Huangjiu, a traditional alcoholic beverage, presents a complex fermentation ecosystem primarily influenced by specific fungal species. This study utilized a culture-dependent approach and amplicon sequencing to explore fungal community succession during Huangjiu fermentation. Key fungi identified include Saccharomyces cerevisiae, Aspergillus species (flavus, oryzae, niger), Saccharomycopsis fibuligera, Thermomyces lanuginosus, Rhizopus arrhizus, Issatchenkia orientalis, Wickerhamomyces anomalus, and Diutina rugosa. Employing a synthetic microbiome, we developed a dual-strain fermentation system to evaluate the impact of these fungi on Huangjiu's organoleptic properties. Introduction of these fungi significantly altered the flavor profile, enhancing 23 volatile organic compounds (VOCs), with S. fibuligera notably increasing nine distinct VOCs. While molds contributed to bitterness by increasing bitter amino acids, S. fibuligera effectively mitigated these components, enhancing the beverage's alcohol body, smoothness, and balance. These findings provide crucial insights for optimizing Huangjiu fermentation to improve its quality and appeal.
{"title":"Investigating the role of primary fungi in Huangjiu fermentation: Insights from flavor orientation and synthetic microbiomes","authors":"Qi Peng , Huihui Zhou , Huajun Zheng , Guangfa Xie","doi":"10.1016/j.fm.2025.104765","DOIUrl":"10.1016/j.fm.2025.104765","url":null,"abstract":"<div><div>Huangjiu, a traditional alcoholic beverage, presents a complex fermentation ecosystem primarily influenced by specific fungal species. This study utilized a culture-dependent approach and amplicon sequencing to explore fungal community succession during Huangjiu fermentation. Key fungi identified include <em>Saccharomyces cerevisiae</em>, <em>Aspergillus</em> species (<em>flavus</em>, <em>oryzae</em>, <em>niger</em>), <em>Saccharomycopsis fibuligera</em>, <em>Thermomyces lanuginosus</em>, <em>Rhizopus arrhizus, Issatchenkia orientalis</em>, <em>Wickerhamomyces anomalus</em>, and <em>Diutina rugosa</em>. Employing a synthetic microbiome, we developed a dual-strain fermentation system to evaluate the impact of these fungi on Huangjiu's organoleptic properties. Introduction of these fungi significantly altered the flavor profile, enhancing 23 volatile organic compounds (VOCs), with <em>S. fibuligera</em> notably increasing nine distinct VOCs. While molds contributed to bitterness by increasing bitter amino acids, <em>S. fibuligera</em> effectively mitigated these components, enhancing the beverage's alcohol body, smoothness, and balance. These findings provide crucial insights for optimizing Huangjiu fermentation to improve its quality and appeal.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104765"},"PeriodicalIF":4.5,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-28DOI: 10.1016/j.fm.2025.104764
Junshan Gao , Yijing Li , Yang Jiao , Weicheng Cai , Jumei Zhang , Liang Xue
Human norovirus (HuNoV) and human sapovirus (HuSaV) are the common foodborne viruses that can be transmitted through the consumption of contaminated shellfish. With the rise of e-commerce, these platforms have become an important channel for Chinese consumers to purchase seafood products. However, the potential impact of this new commercial model on viral contamination necessitates further investigation. This study aimed to compare the levels of HuNoV and HuSaV contamination in oysters (Crassostrea gigas) sourced from physical markets and e-commerce platforms. From July 2021 to June 2022, we collected oysters from both online e-commerce platform (n = 108) and offline markets (n = 108) in Guangzhou to assess HuNoV and HuSaV contamination. The HuNoV contamination rate in oysters from offline markets (61.1%) was found to be higher than that from online e-commerce platforms (54.6%) (p > 0.05). The contamination rate of HuSaV was 16.7% in online e-commerce platforms and 18.5% in offline markets, with a significance level of p > 0.05. Except for the HuNoV GI contamination levels in oysters from offline platforms, which were predominantly in the range of 105 to 106 genome copies per gram (GC/g), the highest proportions of contamination for HuNoV GI (online platforms), HuNoV GII, and HuSaV in oysters were found to be in the range of 103–104 GC/g. Additionally, the prevalence of HuSaV was significantly higher in winter (p < 0.05), while the prevalence of HuNoV did not show seasonal differences. This study demonstrates the presence of HuNoV and HuSaV in oysters marketed online and offline, highlighting the high contamination rate of foodborne viruses in oysters.
