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Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment 通过本地非酵母细胞外提取物处理提高猕猴桃葡萄酒的营养成分和香气特征
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-10-02 DOI: 10.1016/j.fm.2024.104651
Wangsheng Sun, Xiaowen Chen, Sinuo Feng, Jia Han, Shiqi Li, Fangyu Long, Jing Guo
To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-Saccharomyces yeast extracellular extract treatment for fermentation was established. The extracellular extract from Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.
为了发掘菌株的潜力,进一步提高猕猴桃葡萄酒的芳香复杂性,同时避免不良风味,建立了本地非酵母菌发酵的细胞外提取物处理方法。制备了来自 Zygosaccharomyces rouxii、Pichia kudriavzevii 和 Meyerozyma guilliermondii 的胞外提取物,并将其单独或成对添加到猕猴桃酒发酵体系中。随后,综合评价了不同方案生产的猕猴桃酒的理化性质、抗氧化剂和挥发性特征的变化,并通过感官评价和偏最小二乘法回归分析了影响感官可接受性的主要香气描述指标。结果表明,细胞外提取物处理显著提高了猕猴桃酒的有机酸和单体酚含量、抗氧化能力和挥发性物质。与 Sc 相比,Pk-Zr 和 Mg-Zr 中酯类和醇类的增加以及醛类和酸类的减少增强了猕猴桃酒的芳香复杂性,同时减少了青草味和真菌味,从而提高了感官的可接受性。
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引用次数: 0
Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeling approach 用单氮化丙啶(PMA)qPCR 检测法与平板计数法比较,结合数学建模方法量化真空包装火鸡胸脯肉中肠炎沙门氏菌血清型的生长情况
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-29 DOI: 10.1016/j.fm.2024.104650
Danielle de Sousa Severo , Wiaslan Figueiredo Martins , Marília Miotto , Silvani Verruck , Rafael Rodrigues de Oliveira , Gláucia Maria Falcão de Aragão
This study compares the plate count (PC) and the Propidium Monoazide-quantitative Polymerase Chain Reaction (PMA-qPCR) methods to assess the growth of a cocktail of three serotypes of Salmonella enterica (Heidelberg, Typhimurium, and Enteritidis) in cooked, sliced, and vacuum-packaged turkey breast (STB) under isothermal storage temperatures (8 °C–20 °C), using predictive models. Standard curves were developed for PMA-qPCR, demonstrating high efficiency (101%) and sensitivity, with quantification limits ranging from 1 to 2 log10 CFU/g for all temperatures studied. Comparative analysis revealed a significant correlation (R2 = 0.99; 95% CI) between the PC and PMA-qPCR methods; however, the agreement analysis indicated a mean difference (Bias) of −0.11 log10 CFU/g (p < 0.05), suggesting underestimation by the PC method. This indicates the presence of stressed or viable but nonculturable (VBNC) cells, detectable by PMA-qPCR but not by PC. The Baranyi and Roberts model showed a good ability to describe the behavior of S. enterica cocktail in STB for PC and PMA-qPCR data under all isothermal conditions. The exponential secondary model more accurately represented the temperature dependence of the maximum specific growth rate compared to the Ratkowsky square root model, with R2 values ≥ 0.984 and RMSE values ≤ 0.011 for both methods. These results suggest that combining PMA-qPCR with predictive modeling allows for a more accurate prediction of S. enterica growth, compared to PC method. In the event of cold chain disruptions of meat products, the use of PMA-qPCR method allow the quantification of VBNC cells, that can still pose a health risk to consumers, especially in ready-to-eat products.
