Food microbiology最新文献_第2页

Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products 预暴露压力对普通、布里提果肉和橘子副产品发酵奶产品中嗜酸乳杆菌的生长和活力的影响

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-13 DOI: 10.1016/j.fm.2024.104660

Juliana S. Graça , Marianna M. Furtado , Luísa Freire , Carolina A. Watanabe , Ramon S. Rocha , Anderson S. Sant’Ana

The loss of probiotics viability in yogurts and fermented milk is a significant challenge in producing yogurt and fermented milk. Thus, pre-exposure of probiotics to stress conditions can be a viable alternative to increase the probiotic viability. Moreover, the use of fruit pulp and agro-industrial residues in these products has demonstrated promising results in promoting growth and improving the viability of probiotics. Thus, this study aimed to evaluate the effects of pre-exposure to acid, oxidative and osmotic stress on the growth and viability of Lactobacillus acidophilus in yogurts and naturally fermented milk containing buriti (Mauritia flexuosa Mart.) pulp or orange byproduct. L. acidophilus was individually pre-exposed to acid, oxidative, and osmotic stress and used in the production of yogurts and fermented milk to determine both the acidification profile and growth of the cultures. Furthermore, during cold storage, the post-acidification profiles and viability of microbial cultures added to the yogurts and fermented milk were monitored. Results showed that pre-exposure to stress conditions influenced the growth parameters as the growth rate (μ) and lag phase (λ) of L. acidophilus and the starter cultures of S. thermophilus and L. delbrueckii subsp. bulgaricus. Moreover, an increase in the viability of L. acidophilus - pre-exposed to acid stress - was observed on the 21st day of storage of natural yogurts containing orange byproduct compared with non-stressful conditions. This study reports new data on the growth of probiotic cultures pre-exposed to stress conditions in products added of pulps and agro-industrial residues, which have not yet been shown in the literature.

酸奶和发酵乳中益生菌活力的丧失是生产酸奶和发酵乳的一大挑战。因此，将益生菌预先置于压力条件下是提高益生菌活力的一种可行替代方法。此外，在这些产品中使用果肉和农用工业残渣在促进益生菌生长和提高益生菌活力方面已取得了可喜的成果。因此，本研究旨在评估酸奶和天然发酵奶中预先暴露于酸、氧化和渗透压力对嗜酸乳杆菌的生长和活力的影响，这些酸奶和天然发酵奶中含有布里蒂（Mauritia flexuosa Mart.）果肉或橙子副产品。将嗜酸乳杆菌分别预先置于酸、氧化和渗透压力下，并用于酸奶和发酵乳的生产，以确定酸化曲线和培养物的生长情况。此外，在冷藏过程中，还对酸奶和发酵乳中添加的微生物培养物的酸化后概况和存活率进行了监测。结果表明，预暴露于压力条件下会影响嗜酸乳杆菌以及嗜热杆菌和保加利亚鼠李糖亚种启动培养物的生长速率（μ）和滞后期（λ）等生长参数。此外，与无压力条件相比，在含有橘子副产品的天然酸奶贮藏第 21 天时，观察到嗜酸乳杆菌（预先暴露于酸压力）的活力增加。这项研究报告了关于益生菌培养物在添加了果肉和农用工业残留物的产品中预先暴露于压力条件下的生长情况的新数据，这些数据在文献中还没有出现过。

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引用次数: 0

Biocontrol potential of Streptomyces sp. N2 against green and blue mold disease in postharvest navel orange and the action mechanism 链霉菌 N2 对采后脐橙绿霉病和蓝霉病的生物防治潜力及作用机制

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-12 DOI: 10.1016/j.fm.2024.104658

Shuaiying Peng , Chao Duan , Qun Liu , Qian Wang , Yuqi Dai , Liwen Hao , Kuntai Li

