Food microbiology最新文献_第4页

Microbial community transfers across a pilot ripening cellar are increased by cheese wiping 微生物群落转移在一个试点成熟地窖增加奶酪擦拭

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

Food microbiology

Pub Date : 2025-12-10 DOI: 10.1016/j.fm.2025.105006

Reshad Fantelli , Patricia Battais , Sébastien Theil , Elisa Michel , Mathilde Lacalmontie , Sandrine Jacquenet , Sullivan Lechêne , Christophe Chassard , Philippe Duquenne , Céline Delbès

Various biological agents (bacteria, molds, yeasts …) contribute by their metabolic activity to cheese's ripening. Cheese care procedures during ripening, like wiping, may disperse microorganisms from cheese rinds. Chronic inhalation of potential allergenic particles in ripening cellars may cause, for operators, development of respiratory diseases as asthma. However, microorganisms' emissions and transfers across ripening cellars during cares remained poorly documented. To evaluate microorganisms transfer consecutive to cheese wiping, we focused on microbial community from long-ripened cheeses (CH_LR) and its dispersion in air and on short-ripened cheeses (CH_SR). Twenty-four short-ripened cheeses, all wiped, were distributed into 3 experimental cellars (INRAE, Aurillac), two of which also received 6 long-ripened cheeses either wiped (cellar 2) or unwiped (cellar 3). Samples were taken over a period of 4 weeks in four environments: cheese rinds, cheese cloths, air and cellar walls. Levels of culturable microorganisms were assessed (n = 92). Microbial community compositions were analyzed by metabarcoding (16S rRNA and ITS genes, respectively) (n = 100 samples). Results showed an increase in airborne mold levels up to 7 log CFU. m⁻³ of air during cheese wiping, compared to 2–3 log CFU. m⁻³ without wiping activity. Microbial profiles analyses revealed dominant species on CH_LR such as Mucor, Penicillium and Glutamicibacter sp. In CH_LR, Glutamicibacter sp. (60 %), Mucor sp and Penicillium sp (50 % altogether), were transferred to air (respectively 60 % for Glutamicibacter sp and 90 % for both fungal species), cheese cloths and CH_SR. Wiping of CH_LR also contributed to the dispersion in air of less abundant genera of interest for cheese ripening like Chrysosporium (<10 %).

各种生物制剂（细菌、霉菌、酵母……）通过它们的代谢活动促进奶酪的成熟。奶酪成熟过程中的护理程序，如擦拭，可能会分散奶酪皮上的微生物。对于操作人员来说，长期吸入成熟酒窖中潜在的致敏颗粒可能导致哮喘等呼吸道疾病的发展。然而，在贮藏期间，微生物在成熟酒窖中的排放和转移仍然缺乏记录。为了评价微生物连续迁移到奶酪擦拭过程中，我们重点研究了长熟奶酪（CH_LR）和短熟奶酪（CH_SR）的微生物群落及其在空气中的分散。24种短熟奶酪均经擦拭后被分配到3个实验酒窖（INRAE, Aurillac）中，其中2个实验酒窖也接受了6种长熟奶酪，分别为擦拭过的（窖2）和未擦拭过的（窖3）。在4周的时间里，研究人员在4种环境中采集了样品：奶酪皮、奶酪布、空气和酒窖墙壁。评估可培养微生物水平（n = 92）。采用元条形码（16S rRNA和ITS基因）分析微生物群落组成（n = 100个样本）。结果显示，空气中的霉菌水平增加了7 log CFU。与2-3 log CFU相比，奶酪擦拭过程中空气的m−3。M−3无擦拭活性。微生物谱分析显示，CH_LR上的优势菌种为毛霉、青霉菌和谷氨酰胺杆菌。在CH_LR上，谷氨酰胺杆菌（60%）、毛霉和青霉菌（50%）被转移到空气中（谷氨酰胺杆菌分别为60%和90%）、干酪布和CH_SR上。CH_LR的擦拭也有助于在空气中分散少量的奶酪成熟感兴趣的属，如黄孢菌（< 10%）。