本研究比较了平板计数法 (PC) 和单氮化丙啶定量聚合酶链式反应法 (PMA-qPCR),利用预测模型评估了在等温贮藏温度(8 ℃-20 ℃)下熟制、切片和真空包装火鸡胸脯肉 (STB) 中三种血清型沙门氏菌(海德堡沙门氏菌、鼠伤寒沙门氏菌和肠炎沙门氏菌)的生长情况。为 PMA-qPCR 开发了标准曲线,显示出高效率(101%)和高灵敏度,在所有研究温度下的定量限为 1 至 2 log10 CFU/g。比较分析表明,PC 和 PMA-qPCR 方法之间存在明显的相关性(R2 = 0.99;95% CI);但是,一致性分析表明,两者之间存在-0.11 log10 CFU/g (p < 0.05)的平均差异(偏差),这表明 PC 方法低估了 CFU 的含量。这表明存在受压细胞或有活力但不可培养的细胞(VBNC),PMA-qPCR 可检测到这些细胞,但 PC 检测不到。对于所有等温条件下的 PC 和 PMA-qPCR 数据,Baranyi 和 Roberts 模型都能很好地描述 STB 中肠炎球菌的行为。与 Ratkowsky 平方根模型相比,指数二级模型更准确地表示了最大比生长率的温度依赖性,两种方法的 R2 值均≥ 0.984,RMSE 值均≤ 0.011。这些结果表明,与 PC 方法相比,将 PMA-qPCR 与预测模型相结合可更准确地预测肠杆菌的生长情况。在肉类产品冷链中断的情况下,使用 PMA-qPCR 方法可以对 VBNC 细胞进行定量,而 VBNC 细胞仍会对消费者的健康构成威胁,尤其是在即食产品中。
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引用次数: 0
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud 基于元基因组学的人工和天然坑泥微生物群落动态和风味开发潜力研究
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-27 DOI: 10.1016/j.fm.2024.104646
Dongliang Ren , Shuangping Liu , Hui Qin , Mengyang Huang , Xiaolin Bai , Xiao Han , Suyi Zhang , Jian Mao
Strong-flavor Baijiu (SFB) production has relied on pit mud (PM) as a starter culture. The maturation time of natural PM (NPM) is about 30 years, so artificial PM (APM) with a shorter maturation time has attracted widespread attention. This study reveals the microbial and functional dissimilarities of APM and NPM, and helps to elucidate the different metabolic roles of microbes during substrate degradation and flavor formation. Significant differences in the microbial community were observed between APM and NPM, manifesting as variations in the abundance of core microorganisms. Total of 187 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning technology, mainly including Firmicutes (n = 106), Bacteroidota (n = 15) and Chloroflexota (n = 14). Furthermore, the relative concentration of flavor compounds in 4-year APM was similar to those in 30-year NPM, but different from those in 100-year NPMs. Methanosarcina, Methanobacterium, Methanoculleus, Anaerolineae bacterium and Aminobacterium were the key bacteria responsible for the flavor differences. From a functional perspective, amino acid and carbohydrate metabolism were key functions of PM microbial, and showed differences between APM and NPM. Finally, substrate degradation and flavor generation pathways were found to exist in multiple microorganisms. Combine the relative abundance of microorganisms with the absolute abundance of enzymes, Clostridium, Lactobacillus, Petrimonas, Methanoculleus, Prevotella, Methanobacterium, Methanosarcina, Methanothrix, Proteiniphilum, Bellilinea, Anaerolinea, Anaeromassilibacillus, Syntrophomonas and Brevefilum were identified as the key microorganisms in APM and NPM.
浓香型白酒(SFB)的生产一直依赖于坑泥(PM)作为启动培养基。天然坑泥(NPM)的成熟时间约为 30 年,因此成熟时间更短的人工坑泥(APM)受到广泛关注。本研究揭示了人工乳酸菌和天然乳酸菌在微生物和功能上的差异,有助于阐明微生物在底物降解和风味形成过程中的不同代谢作用。在 APM 和 NPM 之间观察到了微生物群落的显著差异,表现为核心微生物丰度的不同。根据元基因组分选技术,共获得了 187 个高质量的元基因组(MAGs),主要包括固氮菌(n = 106)、类杆菌(n = 15)和绿僵菌(n = 14)。此外,4 年 APM 中风味化合物的相对浓度与 30 年 NPM 中的风味化合物浓度相似,但与 100 年 NPM 中的风味化合物浓度不同。造成风味差异的主要细菌是甲烷杆菌(Methanosarcina)、甲烷杆菌(Methanobacterium)、甲烷球菌(Methanoculleus)、厌氧菌科细菌(Anaerolineae bacterium)和氨基杆菌(Aminobacterium)。从功能角度来看,氨基酸和碳水化合物代谢是 PM 微生物的主要功能,在 APM 和 NPM 之间存在差异。最后,发现多种微生物都存在底物降解和风味生成途径。将微生物的相对丰度与酶的绝对丰度相结合,发现梭菌、乳酸杆菌、佩特里莫纳菌、甲烷球菌、普雷沃特氏菌、甲烷杆菌、甲烷弧菌、甲烷菌丝、蛋白噬菌体、贝利亚菌、厌氧菌、厌氧嗜盐杆菌、合成单胞菌和布雷维菌是 APM 和 NPM 中的关键微生物。
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引用次数: 0
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters 元基因组学揭示了以红曲和麦曲为发酵起始物的米酒风味质量的差异
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-26 DOI: 10.1016/j.fm.2024.104647
Siwen Hou , Zihua Liang , Qi Wu , Qiqi Cai , Qibiao Weng , Weiling Guo , Li Ni , Xucong Lv
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