{"title":"A comparative study of human norovirus and human sapovirus contamination in oysters (Crassostrea gigas) tissues from physical markets and e-commerce platforms in Guangzhou, China","authors":"Junshan Gao , Yijing Li , Yang Jiao , Weicheng Cai , Jumei Zhang , Liang Xue","doi":"10.1016/j.fm.2025.104764","DOIUrl":"10.1016/j.fm.2025.104764","url":null,"abstract":"<div><div>Human norovirus (HuNoV) and human sapovirus (HuSaV) are the common foodborne viruses that can be transmitted through the consumption of contaminated shellfish. With the rise of e-commerce, these platforms have become an important channel for Chinese consumers to purchase seafood products. However, the potential impact of this new commercial model on viral contamination necessitates further investigation. This study aimed to compare the levels of HuNoV and HuSaV contamination in oysters (<em>Crassostrea gigas</em>) sourced from physical markets and e-commerce platforms. From July 2021 to June 2022, we collected oysters from both online e-commerce platform (n = 108) and offline markets (n = 108) in Guangzhou to assess HuNoV and HuSaV contamination. The HuNoV contamination rate in oysters from offline markets (61.1%) was found to be higher than that from online e-commerce platforms (54.6%) (<em>p</em> > 0.05). The contamination rate of HuSaV was 16.7% in online e-commerce platforms and 18.5% in offline markets, with a significance level of <em>p</em> > 0.05. Except for the HuNoV GI contamination levels in oysters from offline platforms, which were predominantly in the range of 10<sup>5</sup> to 10<sup>6</sup> genome copies per gram (GC/g), the highest proportions of contamination for HuNoV GI (online platforms), HuNoV GII, and HuSaV in oysters were found to be in the range of 10<sup>3</sup>–10<sup>4</sup> GC/g. Additionally, the prevalence of HuSaV was significantly higher in winter (<em>p</em> < 0.05), while the prevalence of HuNoV did not show seasonal differences. This study demonstrates the presence of HuNoV and HuSaV in oysters marketed online and offline, highlighting the high contamination rate of foodborne viruses in oysters.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104764"},"PeriodicalIF":4.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-24DOI: 10.1016/j.fm.2025.104761
Chunyan Lv , Jiarui Zhang , Feng Li , Hu Shi , Fanbing Kong , Yang Jiao
Low moisture food safety issues are frequently associated with Salmonella and its cross-contamination. As a non-pathogenic surrogate, the survival levels and transfer of Enterococcus faecium NRRL B-2354 on stainless steel (SS) and polypropylene (PP) coupons were investigated. The transfer rates of E. faecium between coupons and wheat flour were also determined at different temperature (13, 25, 37, and 49 °C) and humidity levels (45, 55, 65, and 75%). Results showed that survival of E. faecium on the coupons was not significantly affected by the selected material type. At 25 °C and 45% humidity, E. faecium with an inoculation level of ∼107 CFU/cm2 decreased by 2.69 ± 0.28 Log CFU/cm2 and 2.85 ± 0.32 Log CFU/cm2 on SS and PP surface after 96 h, respectively. While temperature did not significantly influence the transfer rate, humidity did. The highest transfer rate from coupons to wheat flour (5.10 ± 0.23%) occurred at 75% relative humidity. Rougher surfaces reduced the transfer rate from coupons to wheat flour, but not the reverse. Moreover, the transfer rate from coupons to wheat flour was significantly higher than the reverse. These findings highlight the significant role of environmental factors and surface properties in cross-contamination.
