Food microbiology最新文献_第10页

AbLac4 is involved in the growth, development, and pathogenic process of the postharvest pathogenic fungi Athelia bombacina in pears AbLac4参与梨采后致病真菌假丝霉（Athelia bombacina）的生长发育和致病过程

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-09-02 DOI: 10.1016/j.fm.2025.104924

Xiaonan Sun , Xinnan Zhang , Wanting Yu , Sitong Liu , Wenhui Wang , Xiaohui Jia

Athelia bombacina (A. bombacina) is a newly discovered and important post-harvest fruit pathogen. We previously found that it exhibited a strong ability to produce laccase, an important pathogenic factor of various pathogens and a major enzyme that destroys the host's first line of defense. However, it remains unclear whether the Lac genes, which are significantly up-regulated during the interaction between A. bombacina and its host, play a role in regulating the growth, development and pathogenicity of A. bombacina. In this study, the key core gene AbLac4 in the Lac genes family was identified and characterized through bioinformatics analysis based on transcriptome data. The absence of AbLac4 inhibited colony growth, reduced biomass, slowed down apical growth, and caused "U"-shaped structures in A. bombacina. In addition, the absence of AbLac4 down-regulated the expression of the key genes related to sporulation (abaA-1, abaA-2 and abaA-3), reduced sporulation, with no effect on spore germination rate. The ΔAbLac4 was more sensitive to cell wall stress and temperatural stress. The absence of AbLac4 also reduced the pathogenicity of A. bombacina in 'Huangguan' pears. Furthermore, the absence of AbLac4 significantly reduced Lac activity in the early culture environment and disrupted the pH balance. Additionally, the contents of oxalic acid and soluble sugar were significantly reduced, and the activities of hemicellulase and pectinase were decreased significantly on the 5th day of culture. Extracellular enzyme-related genes (EpgA, EpgB, PG, EngA, EngB, ExgA and ExgB) in A. bombacina were also down-regulated. In summary, AbLac4 exhibited a positive correlation with the growth, development, and pathogenic capability of A. bombacina.

bombacina （a . bombacina）是一种新发现的重要果实采后病原菌。我们之前发现它具有很强的产生漆酶的能力，漆酶是各种病原体的重要致病因子，也是破坏宿主第一道防线的主要酶。然而，尚不清楚在假单胞杆菌与宿主相互作用过程中显著上调的Lac基因是否在调节假单胞杆菌的生长发育和致病性中发挥作用。本研究基于转录组数据，通过生物信息学分析，对Lac基因家族中的关键核心基因AbLac4进行了鉴定和表征。AbLac4缺失抑制了棉蚜菌落生长，减少了生物量，减缓了根尖生长，导致棉蚜形成“U”形结构。此外，AbLac4的缺失使产孢相关关键基因（abaA-1、abaA-2和abaA-3）的表达下调，产孢量减少，但对孢子发芽率没有影响。ΔAbLac4对细胞壁应力和温度应力更敏感。AbLac4基因的缺失也降低了黄冠梨bombacina的致病性。此外，AbLac4的缺失显著降低了早期培养环境中Lac的活性，破坏了pH平衡。培养第5天，草酸和可溶性糖含量显著降低，半纤维素酶和果胶酶活性显著降低。bombacina胞外酶相关基因（EpgA、EpgB、PG、EngA、EngB、ExgA和ExgB）也下调。综上所述，AbLac4与bombacina的生长发育和致病能力呈正相关。

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引用次数: 0

The AI-2/LuxS quorum sensing system enhances stress tolerance and enological performance of Lactiplantibacillus plantarum during malolactic fermentation AI-2/LuxS群体感应系统提高了植物乳杆菌在苹果酸乳酸发酵过程中的抗逆性和酿酒性能

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-09-01 DOI: 10.1016/j.fm.2025.104923