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引用次数: 0

Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation 整合基因组学揭示了毕赤酵母在酒精发酵过程中增强风味化合物生产的潜力

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

Food microbiology

Pub Date : 2025-12-10 DOI: 10.1016/j.fm.2025.105007

Lingxuan Huang , Chao Yang , Qian Ge , Bangzhu Peng

Aroma formation during alcoholic fermentation is largely driven by yeast metabolism. Non-Saccharomyces strains have attracted increasing attention for their ability to enhance flavor diversity and sensory complexity. In this study, three non-Saccharomyces strains—Hanseniaspora uvarum QTX22, Metschnikowia pulcherrima YC-15, and Pichia kluyveri QTX15—were isolated from Marselan wine. Whole-genome sequencing and comparative genomic analyses revealed that P. kluyveri QTX15 exhibited moderate gene family expansion, with significant enrichment in redox-related pathways, suggesting enhanced metabolic potential. Notably, gene families associated with redox processes and ester biosynthesis were prominently represented, indicating potential for elevated aroma compound production. To experimentally validate these genomic insights, fermentation trials were performed using Marselan grape must that was sterilized at 121 °C to ensure microbiological control. While this standardized condition guarantees reproducibility, it should be noted that such intense heat may alter must composition compared to typical winemaking practice. Fermentations with P. kluyveri QTX15 and S. cerevisiae RC212 were conducted under static conditions at 28 °C. Gas chromatography–mass spectrometry (GC-MS), combined with multivariate statistical analysis including variable importance in projection (VIP) scores and sensory thresholds, highlighted 15 aroma compounds that may contribute to the wine's aroma profile. Compared with S. cerevisiae RC212, P. kluyveri QTX15 produced higher levels of acetate esters such as phenylethyl acetate (9190 μg/L vs. 1580 μg/L), isobutyl acetate, and isoamyl acetate —showing 2- to 6-fold increases—contributing to intensified fruity and floral aromas. These findings identify P. kluyveri QTX15 as a valuable non-Saccharomyces resource for enhancing aroma quality in fermented beverages, supporting its application in food and beverage fermentation.

在酒精发酵过程中，香气的形成在很大程度上是由酵母代谢驱动的。非酵母菌株因其增强风味多样性和感官复杂性的能力而受到越来越多的关注。本研究从马塞兰葡萄酒中分离到了3株非酵母菌——汉斯菌QTX22、普切里马菌YC-15和克卢韦毕赤酵母qtx15。全基因组测序和比较基因组分析显示，P. kluyveri QTX15表现出适度的基因家族扩展，在氧化还原相关途径中显著富集，表明代谢潜力增强。值得注意的是，与氧化还原过程和酯生物合成相关的基因家族被显著代表，表明有可能提高香气化合物的产生。为了在实验上验证这些基因组的见解，使用在121°C下灭菌的马塞兰葡萄汁进行发酵试验，以确保微生物控制。虽然这种标准化的条件保证了再现性，但应该注意的是，与典型的酿酒实践相比，这种高温可能会改变其成分。kluyveri QTX15和S. cerevisiae RC212在28℃的静态条件下发酵。气相色谱-质谱（GC-MS）结合多元统计分析，包括可变重要度预测（VIP）分数和感官阈值，突出了15种可能影响葡萄酒香气特征的香气化合物。与酿酒酵母RC212相比，P. kluyveri QTX15产生了更高水平的乙酸酯，如乙酸苯乙酯（9190 μg/L）、乙酸异丁酯和乙酸异戊酯（1580 μg/L），增加了2至6倍，从而增强了水果和花的香味。这些结果表明，P. kluyveri QTX15是一种有价值的非酵母资源，可以提高发酵饮料的香气质量，支持其在食品和饮料发酵中的应用。