The objective of this study was to provide a promising alternative to chemical fungicides for management of postharvest citrus decay, thereby promoting sustainable citrus fruit production. The postharvest decay of citrus fruit caused by Penicillium digitatum and Penicillium italicum results in substantial economic losses in citrus industry worldwide. With growing fungal resistance issues in P. digitatum and P. italicum, there is an urgent need for searching new methods to address above problems in a safe and environmentally friendly way. Streptomyces sp. N2, a new species from Streptomyces genus, exhibits significant antagonistic activity against Rhizoctonia solani. However, its biocontrol efficacy against postharvest decay caused by P. digitatum and P. italicum and its action mechanism remain unknown. In this study, Streptomyces sp. N2 was found to have significant potential in controlling green and blue mold diseases in postharvest navel oranges. Moreover, the action mechanism of Streptomyces sp. N2 against both P. italicum and P. digitatum was elucidated. On the one hand, Streptomyces sp. N2 stimulated fruit resistance to fight against invading fungal pathogens. It significantly reduced ROS content in navel orange upon the infection of mold disease, increased the production of defense-related enzymes including peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) and pathogenesis-related proteins of chitinase and β-1,3-glucanase. On the other hand, Streptomyces sp. N2 secreted bioactive substances to inhibit the growth of P. italicum and P. digitatum so as to prevent the development of postharvest decay. The bioactive substances secreted by Streptomyces sp. N2 significantly inhibited the spore germination and mycelial growth and led to microstructural damages to the cell wall and membrane, ROS burst, and mitochondrial dysfunction in both P. italicum and P. digitatum. This study provides a theoretical reference and application potential for the biological control of Streptomyces sp. N2 on green and blue mold diseases.

这项研究的目的是为柑橘采后腐烂的管理提供一种替代化学杀菌剂的可行方法，从而促进柑橘果实的可持续生产。由数字青霉（Penicillium digitatum）和意大利青霉（Penicillium italicum）引起的柑橘采后腐烂给全球柑橘产业造成了巨大的经济损失。随着数字青霉和意大利青霉的抗真菌性问题日益严重，迫切需要寻找新的方法，以安全、环保的方式解决上述问题。Streptomyces sp. N2 是链霉菌属的一个新物种，对根瘤菌具有显著的拮抗活性。然而，它对由 P. digitatum 和 P. italicum 引起的采后腐烂的生物防治效果及其作用机制仍不清楚。本研究发现，链霉菌 N2 在防治采后脐橙的绿霉病和蓝霉病方面具有显著的潜力。此外，还阐明了链霉菌 N2 对意大利脐橙霉菌和数字脐橙霉菌的作用机制。一方面，链霉菌 sp. N2 增强了果实的抵抗力，以对抗入侵的真菌病原体。一方面，链霉菌 sp. N2 能增强果实的抗病能力，在脐橙感染霉病时能明显降低 ROS 含量，增加过氧化物酶（POD）、多酚氧化酶（PPO）、苯丙氨酸氨解酶（PAL）等防御相关酶以及几丁质酶和β-1,3-葡聚糖酶等致病相关蛋白的产量。另一方面，链霉菌 N2 分泌的生物活性物质可抑制 P. italicum 和 P. digitatum 的生长，从而防止采后腐烂的发生。N2 链霉菌分泌的生物活性物质明显抑制了伊犁金丝桃和地肤金丝桃的孢子萌发和菌丝生长，并导致细胞壁和细胞膜的微结构损伤、ROS爆发和线粒体功能障碍。这项研究为链霉菌 N2 对绿霉病和蓝霉病的生物防治提供了理论参考和应用前景。

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引用次数: 0

Interaction between a Lactococcus lactis autochthonous starter and a raw goat milk microbial community during long-term backslopping 自生乳球菌发酵剂与生羊奶微生物群落在长期回流过程中的相互作用

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-10 DOI: 10.1016/j.fm.2024.104656

Marie-Aurore Caillaud , Marjorie Audonnet , Christel Couderc , Anne Thierry , Marie-Bernadette Maillard , Elodie Doutart , Valérie Laroute , Muriel Cocaign-Bousquet , Hélène Tormo , Marie-Line Daveran-Mingot