Yuzhu Zhao, Doudou Liu, Huawei Gu, Yanying Liang, Ling He, Shuwen Liu, Kan Shi

Although Lactiplantibacillus plantarum shows potential for malolactic fermentation (MLF), its stress sensitivity compared to Oenococcus oeni limits its enological applications. This study reveals the critical role of the AI-2/LuxS quorum sensing (QS) system in the wine stress adaptation of L. plantarum XJ25 through targeted luxS gene manipulation. Deletion of luxS did not impact growth or acid production of L. plantarum XJ25 in optimal conditions (no stress) but significantly decreased AI-2 signal molecule activity. However, under simulated wine stress conditions, including low pH and high ethanol concentrations, the wild-type strain exhibited significantly higher L-malic acid degradation rate and culturable cell viability compared to the luxS deletion mutant, although comparable cell activity as detected by flow cytometry. Notably, a strong positive correlation was found between culturable cell counts and malate metabolism efficiency (r = 0.978, p < 0.001). Integrated transcriptome analysis revealed that the AI-2/LuxS QS system modulates key metabolic pathways associated with folic acid, methionine, and purine metabolism, as well as substance transport, thereby enhancing L. plantarum's stress resilience during the later stages of MLF. In MLF of Marselan wine, the wild-type strain outperformed the luxS deletion mutant, exhibiting higher growth activity, faster L-malic acid degradation, and improved wine quality, as evidenced by more stable wine color and elevated concentrations of varietal aroma compounds. These results highlight the critical contribution of AI-2/LuxS QS system to the stress resistance and enological performance of L. plantarum.

虽然植物乳杆菌在苹果酸乳酸发酵（MLF）中显示出潜力，但与酒球菌相比，其应激敏感性限制了其酿酒学应用。本研究通过对LuxS基因的定向操作，揭示了AI-2/LuxS群体感应（quorum sensing， QS）系统在L. plantarum XJ25葡萄酒逆境适应中的关键作用。luxS基因的缺失对L. plantarum XJ25在无胁迫条件下的生长和产酸没有影响，但显著降低了AI-2信号分子活性。然而，在模拟葡萄酒胁迫条件下，包括低pH和高浓度乙醇，野生型菌株与luxS缺失突变体相比，表现出更高的l -苹果酸降解率和可培养细胞活力，尽管通过流式细胞术检测到类似的细胞活性。值得注意的是，可培养细胞数量与苹果酸代谢效率之间存在很强的正相关（r = 0.978, p < 0.001）。整合转录组分析显示，AI-2/LuxS QS系统调节与叶酸、蛋氨酸和嘌呤代谢以及物质转运相关的关键代谢途径，从而增强植物l.s plantarum在MLF后期的应激恢复能力。在马塞兰葡萄酒的MLF中，野生型菌株的表现优于luxS缺失突变体，表现出更高的生长活性，更快的l -苹果酸降解，以及更好的葡萄酒品质，表现为更稳定的葡萄酒颜色和更高的品种香气化合物浓度。这些结果表明，AI-2/LuxS QS系统对植物l.a plantarum的抗逆性和酿酒性能有重要贡献。

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引用次数: 0

Inhibitory effect of gentisic acid on biofilm formation of Listeria monocytogenes in vitro and on food-related surfaces 龙胆酸对单核增生李斯特菌体外及食物相关表面生物膜形成的抑制作用

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-29 DOI: 10.1016/j.fm.2025.104920