中国米酒(CRW)是一种酒精饮料,主要以大米或谷物为原料,经糖化和九曲发酵而成。九曲对米酒风味特征的形成有重要贡献。红曲和麦曲是华润琼浆酿造中常用的两种酒曲。本研究比较了用红曲和麦曲作为发酵剂酿造的两种米酒的微生物群落、生物胺(BAs)和挥发性风味成分(VFCs)。结果表明,使用麦曲发酵的米酒(MQW)的氨基酸含量明显低于使用红曲发酵的米酒(HQW)。相反,除腐胺外,MQW 中的大多数 BAs 都明显高于 HQW。多元统计分析表明,检测到的大多数 VFCs 在 HQW 中富集,而 3-苯基丙酸乙酯和香茅醇在 MQW 中富集。元基因组分析结果表明,在 HQW 酿造过程中,魏氏菌、肠杆菌、白念珠菌、Kosakonia、酵母菌、曲霉菌和单胞菌是主要的微生物属、而 Saccharopolyspora、Lactococcus、Enterobacter、Leuconostoc、Kosakonia、Pediococcus、Pantoea、Saccharomyces、Aspergillus、Lichtheimia 和 Nakaseomyces 则是 MQW 酿造过程中的主要微生物菌属。此外,一些 VFCs 和 BAs 与 HQW 和 MQW 酿造中的优势微生物属密切相关。生物信息学分析表明,MQW 啤酒中参与合成 BAs 的基因丰度远高于 HQW 啤酒,而 HQW 啤酒中与特征 VFCs 代谢途径相关的基因丰度明显高于 MQW 啤酒,这从微生物基因的角度解释了 HQW 和 MQW 啤酒风味品质的差异。总之,这些研究结果为阐明不同微生物属对华润雪花啤酒风味品质形成的贡献提供了科学依据,有助于筛选有益微生物以提高华润雪花啤酒的风味品质和饮用舒适度。
{"title":"Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters","authors":"Siwen Hou ,&nbsp;Zihua Liang ,&nbsp;Qi Wu ,&nbsp;Qiqi Cai ,&nbsp;Qibiao Weng ,&nbsp;Weiling Guo ,&nbsp;Li Ni ,&nbsp;Xucong Lv","doi":"10.1016/j.fm.2024.104647","DOIUrl":"10.1016/j.fm.2024.104647","url":null,"abstract":"<div><div>Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with <em>Jiuqu</em> (starter). <em>Jiuqu</em> makes an important contribution to the formation of the flavor characteristics of rice wine. <em>Hongqu</em> and <em>Maiqu</em> are two kinds of <em>Jiuqu</em> commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with <em>Hongqu</em> and <em>Maiqu</em> as fermentation agents. The results showed that the amino acid content of rice wine fermented with <em>Maiqu</em> (MQW) was significantly lower than that of rice wine fermented with <em>Hongqu</em> (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that <em>Weissiella</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Saccharomyces</em>, <em>Aspergilus</em> and <em>Monascus</em> were identified as the predominant microbial genera in HQW brewing process, while <em>Saccharopolyspora</em>, <em>Lactococcus</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Pediococcus</em>, <em>Pantoea</em>, <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Lichtheimia</em> and <em>Nakaseomyces</em> were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104647"},"PeriodicalIF":4.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359644","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}
引用次数: 0
Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3 天然组氨酸脱羧酶基因缺失肠杆菌 RH3 中具有组氨酸脱羧酶活性的鸟氨酸脱羧酶的特征
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-19 DOI: 10.1016/j.fm.2024.104644
Huijie Pei , Yilun Wang , Wei He , Yue Zhang , Lamei Yang , Jinhai Li , Yixuan Ma , Xinjie Hu , Shuhong Li , Jianlong Li , Kaidi Hu , Aiping Liu , Xiaolin Ao , Hui Teng , Ran Li , Qin Li , Likou Zou , Shuliang Liu , Yong Yang

Histamine is predominantly produced in sausages via the decarboxylation of histidine by bacteria. Furthermore, histamine-producing bacteria usually possess the enzyme histidine decarboxylase (hdc). Enterobacter hormaechei RH3 isolated from sausages exhibited significant levels of histamine production despite the absence of hdc. In this study, we elucidated the previously unidentified mechanism underlying histamine production by RH3. We identified an enzyme, NehdX-772, exhibiting the hdc activity from the cell lysate supernatant of RH3, which was annotated as ornithine decarboxylase. The optimal activity of NehdX-772 was recorded at 35 °C and pH 6.0, and it could tolerate a salt concentration of 2.5% (w/v) NaCl. Moreover, artificial inoculation revealed that NehdX-772 was synthesized at significant levels in sausages, leading to an increase in histamine levels. The discovery of NehdX-772 explains the underlying mechanism of histamine production by RH3 and can be applied to decrease histamine production in sausages.

