Food microbiology最新文献_第3页

The impact of acids, pH, and incubation time on avian influenza virus persistence in raw milk 酸、pH值和孵育时间对原料奶中禽流感病毒持久性的影响

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

Food microbiology

Pub Date : 2025-12-26 DOI: 10.1016/j.fm.2025.105015

T.L. Harrell, A. Shwani, D.L. Suarez

In March 2024, highly pathogenic avian influenza virus (HPAIV) clade 2.3.4.4. b H5N1 was detected in dairy cattle. Since detection, the virus has spread across 17 states, infecting more than 1000 dairy herds, causing concern for the dairy industry regarding the effects on dairy cattle, the risk associated with milk quality and production, and ultimately its risk to humans. It has been shown that pasteurization is sufficient to inactivate HPAIV, if present in milk, making it safe for human consumption. However, unpasteurized raw milk that is routinely consumed and used to make cheese, yogurt, and kefir is a public health concern. We acidified raw milk, a process that is analogous to the preliminary phase of generating fermented milk products, with acetic, propionic, lactic, or citric acid to pH 5; or acidified it with acetic acid to pH 6, 5, or 4. Each sample was subsequently spiked with low pathogenic avian influenza virus (LPAIV) and incubated at room temperature for up to 24 h before being inoculated into 10-day old specific-pathogen-free embryonating chicken eggs. Embryos were assessed daily for viability and hemagglutination assays on the allantoic fluid was used to confirm the presence of viable LPAIV. The reduction of viable virus was significantly correlated with both time and pH but not specific type of acid tested. An acid treatment at pH 4 and 5 progressively reduced viable LPAIV levels over time, with the most pronounced inactivation observed at 24 h. Samples at pH 6 had little reduction in virus viability.

2024年3月，高致病性禽流感病毒（HPAIV）进化支2.3.4.4。b在奶牛中检测到H5N1。自发现以来，该病毒已在17个州传播，感染了1000多头奶牛，引起了乳制品行业对奶牛的影响、与牛奶质量和生产相关的风险以及最终对人类的风险的关注。研究表明，如果牛奶中存在HPAIV，巴氏灭菌法足以灭活HPAIV，使其可供人类安全食用。然而，未经巴氏消毒的生牛奶经常被用来制作奶酪、酸奶和开菲尔，这是一个公共卫生问题。我们酸化原料奶，这一过程类似于生产发酵乳制品的初始阶段，用醋酸、丙酸、乳酸或柠檬酸至pH 5；或用醋酸酸化至pH值6、5或4。每个样本随后加入低致病性禽流感病毒（LPAIV），在室温下孵育24小时，然后接种到10日龄的无特定病原体的胚性鸡蛋中。每天评估胚胎的活力，并使用尿囊液的血凝试验来确认存活的LPAIV的存在。活病毒的减少与时间和pH值显著相关，但与特定类型的酸无关。pH值为4和5的酸处理随着时间的推移逐渐降低了LPAIV的活性水平，在24小时内观察到最明显的失活。pH值为6的样品几乎没有降低病毒活力。

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引用次数: 0

Revolutionizing seafood safety with bacteriophages: emerging technologies and applications 用噬菌体革新海鲜安全：新兴技术和应用

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

Food microbiology

Pub Date : 2025-12-24 DOI: 10.1016/j.fm.2025.105021

Nigar Sultana Meghla , Soo-Jin Jung , Md Furkanur Rahaman Mizan , Syeda Roufun Nesa , IkSoon Kang , Sang-Do Ha