Traditional cheesemaking processes often involve backslopping practice. However, over successive inoculations, acidification deficiencies may arise. In such cases, adding a starter is recommended to restore the ecosystem stability. This study examines the impact of an autochthonous starter composed of three Lactococcus lactis strains on a raw goat milk microbial community during their evolution. Bacterial composition and technological features (acidification and aroma) were analyzed during communities’ evolution over 800 generations. 16S rRNA gene metabarcoding showed that Lactococcus lactis strains predominated. The raw goat milk community acidification capacities varied early in the evolution and then remained stable. Adding the L. lactis starter to this community stabilized the ecosystem from the beginning of the evolution. The acetoin production was associated with the starter presence, consistent with the establishment of the diacetylatis biovar strain from the starter in the raw goat milk community throughout the evolution. Increased or decreased production of some volatile organic compounds when the starter was added revealed a specific aroma footprint due to interactions between the two communities. This study showed that adding a starter could help to achieve the maximum acidification rate from the early inoculation cycles and could significantly modify the aroma profile during long-term backslopping.

传统的奶酪制作工艺通常采用反冲法。然而，在连续接种的过程中，可能会出现酸化不足的情况。在这种情况下，建议添加起发酵剂来恢复生态系统的稳定性。本研究探讨了由三种乳酸乳球菌菌株组成的自产启动剂在进化过程中对生山羊奶微生物群落的影响。研究分析了 800 多代群落演化过程中的细菌组成和技术特征（酸化和香味）。16S rRNA 基因代谢编码显示，乳酸乳球菌菌株占主导地位。生山羊奶群落的酸化能力在进化初期有所变化，随后保持稳定。在这一群落中加入乳酸乳球菌起始菌，从进化开始就稳定了生态系统。乙炔醛的产生与起始菌的存在有关，这与起始菌在整个进化过程中在生羊奶群落中建立双乙酰菌生物菌株是一致的。加入开胃剂后，一些挥发性有机化合物的产量增加或减少，显示了由于两个群落之间的相互作用而产生的特定香味足迹。这项研究表明，添加开胃剂有助于实现早期接种周期的最大酸化率，并能显著改变长期回流过程中的香气特征。

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引用次数: 0

Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria 枯草芽孢杆菌发酵虾粪分离肽 PVQ9 及其对四种革兰氏阳性食源性细菌的抗菌机制

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-09 DOI: 10.1016/j.fm.2024.104654

Weihong Tao , Wenjie Li , Jude Juventus Aweya , Rong Lin , Ritian Jin , Duo Liang , Zhongyang Ren , Shen Yang

Bacillus subtilis produces proteases that hydrolyze proteins to produce bioactive peptides. Given the mounting waste from processed shrimp, the antimicrobial potential of peptides isolated from B. subtilis fermented shrimp waste was explored. Among the five peptides screened using molecular docking prediction, PVQ9 (AVFPSIVGRPR) had strong antibacterial activity against four common foodborne Gram-positive bacteria, i.e., Staphylococcus aureus, Bacillus cereus, Mammaliicoccus sciuri, and Kurthia gibsonii. The minimum bactericidal concentrations (MBCs) were 62.5 μg/mL for S. aureus and B. cereus, and 31.3 μg/mL for both M. sciuri and K. gibsonii, with a time-kill of 3 h observed for all strains. Mechanistically, it was demonstrated that PVQ9 could destroy bacterial cell walls, change bacteria cell membrane permeability, bind to bacteria DNA, and cause cell apoptosis. Most importantly, peptide PVQ9 could inhibit the spoilage of bean curd or tofu contaminated with K. gibsonii. These findings suggest that PVQ9 could be a useful preservative in controlling foodborne pathogenic bacteria in soy products and other processed foods.

枯草芽孢杆菌（Bacillus subtilis）能产生蛋白酶，水解蛋白质以产生具有生物活性的肽。鉴于加工虾类产生的废物越来越多，研究人员探索了从枯草芽孢杆菌发酵虾类废物中分离出的多肽的抗菌潜力。在利用分子对接预测筛选出的五种肽中，PVQ9（AVFPSIVGRPR）对四种常见的食源性革兰氏阳性菌，即金黄色葡萄球菌、蜡样芽孢杆菌、Mammaliicoccus sciuri和Kurthia gibsonii具有很强的抗菌活性。金黄色葡萄球菌和蜡样芽孢杆菌的最低杀菌浓度（MBCs）为 62.5 μg/mL，M. sciuri 和 K. gibsonii 的最低杀菌浓度（MBCs）为 31.3 μg/mL，所有菌株的杀菌时间均为 3 小时。从机理上讲，PVQ9 可以破坏细菌细胞壁、改变细菌细胞膜的通透性、与细菌 DNA 结合并导致细胞凋亡。最重要的是，肽 PVQ9 能抑制被吉布森氏酵母菌污染的豆腐或豆腐的腐败。这些研究结果表明，PVQ9 可以作为一种有用的防腐剂来控制豆制品和其他加工食品中的食源性致病菌。