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引用次数: 0

Impacts of phenolic compounds on RT-qPCR detection of hepatitis A virus in berries 酚类化合物对浆果中甲型肝炎病毒RT-qPCR检测的影响

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

Food microbiology

Pub Date : 2025-12-09 DOI: 10.1016/j.fm.2025.105005

Marie-Ève Collard , Éric Jubinville , Valérie Goulet-Beaulieu , Julie Jean

Berries are frequently implicated in outbreaks of foodborne illness due to viruses, particularly norovirus and hepatitis A virus. Compounds naturally present in berries can compromise the reliability of RT-qPCR methods, such as ISO 15216–1:2017, for detecting and quantifying viruses in foods. The aim of this study was to evaluate the inhibitory impact of seven phenolic compounds (ellagic acid, hydroxybenzoic acid, caffeic acid, coumaric acid, ferulic acid, quercetin, and cyanidine-3-glucoside) found naturally in raspberries as well as batch effects due to different concentrations of inhibitors (e.g., associated with ripeness) when using RT-qPCR to detect HAV in raspberries, blackberries, strawberries, blueberries, cranberries, and mixed berries. To assess the impact of dilution on RT-qPCR inhibition, samples were diluted at four levels (1/2, 1/5, 1/10, 1/100). Spiking the RT-qPCR reaction mixture with each phenolic compound at its natural concentration in raspberries showed that ellagic acid, hydroxybenzoic acid, caffeic acid and cyanidin-3-glucoside inhibited amplification, but only ellagic acid remained inhibitory in the ISO method. HAV recovery from frozen strawberries was undetectable (0 %) without additional treatment but reached 39 % with the OneStep PCR Inhibitor Removal Kit. For frozen blueberries, MobiSpin S-400 performed better, yielding about 52 % recovery compared to 23 % with OneStep. Sample dilution further enhanced HAV detection across most berry types.

浆果经常与病毒引起的食源性疾病暴发有关，特别是诺如病毒和甲型肝炎病毒。浆果中天然存在的化合物可能会影响RT-qPCR方法的可靠性，例如ISO 15216-1:2017，用于检测和定量食品中的病毒。本研究的目的是评估7种酚类化合物（鞣花酸、羟基苯甲酸、咖啡酸、香豆酸、阿魏酸、槲皮素和花青素-3-葡萄糖苷）在覆盆子中天然存在的抑制作用，以及使用RT-qPCR检测覆盆子、黑莓、草莓、蓝莓、蔓越莓和混合浆果中不同浓度抑制剂（如与成熟度相关的抑制剂）的批次效应。为了评估稀释对RT-qPCR抑制作用的影响，将样品稀释至4个水平（1/2、1/5、1/10、1/100）。用覆盆子中各酚类化合物的天然浓度进行RT-qPCR反应，发现鞣花酸、羟基苯甲酸、咖啡酸和花青素-3-葡萄糖苷抑制扩增，但只有鞣花酸在ISO法中保持抑制作用。在没有额外处理的情况下，冷冻草莓的HAV恢复率为0%，但使用OneStep PCR抑制剂去除试剂盒，HAV恢复率达到39%。对于冷冻蓝莓，MobiSpin S-400表现更好，回收率约为52%，而OneStep的回收率为23%。样品稀释进一步增强了大多数浆果类型的HAV检测。

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引用次数: 0

Beyond antifungal efficacy: Rethinking plant-synthesized silver nanoparticles through fungal responses observed by Kah et al. (2026) 超越抗真菌功效：通过Kah等人观察到的真菌反应重新思考植物合成的银纳米颗粒（2026）

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

Food microbiology

Pub Date : 2025-12-05 DOI: 10.1016/j.fm.2025.105003

Patpicha Arunsan , Schawanya K. Rattanapitoon , Phornphitcha Pechdee , Nathkapach K. Rattanapitoon

引用次数: 0

Metagenomic and culture-based genomics reveal virulence and resistance risks in Manila clam microbiomes 宏基因组学和基于培养的基因组学揭示了马尼拉蛤微生物群的毒力和耐药性风险