Seafood safety is increasingly threatened by bacterial contamination, biofilm formation, and increasing antimicrobial resistance. Conventional methods such as refrigeration, chemical preservatives, and antibiotics often fail to effectively eliminate resilient pathogens, including Listeria monocytogenes, Vibrio spp., and Salmonella spp., necessitating alternative strategies. Bacteriophages have emerged as a promising biocontrol approach due to their high specificity and biofilm penetration, as well as their minimal impact on beneficial microbiota. This review explores the diverse applications of bacteriophages in seafood safety, including direct surface treatments, bacteriophage-embedded packaging, and pre-harvest interventions in aquaculture. Additionally, phage biocontrol in combination with natural antimicrobials, quorum sensing inhibitors, and advanced processing technologies, such as high-pressure processing, cold plasma, and plasma-activated water, is examined for enhanced reduction or elimination of pathogenic bacteria. Advances in genetic engineering have further expanded phage efficacy, enabling host range modification, improved stability, and increased bactericidal activity. The commercialization of phage biocontrol, however, faces challenges related to bacterial resistance, regulatory barriers, and variations in environmental conditions affecting phage stability. Despite these limitations, bacteriophages present a sustainable and environmentally friendly alternative to chemical preservatives and antibiotics, aligning with consumer demand for natural food safety solutions. Future research should focus on optimizing phage formulations, improving delivery systems, and establishing globally harmonized regulations to facilitate the widespread adoption of bacteriophages in seafood processing. Phage biocontrol hold significant potential to revolutionize seafood safety by mitigating contamination risks and enhancing product shelf life.

海鲜安全日益受到细菌污染、生物膜形成和抗菌素耐药性增加的威胁。传统的方法，如冷藏、化学防腐剂和抗生素往往不能有效地消除有弹性的病原体，包括单核细胞增生李斯特菌、弧菌和沙门氏菌，需要替代策略。由于噬菌体具有高特异性和生物膜穿透性，以及对有益微生物群的影响最小，因此噬菌体已成为一种有前途的生物防治方法。本文综述了噬菌体在海产品安全方面的各种应用，包括直接表面处理、噬菌体包埋包装和水产养殖中的收获前干预。此外，噬菌体生物防治与天然抗菌剂、群体感应抑制剂和先进的处理技术（如高压处理、冷等离子体和等离子体活化水）相结合，以加强减少或消除致病菌。基因工程的进步进一步扩大了噬菌体的功效，使其能够改变宿主范围，提高稳定性，增强杀菌活性。然而，噬菌体生物防治的商业化面临着与细菌耐药性、监管障碍和影响噬菌体稳定性的环境条件变化相关的挑战。尽管存在这些限制，噬菌体仍是化学防腐剂和抗生素的可持续和环保替代品，符合消费者对天然食品安全解决方案的需求。未来的研究应侧重于优化噬菌体配方，改进输送系统，建立全球统一的法规，以促进噬菌体在海产品加工中的广泛采用。噬菌体生物防治具有巨大的潜力，可以通过降低污染风险和延长产品保质期来彻底改变海产品的安全。

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引用次数: 0

Protein expression and morphological adaptations of Campylobacter jejuni under prolonged cold stress in chicken juice 鸡汁中空肠弯曲杆菌在长时间低温胁迫下的蛋白表达和形态适应

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

Food microbiology

Pub Date : 2025-12-24 DOI: 10.1016/j.fm.2025.105020

Kidon Sung , Miseon Park , Ohgew Kweon , Alena Savenka , Angel Paredes , Saeed Khan

Campylobacter jejuni is a foodborne pathogen with limited ability to thrive at low temperatures. This study investigated the survival and proteomic responses of C. jejuni NCTC 11168 during prolonged storage at 4 °C, with specific focus on its behavior in chicken juice. An initial rapid decrease of 80–90 % in viable cell counts across various broth media was observed within the first 10 days; however, chicken juice provided the most conducive environment for slowing the decline in cell viability compared to Brain Heart Infusion Broth (BHI) and Mueller Hinton (MH) broths. Electron microscopy revealed morphological transitions from spiral to coccoid forms over time, indicative of a stress adaptation strategy. Proteomic analysis identified 50 upregulated and six downregulated proteins, with key enriched functional categories including translation, ribosomal biogenesis, energy metabolism, cell envelope biogenesis, and motility. KEGG pathway analysis highlighted significant changes in metabolic pathways, flagellar assembly, and bacterial secretion systems. A protein-protein interaction network revealed clusters associated with ribosomal function, cell envelope maintenance, and motility. The acidic periplasmic protein Cj0424 (8.92-fold), previously linked to biofilm formation and oxidative stress response, was the most upregulated protein. Notably, no virulence-associated proteins were detected under cold storage conditions. These findings suggest that C. jejuni employs a multifaceted stress response to low temperatures, enhancing its persistence in food matrices and posing a potential transmission risk.