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引用次数: 0

Glutathione metabolism contributes to citric acid tolerance and antioxidant capacity in Acetobacter tropicalis 谷胱甘肽代谢有助于热带醋酸杆菌的柠檬酸耐受性和抗氧化能力

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-09 DOI: 10.1016/j.fm.2024.104657

Shaojie Yang , Kang Li , Mengdi Peng , Huacheng Wang , Jian Lu , Guolin Cai , Dianhui Wu

Acetobacter is one of the main species producing fruit vinegar and its tolerance mechanism to citric acid has not been fully studied. This limits fruit vinegar production from high-citric-acid fruits, which are excellent materials for fruit vinegar production. This study analyzed the metabolic differences between two strains of A. tropicalis with different citric acid tolerances using non-targeted metabolomics. Differential metabolites and metabolic pathways analysis showed that the enhanced amino acid metabolism significantly improved the citric acid tolerance of A. tropicalis and the deamination of amino acids may also play a role. In addition, the up-regulated phosphatidylcholine (PC) and N-heptanoylhonoserine lactone indicated decreased membrane permeability and enhanced quorum sensing (QS), respectively. The analysis of the interaction between pathways and metabolites indicated that Gln, Cys, and Tyr contribute to improving citric acid tolerance, which was also confirmed by the exogenous addition. After adding the amino acids, the down-regulated qdh, up-regulated ggt, and improved glutathione reductase (GR) activity in J-2736 indicated that glutathione metabolism played an important role in resisting citric acid, and cellular antioxidant capacity was increased. This study provides a theoretical basis for efficient fruit vinegar production from citric-acid-type fruits.

醋酸菌是生产果醋的主要菌种之一，但它对柠檬酸的耐受机制尚未得到充分研究。这限制了高柠檬酸水果的果醋生产，而高柠檬酸水果是生产果醋的绝佳原料。本研究利用非靶向代谢组学分析了两株对柠檬酸耐受性不同的热带酵母菌的代谢差异。差异代谢物和代谢途径分析表明，氨基酸代谢的增强显著提高了热带酵母菌对柠檬酸的耐受性，氨基酸的脱氨基作用也可能起到一定作用。此外，磷脂酰胆碱（PC）和 N-庚酰基半丝氨酸内酯的上调分别表明膜渗透性降低和法定量感应（QS）增强。对途径和代谢物之间相互作用的分析表明，Gln、Cys 和 Tyr 有助于提高柠檬酸耐受性，外源添加也证实了这一点。添加氨基酸后，J-2736 中的 qdh 下调，ggt 上调，谷胱甘肽还原酶（GR）活性提高，表明谷胱甘肽代谢在抗柠檬酸中发挥了重要作用，细胞抗氧化能力提高。这项研究为利用柠檬酸型水果高效生产果醋提供了理论依据。

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引用次数: 0

Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis 通过多组学分析解密白酒发酵中占主导地位的金山乙酰乳杆菌的嗜酸性和耐酸性

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-09 DOI: 10.1016/j.fm.2024.104655

Liangqiang Chen , Huizhen Zheng , Keqi Cheng , Chao Li , Xing Qin , Guozheng Wang , Fan Yang , Hai Du , Li Wang , Yan Xu