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

Food microbiology

Pub Date : 2025-12-04 DOI: 10.1016/j.fm.2025.105001

Yaling Wang , Linan He , Xing Hu , Yuhan Guan , Xiangnan Chen , Jiahui Du , Jiayan Chen , Chensheng Ma , Lianwei Ye

Bivalves are important aquaculture products whose safety is shaped by their microbiomes. Here, we present the first comprehensive characterization of Manila clam (Ruditapes philippinarum) microbiomes using both shotgun metagenomics (6 clams) and culture-based genomics (169 isolates, 40 draft genomes), integrating community, functional, and antimicrobial resistance profiling. Communities were dominated by Proteobacteria (99.3–99.9 %), with Pseudoalteromonas and Vibrio collectively accounting for 74.9–99.7 % and showing strong inverse correlations, defining Pseudoalteromonas-dominated, Vibrio-dominated, and mixed states. Species richness ranged from 22 to 180 per sample. Recognized human pathogens occurred at low abundance (<0.3 %), including Vibrio parahaemolyticus, Vibrio alginolyticus, and Photobacterium damselae, while opportunistic vibrios expanded in some clams (e.g., Vibrio cyclitrophicus 57.9 %). We reconstructed 34 high-quality MAGs, seven resolved to species (Pseudoalteromonas tetraodonis, V. cyclitrophicus, Shewanella aquimarina), alongside unclassified lineages. Metagenomes encoded 14 virulence-factor categories with 2281 subtypes, and isolate genomes added 93 further subtypes, including high-virulence loci in Escherichia coli and type III secretion genes in V. parahaemolyticus. Resistomes spanned 18 antibiotic classes with 511 subtypes; isolates contributed 22 additional antibiotic resistance genes(ARGs), including extended-spectrum β-lactamases (bla_CTX-M-102) and bla_NDM-1. Four carbapenemase-producing isolates (three Shewanella algae, one V. parahaemolyticus) carried blaNDM-1 on IncC plasmids, with the V. parahaemolyticus plasmid transferable to E. coli. Two P. tetraodonis MAGs encoded RiPP-like and terpene biosynthetic clusters plus phage-defense systems, consistent with Vibrio suppression. These findings demonstrate that clam microbiomes fluctuate between protective (Pseudoalteromonas) and pathogenic (Vibrio–Shewanella) states, providing a first integrated framework for assessing microbial risk, antimicrobial resistance, and food safety interventions in bivalve aquaculture.

双壳类是重要的水产养殖产品，其安全性取决于其微生物群。在这里，我们首次使用散弹枪宏基因组学（6只蛤）和基于培养的基因组学（169个分离株，40个草稿基因组）对马尼拉蛤（Ruditapes philippinarum）微生物组进行了全面的描述，整合了群落、功能和抗菌素耐药性分析。群落以变形菌门（99.3 - 99.9%）为主，假互变单胞菌和弧菌共占74.9 - 99.7%，呈较强的负相关关系，分别为假互变单胞菌为主、弧菌为主和混合状态。物种丰富度在22 ~ 180种之间。已知的人类病原体以低丰度（0.3%）出现，包括副溶血性弧菌、溶藻弧菌和豆selae光杆菌，而机会性弧菌在一些蛤蜊中扩张（例如，嗜环弧菌57.9%）。我们重建了34个高质量的mag，其中7个分解为种（四齿异假单胞菌，环状营养菌，水生希瓦氏菌），以及未分类的谱系。宏基因组编码了14个毒力因子类别，共2281个亚型，分离基因组增加了93个亚型，包括大肠杆菌的高毒力位点和副溶血性弧菌的III型分泌基因。抗性体跨越18个抗生素类，有511个亚型；分离株贡献了22个额外的抗生素耐药基因（ARGs），包括广谱β-内酰胺酶（blaCTX-M-102）和blaNDM-1。4株产碳青霉烯酶的分离株（3株希瓦氏菌藻类，1株副溶血性弧菌）在IncC质粒上携带blaNDM-1，其中副溶血性弧菌质粒可转移到大肠杆菌中。两个P. tetraodonis MAGs编码ripp样和萜烯生物合成簇以及噬菌体防御系统，与弧菌抑制一致。这些发现表明，蛤的微生物群在保护性（假互变单胞菌）和致病性（希瓦氏弧菌）状态之间波动，为评估双壳类水产养殖中的微生物风险、抗菌素耐药性和食品安全干预措施提供了第一个综合框架。