空肠弯曲杆菌是一种食源性病原体，在低温条件下繁殖能力有限。本研究研究了空肠C. NCTC 11168在4°C长时间贮藏期间的存活和蛋白质组学反应，并重点研究了其在鸡汁中的行为。在最初的10天内，观察到各种肉汤培养基的活细胞计数最初迅速下降80 - 90%；然而，与脑心灌注肉汤（BHI）和穆勒·欣顿肉汤（MH）相比，鸡汁提供了最有利于减缓细胞活力下降的环境。电子显微镜显示，随着时间的推移，形态从螺旋形转变为球形，表明了一种应激适应策略。蛋白质组学分析确定了50个上调蛋白和6个下调蛋白，其关键功能类别包括翻译、核糖体生物发生、能量代谢、包膜生物发生和运动。KEGG通路分析强调了代谢途径、鞭毛组装和细菌分泌系统的显著变化。蛋白质相互作用网络揭示了与核糖体功能，细胞包膜维持和运动相关的簇。酸性质周蛋白Cj0424（8.92倍）是上调最多的蛋白，之前与生物膜形成和氧化应激反应有关。值得注意的是，在冷藏条件下未检测到毒力相关蛋白。这些发现表明，空肠梭菌对低温具有多方面的应激反应，增强了其在食物基质中的持久性，并具有潜在的传播风险。

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引用次数: 0

Multi-omics investigation of microbial community dynamics and metabolic regulation in mulberry wine fermentation under temperature and acid stress 温度和酸胁迫下桑酒发酵微生物群落动态及代谢调控的多组学研究

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

Food microbiology

Pub Date : 2025-12-24 DOI: 10.1016/j.fm.2025.105022

Mingyue Ji , Jiangang Gong , Zixian Liu, Xinru Liu, Xiya Wang, Changwei Ao, Jianxin Tan

This study employed an integrated approach of metagenomics and metabolomics to investigate microbial community dynamics during mulberry wine fermentation under varying temperatures (17–29 °C) and pH levels (3.0–4.5). Twenty treatment combinations, spanning 27 days, captured the temporal dynamics of microbial communities and metabolic activity. Environmental stress significantly shaped community assembly, with Saccharomyces cerevisiae acting as the dominant fermentation organism and Lactobacillus spp. associated with organic acids. Core population analysis revealed specialized functions in ethanol production, acid resistance, and flavor biosynthesis. An optimal fermentation efficiency of 82 % and an ethanol content of 9.1 % vol. were achieved with the response surface method, resulting in optimal fermentation conditions of 23 ± 1 °C with a pH of 3.5 ± 0.1. Multi-omics correlation network analysis revealed coordinated associations among gene expression, enzymatic activities, and metabolite profiles, including coordinated expression patterns of flavor compound biosynthesis pathways. This research provides evidence-based optimization strategies for industrial mulberry wine production, enhancing understanding of stress-responsive microbial adaptation mechanisms.

本研究采用宏基因组学和代谢组学相结合的方法，研究了不同温度（17 ~ 29℃）和pH（3.0 ~ 4.5）条件下桑椹酒发酵过程中微生物群落的动态变化。20种处理组合，持续27天，捕捉微生物群落和代谢活动的时间动态。环境胁迫显著影响了菌群的聚集，酿酒酵母菌是主要的发酵菌，乳酸杆菌与有机酸相关。核心种群分析揭示了乙醇生产、耐酸和风味生物合成的特殊功能。响应面法在23±1℃、pH为3.5±0.1的发酵条件下，发酵效率为82%，乙醇含量为9.1%。多组学相关网络分析揭示了基因表达、酶活性和代谢物谱之间的协调关联，包括风味化合物生物合成途径的协调表达模式。本研究为桑椹酒的工业化生产提供了循证优化策略，增强了对逆境响应微生物适应机制的认识。

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引用次数: 0

Wine yeast terroir: Presence and persistence of different oenological yeast clones (Saccharomyces and non-Saccharomyces) in spontaneous fermentations 葡萄酒酵母风土：不同酿酒酵母克隆（酵母菌和非酵母菌）在自然发酵中的存在和持续