{"title":"Effect of environmental conditions on the survival and transfer of Enterococcus faecium between wheat flour and selected contact surfaces","authors":"Chunyan Lv , Jiarui Zhang , Feng Li , Hu Shi , Fanbing Kong , Yang Jiao","doi":"10.1016/j.fm.2025.104761","DOIUrl":"10.1016/j.fm.2025.104761","url":null,"abstract":"<div><div>Low moisture food safety issues are frequently associated with <em>Salmonella</em> and its cross-contamination. As a non-pathogenic surrogate, the survival levels and transfer of <em>Enterococcus faecium</em> NRRL B-2354 on stainless steel (SS) and polypropylene (PP) coupons were investigated. The transfer rates of <em>E. faecium</em> between coupons and wheat flour were also determined at different temperature (13, 25, 37, and 49 °C) and humidity levels (45, 55, 65, and 75%). Results showed that survival of <em>E. faecium</em> on the coupons was not significantly affected by the selected material type. At 25 °C and 45% humidity, <em>E. faecium</em> with an inoculation level of ∼10<sup>7</sup> CFU/cm<sup>2</sup> decreased by 2.69 ± 0.28 Log CFU/cm<sup>2</sup> and 2.85 ± 0.32 Log CFU/cm<sup>2</sup> on SS and PP surface after 96 h, respectively. While temperature did not significantly influence the transfer rate, humidity did. The highest transfer rate from coupons to wheat flour (5.10 ± 0.23%) occurred at 75% relative humidity. Rougher surfaces reduced the transfer rate from coupons to wheat flour, but not the reverse. Moreover, the transfer rate from coupons to wheat flour was significantly higher than the reverse. These findings highlight the significant role of environmental factors and surface properties in cross-contamination.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104761"},"PeriodicalIF":4.5,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-20DOI: 10.1016/j.fm.2025.104756
E. Corson , B. Pendyala , A. Patras , D.H. D'Souza
Novel ultraviolet light emitting diodes (UV-C LED at 279 nm) are being investigated for broad-spectrum antimicrobial activity in addition to traditional mercury-lamp 254 nm UV-C systems. The goals of this study were to determine the doses required for hepatitis A virus (a resilient foodborne virus) inactivation in phosphate buffered saline (PBS, pH = 7.2), apple juice (AJ, pH = 4), and coconut water (CW, pH = 5), when treated with traditional 254 nm UV-C compared to 279 nm UV-C LED. For each tested liquid, 500 μL of HAV (∼5 log PFU/mL) was mixed with 4.5 mL liquid within glass beakers and treated for 0–15 min with 254 nm UV-C (maximum dose of 33.89 mJ/cm2) or for 0–10 min with 279 nm UV-C LED (maximum dose of 7.03 mJ/cm2) with continuous stirring. Mixed model analysis of variance (SAS v 9.4) was used to statistically analyze the recovered viral counts of three replicates. HAV in PBS and CW showed significantly lower D10-values (dose required for a 1-log PFU inactivation) of 4.37 ± 0.61 and 5.59 ± 1.16 mJ/cm2 with 279 nm UV-C LED than 15.27 ± 2.01 and 10.46 ± 0.53 mJ/cm2 with 254 nm UV-C, respectively (p ≤ 0.05). However, D10-values for HAV in AJ of 4.02 ± 0.27 mJ/cm2 by 279 nm UV-C LED and 3.31 ± 0.61 mJ/cm2 by 254 nm UV-C were obtained. HAV showed the highest sensitivity to 254 nm UV-C treatments in AJ followed by CW and PBS. Overall, 279 nm UV-C LED systems show potential for HAV inactivation in the tested fluids without visual changes at the target doses, which warrants further investigation for scale-up operations.