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引用次数: 0

Mechanisms and formulation of Aureobasidium pullulans S2 for effective management of black and gray mold in red grapes 根瘤菌S2有效防治红葡萄黑灰霉病的机理及配方研究

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

Food microbiology

Pub Date : 2025-12-03 DOI: 10.1016/j.fm.2025.105000

Qiya Yang , Xi Zhang , Duole Yin , Solairaj Dhanasekaran , Chenggong Liu , Xuewen Li , Hongyin Zhang

Red grapes are vulnerable to postharvest infections caused by Aspergillus niger and Botrytis cinerea due to their delicate skin and rich nutrient content. This study examined the effectiveness of A. pullulans S2 in managing postharvest black mold and gray mold on red grapes. Results demonstrated that A. pullulans S2 significantly reduced both the incidence and severity of disease while enhancing the activity of enzymes related to defense and the accumulation of antioxidant compounds. Additionally, 2-Phenylethanol generated by A. pullulans S2 exhibited strong antifungal properties by disrupting the cell membrane integrity and promoting reactive oxygen species accumulation in pathogens. Furthermore, a lyophilized formulation of A. pullulans S2 was developed using an optimized protective agent combination via response surface methodology. This resulted in a high post-lyophilization survival rate of 85.2 % and significant biocontrol efficacy after 90 days of storage. These results underscore the potential of A. pullulans S2 as a potent biocontrol agent for postharvest grape diseases.

红葡萄由于表皮娇嫩，营养成分丰富，采后容易受到黑曲霉和葡萄灰霉病的感染。研究了普鲁兰S2对红葡萄采后黑霉和灰霉病的防治效果。结果表明，普鲁兰S2显著降低了疾病的发病率和严重程度，同时提高了防御相关酶的活性和抗氧化化合物的积累。此外，普鲁兰芽孢杆菌S2产生的2-苯乙醇通过破坏细胞膜完整性和促进病原体中活性氧的积累而表现出很强的抗真菌特性。利用响应面法优化保护剂组合，制备了普鲁兰S2冻干制剂。冻干后存活率高达85.2%，保存90天后生物防治效果显著。这些结果强调了普鲁兰芽孢杆菌S2作为一种有效的葡萄采后病害生物防治剂的潜力。

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引用次数: 0

The lldD lactate dehydrogenase is a determinant of lactic acid tolerance in Pichia kudriavzevii by pyruvate metabolism pathway 乳酸脱氢酶是库氏毕赤酵母丙酮酸代谢途径中乳酸耐受性的决定因素