香肠中的组胺主要是通过细菌对组氨酸的脱羧作用产生的。此外,产生组胺的细菌通常具有组氨酸脱羧酶(hdc)。从香肠中分离出的荷尔玛氏肠杆菌 RH3 虽然不含组氨酸脱羧酶,但却能产生大量组胺。本研究阐明了 RH3 产生组胺的未知机制。我们从 RH3 的细胞裂解上清液中鉴定出了一种具有 hdc 活性的酶 NehdX-772,并将其命名为鸟氨酸脱羧酶。NehdX-772 在 35 ℃ 和 pH 值为 6.0 时具有最佳活性,并能耐受 2.5%(w/v)NaCl 的盐浓度。此外,人工接种显示,NehdX-772 在香肠中的合成水平很高,导致组胺含量增加。NehdX-772 的发现解释了 RH3 产生组胺的基本机制,可用于减少香肠中组胺的产生。
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引用次数: 0
SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment SARS-CoV-2 代噬菌体φ6 在水果和手套之间的交叉感染、在废弃手套上的存活以及光动力疗法的灭活作用
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-19 DOI: 10.1016/j.fm.2024.104645
Ruthchelly Tavares da Silva , Alyson José dos Santos Franco , Maria Mayara de Souza Grilo , Atila Lima , Karina Lidiane Alcântara Saraiva , Rafaela de Siqueira Ferraz Carvalho , Geany Targino de Souza Pedrosa , Donald W. Schaffner , Marciane Magnani
This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and cucumber) using different inoculum levels (6.0 and 4.0 log PFU/sample). Bacteriophage φ6 survival on contaminated gloves was assessed over 9 days at 25 °C. The effectiveness of photodynamic treatment using curcumin as a photosensitizer to inactivate φ6 on fruits was determined. The fruit type and the glove material influenced the φ6 transfer. Longer contact times resulted in greater φ6 transfer. The highest φ6 transfer occurred from tomato to HDPE glove (0.8% or −1.1 log % transfer) after 30 s of contact at the higher inoculum level. Bacteriophage φ6 was detected on cross-contaminated HDPE gloves for up to 6 days. Bacteriophage φ6 survived better on vinyl gloves cross-contaminated by cucumber vs. tomato (detected up to 6 vs 3 days). Photodynamic inactivation of φ6 was time-dependent and varied with the tested fruit but was not influenced by viral starting concentration. Photodynamic treatment decreased the φ6 titer by 3.0 and 2.2 log PFU/sample in tomato and cucumber, respectively. Transmission electronic microscopy showed that photodynamic treatment changed the structure of the φ6 capsid. These findings may help in the management of SARS-CoV-2 contamination risks in fruit handling. They may also help in the establishment of effective measures to manage cross-contamination risk.
