酵母。动力学模型表明，包括扩散相和洗涤相的模型最适合提取数据（R²> 0.99）。这些发现支持MWHD作为EO提取的可行替代方案，具有工业规模优化潜力。

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引用次数: 0

Efficient fermentation of di-rhamnolipids-rich products by P. aeruginosa using ethanol as solely carbon source 铜绿假单胞菌以乙醇为唯一碳源高效发酵富含大鼠李糖脂的产物

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-02 DOI: 10.1016/j.fbp.2025.11.027

Xingyu Liu , Li Luo , Mengqian Zhao , Deyu Zhang , Bo Chen , Jun Liu , Xuwei Long

High raw material costs critically limit rhamnolipids' industrial competitiveness against chemical synthetic surfactants. To address this, we developed a new fermentation process using low-cost ethanol (including industrial waste) as the sole carbon source by Pseudomonas aeruginosa PAO1. Through fed-batch optimization, a record rhamnolipid titer of 20.74 g/L was achieved—fivefold higher than batch fermentation. Further implementing sequential fed-batch fermentation over 21 days yielded an unprecedented cumulative production of 117.78 g/L, corresponding to 0.234 g/L/h average productivity (117 % improvement over optimized fed-batch fermentation). Crucially, ethanol-derived products contained 85.6 % di-rhamnolipids—significantly higher than conventional systems—while exhibiting performance parity with soybean oil-sourced counterparts. This work establishes a scalable, cost-efficient platform for high-value biosurfactant production, reducing dependency on expensive substrates while enabling industrial waste valorization.

高昂的原材料成本严重限制了鼠李糖脂相对于化学合成表面活性剂的工业竞争力。为了解决这一问题，我们开发了一种新的发酵工艺，利用低成本乙醇（包括工业废料）作为铜绿假单胞菌PAO1的唯一碳源。通过分批发酵优化，鼠李糖脂滴度达到创纪录的20.74 g/L，比分批发酵提高了5倍。进一步实施连续分批发酵21天，获得了前所未有的累积产量117.78 g/L，相当于0.234 g/L/h的平均产量（比优化后的分批发酵提高117 %）。至关重要的是，乙醇衍生产品含有85.6% %的鼠李糖脂，显著高于传统系统，同时表现出与豆油衍生产品相同的性能。这项工作为高价值生物表面活性剂的生产建立了一个可扩展的、具有成本效益的平台，减少了对昂贵底物的依赖，同时实现了工业废物的增值。

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引用次数: 0

Enzymatic dispersion of pseudomonad biofilms grown at psychrotrophic temperature 在冷养温度下生长的假单胞菌生物膜的酶分散

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-13 DOI: 10.1016/j.fbp.2025.12.015

Srinithi Muthuraman, Jon Palmer, Steve Flint

Pseudomonads are robust biofilm formers in psychrotrophic temperatures, which can cause spoilage in dairy, poultry, and meat processing. This study screened eleven isolates for the biofilm-forming ability using the Congo Red Assay (CRA) and the crystal violet assay. Two isolates, 3SM and 20SM, showed significantly higher EPS production, cellulose synthesis and cell count at 4ºC and were selected for the enzymatic dispersion. Mature biofilms formed on the stainless-steel surface for 72 h at 4°C were treated with laboratory enzymes (Proteinase-K, Cellulase, and DNase I) and commercial enzymes (formulated cleaners, EnduroZyme, DualZyme, and TriZyme). Compared to laboratory enzymes, commercial enzymes were efficient in dispersing the biofilms (EnduroZyme- 62 %, DualZyme- 42 %, and TriZyme-32 % of biofilm removal), which was confirmed by cell counts, crystal violet assay, and microscopic observations. However, none of the treatments resulted in complete biofilm dispersion. These findings highlight the resilience of psychrotrophic pseudomonad biofilms and underscore the need for improved enzymatic strategies tailored for cold-chain environments.

假单胞菌在嗜冷性温度下是健壮的生物膜形成者，可导致乳制品、家禽和肉类加工中的腐败。本研究利用刚果红法（CRA）和结晶紫法对11株菌株进行了生物膜形成能力的筛选。在4ºC条件下，3SM和20SM两株菌株的EPS产量、纤维素合成和细胞计数均显著提高，并被选择用于酶解分散。用实验室酶（蛋白酶- k、纤维素酶和dna酶I）和商业酶（配方清洁剂、EnduroZyme、DualZyme和TriZyme）处理在不锈钢表面形成72 h的成熟生物膜。与实验室酶相比，商业酶对生物膜的分散效率更高（EnduroZyme- 62% %,DualZyme- 42% %，trizyme - 32% %的生物膜去除率），这是通过细胞数量、结晶紫实验和显微镜观察证实的。然而，没有一种处理能使生物膜完全分散。这些发现强调了精神营养假单胞菌生物膜的弹性，并强调了为冷链环境量身定制改进酶策略的必要性。