{"title":"Hepatitis A virus inactivation in phosphate buffered saline, apple juice and coconut water by 254 nm and 279 nm ultraviolet light systems","authors":"E. Corson , B. Pendyala , A. Patras , D.H. D'Souza","doi":"10.1016/j.fm.2025.104756","DOIUrl":"10.1016/j.fm.2025.104756","url":null,"abstract":"<div><div>Novel ultraviolet light emitting diodes (UV-C LED at 279 nm) are being investigated for broad-spectrum antimicrobial activity in addition to traditional mercury-lamp 254 nm UV-C systems. The goals of this study were to determine the doses required for hepatitis A virus (a resilient foodborne virus) inactivation in phosphate buffered saline (PBS, pH = 7.2), apple juice (AJ, pH = 4), and coconut water (CW, pH = 5), when treated with traditional 254 nm UV-C compared to 279 nm UV-C LED. For each tested liquid, 500 μL of HAV (∼5 log PFU/mL) was mixed with 4.5 mL liquid within glass beakers and treated for 0–15 min with 254 nm UV-C (maximum dose of 33.89 mJ/cm<sup>2</sup>) or for 0–10 min with 279 nm UV-C LED (maximum dose of 7.03 mJ/cm<sup>2</sup>) with continuous stirring. Mixed model analysis of variance (SAS v 9.4) was used to statistically analyze the recovered viral counts of three replicates. HAV in PBS and CW showed significantly lower D<sub>10</sub>-values (dose required for a 1-log PFU inactivation) of 4.37 ± 0.61 and 5.59 ± 1.16 mJ/cm<sup>2</sup> with 279 nm UV-C LED than 15.27 ± 2.01 and 10.46 ± 0.53 mJ/cm<sup>2</sup> with 254 nm UV-C, respectively (p ≤ 0.05). However, D<sub>10</sub>-values for HAV in AJ of 4.02 ± 0.27 mJ/cm<sup>2</sup> by 279 nm UV-C LED and 3.31 ± 0.61 mJ/cm<sup>2</sup> by 254 nm UV-C were obtained. HAV showed the highest sensitivity to 254 nm UV-C treatments in AJ followed by CW and PBS. Overall, 279 nm UV-C LED systems show potential for HAV inactivation in the tested fluids without visual changes at the target doses, which warrants further investigation for scale-up operations.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104756"},"PeriodicalIF":4.5,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-20DOI: 10.1016/j.fm.2025.104760
Ružica Tomičić , Maria Čebela , Zorica Tomičić , Ivana Čabarkapa , Sunčica Kocić-Tanackov , Peter Raspor
The use of commercial disinfectant in combination with other antimicrobial agent such as ZnO nanoparticles to improve disinfection efficacy could be a promising strategy in the control of pathogenic bacteria. In this context, the aim of study was to determine the minimum inhibitory concentration (MIC) of sodium hypochlorite disinfectant, ZnO nanoparticles as well as Mn-, Ce-, and Co-doped ZnO nanoparticles (doping concentrations 10%, 20%, 30%) against gram-negative bacteria Escherichia coli and Salmonella Typhimurium, and gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes using the broth microdilution method CLSI M07-A10, while the checkerboard microdilution method was carried out to assess the type interaction of sodium hypochlorite in combination with pure ZnO nanoparticles. The results specified that ZnO nanoparticles were agents that required higher concentrations to inhibit bacterial growth than sodium hypochlorite, whereby a synergistic effect was achieved in their combination. It was also revealed that doping of Mn and Co in ZnO nanoparticles improved antibacterial activity against gram-positive bacteria. Generally, this study aimed to evaluate the effectiveness of individual treatments (sodium hypochlorite and ZnO nanoparticles) and their combination on initial bacterial adhesion to stainless steel surfaces (AISI 304) exposed to different temperatures (7 °C, 25 °C, 37 °C) and pH (4.5, 7.0, 8.5) using colony-forming units count method. It was evident that ZnO nanoparticles were more effective than sodium hypochlorite in reducing bacterial adherence, while the combined tretmant showed a better effect than any individual treatment alone, highlighting its advantages as a novel disinfectant to prevent bacterial biofilms. Furthermore, data that temperature and pH affected bacterial adhesion provide comprehensive insight how bacteria survive in the food processing environments, which could assist in assessment the risk of contamination.