本研究使用不同的接种量(6.0 和 4.0 log PFU/样品)评估了高密度聚乙烯或聚氯乙烯手套与水果(西红柿和黄瓜)之间的 SARS-CoV-2 代理噬菌体 φ6 交叉感染。在 25 °C下,评估了噬菌体 φ6 在受污染手套上 9 天的存活率。测定了以姜黄素为光敏剂的光动力疗法灭活水果上φ6的效果。水果类型和手套材料影响了φ6的转移。接触时间越长,φ6 转移越多。在较高接种量下,番茄与高密度聚乙烯手套接触 30 秒后,φ6 转移率最高(0.8% 或-1.1 log %)。在交叉污染的高密度聚乙烯手套上检测到噬菌体 φ6 长达 6 天。在被黄瓜和番茄交叉污染的乙烯基手套上,噬菌体φ6的存活率更高(检测时间分别为6天和3天)。光动力对φ6的灭活作用与时间有关,并随测试水果的不同而变化,但不受病毒起始浓度的影响。光动力处理使番茄和黄瓜中的φ6滴度分别降低了3.0和2.2 log PFU/样品。透射电子显微镜显示,光动力处理改变了φ6包囊的结构。这些发现可能有助于管理水果处理过程中的 SARS-CoV-2 污染风险。这些发现还有助于制定有效措施来管理交叉感染风险。
{"title":"SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment","authors":"Ruthchelly Tavares da Silva ,&nbsp;Alyson José dos Santos Franco ,&nbsp;Maria Mayara de Souza Grilo ,&nbsp;Atila Lima ,&nbsp;Karina Lidiane Alcântara Saraiva ,&nbsp;Rafaela de Siqueira Ferraz Carvalho ,&nbsp;Geany Targino de Souza Pedrosa ,&nbsp;Donald W. Schaffner ,&nbsp;Marciane Magnani","doi":"10.1016/j.fm.2024.104645","DOIUrl":"10.1016/j.fm.2024.104645","url":null,"abstract":"<div><div>This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and cucumber) using different inoculum levels (6.0 and 4.0 log PFU/sample). Bacteriophage φ6 survival on contaminated gloves was assessed over 9 days at 25 °C. The effectiveness of photodynamic treatment using curcumin as a photosensitizer to inactivate φ6 on fruits was determined. The fruit type and the glove material influenced the φ6 transfer. Longer contact times resulted in greater φ6 transfer. The highest φ6 transfer occurred from tomato to HDPE glove (0.8% or −1.1 log % transfer) after 30 s of contact at the higher inoculum level. Bacteriophage φ6 was detected on cross-contaminated HDPE gloves for up to 6 days. Bacteriophage φ6 survived better on vinyl gloves cross-contaminated by cucumber vs. tomato (detected up to 6 vs 3 days). Photodynamic inactivation of φ6 was time-dependent and varied with the tested fruit but was not influenced by viral starting concentration. Photodynamic treatment decreased the φ6 titer by 3.0 and 2.2 log PFU/sample in tomato and cucumber, respectively. Transmission electronic microscopy showed that photodynamic treatment changed the structure of the φ6 capsid. These findings may help in the management of SARS-CoV-2 contamination risks in fruit handling. They may also help in the establishment of effective measures to manage cross-contamination risk.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104645"},"PeriodicalIF":4.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142311933","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}
引用次数: 0
Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments 提高工业面包酵母在低糖或高糖环境下的发酵特性
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-13 DOI: 10.1016/j.fm.2024.104643
Seungwoo Cha , Kijoo Cho , Nayoung Lim , Hyewon Oh , Eunji Choi , Sangmin Shim , Sung-ho Lee , Ji-Sook Hahn

Saccharomyces cerevisiae SPC-SNU 70-1 is a commercial diploid baking yeast strain valued for its excellent bread-making qualities, including superior leavening capabilities and the production of flavor-enhancing volatile organic acids. Despite its benefits, this strain faces challenges in fermenting both lean (low-sugar) and sweet (high-sugar) doughs. To address these issues, we employed the CRISPR/Cas9 genome editing system to modify genes without leaving any genetic scars. For lean doughs, we enhanced the yeast's ability to utilize maltose over glucose by deleting a gene involved in glucose repression. For sweet doughs, we increased glycerol production by overexpressing glycerol biosynthetic genes and optimizing redox balance, thereby improving the tolerence to osmotic stress during fermentation. Additionally, the glycerol-overproducing strain demonstrated enhanced freeze tolerance, and bread made from this strain exhibited improved storage properties. This study demonstrates the feasibility and benefits of using engineered yeast strains, created solely by editing their own genes without introducing foreign genes, to enhance bread making.