Lactic acid bacteria (LAB) are pivotal in constructing the intricate bio-catalytic networks underlying traditional fermented foods such as Baijiu. However, LAB and their metabolic mechanisms are partially understood in Moutai flavor Baijiu fermentation. Here, we found that Acetilactobacillus jinshanensis became the· dominant species with relative abundance reaching 92%, where the acid accumulated rapidly and peaked at almost 30 g/kg in Moutai flavor Baijiu. After separation, purification, and cultivation, A. jinshanensis exhibited pronounced acidophilia and higher acid resistance compared to other LAB. Further integrated multi-omics analysis revealed that fatty acid synthesis, cell membrane integrity, pHi and redox homeostasis maintenance, protein and amide syntheses were possibly crucial acid-resistant mechanisms in A. jinshanensis. Structural proteomics indicated that the surfaces of A. jinshanensis proteases contained more positively charged amino acid residues to maintain protein stability in acidic environments. The genes HSP20 and acpP were identified as acid-resistant genes for A. jinshanensis by heterologous expression analysis. These findings not only enhance our understanding of LAB in Baijiu, providing a scientific basis for acid regulation for production process, but also offer valuable insights for studying core species in other fermentation systems.

乳酸菌（LAB）在构建白酒等传统发酵食品的复杂生物催化网络中起着关键作用。然而，人们对茅台风味白酒发酵过程中的乳酸菌及其新陈代谢机理还不甚了解。在这里，我们发现金山乙酰乳酸杆菌成为优势菌种，相对丰度达到 92%，在茅台风味白酒中酸度迅速积累并达到近 30 克/千克的峰值。经过分离、纯化和培养，金山杆菌表现出明显的嗜酸性，与其他 LAB 相比具有更高的耐酸性。进一步的多组学综合分析表明，脂肪酸合成、细胞膜完整性、pHi和氧化还原平衡维持、蛋白质和酰胺合成可能是金山菌关键的耐酸机制。结构蛋白质组学表明，金山蛙蛋白酶表面含有更多带正电荷的氨基酸残基，以维持蛋白质在酸性环境中的稳定性。通过异源表达分析，HSP20 和 acpP 基因被确定为金山杆菌的抗酸基因。这些发现不仅加深了我们对白酒中 LAB 的了解，为生产过程中的酸调节提供了科学依据，而且为研究其他发酵系统中的核心物种提供了宝贵的见解。

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引用次数: 0

Commercial bacteriophage preparations for the control of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in raw and pasteurized milk 用于控制生奶和巴氏杀菌奶中李斯特菌和产志贺毒素大肠杆菌的商用噬菌体制剂

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-05 DOI: 10.1016/j.fm.2024.104652

Emily Everhart, Sarah Carson, Kathleen Atkinson, Dennis J. D'Amico

Listeria monocytogenes was the etiologic agent in nearly all recent outbreaks in North America attributed to pasteurized dairy products, whereas Escherichia coli O157 infections were responsible for most of the rare, yet serious complications from outbreaks involving unpasteurized dairy. This study determined the susceptibility of selected strains of L. monocytogenes and Shiga toxin-producing E. coli (STEC) to commercial phage preparations and their ability to control these pathogens in pasteurized and raw milk during 7-day storage at 7 °C. Both phage products demonstrated high lytic efficiency against 17 strains of L. monocytogenes whereas the efficiency of E. coli phages was more variable against 11 strains of O157 and non-O157 STEC. Broth microdilution assays identified effective endpoint multiplicities of infection (MOI) ranging from log 2.53 to 5.13, which differed between strains of L. monocytogenes and phage products. Mean log MOIs of E. coli phages against STEC also varied within and between products from 0.43 to 7.05. Despite these observations, the change in counts over time of three L. monocytogenes strains exposed to phage in pasteurized milk (log MOI 6) was similar with counts ∼ 4 log CFU/mL lower than control at day 7. Results for STEC O157 varied by strain but counts were lower than control in all cases by 72 h thorough day 7. Titers on isolates of both pathogens isolated from pasteurized milk indicated that the surviving populations were less susceptible to phage. The addition of a phage preparation to raw milk did not reduce populations of either pathogen or affect the change in counts of any strain over time when compared to control. Reduced efficacy in raw milk may be attributed to reduced phage binding as titers in raw milk decreased steadily (∼2 log PFU/mL) during storage. Commercial phage products may be a promising pathogen control intervention for pasteurized dairy products, warranting further investigation.

