Food microbiology最新文献_第5页

Hexadecanoic acid enhances the oxidative tolerance of Saccharomyces cerevisiae via regulating MF(α)2 to mitigate cell cycle progression 十六烷酸通过调节MF(α)2来增强酿酒酵母的氧化耐受性，减缓细胞周期进程

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

Food microbiology

Pub Date : 2025-11-20 DOI: 10.1016/j.fm.2025.104984

Hui Liu , Shuxin Hou , Shihui Wang , Yucheng Ji , Changyuan Yu , Hao Li

Our previous research suggested that the co-cultivation of Escherichia coli and Saccharomyces cerevisiae could enhance the oxidative tolerance of yeast, and identified hexadecanoic acid as a key metabolic regulator. Nevertheless, the precise regulatory mechanisms remain unclear. The objective of this work is to elucidate the mechanism through which hexadecanoic acid enhances the oxidative tolerance of S. cerevisiae. Results suggested that addition of hexadecanoic acid could significantly reduce the reactive oxygen species (ROS) level by 25.78 % and contribute to maintaining the structural integrity of S. cerevisiae. Hexadecanoic acid reduced ROS production through inhibiting the activation of the Ca²⁺ signaling pathway. On the other hand, due to the decreased generation of intracellular ROS, hexadecanoic acid also down-regulated the antioxidant defense capability of S. cerevisiae, suggesting the non-necessity of excessive activation of the antioxidant system. Transcriptomic analysis revealed hexadecanoic acid treatment associated 27 up-regulated and 30 down-regulated genes. Based on the transcriptomics analysis results and previous findings, the MF(α)2 was chosen as a target gene to be clarified. Further construction of the MF(α)2 knockout strain demonstrated that the oxidative tolerance of ΔMF(α)2 strain significantly decreased. In light of these findings, it can be inferred that hexadecanoic acid may promote the MF(α)2 gene expression, thereby delaying the cell cycle and enhancing yeast oxidative tolerance. Results presented in this work would contribute to the understanding of the regulatory mechanisms of hexadecanoic acid on the oxidative tolerance of S. cerevisiae, and would also offer insights into the potential for manual intervention to regulate the oxidative tolerance of strains.

我们前期的研究表明，大肠杆菌和酿酒酵母的共培养可以增强酵母的氧化耐受性，并确定了十六烷酸是酵母的关键代谢调节因子。然而，确切的监管机制仍不清楚。本研究旨在阐明十六烷酸增强酿酒酵母氧化耐受性的机制。结果表明，添加十六烷酸可使酿酒酵母的活性氧（ROS）水平显著降低25.78%，有利于保持酿酒酵母的结构完整性。十六烷酸通过抑制Ca2+信号通路的激活来减少ROS的产生。另一方面，由于胞内ROS的生成减少，十六烷酸也下调了酿酒酵母的抗氧化防御能力，表明不需要过度激活抗氧化系统。转录组学分析显示，十六酸处理与27个上调基因和30个下调基因相关。基于转录组学分析结果和前人的发现，我们选择MF(α)2作为目标基因进行研究。进一步构建MF(α)2敲除菌株，发现ΔMF(α)2菌株的氧化耐受性显著降低。由此推测，十六烷酸可能促进MF(α)2基因的表达，从而延缓细胞周期，增强酵母的氧化耐受性。本研究结果将有助于理解十六烷酸对酿酒酵母氧化耐受性的调控机制，并为人工干预菌株氧化耐受性的可能性提供见解。

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引用次数: 0

Ochratoxin A and citrinin production and migration in Penicillium verrucosum molded strawberry jams 疣状青霉模塑草莓果酱中赭曲霉毒素A和橙霉素的产生和迁移

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

Food microbiology

Pub Date : 2025-11-15 DOI: 10.1016/j.fm.2025.104982

Monika Coton, Elsa Sielleur, Jean-Luc Jany, Franck Deniel, Elisabeth Poirier, Philippe Dantigny