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

Food microbiology

Pub Date : 2025-12-03 DOI: 10.1016/j.fm.2025.104989

Hui Zhang , Meiyue Han , Zemin Pang , Weiwei Li , Xiuting Li , Baoguo Sun

Lactic acid stress is common in traditional fermented foods. Pichia kudriavzevii owes its industrial prevalence to its superior acid tolerance, making deciphering its response mechanism imperative for sustainable fermentation processes. This work explored the remarkable acid tolerance of P. kudriavzevii, which can tolerate 80 g/L lactic acid. The key lactic acid tolerance gene lldD of P. kudriavzevii was determined through transcriptomic analysis. Importantly, this work knocked out the key gene lldD related to lactic acid tolerance for the first time by using the CRISPR-Cas9 technology. Meanwhile, the lldD knockout strain (pk-ΔlldD) was successfully constructed. There were significant differences between pk-ΔlldD and P. kudriavzevii in terms of tolerance to lactic acid, metabolism of lactic acid, utilization of glucose and ethanol production. In addition, the deletion of the gene lldD has a significant impact on the ABC transporter and metabolites of the amino acid metabolic pathway in P. kudriavzevii. In conclusion, this work provides a theoretical basis for engineering high acid-tolerant industrial yeast strains through targeted genetic modification. It helps enhance the stability of fermentation processes under lactic acid stress and ultimately lays a foundation for promoting efficient and low-loss production in the fermentation industry.

乳酸应激在传统发酵食品中很常见。Pichia kudriavzevii将其工业流行归功于其优越的耐酸性，因此破译其响应机制对于可持续发酵过程至关重要。本研究探讨了P. kudriavzevii的耐酸性，该菌株可耐受80 g/L的乳酸。通过转录组学分析，确定了库氏霉关键乳酸耐受基因lldD。重要的是，这项工作首次使用CRISPR-Cas9技术敲除了与乳酸耐受性相关的关键基因lldD。同时成功构建了lldD敲除菌株（pk-ΔlldD）。pk-ΔlldD和P. kudriavzevii在乳酸耐受性、乳酸代谢、葡萄糖利用和乙醇生产方面存在显著差异。此外，lldD基因的缺失对P. kudriavzevii氨基酸代谢途径的ABC转运体和代谢物有显著影响。本研究为通过靶向基因改造来培育高耐酸工业酵母菌株提供了理论基础。它有助于提高乳酸胁迫下发酵过程的稳定性，最终为促进发酵行业高效低损失生产奠定基础。

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引用次数: 0

From process to flavor: Microbial and sensory characterization of traditional Kaak and its artisanal production methods 从工艺到风味：传统卡拉克啤酒的微生物和感官特征及其手工生产方法

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

Food microbiology

Pub Date : 2025-12-01 DOI: 10.1016/j.fm.2025.104999

Rachelle Alhosry , Lucie Arnould , Olivier Rué , Rosette Daoud , Pierre Abi Nakhoul , Delphine Sicard , Marie-José Ayoub

With rising interest in legume-based fermented products, traditional legume fermentation practices are gaining renewed attention. One such example is Kaak, a traditional Lebanese baked product made using naturally fermented chickpea-soaked water. This study presents the first comprehensive analysis of Kaak production and microbial species diversity. Despite practices variations among bakers, five key steps were consistently identified: chickpea-soaked water fermentation, preparation of two starters, dough preparation and baking. Fungal species diversity, analyzed using Illumina Miseq ITS1 sequencing, revealed high variation in fungal species composition of chickpea-soaked water (W) between bakeries, with dominance of Saccharomyces cerevisiae in some samples. In contrast, the fermented starters (F1 and F2) and the dough (D) consistently included Alternaria species and S. cerevisiae. Bacterial species analysis, using 16S rDNA V3-V4 sequencing, revealed a dominance of Weissella species in some dough samples while Clostridium perfringens was consistently the most abundant bacterial species in chickpea-soaked water and throughout the process. This species seems to have a major contribution to the organoleptic properties of traditional Kaak made with chickpea-soaked water as evidenced by descriptive quantitative sensory analysis that revealed unique distinctive features of traditional Kaak, pertaining to aroma, taste and texture in comparison to Kaak made with commercial S. cerevisiae strains without chickpea-soaked water. Altogether, these findings reveal, for the first time, the unique sensorial profile of traditional Kaak associated with its specific microbial diversity and traditional production. These findings contribute to a deeper understanding of traditional legume-based fermentation and highlight the value of preserving artisanal practices.