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引用次数: 0

First insights into changing cleaning mechanisms based on experimental and numerical investigations 基于实验和数值研究的首次见解改变了清洗机制

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-03 DOI: 10.1016/j.fbp.2025.12.001

H. Köhler , C. Golla , C. Drechsel , F. Rüdiger

Cleaning is a crucial process step within food production, as it has a major impact on food safety and involves considerable resource consumption. There are various approaches to optimize cleaning processes, e.g., i) cleaning experiments on laboratory scale, ii) specific soil characterization methods on laboratory scale and iii) cleaning simulations. This paper shows for the first time how all three methods are combined to understand and model complex behavior during cleaning. To this end, removal of dried ketchup soil layers was studied using aqueous sodium hydroxide at various concentrations (0 – 2 wt%) and temperatures (20 – 55 °C) as cleaning fluid. In cleaning experiments, significantly shorter cleaning times are measured when cleaning is performed with hot 2 wt% sodium hydroxide solution (69 s) instead of pure water at room temperature (167 s). Counterintuitively, micromanipulation and rheological measurements of the soil layer show a solidification when in contact with sodium hydroxide as opposed to water. It is found that this is due to a change of the cleaning mechanism from pure adhesive detachment to combined cohesive separation of an interlayer, followed by adhesive detachment of the remaining soil. A recently developed cleaning model is extended to capture the ongoing phenomena. The model is able to predict the cleaning time correctly with errors smaller than 10 %.

清洁是食品生产过程中的一个关键步骤，因为它对食品安全有重大影响，并涉及相当大的资源消耗。有各种方法可以优化清洗过程，例如，i)实验室规模的清洗实验，ii)实验室规模的特定土壤表征方法和iii)清洗模拟。本文首次展示了如何将这三种方法结合起来理解和模拟清洁过程中的复杂行为。为此，采用不同浓度（0 - 2 wt%）和温度（20 - 55℃）的氢氧化钠水溶液作为清洗液，研究了干燥番茄酱土层的去除。在清洗实验中，用2 wt%的氢氧化钠热溶液（69 秒）代替室温下的纯水（167 秒）进行清洗时，清洗时间明显缩短。与直觉相反，对土层的微观操作和流变测量表明，当与氢氧化钠接触时，而不是与水接触时，土壤会凝固。研究发现，这是由于清洗机制发生了变化，从单纯的粘着分离到夹层的联合粘着分离，然后是剩余土壤的粘着分离。最近开发的清洁模型被扩展到捕捉正在进行的现象。该模型能够准确预测清洗时间，误差小于10 %。

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引用次数: 0

Survival of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. in traditional Tomas cheese during the ripening at different temperatures 传统托马斯奶酪中金黄色葡萄球菌、单核增生李斯特菌和沙门氏菌在不同温度成熟过程中的存活

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-06 DOI: 10.1016/j.fbp.2025.12.006

Muhsin Mutlu , Gokhan Kursad Incili , Mehmet Calicioglu

This study aimed to investigate the viability of Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. in Tomas cheese produced by traditional methods and ripened at 4 °C and 10 °C. Fresh Tomas cheese samples were inoculated with a cocktail of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. (approximately 4.0–5.0 log₁₀ CFU/g) and then pressed into plastic jars and stored at 4 °C and 10 °C. Chemical and microbiological analyses of the cheese were performed on days 0, 7, 15, 30, 45, 60, 90, and 120. At the end of the ripening period, the mean reductions in pathogen counts in the groups stored at 4 °C and 10 °C were 4.54 and 3.15 log₁₀ CFU/g for Salmonella spp. (p < 0.001), 1.59 and 1.75 log₁₀ CFU/g for Staphylococcus aureus, and 2.92 and 3.06 log₁₀ CFU/g for Listeria monocytogenes, respectively. The total viable counts (TVC), psychrotrophic bacteria, Lactobacillus spp., Lactococcus spp., Enterococcus spp., proteolytic bacteria, lipolytic bacteria, mold and yeast counts remained within the 4–7 log₁₀ CFU/g range with only slight fluctuations during the ripening period, and no significant differences were detected between the groups at the two storage temperatures. As a result, although Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes counts decreased at two both ripening temperatures (4 °C and 10 °C) by the end of the ripening period, the data suggest that these pathogenic microorganisms may still pose a potential food safety risk to public health in Tomas cheese.