Ailin Wang , Yunqi Gu , Yuanhang Cheng , Meihan Zhang , Xiaodong Xia

In this study, the inhibitory effects of gentisic acid on biofilm formation and virulence gene expression in Listeria monocytogenes were systematically evaluated. Based on growth curve analysis, sub-inhibitory concentrations (SICs) chosen for gentisic acid were 0.0625, 0.125 and 0.25 mg/mL. Gentisic acid at SICs significantly inhibited biofilm formation by L. monocytogenes in a dose-dependent manner, as confirmed by scanning electron microscopy (SEM). Additionally, gentisic acid significantly reduced bacterial adhesion to and invasion of Caco-2 cells, with adhesion rate decreased by 31.43 %–70.87 %, and invasion rate decreased by 18.58 %–50.72 %. Moreover, gentisic acid impaired bacterial motility and aggregation, reduced the swimming diameter by 52.41 %–92.89 % and the swarming diameter by 34.69 %–87.76 %. It also suppressed the secretion of extracellular polymeric substances. Furthermore, RT-qPCR analysis showed that all six genes related to biofilm formation and virulence were regulated following treatment with gentisic acid. Meanwhile, gentisic acid also inhibited the formation of biofilm by 25.89 %–45.93 %. Moreover, gentisic acid significantly inhibited biofilm formation by L. monocytogenes on food and its contact surfaces. Collectively, these findings suggest that gentisic acid is a promising anti-biofilm agent that offers new strategies for the prevention and control of L. monocytogenes biofilm formation in food systems.

本研究系统评价了龙胆酸对单核增生李斯特菌生物膜形成和毒力基因表达的抑制作用。根据生长曲线分析，选择的亚抑制浓度分别为0.0625、0.125和0.25 mg/mL。扫描电镜（SEM）证实，在sic处的龙胆酸以剂量依赖的方式显著抑制单核增生乳杆菌的生物膜形成。此外，黄芪酸显著降低细菌对Caco-2细胞的粘附和侵袭，粘附率降低31.43% ~ 70.87%，侵袭率降低18.58% ~ 50.72%。此外，龙胆酸对细菌的运动和聚集有抑制作用，使游动直径减少52.41% ~ 92.89%，使群径减少34.69% ~ 87.76%。它还抑制细胞外聚合物质的分泌。此外，RT-qPCR分析显示，基因酸处理后，与生物膜形成和毒力相关的6个基因均受到调控。同时，龙胆酸对生物膜形成的抑制作用为25.89% ~ 45.93%。此外，遗传酸还能显著抑制单核增生乳杆菌在食物及其接触表面形成生物膜。综上所述，这些发现表明，基因酸是一种很有前途的抗生物膜剂，为预防和控制食物系统中单核增生乳杆菌的生物膜形成提供了新的策略。

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引用次数: 0

Characterization of two virulent Proteus mirabilis phages and application of phage cocktail in raw chicken safety 两种强毒奇异变形杆菌噬菌体的鉴定及噬菌体鸡尾酒在生鸡肉安全性中的应用

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-29 DOI: 10.1016/j.fm.2025.104919

Shilin Zhang , Ruibing Yang , Yaru Hong , Han Niu , Jiansong You , Jianguang Li , Huili Zhang , Bilal Murtaza , Chenyang Yi , Xiaoyu Li , Yongping Xu , Lili Wang

Proteus mirabilis is an opportunistic pathogen belonging to the genus Proteus in the Morganellaceae. It is closely associated with infections of the gastrointestinal and urinary systems in humans and animals, posing a threat to the safety of food industries. With the increasing abuse of antibiotics, the problem of bacterial resistance has become extremely urgent. Moreover, animal-source foods often have drug residues, making it an urgent need to explore alternatives to antibiotics. Bacteriophages, bacteria-lysing viruses, cause no biological pollution and do not induce bacterial antibiotic resistance, making them potential green biological bactericides. In this study, 24 pathogenic P. mirabilis strains were isolated as host bacteria. Two virulent bacteriophages, Proteus phage ABTNL-P14 (referred to as P14) and Proteus phage ABTNL-Pp2 (referred to as Pp2), were isolated and identified, both showing effective infectivity against P. mirabilis. Two phages were confirmed as virulent strains lacking virulence factors, lysogeny-related genes and antibiotic resistance genes, meeting safety criteria for food applications. This study also evaluated the effectiveness of a P14 and Pp2 phage cocktail in eliminating P. mirabilis from chicken breast meat at 4 °C under MOIs of 1, 100, and 10,000. Notably, at a high MOI (10,000), the phage cocktail eliminated two host strains on chicken breast meat surfaces within 1 h and 6 h. Therefore, the phage cocktail has the potential to eliminate P. mirabilis in foods at low temperatures, serving as a green antibacterial agent for food applications.