随着人们对豆科植物发酵产品的兴趣日益浓厚，传统的豆科植物发酵方法正在获得新的关注。其中一个例子就是Kaak，这是一种传统的黎巴嫩烘焙产品，用鹰嘴豆浸泡的水自然发酵而成。本研究首次对鹿茸产量和微生物物种多样性进行了综合分析。尽管面包师的做法各不相同，但他们一致确定了五个关键步骤：鹰嘴豆浸泡水发酵，准备两种开胃菜，准备面团和烘烤。利用Illumina Miseq ITS1测序技术对鹰嘴豆浸泡水(W)的真菌物种多样性进行分析，发现不同面包店的鹰嘴豆浸泡水(W)的真菌物种组成差异很大，部分样品中酿酒酵母（Saccharomyces cerevisiae）占主导地位。发酵剂（F1和F2）和面团(D)中均含有交替孢菌和酿酒酵母。利用16S rDNA V3-V4序列分析，发现部分面团样品中Weissella属占优势，而在鹰嘴豆浸泡水和整个过程中，产气荚膜梭状芽胞杆菌（Clostridium perfringens）一直是最丰富的细菌种类。通过描述性定量感官分析，该菌株似乎对鹰嘴豆浸泡水制成的传统卡拉克啤酒的感官特性做出了主要贡献。与未经鹰嘴豆浸泡水制成的商业酿酒酵母菌株相比，该菌株在香气、口感和质地方面具有独特的特征。总之，这些发现首次揭示了传统卡拉克独特的感官特征与其特定的微生物多样性和传统的生产方式有关。这些发现有助于更深入地了解传统的豆类发酵，并突出了保存手工做法的价值。

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引用次数: 0

Swift quantitative risk assessment and multi-criteria decision analysis on main food-borne pathogens in market food in Zhejiang Province, China 浙江省市场食品中主要食源性致病菌快速定量风险评估及多准则决策分析

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

Food microbiology

Pub Date : 2025-11-27 DOI: 10.1016/j.fm.2025.104988

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

Food-borne diseases caused by pathogens are a global public health concern. The positive detection rate (%) and arithmetic mean of seven pathogens in common foods were collected by the China National Foodborne Diseases Surveillance Network from 2019 to 2023, and the number of cases and population incidence were calculated by combining the pathogen concentration and food consumption data of 10,753 people in 20 townships in Zhejiang Province using a swift quantitative risk assessment model. The estimated case number was 1,504,937, and the incidence rate was 0.03 episodes per person-year. The pathogen-food product combinations with the highest number of cases were Vibrio parahemolyticus-marine fish, Staphylococcus aureus-cooked meat products, and Vibrio parahemolyticus-marine shellfish. Marine fish, Chinese salads, and cooked meat products were the top three high-risk food types. Vibrio parahemolyticus, Staphylococcus aureus, and Bacillus cereus were the dominant pathogens. Multi-criteria decision analysis (MCDA) method presented more informative pathogen-food combinations ranking compared to the sQMRA model. Vibrio parahaemolyticusaureus-marine fishes, Vibrio parahaemolyticusaureus-fresh water products, and Vibrio parahaemolyticusaureus-marine shellfish were ranked as the top combinations. These results demonstrate that there should be a greater focus on improving the active surveillance system and quantitative risk assessment methods of related food-pathogen combinations in formulating scientific public health policy.

由病原体引起的食源性疾病是一个全球性的公共卫生问题。采集2019 - 2023年中国国家食源性疾病监测网常见食品中7种病原菌的阳性检出率（%）和算术平均值，结合浙江省20个乡镇10753人的病原菌浓度和食品消费数据，采用快速定量风险评估模型计算病例数和人群发病率。估计病例数为1,504,937例，发病率为0.03例/人年。病原菌-食品组合以副溶血性弧菌-海鱼、金黄色葡萄球菌-熟肉制品和副溶血性弧菌-海贝类感染最多。海鱼、中式沙拉和熟肉制品是前三种高危食物。副溶血性弧菌、金黄色葡萄球菌和蜡样芽孢杆菌为优势致病菌。与sQMRA模型相比，多准则决策分析（MCDA）方法提供了更丰富的病原体-食品组合排序信息。副溶血性金黄色弧菌-海洋鱼类、副溶血性金黄色弧菌-淡水产品、副溶血性金黄色弧菌-海洋贝类的组合位居前三位。这些结果表明，在制定科学的公共卫生政策时，应更加注重完善相关食品病原体组合的主动监测系统和定量风险评估方法。