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

Food microbiology

Pub Date : 2025-12-20 DOI: 10.1016/j.fm.2025.105019

Ana Benito-Castellanos , Beatriz Larreina , María Teresa Calvo de La Banda , Sonia Ojeda , Lucía González-Arenzana , Ana Rosa Gutiérrez

Microbiota linked to vineyards and winemaking has emerged as a key factor in defining terroir, giving rise to the concept of microbial terroir. This idea suggests that microbial communities, especially yeasts, may influence wine typicity over time. However, the extent to which these communities shape wine characteristics tied to a specific region or winery remains debated. This study examined yeast species and strains in 16 spontaneous fermentations (8 in 2022, 8 in 2023) at the same winery, using grapes from four vineyards and two winemaking conditions. A total of 1,036 yeast colonies were identified at species and strain levels. Among them, 222 Saccharomyces cerevisiae colonies were grouped into 37 native strains and three previously used commercial strains. The most abundant non-Saccharomyces yeasts were Metchnikowia pulcherrima (161 isolates, 15 strains) and Lachancea thermotolerans (138 isolates, 21 strains). Less common species included Starmerella bacillaris (34 isolates, 15 strains), Kazachstania servazzi (10 isolates, 1 strain), and Hanseniaspora vineae (20 isolates, 2 strains). Yeast biodiversity varied by vineyard and winemaking conditions. Differences between vintages suggest that annual climate variation significantly affects yeast diversity. No non-Saccharomyces strains were consistently found across fermentations and vintages, indicating the absence of stable terroir-associated strains. Although some Saccharomyces cerevisiae clones recurred, most were specific to a vintage, vineyard, or fermentation type, and thus cannot be considered responsible for a repeatable microbial signature in the wines produced.

与葡萄园和葡萄酒酿造相关的微生物群已成为定义风土的关键因素，从而产生了微生物风土的概念。这一观点表明，随着时间的推移，微生物群落，尤其是酵母，可能会影响葡萄酒的典型性。然而，这些社区在多大程度上塑造了与特定地区或酿酒厂相关的葡萄酒特征仍存在争议。本研究使用来自四个葡萄园和两种酿酒条件的葡萄，在同一酿酒厂进行了16次自发发酵（2022年8次，2023年8次）中的酵母种类和菌株。在种和菌株水平上共鉴定出1036个酵母菌菌落。其中222个酿酒酵母菌落分为37个本土菌种和3个以前使用过的商业菌种。非酵母菌中数量最多的是pulcherrima Metchnikowia（161株，15株）和Lachancea（138株，21株）。较少见的菌种包括芽孢星菌（34株，15株）、哈萨克斯坦servazzi（10株，1株）和Hanseniaspora vineae（20株，2株）。酵母的生物多样性因葡萄园和酿酒条件而异。不同年份之间的差异表明，年度气候变化显著影响酵母多样性。在整个发酵过程和年份中，没有发现一致的非酵母菌菌株，这表明缺乏稳定的风土相关菌株。虽然一些酿酒酵母菌克隆复发，但大多数是特定于年份，葡萄园或发酵类型，因此不能被认为是葡萄酒中可重复的微生物特征的原因。

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引用次数: 0

The effects and physiological phenotypic changes in Escherichia coli O157:H7 induced into VBNC state by hydrogen peroxide silver ion treatment in biofilms 过氧化氢银离子在生物膜中诱导大肠杆菌O157:H7进入VBNC状态的作用及生理表型变化

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

Food microbiology

Pub Date : 2025-12-19 DOI: 10.1016/j.fm.2025.105017

Kangning Zhao , Runhua Ji , Can Li , Xiaoya Wang , Menghua Duan , Shuhao Zeng , Shaochuang Zhang , Tianzhen Ma , Haoran Cui , Yajing Kong , Hui Yang , Ziyi Zhang , Chao Shi