酿酒酵母(Saccharomyces cerevisiae)SPC-SNU 70-1 是一种商业二倍体烘焙酵母菌株,因其卓越的面包制作品质而备受推崇,包括出色的发酵能力和可改善风味的挥发性有机酸的产生。尽管这种酵母菌株有很多优点,但它在发酵瘦面团(低糖)和甜面团(高糖)时都面临挑战。为了解决这些问题,我们采用了 CRISPR/Cas9 基因组编辑系统,在不留下任何遗传疤痕的情况下修改基因。对于瘦面团,我们通过删除一个参与葡萄糖抑制的基因,增强了酵母利用麦芽糖而非葡萄糖的能力。对于甜面团,我们通过过表达甘油生物合成基因和优化氧化还原平衡来提高甘油产量,从而改善发酵过程中对渗透压的耐受性。此外,甘油产量过高的菌株表现出更强的耐冻性,用这种菌株制成的面包也具有更好的贮藏特性。这项研究证明了使用工程酵母菌株(仅通过编辑其自身基因而创建,不引入外来基因)来提高面包制作质量的可行性和益处。
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引用次数: 0
Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection 清洗和消毒前后屠宰场中弯曲杆菌、单核细胞增生李斯特菌和广谱β-内酰胺酶大肠埃希氏菌的发生率
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-11 DOI: 10.1016/j.fm.2024.104639
Madeleine Moazzami , Emma Bergenkvist , Sofia Boqvist , Sara Frosth , Solveig Langsrud , Trond Møretrø , Ivar Vågsholm , Ingrid Hansson

To prevent foodborne illness, adequate cleaning and disinfection (C&D) is essential to remove pathogenic bacteria from the slaughter environment. The aim of this study was to determine the presence of Campylobacter spp., Listeria monocytogenes, and extended-spectrum beta-lactamase-producing Escherichia coli (ESBL E. coli) before and after C&D in slaughterhouses.

Samples from food- and non-food contact surfaces taken before and after C&D in one red meat and one poultry slaughterhouse were analyzed for the target bacteria. Whole-genome sequencing and antimicrobial susceptibility testing were performed.

In total, 484 samples were analyzed. Campylobacter spp. were isolated from 13.0% to 15.5% of samples before C&D in the red meat and poultry slaughterhouse, respectively. Listeria monocytogenes was isolated before C&D in 12.5% and 5.2% of samples in the red meat and poultry slaughterhouse, respectively. It was noted that C. jejuni was detected on multiple surfaces and that L. monocytogenes showed potential persistence in one slaughterhouse. After C&D, L. monocytogenes was found in one sample. ESBL E. coli was not detected either before or after C&D.

These findings show the possibility to remove pathogenic bacteria from slaughter and meat processing facilities, but also indicate that deficiencies in slaughter hygiene pose a risk of cross-contamination of meat.

为预防食源性疾病,必须进行充分的清洁和消毒(C&D),以清除屠宰环境中的致病细菌。本研究旨在确定屠宰场在清洁和消毒前后是否存在弯曲杆菌属、单核细胞增生李斯特菌和产扩谱β-内酰胺酶大肠杆菌(ESBL大肠杆菌)。共分析了 484 个样本。在红肉屠宰场和家禽屠宰场,分别有 13.0% 至 15.5% 的样品在 C&D 前分离出弯曲杆菌属。在红肉屠宰场和家禽屠宰场,分别有 12.5%和 5.2%的样本在屠宰前分离到单核细胞增生李斯特菌。在一个屠宰场中,空肠大肠杆菌在多个表面被检测到,而单核细胞增生李斯特菌则显示出潜在的持久性。经过 C&D 处理后,在一个样本中发现了单核细胞增多性酵母菌。这些研究结果表明了从屠宰和肉类加工设施中清除致病菌的可能性,但也表明屠宰卫生方面的缺陷会带来肉类交叉污染的风险。
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引用次数: 0
Development and application of a bacteriophage cocktail for Shigella flexneri biofilm inhibition on the stainless steel surface 开发和应用噬菌体鸡尾酒抑制不锈钢表面的柔性志贺氏菌生物膜
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-11 DOI: 10.1016/j.fm.2024.104641
Jieun Choi , Siyeon Park , Yoonjee Chang

Food contamination and biofilm formation by Shigella in food processing facilities are major causes of acute gastrointestinal infection and mortality in humans. Bacteriophages (phages) are promising alternatives to antibiotics in controlling plankton and biofilms in food matrices. This study isolated two novel phages, S2_01 and S2_02, with lytic activity against various Shigella spp. From sewage samples. Transmission electron microscopy revealed that phages S2_01 and S2_02 belonged to the Caudovirales order. On characterizing their lytic ability, phage S2_01 initially exhibited relatively weak antibacterial activity, while phage S2_02 initially displayed rapid antibacterial activity after phage application. A combination of these phages in a 1:9 ratio was selected, as it has been suggested to elicit the most rapid and sustained lysis ability for up to 24 h. It demonstrated lytic activity against various foodborne pathogens, including six Shigella spp. The phage cocktail exhibited biofilm inhibition and disruption abilities of approximately 79.29% and 42.55%, respectively, after 24 h in a 96-well microplate. In addition, inhibition (up to 23.42%) and disruption (up to 19.89%) abilities were also observed on stainless steel surfaces, and plankton growth was also significantly suppressed. Therefore, the phage cocktail formulated in this study displays great potential as a biological control agent in improving food safety against biofilms and plankton.