变形杆菌是一种机会致病菌，属于摩根菌科变形杆菌属。它与人类和动物的胃肠道和泌尿系统感染密切相关，对食品工业的安全构成威胁。随着抗生素滥用的日益严重，细菌耐药性问题已变得极为紧迫。此外，动物源性食品往往含有药物残留，因此迫切需要探索抗生素的替代品。噬菌体是一种溶菌病毒，不产生生物污染，不诱导细菌产生抗生素耐药性，是潜在的绿色生物杀菌剂。本研究分离了24株致病性奇异假单胞菌作为宿主细菌。分离鉴定出Proteus噬菌体ABTNL-P14（以下简称P14）和Proteus噬菌体ABTNL-Pp2（以下简称Pp2）两种毒力强的噬菌体，均对P. mirabilis具有有效的感染性。两种噬菌体被确认为缺乏毒力因子、溶原相关基因和抗生素耐药基因的毒力菌株，符合食品应用的安全标准。本研究还评估了P14和Pp2噬菌体混合物在4°C、MOIs分别为1100和10000的条件下对鸡胸肉中神奇假单孢菌的杀灭效果。值得注意的是，在较高的MOI（10,000）下，噬菌体鸡尾酒在1 h和6 h内消除了鸡胸肉表面的两种宿主菌株。因此，噬菌体鸡尾酒具有在低温下消除食品中的奇异杆菌的潜力，可作为食品应用的绿色抗菌剂。

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引用次数: 0

Metagenomics reveals potential antimicrobial peptides in Chinese baijiu fermentation 宏基因组学揭示中国白酒发酵中潜在的抗菌肽

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-29 DOI: 10.1016/j.fm.2025.104918

Rubing Du , Xue Li , Yan Xu , Kexin Jing , Ling Ao , Bo Deng , Qing Xu , Ping Song , Jing Yu

Antimicrobial peptides (AMPs) from food fermentation microbiota hold promise for food preservation and as potential antimicrobial agents. However, the biosynthetic potential of AMPs in food fermentations remains largely unclear. Here, using Chinese baijiu fermentation as a model, we provided a workflow for AMP mining by combining metagenomics and machine learning. We recovered 389 metagenome-assembled genomes (MAGs) spanning both bacteria and archaea from 18 fermented samples. In total, 414 AMPs, including 290 novel AMPs, were predicted in 59.38 % of these MAGs using a machine learning model. Correlation network analysis showed that AMP-producing microorganisms potentially mediated negative microbial interactions. We selected ten AMPs for experimental validation, and eight AMPs exhibited antimicrobial activity against five human pathogens and two food spoilage microorganisms. One peptide, AMP_22, showed a broad-spectrum activity (all seven test strains) with high potency (MIC = 3.06–200 μg/mL) and cytotoxicity was not observed below 25 μg/mL using HepG2 and A549 cell lines. We further investigated the antimicrobial mechanism of AMP_22 using Escherichia coli as a model. Treatment with AMP_22 caused severe damage to the bacterial cell membrane, inhibited intracellular protein synthesis, and led to a significant accumulation of reactive oxygen species (ROS). Furthermore, molecular docking analysis indicated that AMP_22 can bind to DNA gyrase and dihydrofolate reductase via hydrogen bonding. This study highlights the potential of food-derived AMPs for application as preservatives and antimicrobial agents.

来自食品发酵微生物群的抗菌肽（AMPs）有望用于食品保存和潜在的抗菌剂。然而，amp在食品发酵中的生物合成潜力仍不清楚。本文以中国白酒发酵为模型，结合宏基因组学和机器学习提供了AMP挖掘的工作流程。我们从18个发酵样品中恢复了389个宏基因组组装基因组（MAGs），包括细菌和古细菌。使用机器学习模型，在59.38%的MAGs中预测了414种amp，其中包括290种新型amp。相关网络分析表明，产生amp的微生物可能介导负相互作用。我们选择了10种抗菌肽进行实验验证，其中8种抗菌肽对5种人类病原体和2种食品腐败微生物具有抗菌活性。在HepG2和A549细胞株中，AMP_22具有广谱活性（7株试验菌株）和高效能（MIC = 3.06 ~ 200 μg/mL），在25 μg/mL以下无细胞毒性。我们以大肠杆菌为模型进一步研究了AMP_22的抑菌机制。经AMP_22处理后，细菌细胞膜受到严重损伤，胞内蛋白合成受到抑制，活性氧（ROS）大量积累。此外，分子对接分析表明，AMP_22可以通过氢键与DNA旋切酶和二氢叶酸还原酶结合。这项研究强调了食品来源的抗菌肽作为防腐剂和抗菌剂的应用潜力。