Hydrogen peroxide and silver ions (HPS) is an emerging disinfectant widely used for sanitizing food contact surfaces and equipment. Escherichia coli O157:H7 is a major foodborne pathogen that represents a significant threat to public health. This study systematically evaluated the impact of growth medium (LB broth and beef broth, a food model) and temperature (25 °C and 37 °C) on the HPS-induced formation of the viable but non-culturable (VBNC) state in E. coli O157:H7 biofilms. The results indicated that, upon complete entry into the VBNC state following treatment with the same concentrations of HPS (1:40 and 1:80 dilutions), the biofilms cultured in beef broth formed the fewest VBNC state cells, at 9.26 ± 3.27 % and 13.36 ± 1.73 %, respectively, while those cultured at 37 °C formed the most VBNC state cells, at 22.60 ± 2.39 % and 23.81 ± 1.87 %, respectively. Compared to untreated cells, VBNC state cells exhibited elevated reactive oxygen species (ROS) levels, increased activities of superoxide dismutase (SOD) and catalase (CAT), reduced intracellular ATP concentrations, and depolarized membrane potentials, indicating oxidative stress and diminished metabolic activity. Morphologically, VBNC cells showed shrinkage, rough and unevenly wrinkled surfaces, and reduced cell volumes relative to untreated cells. Resuscitation of VBNC state cells was achieved within 24 h upon incubation in LB broth, LB broth supplemented with 2.0 mg/mL pyruvate, or beef broth. These findings underscore food safety risks from HPS-induced VBNC E. coli O157:H7 in biofilms, offering insights for safe HPS application in the food industry.

过氧化氢银离子（HPS）是一种新兴的消毒剂，广泛用于食品接触面和设备的消毒。大肠杆菌O157:H7是一种主要食源性病原体，对公共卫生构成重大威胁。本研究系统评估了生长培养基（LB肉汤和牛肉肉汤，一种食物模型）和温度（25°C和37°C）对hps诱导的大肠杆菌O157:H7生物膜形成活但不可培养（VBNC）状态的影响。结果表明，相同浓度的HPS（1:40和1:80稀释）处理后，完全进入VBNC状态时，牛肉肉汤培养的生物膜形成的VBNC状态细胞最少，分别为9.26±3.27%和13.36±1.73%，而37℃培养的生物膜形成的VBNC状态细胞最多，分别为22.60±2.39%和23.81±1.87%。与未处理的细胞相比，VBNC状态的细胞表现出活性氧（ROS）水平升高，超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性增加，细胞内ATP浓度降低，膜去极化电位降低，表明氧化应激和代谢活性降低。形态学上，与未处理的细胞相比，VBNC细胞表现为收缩，表面粗糙且皱褶不均，细胞体积减小。VBNC状态细胞在LB肉汤、添加2.0 mg/mL丙酮酸的LB肉汤或牛肉肉汤中孵育24小时内复苏。这些发现强调了HPS诱导的VBNC大肠杆菌O157:H7在生物膜中的食品安全风险，为HPS在食品工业中的安全应用提供了见解。

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引用次数: 0

Biocontrol potential and mechanism of a seed-endophytic Bacillus velezensis NEAU-HLD-9 against gray mold in green beans 种子内生芽孢杆菌NEAU-HLD-9对青豆灰霉病的防效及机制研究

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

Food microbiology

Pub Date : 2025-12-19 DOI: 10.1016/j.fm.2025.105018

Kuan Zhang , Xiaoyan Yu , Xinru Yang , Zhiqi Yang , Yan Zhang , Jiayi Liu , Xiangjing Wang , Junwei Zhao , Wensheng Xiang

Gray mold caused by Botrytis cinerea has a severe impact on postharvest green beans, leading to quality degradation and substantial economic losses. The application of plant endophytic microorganisms has proven to be a reliable and safe strategy for controlling fungal diseases. In the present study, an endophytic bacterium, Bacillus velezensis NEAU-HLD-9, was isolated from healthy bean seeds and exhibited strong inhibitory activity against Botrytis cinerea. This strain could form biofilms, enhance the activity of defense enzymes, and boost the content of active secondary metabolites in green beans. The crude lipopeptide extracts from NEAU-HLD-9 remarkably suppressed the mycelial growth and spore germination of B. cinerea. It is worth noting that the crude lipopeptide extracts also effectively controlled gray mold in green beans by reducing both disease incidence and lesion diameter. PCR and LC-MS analyses suggested that the crude lipopeptide extracts comprised two antifungal compounds. Whole genome sequencing revealed that the strain contained 15 gene clusters responsible for secondary metabolite synthesis, including those for antifungal compounds. In summary, both Bacillus velezensis NEAU-HLD-9 and its crude lipopeptide extracts strongly inhibited Botrytis cinerea in vitro and in vivo, suggesting a promising approach for the management of gray mold in green beans.