{"title":"ZnO nanoparticles enhance the efficiency of sodium hypochlorite disinfectant in reducing the adhesion of pathogenic bacteria to stainless steel surfaces","authors":"Ružica Tomičić , Maria Čebela , Zorica Tomičić , Ivana Čabarkapa , Sunčica Kocić-Tanackov , Peter Raspor","doi":"10.1016/j.fm.2025.104760","DOIUrl":"10.1016/j.fm.2025.104760","url":null,"abstract":"<div><div>The use of commercial disinfectant in combination with other antimicrobial agent such as ZnO nanoparticles to improve disinfection efficacy could be a promising strategy in the control of pathogenic bacteria. In this context, the aim of study was to determine the minimum inhibitory concentration (MIC) of sodium hypochlorite disinfectant, ZnO nanoparticles as well as Mn-, Ce-, and Co-doped ZnO nanoparticles (doping concentrations 10%, 20%, 30%) against gram-negative bacteria <em>Escherichia coli</em> and <em>Salmonella</em> Typhimurium, and gram-positive bacteria <em>Staphylococcus aureus</em> and <em>Listeria monocytogenes</em> using the broth microdilution method CLSI M07-A10, while the checkerboard microdilution method was carried out to assess the type interaction of sodium hypochlorite in combination with pure ZnO nanoparticles. The results specified that ZnO nanoparticles were agents that required higher concentrations to inhibit bacterial growth than sodium hypochlorite, whereby a synergistic effect was achieved in their combination. It was also revealed that doping of Mn and Co in ZnO nanoparticles improved antibacterial activity against gram-positive bacteria. Generally, this study aimed to evaluate the effectiveness of individual treatments (sodium hypochlorite and ZnO nanoparticles) and their combination on initial bacterial adhesion to stainless steel surfaces (AISI 304) exposed to different temperatures (7 °C, 25 °C, 37 °C) and pH (4.5, 7.0, 8.5) using colony-forming units count method. It was evident that ZnO nanoparticles were more effective than sodium hypochlorite in reducing bacterial adherence, while the combined tretmant showed a better effect than any individual treatment alone, highlighting its advantages as a novel disinfectant to prevent bacterial biofilms. Furthermore, data that temperature and pH affected bacterial adhesion provide comprehensive insight how bacteria survive in the food processing environments, which could assist in assessment the risk of contamination.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104760"},"PeriodicalIF":4.5,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-20DOI: 10.1016/j.fm.2025.104759
Qi Peng , Leping Quan , Huajun Zheng , Jiachen Li , Guangfa Xie
The construction of synthetic microbial communities is a crucial strategy for improving the stability of microbial populations and the quality of fermented foods. Jiuyao, an essential saccharification and fermentation starter in Huangjiu production, was the focus of this study. Using metagenomics combined with culture-dependent methods, we identified 11 microbial species involved in Huangjiu fermentation. Through metagenomic analysis and simulated fermentation, Rhizopus delemar, Rhizopus microspores, Rhizopus stolonife, Rhizopus azygosporus, Saccharomycopsis fibuligera, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Pediococcus pentosaceus were determined to be the core microbial species driving the Jiuyao fermentation process. A synthetic microbial community was constructed based on these species, successfully reproducing the flavor and sensory qualities of Huangjiu while enhancing fermentation efficiency. This study provides valuable insights into the functional roles of Jiuyao-associated microbes and offers a framework for improving microbial community stability and fermentation quality in Huangjiu production.