食品加工设施中的食物污染和志贺氏杆菌形成的生物膜是导致人类急性肠胃感染和死亡的主要原因。在控制食品基质中的浮游生物和生物膜方面,噬菌体(噬菌体)是很有希望的抗生素替代品。本研究从污水样本中分离出了两种新型噬菌体 S2_01 和 S2_02,它们对多种志贺氏菌具有杀菌活性。透射电子显微镜显示,噬菌体 S2_01 和 S2_02 属于 Caudovirales 目。噬菌体 S2_01 最初的抗菌活性相对较弱,而噬菌体 S2_02 在施用噬菌体后最初显示出快速的抗菌活性。鸡尾酒噬菌体在 96 孔微孔板中 24 小时后对生物膜的抑制和破坏能力分别达到约 79.29% 和 42.55%。此外,在不锈钢表面也观察到了抑制能力(高达 23.42%)和破坏能力(高达 19.89%),浮游生物的生长也受到了显著抑制。因此,本研究配制的鸡尾酒噬菌体作为一种生物控制剂,在提高食品安全、防止生物膜和浮游生物方面具有很大的潜力。
{"title":"Development and application of a bacteriophage cocktail for Shigella flexneri biofilm inhibition on the stainless steel surface","authors":"Jieun Choi ,&nbsp;Siyeon Park ,&nbsp;Yoonjee Chang","doi":"10.1016/j.fm.2024.104641","DOIUrl":"10.1016/j.fm.2024.104641","url":null,"abstract":"<div><p>Food contamination and biofilm formation by <em>Shigella</em> in food processing facilities are major causes of acute gastrointestinal infection and mortality in humans. Bacteriophages (phages) are promising alternatives to antibiotics in controlling plankton and biofilms in food matrices. This study isolated two novel phages, S2_01 and S2_02, with lytic activity against various <em>Shigella</em> spp. From sewage samples. Transmission electron microscopy revealed that phages S2_01 and S2_02 belonged to the <em>Caudovirales</em> order. On characterizing their lytic ability, phage S2_01 initially exhibited relatively weak antibacterial activity, while phage S2_02 initially displayed rapid antibacterial activity after phage application. A combination of these phages in a 1:9 ratio was selected, as it has been suggested to elicit the most rapid and sustained lysis ability for up to 24 h. It demonstrated lytic activity against various foodborne pathogens, including six <em>Shigella</em> spp. The phage cocktail exhibited biofilm inhibition and disruption abilities of approximately 79.29% and 42.55%, respectively, after 24 h in a 96-well microplate. In addition, inhibition (up to 23.42%) and disruption (up to 19.89%) abilities were also observed on stainless steel surfaces, and plankton growth was also significantly suppressed. Therefore, the phage cocktail formulated in this study displays great potential as a biological control agent in improving food safety against biofilms and plankton.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104641"},"PeriodicalIF":4.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142168959","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}
引用次数: 0
Combined application of the endophyte Bacillus K1 and sodium dehydroacetate alleviates postharvest gray mold in grapes 联合应用内生菌 K1 和脱氢乙酸钠可减轻葡萄采后灰霉病的危害
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-09-10 DOI: 10.1016/j.fm.2024.104637
Baozhen Feng , Chunshuang Ding , Peiqian Li , Li Fu

Botrytis cinerea, which causes postharvest gray mold, is a primary pathogen that limits grape shelf-life and consumption and causes substantial yield loss worldwide. The combined use of biocontrol agents and food additives has attracted increasing interest. The effects of combined treatment with the endophyte Bacillus subtilis K1 and sodium dehydroacetate (SD) on the occurrence of gray mold and maintenance of grape fruit quality were studied. Treatment with a K1 suspension (1 × 108 CFU/ml) combined with 0.32 g/L SD resulted in markedly improved control of B. cinerea on grapes. The disease incidence