灰霉病对青豆采后产生严重影响，造成品质退化和重大经济损失。植物内生微生物的应用已被证明是控制真菌病害的一种可靠、安全的策略。本研究从健康蚕豆种子中分离到一株内生细菌velezensis NEAU-HLD-9，该细菌对灰葡萄孢杆菌（Botrytis cinerea）具有很强的抑制活性。该菌株能在四季豆中形成生物膜，增强防御酶的活性，提高活性次生代谢产物的含量。NEAU-HLD-9粗脂肽提取物能显著抑制葡萄球菌菌丝生长和孢子萌发。值得注意的是，粗脂肽提取物还能有效控制青豆灰霉病，降低发病率和病变直径。PCR和LC-MS分析表明，粗脂肽提取物含有两种抗真菌化合物。全基因组测序结果显示，该菌株含有15个负责次级代谢物合成的基因簇，包括抗真菌化合物的基因簇。综上所述，velezensis NEAU-HLD-9及其粗脂肽提取物对青豆灰霉病具有较强的体内外抑制作用，为青豆灰霉病的防治提供了一条新的途径。

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引用次数: 0

Shelf-life extension of turbot using theaflavin-3,3′-digallate: A growth-neutral quorum sensing inhibitor targeting Hafnia alvei 利用茶黄素-3,3 ' -二酸盐延长大菱的货架期：一种生长中性的群体感应抑制剂，靶向Hafnia alvei

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

Food microbiology

Pub Date : 2025-12-17 DOI: 10.1016/j.fm.2025.105016

Xue Li , Hongman Hou

The spoilage of refrigerated aquatic products by resilient psychrotrophic bacteria like Hafnia alvei poses a major challenge to the food industry, necessitating green preservation strategies that circumvent antimicrobial resistance. This study demonstrates that theaflavin-3,3′-digallate (TF3), a major black tea polyphenol, functions as a potent anti-virulence agent that specifically disarms the quorum sensing (QS) system of H. alvei H4. Crucially, TF3 at sub-inhibitory concentrations concentration-dependently delayed spoilage in turbot fillets, significantly reducing the rise in pH and total volatile basic nitrogen (TVB-N) and suppressing biogenic amine accumulation, while maintaining bacterial viability. Mechanistically, TF3 precisely targeted the LuxI synthase with high affinity (Kd = 3.15 μM), inhibiting acyl-homoserine lactone signal synthesis. Integrated multi-omics analyses revealed that QS disruption triggered a cascade of cellular dysregulation: it induced severe oxidative stress, which compromised membrane integrity and fluidity, and paralyzed energy and nucleotide metabolism. This multi-faceted attack collectively disabled the spoilage capacity of H. alvei without imposing a selective pressure for growth resistance. Our findings decipher the growth-neutral mechanism by which a natural food-derived compound achieves bio-preservation, establishing TF3 as a promising, resistance-mitigating strategy for safeguarding aquatic food quality and safety.

像Hafnia alvei这样有弹性的心理营养细菌对冷藏水产品的破坏对食品工业构成了重大挑战，需要绿色保存策略来规避抗菌素耐药性。本研究表明，茶黄素-3,3 ' -二二酸酯（TF3）是一种主要的红茶多酚，可作为一种有效的抗毒剂，特异性地解除肺泡芽孢杆菌H4的群体感应（QS）系统。重要的是，亚抑制浓度的TF3延缓了大菱鱼片的变质，显著降低了pH和总挥发性碱性氮（TVB-N）的升高，抑制了生物胺的积累，同时保持了细菌的活力。机制上，TF3以高亲和力（Kd = 3.15 μM）精确靶向LuxI合成酶，抑制酰基-高丝氨酸内酯信号合成。综合多组学分析显示，QS破坏引发了一系列细胞失调：它诱发了严重的氧化应激，损害了膜的完整性和流动性，瘫痪了能量和核苷酸代谢。这种多方面的攻击共同使H. alvei的腐败能力丧失，而不会对生长抗性施加选择压力。我们的研究结果揭示了一种天然食品衍生化合物实现生物保存的生长中性机制，确立了TF3作为一种有前途的抗抗性策略，以保障水产食品的质量和安全。