{"title":"Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao","authors":"Qi Peng , Leping Quan , Huajun Zheng , Jiachen Li , Guangfa Xie","doi":"10.1016/j.fm.2025.104759","DOIUrl":"10.1016/j.fm.2025.104759","url":null,"abstract":"<div><div>The construction of synthetic microbial communities is a crucial strategy for improving the stability of microbial populations and the quality of fermented foods. Jiuyao, an essential saccharification and fermentation starter in Huangjiu production, was the focus of this study. Using metagenomics combined with culture-dependent methods, we identified 11 microbial species involved in Huangjiu fermentation. Through metagenomic analysis and simulated fermentation, <em>Rhizopus delemar</em>, <em>Rhizopus microspores</em>, <em>Rhizopus stolonife</em>, <em>Rhizopus azygosporus</em>, <em>Saccharomycopsis fibuligera</em>, <em>Saccharomyces cerevisiae</em>, <em>Wickerhamomyces anomalus</em> and <em>Pediococcus pentosaceus</em> were determined to be the core microbial species driving the Jiuyao fermentation process. A synthetic microbial community was constructed based on these species, successfully reproducing the flavor and sensory qualities of Huangjiu while enhancing fermentation efficiency. This study provides valuable insights into the functional roles of Jiuyao-associated microbes and offers a framework for improving microbial community stability and fermentation quality in Huangjiu production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104759"},"PeriodicalIF":4.5,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Patulin (PAT) produced by genus of Penicillium spp attracted more and more concern in view of its widespread contamination in food and toxic effects, which has also promoted the research on the reduction of PAT contamination in food. The use of yeast to remove PAT in food is innovative and promising. In this study, we used the yeast Kluyveromyces marxianus XZ1 to degrade PAT, which can remove 90% of PAT (10 μg/mL) within 48 h. XZ1 exhibits high degradation effect on PAT under the conditions of pH range of 3–6, temperatures of 28–37 °C, and initial PAT concentrations below 50 μg/mL. PAT removing by XZ1 was carried out by intracellular enzymes. XZ1 or intracellular enzyme was able to remove 100% of 10 μg/mL PAT in raw apple juice or commercial apple juice within 60 h. Patulin oxidoreductase (KmPAO) was identified as a potential PTA-degrading enzymes, which degrade PAT to form ascladiol. The degradation products of PAT by XZ1 were identified as ascladiol and desoxypatulinic acid, which was then complete degraded to form unknown final degradation products. Toxic analyses on Caco-2 cells showed that the ascladiol, desoxypatulinic acid and the final degradation products were significantly less toxic compared to PAT, which was mainly manifested in less influence on cell vitality, cell integrity and reactive oxygen species accumulation compared to PAT. Finally, the results revealed the PAT degradation enzyme, as well as the safety of the degradation products, which provide basis for the future application of this yeast to decontamination of PAT in food.
{"title":"Degradation of patulin by a yeast strain Kluyveromyces marxianus XZ1 and its mechanism","authors":"Zihan Zhang, Jiang Li, Yiran Yang, Qinghua Gong, Huaxiang Li, Shengqi Rao, Xiangfeng Zheng, Zhenquan Yang","doi":"10.1016/j.fm.2025.104758","DOIUrl":"10.1016/j.fm.2025.104758","url":null,"abstract":"<div><div>Patulin (PAT) produced by genus of <em>Penicillium</em> spp attracted more and more concern in view of its widespread contamination in food and toxic effects, which has also promoted the research on the reduction of PAT contamination in food. The use of yeast to remove PAT in food is innovative and promising. In this study, we used the yeast <em>Kluyveromyces marxianus</em> XZ1 to degrade PAT, which can remove 90% of PAT (10 μg/mL) within 48 h. XZ1 exhibits high degradation effect on PAT under the conditions of pH range of 3–6, temperatures of 28–37 °C, and initial PAT concentrations below 50 μg/mL. PAT removing by XZ1 was carried out by intracellular enzymes. XZ1 or intracellular enzyme was able to remove 100% of 10 μg/mL PAT in raw apple juice or commercial apple juice within 60 h. Patulin oxidoreductase (KmPAO) was identified as a potential PTA-degrading enzymes, which degrade PAT to form ascladiol. The degradation products of PAT by XZ1 were identified as ascladiol and desoxypatulinic acid, which was then complete degraded to form unknown final degradation products. Toxic analyses on Caco-2 cells showed that the ascladiol, desoxypatulinic acid and the final degradation products were significantly less toxic compared to PAT, which was mainly manifested in less influence on cell vitality, cell integrity and reactive oxygen species accumulation compared to PAT. Finally, the results revealed the PAT degradation enzyme, as well as the safety of the degradation products, which provide basis for the future application of this yeast to decontamination of PAT in food.