and severity in the groups treated with K1 alone or in combination with SD were significantly lower than those in the control groups (P < 0.05) when the mixtures were applied 2 h after pathogen inoculation. Moreover, application of the mixture could maintain the appearance, firmness, total soluble solid (TSS) content and titratable acidity (TA) of grape fruit. Furthermore, the combination triggered increases in the activities of defense-related enzymes such as peroxidase (POD), phenylalanine ammonia lyase (PAL), catalase (CAT), superoxide dismutase (SOD) and polyphenol oxidase (PPO). Additionally, it could increase the vitamin C content. Thus, appropriate combinations of biocontrol agents and chemical reagents can provide effective protection against postharvest decay.

葡萄灰霉病(Botrytis cinerea)会导致采后灰霉病,它是一种主要病原体,会限制葡萄的保质期和消费量,并在全球范围内造成大量减产。生物控制剂和食品添加剂的结合使用引起了越来越多的兴趣。研究了内生菌枯草芽孢杆菌 K1 和脱氢乙酸钠(SD)联合处理对灰霉病发生和保持葡萄果实品质的影响。使用 K1 悬浮液(1 × 108 CFU/ml)和 0.32 g/L SD 处理葡萄,可明显改善对葡萄灰霉病的控制。在病原体接种 2 小时后施用混合物,单独施用 K1 或与 SD 混合施用的组的病害发生率和严重程度明显低于对照组(P < 0.05)。此外,施用混合物还能保持葡萄果实的外观、硬度、总可溶性固形物(TSS)含量和可滴定酸度(TA)。此外,混合物还能提高过氧化物酶(POD)、苯丙氨酸氨裂解酶(PAL)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)和多酚氧化酶(PPO)等防御酶的活性。此外,它还能增加维生素 C 的含量。因此,生物防治剂和化学试剂的适当组合可有效防止收获后腐烂。
{"title":"Combined application of the endophyte Bacillus K1 and sodium dehydroacetate alleviates postharvest gray mold in grapes","authors":"Baozhen Feng ,&nbsp;Chunshuang Ding ,&nbsp;Peiqian Li ,&nbsp;Li Fu","doi":"10.1016/j.fm.2024.104637","DOIUrl":"10.1016/j.fm.2024.104637","url":null,"abstract":"<div><p><em>Botrytis cinerea</em>, which causes postharvest gray mold, is a primary pathogen that limits grape shelf-life and consumption and causes substantial yield loss worldwide. The combined use of biocontrol agents and food additives has attracted increasing interest. The effects of combined treatment with the endophyte <em>Bacillus subtilis</em> K1 and sodium dehydroacetate (SD) on the occurrence of gray mold and maintenance of grape fruit quality were studied. Treatment with a K1 suspension (1 × 10<sup>8</sup> CFU/ml) combined with 0.32 g/L SD resulted in markedly improved control of <em>B. cinerea</em> on grapes. The disease incidence and severity in the groups treated with K1 alone or in combination with SD were significantly lower than those in the control groups (P &lt; 0.05) when the mixtures were applied 2 h after pathogen inoculation. Moreover, application of the mixture could maintain the appearance, firmness, total soluble solid (TSS) content and titratable acidity (TA) of grape fruit. Furthermore, the combination triggered increases in the activities of defense-related enzymes such as peroxidase (POD), phenylalanine ammonia lyase (PAL), catalase (CAT), superoxide dismutase (SOD) and polyphenol oxidase (PPO). Additionally, it could increase the vitamin C content. Thus, appropriate combinations of biocontrol agents and chemical reagents can provide effective protection against postharvest decay.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104637"},"PeriodicalIF":4.5,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242853","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}
引用次数: 0
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Food microbiology
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