单核细胞增生李斯特菌是近期在北美爆发的几乎所有巴氏杀菌乳制品疾病的病原体，而大肠杆菌 O157 感染则是涉及未经巴氏杀菌乳制品的罕见但严重并发症的罪魁祸首。本研究确定了单核细胞增多性嗜酸乳杆菌和产志贺毒素大肠杆菌（STEC）对商用噬菌体制剂的敏感性，以及它们在 7 °C 下储存 7 天期间控制巴氏杀菌乳和生乳中这些病原体的能力。两种噬菌体产品对 17 株单核细胞增多性嗜酸乳杆菌的溶解效率都很高，而大肠杆菌噬菌体对 11 株 O157 和非 O157 STEC 的溶解效率差异较大。肉汤微量稀释测定确定的有效终点感染倍数（MOI）从对数 2.53 到 5.13 不等，单核细胞增多性酵母菌株和噬菌体产品之间存在差异。大肠杆菌噬菌体对 STEC 的平均对数 MOI 也因产品而异，从 0.43 到 7.05 不等。尽管有这些观察结果，但在巴氏杀菌奶（对数 MOI 6）中暴露于噬菌体的三种单核细胞增多症菌株的计数随时间的变化是相似的，第 7 天时的计数比对照组低 4 log CFU/mL。STEC O157 的结果因菌株而异，但在第 7 天后的 72 小时内，所有菌株的计数均低于对照组。从巴氏杀菌牛奶中分离出的两种病原体的滴定结果表明，存活的菌群对噬菌体的敏感性较低。与对照组相比，在生牛奶中添加噬菌体制剂不会减少两种病原体的数量，也不会影响任何菌株数量随时间的变化。生牛奶中噬菌体的效力降低可能是由于噬菌体的结合力降低所致，因为在储存过程中，生牛奶中噬菌体的滴度持续下降（PFU/mL ∼ 2 log）。商业噬菌体产品可能是巴氏杀菌乳制品中一种很有前景的病原体控制干预措施，值得进一步研究。

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引用次数: 0

Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes 李斯特菌长期定植的即食食品生产设施环境样本中的微生物组成和动态变化

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-05 DOI: 10.1016/j.fm.2024.104649

Maria Diaz , Heather Aird , Thanh Le Viet , Ana Victoria Gutiérrez , Nasmille Larke-Mejia , Oleksii Omelchenko , Lluis Moragues-Solanas , Joachim Fritscher , Nicolle Som , Jim McLauchlin , Falk Hildebrand , Frieda Jørgensen , Matthew Gilmour

Listeria monocytogenes is a foodborne pathogen of significant concern for the food industry due to its remarkable ability to persist through safety control efforts, posing a subsequent health threat to consumers. Understanding the microbial communities coexisting with L. monocytogenes in food processing environments provides insights into its persistence mechanisms. We investigated the microbial communities on non-food contact surfaces in a facility producing ready-to-eat foods, known to harbour a ST121 L. monocytogenes strain over multiple years. A 10-week sampling period was coordinated with the company and public health authorities. Metagenomic analysis revealed a stable microbial composition dominated by Pseudomonas fluorescens. While highly related populations were present in high-care production zones, distinctive taxa characteristic of specific areas were observed (e.g., Sphingomonas aerolata). Although Listeria spp. were not detected in metagenomes, they were detected in cultured samples, suggesting low relative abundance in factory settings. The findings suggest that a stable resident microbiota, with distinct adaptations to different areas within the factory, was selected for by their collective ability to survive control efforts in this environment. Listeria spp. was a member of this microbial community, albeit at low abundance, and may likewise benefit from the mutualism of the overall microbial community.

单核细胞增生李斯特菌是一种食源性致病菌，由于其在安全控制工作中的顽强生命力，食品工业对其极为关注，并因此对消费者的健康构成威胁。了解食品加工环境中与单增李斯特菌共存的微生物群落有助于深入了解其持久性机制。我们调查了一家生产即食食品的工厂内非食品接触表面的微生物群落，已知该工厂多年来一直存在 ST121 型单核细胞增生奈氏菌菌株。在公司和公共卫生机构的协调下，进行了为期 10 周的采样。元基因组分析显示，微生物组成稳定，以荧光假单胞菌为主。虽然高护理生产区存在高度相关的种群，但也观察到了特定区域特有的分类群（如气溶胶鞘氨单胞菌）。虽然在元基因组中没有检测到李斯特菌属，但在培养样本中却检测到了它们，这表明它们在工厂环境中的相对丰度较低。研究结果表明，稳定的常驻微生物群对工厂内的不同区域具有不同的适应性，它们能够在这种环境下的控制工作中存活下来。李斯特菌属是这一微生物群落的成员，尽管丰度较低，但可能同样受益于整个微生物群落的互利性。