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104758"},"PeriodicalIF":4.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143454397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-18DOI: 10.1016/j.fm.2025.104757
Weixin Li , Ziying Zhu , Xilin Fang , Xiaocui Wang , Wei Chu , Han Gong , Muting Yan
Microplastics (MPs) pose a major threat to marine life and ecosystems. However, the toxicological effects of MPs on crustaceans which are highly susceptible to MPs pollution are not fully understood. In addition, MPs can serve as the medium for pathogens, increasing the risk of disease outbreaks in shrimp aquaculture. To study the biological risks of MPs close to the aquacultural practice, the current study firstly focused on the impacts of MPs colonized by the pathogen Vibrio parahaemolyticus on shrimp Litopenaeus vannamei. The role of microplastics in facilitating pathogens infection of shrimps was firstly reported. Under this impact, the hepatopancreas of L. vannamei suffered severe damage. At 96 hpi, the shrimp mortality rate reached 100%. Dominant phyla altered in the intestinal and hepatopancreatic microbiota of L. vannamei. The characterization of the L. vannamei microbiota under the condition where the pathogens and MPs exist in the surroundings, to be used as a reference for comparison with healthy and diseased shrimp in the aquacultural system, is necessary.
{"title":"Polyvinyl chloride microplastics facilitated the transmission of Vibrio parahaemolyticus from surrounding water to Litopenaeus vannamei","authors":"Weixin Li , Ziying Zhu , Xilin Fang , Xiaocui Wang , Wei Chu , Han Gong , Muting Yan","doi":"10.1016/j.fm.2025.104757","DOIUrl":"10.1016/j.fm.2025.104757","url":null,"abstract":"<div><div>Microplastics (MPs) pose a major threat to marine life and ecosystems. However, the toxicological effects of MPs on crustaceans which are highly susceptible to MPs pollution are not fully understood. In addition, MPs can serve as the medium for pathogens, increasing the risk of disease outbreaks in shrimp aquaculture. To study the biological risks of MPs close to the aquacultural practice, the current study firstly focused on the impacts of MPs colonized by the pathogen <em>Vibrio parahaemolyticus</em> on shrimp <em>Litopenaeus vannamei</em>. The role of microplastics in facilitating pathogens infection of shrimps was firstly reported. Under this impact, the hepatopancreas of <em>L. vannamei</em> suffered severe damage. At 96 hpi, the shrimp mortality rate reached 100%. Dominant phyla altered in the intestinal and hepatopancreatic microbiota of <em>L. vannamei</em>. The characterization of the <em>L. vannamei</em> microbiota under the condition where the pathogens and MPs exist in the surroundings, to be used as a reference for comparison with healthy and diseased shrimp in the aquacultural system, is necessary.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104757"},"PeriodicalIF":4.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143444550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-14DOI: 10.1016/j.fm.2025.104755
Natalia Svedlund, Anton Kiepert, José Rodríguez Pérez, Frederico Magalhães, Philip C. Wietstock, Brian Gibson
Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cysteine-bound thiols from hops and grapes enhancing their tropical and fruity aromas. This study aimed to enhance cider aroma by combining yeast strains, hop and apple varieties. Yeast strains were screened for the presence and functionality of the IRC7 gene encoding the β-lyase and low temperature. Two strains showed a combination of desirable aromatic characteristics and good low temperature fermentation performance. These were used to study the impact of different hop varieties and apple cultivars. Results showed that the apple variety has the most significant impact on both chemical and sensory properties of the cider. This study suggests that dry hopping and yeast selection are effective for enhancing aroma and increasing flavor diversity in cider production.