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引用次数: 0

An improved real-time quantitative PCR assay for the differentiation of major Listeria monocytogenes serovars 一种用于单核细胞增生李斯特菌血清型分化的改进实时定量PCR方法

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-29 DOI: 10.1016/j.fm.2025.104922

Jing Wang , Fei Dong , Yuchen Wang , Hui Li , Bin Hu , Jingliang Qin , Yijia Wang , Hongxia Wu , Xi Guo

Listeria monocytogenes, the causative agent of listeriosis, is one of the most important foodborne pathogens with a significant impact on public health worldwide. Among the subtyping methods used for epidemiological purposes, serotyping is extensively utilized in the early stage of source tracking for L. monocytogenes infections. Many PCR-based methods have been established based on lineage-specific genes as sero-specific markers. However, these genetic elements are prone to horizontal transfer, thus leading to incorrect serovar designation. To overcome the drawbacks of currently used methods, we developed an improved real-time quantitative PCR method for differentiating the predominant serovars of L. monocytogenes. The specificity of this method was measured using target, non-target Listeria, and other foodborne strains. A minimum of 0.25 ng of genomic DNA or less than 10 bacterial cells per 2.5 g of milk powder sample could be detected, suggesting the robustness of our assay. The specificity and reproducibility of the method were also confirmed via the use of 81 collected foodborne isolates, which indicated that 1/2c strains are highly abundant (57 %). Moreover, our in silico analysis revealed a unique serovar pattern among the foodborne isolates from North America: 54.8 % serovar 1/2a and 41.3 % serovars 1/2b and 4b. Lastly, we revealed novel underlying mechanisms that lead to incorrect serovar designations via a commonly employed PCR method. In general, our assay exhibited greater reliability and could be a powerful tool for the classification and epidemiological monitoring of L. monocytogenes.

单核细胞增生李斯特菌是引起李斯特菌病的最重要的食源性病原体之一，对世界范围内的公共卫生产生重大影响。在用于流行病学目的的分型方法中，血清分型在单核细胞增生乳杆菌感染源追踪的早期阶段被广泛使用。许多基于pcr的方法已经建立基于谱系特异性基因作为血清特异性标记。然而，这些遗传因素容易水平转移，从而导致不正确的血清型命名。为了克服目前使用方法的缺点，我们开发了一种改进的实时定量PCR方法来区分单核增生乳杆菌的优势血清型。使用目标、非目标李斯特菌和其他食源性菌株来测量该方法的特异性。每2.5 g奶粉样品中至少可以检测到0.25 ng基因组DNA或少于10个细菌细胞，这表明我们的检测方法具有稳健性。通过采集的81株食源性分离株也证实了该方法的特异性和重复性，表明1/2c菌株高度丰富（57%）。此外，我们的计算机分析揭示了北美食源性分离株中独特的血清型模式：54.8%的血清型1/2a和41.3%的血清型1/2b和4b。最后，我们通过常用的PCR方法揭示了导致不正确的血清型指定的新的潜在机制。总的来说，本方法具有较高的可靠性，可作为单增李斯特菌分类和流行病学监测的有力工具。

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引用次数: 0

Study on the biocontrol efficacy of Meyerozyma caribbica against blue mold of pears and the mechanisms involved 梨蓝霉病防治效果及作用机制研究

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-28 DOI: 10.1016/j.fm.2025.104917