本研究旨在研究4℃和10℃成熟的thomas奶酪中单核细胞增生李斯特菌、金黄色葡萄球菌和沙门氏菌的生存能力。用金黄色葡萄球菌、单核增生李斯特菌和沙门氏菌混合菌（约4.0-5.0 log10 CFU/g）接种新鲜Tomas奶酪样品，压入塑料罐中，分别于4℃和10℃保存。在第0、7、15、30、45、60、90和120天对奶酪进行化学和微生物分析。成熟期结束时，4°C和10°C贮藏组的病原菌计数平均减少量分别为沙门氏菌4.54和3.15 log10 CFU/g (p <； 0.001)，金黄色葡萄球菌1.59和1.75 log10 CFU/g，单核增生李斯特菌2.92和3.06 log10 CFU/g。总活菌数（TVC）、嗜冷菌数、乳杆菌数、乳球菌数、肠球菌数、水解蛋白菌数、溶脂菌数、霉菌数和酵母菌数均保持在4-7 log10 CFU/g范围内，在成熟期只有轻微波动，两种贮藏温度下各组间无显著差异。因此，尽管在成熟期结束时，在4°C和10°C两个成熟温度下，金黄色葡萄球菌、沙门氏菌和单核细胞增生李斯特菌的数量都有所减少，但数据表明，这些致病微生物仍可能对Tomas奶酪的公众健康构成潜在的食品安全风险。

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引用次数: 0

Non-destructive acoustic-visual detection of oyster fatness 牡蛎脂肪无损声视觉检测

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-05 DOI: 10.1016/j.fbp.2025.12.007

Bin Chen , Laslo Tarjan , Gongming Wang , Yimin Ma , Feng Liu , Jiahao Yu , Huanhuan Feng , Xiaoshuan Zhang

Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.

传统的牡蛎分级方法仅基于壳重，往往不能准确反映内部脂肪水平，导致质量不一致，降低了消费者的信任度。介绍了一种将声振动分析与视觉形态信息相结合的闭壳牡蛎育肥程度无损检测方法。开发了一种多模态传感系统，结合机械敲击、声信号采集和双视图成像，同时捕获内部振动响应和外壳特征。时域、频域和时频域声学特征与顶部和侧面的几何特征一起被提取。使用Z-score归一化和主成分分析（PCA）对这些进行标准化和融合，形成综合特征向量。采用基于CNN-attention-BiLSTM架构的深度学习模型，将牡蛎分为4个肥胖水平。该方法具有较高的分类精度和较强的鲁棒性，优于传统的单模态方法。本研究为智能、无创的牡蛎质量分级提供了有效、可扩展的解决方案，并为贝类产品的多模式评估提供了新的见解。

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引用次数: 0

Co-pH altered modified goose liver protein with enhanced interfacial stabilization and its emulsion filling upon the goose MP gelation facilitation 共ph改变了改性鹅肝蛋白的界面稳定性，增强了其乳化填充对鹅肝蛋白凝胶化的促进作用

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-03 DOI: 10.1016/j.fbp.2025.12.003

Shiyue Tan , Limai Tang , Yangying Sun , Xiaoqun Zeng , Hongbing Yan , Yangyang Hu , Daodong Pan

This study aimed to explore the stability and functionality of emulsions stabilized by modified goose liver protein (MGLP) at different pH values (7.0–11.0) from an interfacial perspective. Results of interfacial pressure and shear elasticity showed that there was a pH dependent change of MGLP adsorption and associative interaction, with the values both reached highest (11.42 ± 0.22 mN/m and 16.30 ± 0.35 mN/m) at pH 8.0. Droplet characteristics revealed that MGLP at pH 8.0 with the mostly cross-linked interface layer displayed the lowest D [4,3] (6.61 ± 0.53 μm), flocculation (5.07 ± 0.09 %), creaming (16.20 ± 0.38 %) and turbiscan stability index (8.27 ± 0.16); and also the high stability of the emulsion over a range of environmental conditions: temperature < 60 °C; pH 7–10 and NaCl < 50 mmol/L. Low field-nuclear magnetic resonance and dynamic rheological analysis indicated that the intermolecular association and goose myofibrillar protein (MP) gelation were mostly strengthened at the MGLP emulsion_8.0 to MP ratio of 3 %, giving the largest water holding capacity and storage modulus. To conclude, MGLP emulsion exhibited good interfacial stabilization through facile pH alteration of the protein, which showed the capacity in fortifying goose MP gelation through active filling effect.