{"title":"Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain","authors":"Natalia Svedlund, Anton Kiepert, José Rodríguez Pérez, Frederico Magalhães, Philip C. Wietstock, Brian Gibson","doi":"10.1016/j.fm.2025.104755","DOIUrl":"10.1016/j.fm.2025.104755","url":null,"abstract":"<div><div>Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cysteine-bound thiols from hops and grapes enhancing their tropical and fruity aromas. This study aimed to enhance cider aroma by combining yeast strains, hop and apple varieties. Yeast strains were screened for the presence and functionality of the <em>IRC7</em> gene encoding the β-lyase and low temperature. Two strains showed a combination of desirable aromatic characteristics and good low temperature fermentation performance. These were used to study the impact of different hop varieties and apple cultivars. Results showed that the apple variety has the most significant impact on both chemical and sensory properties of the cider. This study suggests that dry hopping and yeast selection are effective for enhancing aroma and increasing flavor diversity in cider production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104755"},"PeriodicalIF":4.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143454396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-11DOI: 10.1016/j.fm.2025.104754
Paloma Toraño , Aitor Balmaseda , Albert Bordons , Nicolas Rozès , Cristina Reguant
Oenococcus oeni is the main species of lactic acid bacteria (LAB) responsible for malolactic fermentation (MLF) in winemaking. MLF development can present difficulties because of the harsh, stressful conditions of wine. Yeast mannoproteins have been described as possible activators of O. oeni and MLF. This study investigated the proteomic response of O. oeni PSU-1 to the presence of yeast mannoproteins in wine like-medium (WLM).
In the proteomic analysis, 956 proteins were identified, with 59 differentially expressed proteins (DEPs) when mannoproteins were added. Notably, carbohydrate metabolism and transport were activated, suggesting the use of the mannose oligosaccharides released from mannoproteins. Some of the DEP proteins identified have been associated with mannan recognition in other LAB. However, proteins associated with amino acid metabolism were relatively low in abundance in the presence of mannoproteins, indicating that the amino acid fraction of mannoproteins is not relevant to O. oeni metabolism under the studied conditions. Surprisingly, some stress response proteins, such as ClpP, cold-shock DNA-binding protein, and the citrate transporter MaeP, presented increased abundance. The roles of these proteins in the presence of mannoproteins require further investigation.
{"title":"Proteomic insight into the beneficial effect of mannoproteins on Oenococcus oeni in wine malolactic fermentation","authors":"Paloma Toraño , Aitor Balmaseda , Albert Bordons , Nicolas Rozès , Cristina Reguant","doi":"10.1016/j.fm.2025.104754","DOIUrl":"10.1016/j.fm.2025.104754","url":null,"abstract":"<div><div><em>Oenococcus oeni</em> is the main species of lactic acid bacteria (LAB) responsible for malolactic fermentation (MLF) in winemaking. MLF development can present difficulties because of the harsh, stressful conditions of wine. Yeast mannoproteins have been described as possible activators of <em>O. oeni</em> and MLF. This study investigated the proteomic response of <em>O. oeni</em> PSU-1 to the presence of yeast mannoproteins in wine like-medium (WLM).</div><div>In the proteomic analysis, 956 proteins were identified, with 59 differentially expressed proteins (DEPs) when mannoproteins were added. Notably, carbohydrate metabolism and transport were activated, suggesting the use of the mannose oligosaccharides released from mannoproteins. Some of the DEP proteins identified have been associated with mannan recognition in other LAB. However, proteins associated with amino acid metabolism were relatively low in abundance in the presence of mannoproteins, indicating that the amino acid fraction of mannoproteins is not relevant to <em>O. oeni</em> metabolism under the studied conditions. Surprisingly, some stress response proteins, such as ClpP, cold-shock DNA-binding protein, and the citrate transporter MaeP, presented increased abundance. The roles of these proteins in the presence of mannoproteins require further investigation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"129 ","pages":"Article 104754"},"PeriodicalIF":4.5,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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