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引用次数: 0

Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk 巴氏杀菌法对灭活生鲜全脂牛奶中 H5N1 流感病毒的效果

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-04 DOI: 10.1016/j.fm.2024.104653

Tamiru N. Alkie , Neda Nasheri , Pablo Romero-Barrios , Angela Catford , Jay Krishnan , Lemarie Pama , Kathleen Hooper-McGrevy , Charles Nfon , Todd Cutts , Yohannes Berhane

Highly pathogenic avian influenza (HPAI) clade 2.3.4.4b H5Nx viruses continue to cause episodic incursions and have been detected in more than 12 taxonomic orders encompassing more than 80 avian species, terrestrial and marine mammals, including lactating dairy cows. HPAI H5N1 spillover to dairy cattle creates a new interface for human exposure and raises food safety concerns. The presence of H5N1 genetic material in one out of five retail pasteurized milk samples in the USA has prompted the evaluation of the pasteurization processes for the inactivation of influenza viruses. Our study examined whether pasteurization could effectively inactivate HPAI H5N1 spiked into raw whole milk. First, we heated 1 mL of non-homogenized cow milk samples to attain an internal temperature of 63°C or 72°C and spiked with 6.3 log₁₀ EID₅₀ of clade 2.3.4.4b H5N1 virus. Complete inactivation was achieved after incubation of the H5N1 spiked raw milk at 63°C for 30 min. In addition, viral inactivation was observed in seven of eight experimental replicates when treated at 72°C for 15s. In one of the replicates, a 4.44 log₁₀ virus reduction was achieved, which is about 1 log higher than the average viral quantities detected in bulk milk in affected areas. Therefore, we conclude that pasteurization of milk is an effective strategy for mitigation of the risk of human exposure to milk contaminated with H5N1 virus.

高致病性禽流感 (HPAI) 2.3.4.4b 支系 H5Nx 病毒继续造成偶发性入侵，已在超过 12 个分类目中检测到，涵盖 80 多个禽类物种、陆地和海洋哺乳动物，包括哺乳期奶牛。高致病性禽流感 H5N1 病毒扩散到奶牛身上为人类接触病毒创造了新的机会，并引发了食品安全问题。美国五份零售巴氏杀菌牛奶样本中有一份含有 H5N1 基因物质，这促使人们对巴氏杀菌灭活流感病毒的过程进行评估。我们的研究考察了巴氏杀菌法能否有效灭活添加到生全脂牛奶中的高致病性禽流感 H5N1 病毒。首先，我们将 1 毫升非均质化牛奶样本加热至内部温度 63°C 或 72°C，并添加 6.3 log10 EID50 的 2.3.4.4b 支系 H5N1 病毒。加有 H5N1 病毒的生乳在 63°C 孵育 30 分钟后，病毒即被完全灭活。此外，在 8 个实验重复中，有 7 个在 72°C 处理 15 秒后观察到病毒灭活。在其中一个重复中，病毒数量减少了 4.44 log10，比疫区散装牛奶中检测到的平均病毒数量高出约 1 log。因此，我们得出结论，对牛奶进行巴氏杀菌是降低人类接触受 H5N1 病毒污染的牛奶的风险的有效策略。

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引用次数: 0

Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625] 金黄色葡萄球菌食品分离物的流行病学：传统方法与全基因组测序分型方法的比较"[《食品微生物学》第 125 卷，2025 年 1 月，104625]。

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-02 DOI: 10.1016/j.fm.2024.104648

Noémie Vingadassalon , Déborah Merda , Arnaud Felten , Virginie Chesnais , Christos Kourtis , Tom Van Nieuwenhuysen , Yacine Nia , Jacques Antoine Hennekinne , Marina Cavaiuolo

引用次数: 0