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引用次数: 0

Hanseniaspora species can create a privileged niche for Oenococcus oeni during triple-strain simultaneous alcoholic-malolactic fermentation based on metabolomics analysis 基于代谢组学分析，Hanseniaspora菌种在三菌种酒精-苹果酸乳酸同步发酵过程中为酒球菌（Oenococcus oeni）创造了优越的生态位

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

Food microbiology

Pub Date : 2025-11-25 DOI: 10.1016/j.fm.2025.104987

Yuzhu Zhao , Dingyi Wang , Kangjie Lou , Kai Hu , Ling He , Kan Shi , Shuwen Liu , Hongyu Zhao

Previous studies have demonstrated that non-Saccharomyces yeasts can enhance malolactic fermentation (MLF) efficiency during co-fermentation. However, the underlying mechanisms remain unclear. Here, we demonstrate how specific strains create favorable metabolic niches through tripartite fermentation assays involving 16 strains from 8 species co-cultured with Saccharomyces cerevisiae F5 and Oenococcus oeni SD-2a, Hanseniaspora spp. emerged as optimal partners, reducing MLF duration by 50 % (≤48 h vs. 96 h in controls) while increasing O. oeni biomass by > 10-fold. Metabolomic analysis revealed that O. oeni utilizes malate as a carbon source within an ecological niche shaped by yeast-driven sugar competition, while upregulated nicotinamide metabolism enhanced NAD⁺ regeneration, boosting malolactic enzyme activity. Furthermore, strain-specific peptide secretion provided targeted bacterial support: H. osmophila NX39 produced quorum-sensing peptides and fumarate to activate bacterial pathways, whereas H. uvarum HN2 synthesized nutritional peptides and arabitol to alleviate auxotrophy. Exogenous amino acids (Glu/Trp/Cys) further enhanced MLF efficiency, with glutamate specifically accelerating early O. oeni growth while maintaining S. cerevisiae viability (stable at 10⁸ CFU/mL). These findings transform co-inoculation from a high-risk practice into a robust enological strategy by establishing triple-strain simultaneous alcoholic-malolactic fermentation systems, providing a foundation for next-generation precision enology.

以往的研究表明，非酵母菌在共发酵过程中可以提高苹果酸乳酸发酵（MLF）的效率。然而，潜在的机制仍不清楚。在这里，我们通过与酿酒酵母F5和酒球菌SD-2a共培养的8种16株菌株进行了三组化发酵实验，展示了特定菌株是如何创造有利的代谢生态位的，其中Hanseniaspora spp成为最佳合作伙伴，将MLF持续时间缩短了50%(≤48 h，而对照组为96 h)，同时将O. oeni生物量提高了10倍。代谢组学分析表明，O. oeni在酵母驱动的糖竞争形成的生态位中利用苹果酸盐作为碳源，而烟酰胺代谢的上调促进了NAD+的再生，提高了苹果酸乳酸酶的活性。此外，菌株特异性肽分泌提供了靶向细菌支持：H. osmophila NX39产生群体感应肽和富马酸盐来激活细菌途径，而H. uvarum HN2合成营养肽和阿拉伯糖醇来减轻营养不良。外源氨基酸（Glu/Trp/Cys）进一步提高了MLF效率，其中谷氨酸特别加速了O. oeni的早期生长，同时保持了酿酒酵母的活力（稳定在108 CFU/mL）。这些发现通过建立三株醇-苹果酸乳酸同步发酵系统，将共接种从高风险实践转变为稳健的酿酒策略，为下一代精密酿酒奠定了基础。

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引用次数: 0