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引用次数: 0

Biocontrol of Salmonella enterica serovar Enteritidis in raw meat using bacteriophage-loaded gelatine-pullulan composite films incorporating cellulose nanofibers 含纤维素纳米纤维的载菌体明胶-普鲁兰复合膜生物防治生肉中的肠沙门氏菌血清型肠炎

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

Food microbiology

Pub Date : 2025-12-16 DOI: 10.1016/j.fm.2025.105012

Jean Carlos Correia Peres Costa , Asma Entezari , Ramón Morcillo-Martín , Araceli Bolívar , Arícia Possas , Esther Rincón , Eduardo Espinosa , Fernando Pérez-Rodríguez

This study aimed to develop a novel bioactive film based on a 1:4 gelatine and pullulan copolymer (GEL20:PUL80) reinforced with cellulose nanofibers (CNFs) and incorporating lytic bacteriophages (S16 and FO1a) for the biocontrol of Salmonella enterica serovar Enteritidis in raw meat. Physicochemical, mechanical, optical, thermal, and morphological properties of the bioactive films were characterized. Results revealed that incorporating 3–5% CNFs significantly improved phage stability during 5 weeks at 25 °C. Despite variations in CNFs content, the GEL20:PUL80 matrix maintained a high and stable release profile. Tested mechanical properties indicated that CNFs enhanced tensile strength and reduced water vapor permeability, while phage incorporation increased elasticity but slightly decreased transparency. In vitro assays demonstrated that higher CNFs content delayed initial phage release. When applied to artificially contaminated beef, chicken, and pork fillets stored at 4 and 12 °C, the films showed significant reductions in S. Enteritidis, especially at 12 °C, with the highest efficacy observed at day 7 of storage in chicken meat, resulting in a growth inhibition of 2.5 log CFU/g. The observed antimicrobial effect was attributed to the increased host metabolic activity at mild abuse temperatures, which may enhance phage infectivity rates. This effect, combined with the sustained release of active phages and the protective structure provided by CNFs, contributed to the overall performance, although the level of effectiveness varied among the different meat types. Results also evidenced a slight loss of efficacy toward the end of storage (i.e., 9 days). These findings highlight the potential of CNFs-reinforced GEL:PUL films loading phages as an eco-friendly and effective packaging solution for mitigating S. Enteritidis contamination in raw meat products, supporting the development of safe and sustainable food preservation technologies.

以纤维素纳米纤维（CNFs）增强的1:4明胶-普鲁兰共聚物（GEL20:PUL80）为基材，结合裂解噬菌体（S16和FO1a），制备一种新型生物活性膜，用于生肉中肠沙门氏菌血清型肠炎的生物防治。表征了生物活性膜的物理化学、力学、光学、热学和形态学性质。结果显示，加入3-5% CNFs可显著提高噬菌体在25°C下5周的稳定性。尽管CNFs含量不同，GEL20:PUL80基质保持了高且稳定的释放特性。力学性能测试表明，CNFs增强了拉伸强度，降低了水蒸气渗透性，而噬菌体掺入增加了弹性，但略微降低了透明度。体外实验表明，较高的CNFs含量延迟了初始噬菌体的释放。当应用于人工污染的牛肉、鸡肉和猪肉片在4°C和12°C下储存时，薄膜显示出肠炎沙门氏菌的显著减少，特别是在12°C下，在鸡肉中储存第7天观察到最高的效果，导致2.5 log CFU/g的生长抑制。所观察到的抗菌效果归因于在温和的滥用温度下宿主代谢活性的增加，这可能会提高噬菌体的感染率。这种效应，结合活性噬菌体的持续释放和CNFs提供的保护结构，有助于整体表现，尽管不同肉类类型的有效性水平有所不同。结果还表明，在储存结束时（即9天），药效略有下降。这些发现突出了cnfs增强GEL:PUL膜装载噬菌体作为一种环保和有效的包装解决方案的潜力，用于减轻生肉制品中的肠炎沙门氏菌污染，支持安全和可持续食品保存技术的发展。