Mingjian Zhang , Yujie He , Luyi Liang , Solairaj Dhanasekaran , Yize Hu , Xiaoyun Zhang , Jun Li , Lina Zhao , Hongyin Zhang

Postharvest pears are highly sensitive to fungal infections, resulting in diminished fruit quality and significant economic losses. This study aimed to evaluate the efficacy of Meyerozyma caribbica in the biological control of postharvest blue mold in pears and to elucidate its associated mechanisms. The findings showed that treatment with M. caribbica significantly inhibited the development of decay and lesions in pears compared to untreated controls. Through experimental analysis, it was discovered that M. caribbica can effectively limit the mycelial growth of Penicillium expansum on PDA media, prevent spore germination and germ tube development, and curb the pathogen's proliferation using volatile organic compounds (VOCs). Phenylethanol was the third most common VOC and was important in controlling blue mold on postharvest pears. Concurrently, M. caribbica application enhanced disease resistance in pears, as evidenced by elevated activities of resistance-related enzymes, upregulation of corresponding genes, and increased accumulation of phenolic compounds and flavonoids. The treated pears also exhibited enhanced antioxidant capacity, manifested as enhanced antioxidant enzyme activities with upregulated gene expression, reduced H₂O₂ levels, and diminished malondialdehyde (MDA) content. These findings highlight the potential of M. caribbica as an eco-friendly biocontrol agent against pear blue mold. However, additional investigations are necessary to determine the practical outcomes of utilizing M. caribbica and phenylethanol in agricultural production.

采后梨对真菌感染高度敏感，导致果实品质下降和重大经济损失。本研究旨在评价黑僵菌对梨采后蓝霉病的生物防治效果，并探讨其作用机制。研究结果表明，与未经处理的对照相比，用黑僵菌处理可以显著抑制梨腐烂和病变的发展。通过实验分析发现，加勒比青霉可以有效地限制扩张青霉在PDA培养基上的菌丝生长，阻止孢子萌发和芽管发育，并利用挥发性有机物（VOCs）抑制病原菌的增殖。苯乙醇是第三常见的挥发性有机化合物，对控制采后梨的蓝霉很重要。与此同时，施用黑曲霉还增强了梨的抗病性，表现为抗性相关酶活性升高、相应基因表达上调、酚类化合物和黄酮类化合物积累增加。处理后的梨抗氧化能力增强，表现为抗氧化酶活性增强，基因表达上调，H2O2水平降低，丙二醛（MDA）含量降低。这些发现突出了加勒比黑霉作为梨蓝霉生态友好型生物防治剂的潜力。然而，需要进一步的研究来确定在农业生产中利用加勒比弯菌和苯乙醇的实际效果。

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引用次数: 0

Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9 富硒发酵limmosilactobacillus fermentum Ln-9对猕猴桃果汁功能代谢物和风味挥发物的影响

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-26 DOI: 10.1016/j.fm.2025.104912

Ling Liu , Xueer Wang , Zeyu Hu , Shiqi Li , Bowen Duan , Weiteng Tan , Zhouli Wang , Rui Cai , Yahong Yuan , Tianli Yue

The application of selenium-enriched lactic acid bacteria (LAB) offers a promising strategy to enhance the nutritional and functional properties of perishable fruits like kiwifruit. This study explored the fermentation of kiwifruit juice using selenium-enriched Limosilactobacillus fermentum Ln-9 (SeLn-9), a mutant strain derived from L. fermentum CICC 21828 (21828), to improve functional metabolites, flavor profiles, and selenium content. The performance was compared with non-selenium strains (Ln-9 and 21828). Results revealed that SeLn-9 outperformed both control strains, achieving higher viable cell counts (>10⁹ CFU/mL) and total phenolic content. Notably, SeLn-9 uniquely synthesized phlorizin and retained significantly elevated vitamin C levels while introducing bioavailable selenium (180 μg/L), meeting daily dietary requirements. Enhanced production of organic acids (lactic acid and acetic acid) and a diverse volatile profile (47 novel aroma compounds) underscored the metabolic advantages of SeLn-9, enriching fruity, floral, and herbal notes. Antioxidant activities of fermented kiwifruit juice correlated strongly with phenolic metabolites and organic acids, maintaining great free radical scavenging capacities. The sensory evaluation demonstrated that SeLn-9-fermented juice exhibited balanced sourness and superior aromatic complexity. These findings emphasize the critical role of selenium enrichment in LAB fermentation, positioning SeLn-9 as a great strain for developing functional kiwifruit beverages with enhanced nutritional value, sensory appeal, and industrial viability.