本研究旨在从界面角度探讨改性鹅肝蛋白（MGLP）在不同pH值（7.0 ~ 11.0）下稳定乳剂的稳定性和功能。界面压力和剪切弹性结果表明，MGLP吸附和结合相互作用的pH值随pH值的变化而变化，pH值为8.0时达到最大值（11.42 ± 0.22 mN/m和16.30 ± 0.35 mN/m）。滴特征表明MGLP pH值8.0主要交联接口层显示最低的D[4 3](6.61 ± 0.53μm),絮凝(5.07 ±0.09  %),乳化(16.20 ±0.38  %)和turbiscan稳定指数(8.27 ±0.16 );以及乳液在一系列环境条件下的高稳定性：温度<； 60°C；pH 7-10和NaCl <； 50 mmol/L。低场核磁共振和动态流变学分析表明，当MGLP乳剂的分子量比为8.0 %时，分子间的结合和鹅肌纤维蛋白（MP）的凝胶化得到加强，具有最大的持水能力和储存模量。综上所述，MGLP乳状液通过改变蛋白的pH值表现出良好的界面稳定性，显示出通过活性填充效应强化鹅MP凝胶化的能力。

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引用次数: 0

The effects of biofilm formation of Hafnia paralvei mediated by quorum sensing on the meat quality and spoilage of crucian carp (Carassius auratus) 群体感应介导的黑花鱼生物膜形成对鲫鱼肉品质和腐败的影响

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-12-04 DOI: 10.1016/j.fbp.2025.12.004

Wenfang Niu , Wenqing Yang , Yuyang Duan , Chao Gao , Zhe Chen , Yi Li

Hafnia paralvei, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of H. paralvei has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on H. paralvei Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of expI significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of luxS significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of H. paralvei on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.

弓形虫是一种重要的食源性病原体，具有很强的生物膜形成能力，会导致食品变质变质，严重威胁食品安全。然而，群体感应（quorum sensing， QS）系统在疟原虫生物膜形成和腐败过程中的作用机制尚未得到充分表征。本研究探讨了两种QS系统对副毒弧菌Z11生物膜形成的正向调节作用，进一步探讨了它们对鲫鱼腐败的促进作用。结果表明，过表达expI可显著提高n -酰基-高丝氨酸内酯（AHLs）的产量，过表达luxS可显著提高自诱导因子2 （AI-2）的产量。此外，AHLs和ai -2介导的QS促进了环二胍酯单磷酸（c-di-GMP）的合成，从而提高了生物膜的形成水平。测定了AHLs和AI-2介导的生物膜形成对鲫鱼肉品质和腐败的影响，发现生物膜形成的升高显著降低了鲫鱼肉品质，提高了副弧菌对鲫鱼的腐败潜力，同时影响了肉质微生物群的结构，增加了腐败相关细菌的丰度。本研究为进一步认识细菌QS系统介导的生物膜形成在食品腐败中的潜在作用提供了理论基础。

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引用次数: 0

3D modeling of airflow and mass transfer in a salami ripening room 意大利腊肠催熟室内气流和传质的三维建模

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2026-01-01 Epub Date: 2025-11-25 DOI: 10.1016/j.fbp.2025.11.024

Jiajia Fang, Jiapeng Li, Junna Yang, Yan Zhao, Liqin Xi, Suigen Xu, Shouwei Wang

A 3D finite element (FE) model was developed and verified for the survey of airflow and mass transfer in a ripening room containing approximately 100 salami products. The 3D FE model integrates the material properties, geometry, positions of the salami products, and detailed structure of the ripening room. Convergence problems arising from complicated geometry are avoided using the proposed two-step method to solve the airflow field and mass transfer problems in separate simulations. In the ripening experiment, the measured airflow, moisture content, and water activity data were collected and compared with simulation results. The developed model enables the prediction of the airflow around salami and the moisture content and water activity of the salami products. The FE model shows that airflow velocity is almost zero around the side part of the salami products. As the number of layers of the salami (from L1 to L2 to L3) increases, the airflow velocity around the middle part of the salami decreases. This nonuniform distribution causes an inhomogeneous distribution of the moisture content of the products. In particular, the model predictions show the clear effect of changing process settings on the moisture content profiles and water activity during the ripening process. Finally, this study provides a reference for precisely simulating medium- or large-scale industrial ripening systems, aiding in the intelligent manufacturing of fermented meat products.

建立了三维有限元（FE）模型，并对含有约100种腊肠产品的成熟室内的气流和传质进行了验证。三维有限元模型集成了腊肠产品的材料特性、几何形状、位置和熟化室的详细结构。采用两步法分别求解气流场和传质问题，避免了复杂几何结构引起的收敛问题。在成熟实验中，采集了实测气流、含水率和水分活度数据，并与模拟结果进行了比较。所开发的模型能够预测腊肠周围的气流以及腊肠产品的水分含量和水活度。有限元模型表明，意大利腊肠制品侧面的气流速度几乎为零。随着腊肠层数的增加（从L1到L2再到L3），腊肠中间部分周围的气流速度减小。这种不均匀分布导致产品的水分含量分布不均匀。特别是，模型预测显示了在成熟过程中改变工艺设置对水分含量剖面和水分活度的明显影响。最后，本研究为精确模拟大中型工业成熟系统提供参考，为发酵肉制品的智能制造提供帮助。

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引用次数: 0