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引用次数: 0

Dry surface biofilm of Salmonella and Cronobacter sakazakii: a real concern for the low moisture food industry 沙门氏菌和阪崎克罗诺杆菌的干燥表面生物膜：低水分食品工业的真正关注

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

Food microbiology

Pub Date : 2025-12-13 DOI: 10.1016/j.fm.2025.105013

Vinícius S.A. Vaz , Jéssica de A.F.F. Finger , Raul F. Pereira , Mariana S. Derami , Jean-Yves Maillard , Maristela S. Nascimento

Salmonella and Cronobacter sakazakii have been associated with outbreaks linked to low-moisture foods (LMF), and their persistence under desiccation stress can contribute to biofilm formation. This study evaluated different dry surface biofilm (DSB) formation protocols on stainless steel (SS) and polypropylene (PP), which differ with the combination of their hydrated (from 24 to 48h) and dry phase (from 48 to 120h). By the end of the protocols (C2), culturable sessile cells (CSC) reached counts up to 7.2 and 7.4 log CFU/cm² for Salmonella and C. sakazakii, respectively. In general, T5 (8/48 h) resulted in the lowest CSC counts (p < 0.05), ranging from 3.7 to 5.5 log CFU/cm² for Salmonella and 4.5 to 6.3 log CFU/cm² for C. sakazakii. In addition, by the end of C2 there was no significant difference (p < 0.05) between the surface materials. After catalase resuscitation, the culturability of the DSB increased between 1.1 log CFU/cm² and 2.8 log CFU/cm² for Salmonella, and 0.6 and 2.2 log CFU/cm² for C. sakazakii, indicating cells in the viable but non-culturable (VBNC) state. Confocal laser scanning microscopy showed the DSB thickness was impacted by the protocol type, being greatest in T1 and T4 (10.4–12.7 μm) and lowest in T3 (3.3–7.1 μm). Morphological changes such as elongation, spherical shape, desiccation, and cell lysis were observed in all biofilms. Overall, the duration of the hydrated phase was the main factor influencing DSB formation and the transition to VBNC state for both pathogens. It highlights the importance of strict moisture control and effective sanitation in LMF plants.

沙门氏菌和阪崎克罗诺杆菌与低水分食品（LMF）相关的暴发有关，它们在干燥胁迫下的持续存在有助于生物膜的形成。本研究评估了不锈钢（SS）和聚丙烯（PP）不同的干燥表面生物膜（DSB）形成方案，其水合相（24至48小时）和干燥相（48至120小时）的组合不同。在实验结束时（C2），沙门氏菌和阪崎梭菌的可培养无根细胞（CSC）分别达到了7.2和7.4 log CFU/cm2。一般来说，T5 （8/48 h）导致最低的CSC计数（p < 0.05），沙门氏菌为3.7 ~ 5.5 log CFU/cm2，阪崎C.为4.5 ~ 6.3 log CFU/cm2。此外，到C2末，表面材料之间没有显著差异（p < 0.05）。过氧化氢酶复苏后，沙门氏菌的DSB培养率在1.1 ~ 2.8 log CFU/cm2之间，阪崎梭菌的DSB培养率在0.6 ~ 2.2 log CFU/cm2之间，表明细胞处于活但不可培养（VBNC）状态。共聚焦激光扫描显微镜显示，DSB厚度受协议类型的影响，T1和T4最大（10.4 ~ 12.7 μm）， T3最小（3.3 ~ 7.1 μm）。所有生物膜都发生了伸长、球形、干燥和细胞裂解等形态学变化。总的来说，水合期的持续时间是影响两种病原菌DSB形成和向VBNC状态过渡的主要因素。它强调了严格的水分控制和有效的卫生在LMF工厂的重要性。

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引用次数: 0