富硒乳酸菌（LAB）的应用为提高猕猴桃等易腐水果的营养和功能特性提供了一条有前景的策略。本研究利用源自发酵乳杆菌CICC 21828（21828）的富硒发酵Limosilactobacillus fermentum Ln-9 （SeLn-9）突变菌株对猕猴桃汁进行发酵，以改善其功能代谢物、风味特征和硒含量。并与非硒菌株（Ln-9和21828）进行性能比较。结果显示，SeLn-9比对照菌株表现更好，获得了更高的活细胞计数（109 CFU/mL）和总酚含量。值得注意的是，SeLn-9在引入生物可利用硒（180 μg/L）的同时，独特地合成了苯并菌素，并保留了显著提高的维生素C水平，满足了日粮需求。有机酸（乳酸和乙酸）的增加和挥发性特征的多样化（47种新的香气化合物）强调了SeLn-9的代谢优势，丰富了水果、花香和草药的味道。猕猴桃发酵汁的抗氧化活性与酚类代谢物和有机酸密切相关，保持了较强的自由基清除能力。感官评价表明，seln -9发酵后的果汁酸味平衡，芳香复杂。这些发现强调了硒富集在LAB发酵中的关键作用，将SeLn-9定位为开发功能性猕猴桃饮料的良好菌株，具有更高的营养价值、感官吸引力和工业可行性。

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引用次数: 0

Diversity of α-acetolactate decarboxylase in the Saccharomycotina yeast subphylum: From discovery to brewing application 酵母亚门α-乙酰乳酸脱羧酶的多样性：从发现到酿酒应用

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-18 DOI: 10.1016/j.fm.2025.104903

Maartje Spaans, Leah S. Winkler, Marcel A. van den Broek, Jean-Marc G. Daran

Diacetyl, a vicinal diketone with a low sensory threshold, is a prominent off-flavour in beer, necessitating extended lagering to allow its reduction to non-flavour-active compounds. In brewing, bacterial α-acetolactate decarboxylases are commonly used to mitigate diacetyl formation by converting its precursor, α-acetolactate, directly into acetoin. Here, we report the first discovery and characterization of functional α-acetolactate decarboxylases enzymes of eukaryotic origin, specifically from yeasts within the Saccharomycotina subphylum. Using a homology-based search against fungal genomic databases, 29 candidate genes were identified across 18 yeast species from only three genera (Lipomyces, Dipodascus and Wickerhamiella) and classified into distinct phylogenetic groups. Phylogenetic analysis revealed both fungal and possible bacterial origins, suggesting evolutionary conservation and horizontal gene transfer events. Seven genes were heterologously expressed in Saccharomyces pastorianus lager brewing strains. Fermentation trials in both lab-scale septum flasks and E.B.C. tall tubes demonstrated that yeast-derived α-acetolactate decarboxylases significantly reduced diacetyl levels, with some performing comparably or superior to the benchmark Brevibacillus brevis enzyme. These strains also showed normal fermentation kinetics and produced beers with diacetyl concentrations below sensory thresholds, effectively eliminating the need for extended lagering. Our findings uncover a previously unrecognized enzymatic activity in budding yeasts and present yeast α-acetolactate decarboxylases as promising non-bacterial alternatives to improve process efficiency and sustainability in lager beer production.

双乙酰是一种低感官阈值的邻二酮，在啤酒中是一种突出的异味，需要延长贮藏时间以使其还原为非风味活性化合物。在酿造中，细菌α-乙酰乳酸脱羧酶通常通过将其前体α-乙酰乳酸直接转化为乙酰蛋白来减缓双乙酰的形成。在这里，我们报道了真核起源的功能性α-乙酰乳酸脱羧酶的首次发现和表征，特别是在酵母菌亚门的酵母中。通过对真菌基因组数据库的同源性检索，从3属（脂酵母属、双足酵母属和Wickerhamiella）的18种酵母中鉴定出29个候选基因，并将其划分为不同的系统发育类群。系统发育分析显示真菌和可能的细菌起源，表明进化守恒和水平基因转移事件。7个基因在酿酒酵母中异种表达。在实验室规模的中隔瓶和e.b.c高管中进行的发酵试验表明，酵母菌衍生的α-乙酰乳酸脱羧酶显著降低了双乙酰水平，其中一些酶的表现与短芽孢杆菌的基准酶相当或更好。这些菌株也表现出正常的发酵动力学，并生产出双乙酰浓度低于感官阈值的啤酒，有效地消除了延长贮藏时间的需要。我们的研究结果揭示了芽殖酵母中以前未被认识到的酶活性，并提出酵母α-乙酰乳酸脱羧酶作为有希望的非细菌替代品，以提高贮藏啤酒生产的工艺效率和可持续性。

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引用次数: 0

Risk analysis of food-pathogen combinations based on disease burden of bacterial foodborne disease outbreaks in Zhejiang Province, China 基于疾病负担的浙江省细菌性食源性疾病暴发食物病原菌组合风险分析

IF 4.6 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2025-08-18 DOI: 10.1016/j.fm.2025.104905

Jiang Chen, Xiaojuan Qi, Jikai Wang, Yue He, Hexiang Zhang, Bing Zhu, Lili Chen

Bacterial foodborne disease outbreaks (FBDOs) pose significant public health risks. This study aimed to assess the risk of food-pathogen combinations in bacterial FBDOs in Zhejiang Province using Disability-Adjusted Life Years (DALYs) to inform targeted prevention and control strategies. Data from the Foodborne Disease Outbreak Surveillance System (FDOSS) between 2010 and 2022 were analyzed, focusing on outbreaks with identified food-pathogen combinations. DALYs were calculated for bacterial FBDOs and specific food-pathogen pairs. Over the 13-year period, 405 bacterial FBDOs involving 118 distinct food-pathogen combinations were reported, resulting in 112.32 (95 % CI: 110.42–114.51) DALYs. The top ten food-pathogen combinations, associated with 161 outbreaks, accounted for 110.36 (95 % CI: 109.22–111.71) DALYs. The DALYs caused by the same or different food-pathogen combination FBDOs varied across different outbreak settings. By integrating outbreak case numbers (representing risk likelihood) and DALYs (representing risk severity), this study identified high-priority food-pathogen combinations and their predominant outbreak settings. This study provides a relative risk basis for regulatory priority ranking, which will help prevent and reduce the occurrence of certain food-borne pathogen outbreaks.

细菌性食源性疾病暴发（FBDOs）构成重大的公共卫生风险。本研究旨在利用残疾调整生命年（DALYs）评估浙江省细菌性老年痴呆患者食物致病菌组合风险，为有针对性的预防和控制策略提供依据。分析了2010年至2022年食源性疾病暴发监测系统（FDOSS）的数据，重点分析了已确定的食物病原体组合暴发。计算细菌fbdo和特定食物病原体对的DALYs。在13年期间，报告了405种细菌fbdo，涉及118种不同的食物病原体组合，导致112.32 (95% CI: 110.42-114.51) DALYs。前十大食物病原体组合与161次暴发相关，占110.36 (95% CI: 109.22-111.71) DALYs。由相同或不同食物病原体组合fbdo引起的DALYs在不同的爆发环境中有所不同。通过整合暴发病例数（代表风险可能性）和DALYs（代表风险严重程度），本研究确定了高优先级食物病原体组合及其主要暴发环境。本研究为监管机构优先级排序提供了相对风险依据，有助于预防和减少某些食源性病原体暴发的发生。

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引用次数: 0