Food losses and waste have become a major worldwide challenge, partly due to mold spoilage at the consumer level. One possible way to reduce food waste due to moldy foods would be to avoid a too conservative approach where products are directly discarded if fungal growth is observed. However, a food safety risk exists as many fungal species produce potentially toxic mycotoxins that can migrate into foods, so this hazard needs to be considered to establish consumer recommendations. This study quantified citrinin and ochratoxin A accumulation and migration in strawberry jams after inoculation with Penicillium verrucosum UBOCC 109221 and incubation at 8 and 20 °C. The mold failed to grow after 28days of incubation at 20 °C on jam with 59% sugar content but exhibited a constant growth rate of about 1.15 mm/d on the other sugar concentrations. After 14 days of incubation, citrinin concentration (10000 ng/g) for the jam containing 34 % sugar was about twice the concentration observed for 39 and 44 % sugar. Mycotoxin migration experiments were then carried out for 39 % sugar content and showed that the maximum mycotoxin concentrations were obtained for the 5 cm lesion diameter. At 20 °C, citrinin concentration (30 000 ng/g) was about twice that obtained at 8 °C, while the maximum ochratoxin A concentration was about 100 ng/g. For 1 and 2 cm lesions with 8°C storage, mycotoxins were not detected at 3 cm depth, accordingly jam can be consumed after removing about 2 to 3 cm beyond the moldy area. For greater lesions, jam should be discarded because mycotoxins were detected at >4 cm depth.

粮食损失和浪费已成为全球面临的一项重大挑战，部分原因是消费者层面的霉菌变质。减少发霉食物造成的食物浪费的一种可能的方法是避免过于保守的方法，即如果观察到真菌生长，就直接丢弃产品。然而，存在食品安全风险，因为许多真菌种类产生可能迁移到食品中的潜在毒性真菌毒素，因此在制定消费者建议时需要考虑这一危害。本研究测定了接种疣状青霉UBOCC 109221并在8℃和20℃孵育后草莓果酱中桔霉素和赭曲霉毒素A的积累和迁移。在20℃条件下，在含糖量为59%的果酱上培养28天后，霉菌无法生长，但在其他含糖量的果酱上，霉菌的生长速度不变，约为1.15 mm/d。培养14天后，含糖34%果酱的柑桔素浓度（10000 ng/g）约为含糖39%和含糖44%果酱浓度的两倍。然后进行了糖含量为39%的霉菌毒素迁移实验，结果表明，在5 cm病变直径处获得了最大的霉菌毒素浓度。在20℃条件下，柑桔素浓度（30 000 ng/g）约为8℃条件下的2倍，赭曲霉毒素A的最大浓度约为100 ng/g。对于1 cm和2 cm的病变，在8°C储存时，在3cm深度未检测到霉菌毒素，因此在除霉区域约2至3cm后可食用果酱。对于较大的病变，应丢弃果酱，因为真菌毒素在4cm深度被检测到。

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引用次数: 0

Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar 确定酵母菌群内的功能分工驱动了川醋固态发酵早期风味的形成

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

Food microbiology

Pub Date : 2025-11-14 DOI: 10.1016/j.fm.2025.104983

Jiajie Zhu , Yuting Liao , Yulin Zhao , Jun Liu , Zhicheng Li , Xiangpeng Kong , Suyi Zhang , Chuan Song , Qixu Fu , Xianbin Wang , Ruiqi Xue , Xuemei Shi , Yaomei Tian , Rong Cao , Jianming You , Li Li

Sichuan Shai vinegar (SSV) is a traditional fermented product with complex microbial ecology. This study elucidated the functional division of labor within the yeast microbiota during the early stage (days 1–5) of solid-state fermentation in SSV. Investigating of four key yeast strains (Saccharomyces cerevisiae, Pichia kudriavzevii, Kazachstania humilis, and Brettanomyces bruxellensis) via co-culturing, metabolomics, and simulated fermentation revealed distinct roles: Pichia kudriavzevii dominated ester synthesis, Brettanomyces bruxellensis primarily produced characteristic flavor compounds (e.g., acetaldehyde, 4-ethylguaiacol), Kazachstania humilis efficiently produced acids accelerating acidification, and Saccharomyces cerevisiae produced ethanol, which served as a precursor for ester synthesis by other yeasts. The triple-strain combination of Pichia kudriavzevii, Kazachstania humilis, and Brettanomyces bruxellensis exhibited optimal synergy, achieving peak total acid (10.96 g/100 g DW) and acetic acid (3.54 g/100 g DW) content while significantly enhancing characteristic flavor profiles. Untargeted metabolomics indicated that this combination efficiently regulated multiple flavor biosynthesis pathways through pyruvate-mediated metabolic hubs. This systematic clarification of functional roles within the yeast community provides an experimental foundation for designing synthetic microbial starters to modulate flavor profiles and advance the standardization of fermented food production.

四川醋是一种微生物生态复杂的传统发酵产品。本研究阐明了SSV固态发酵早期（1-5天）酵母菌群内部的功能分工。通过共培养、代谢组学和模拟发酵对四种关键酵母菌（酿酒酵母菌、毕赤酵母、哈萨克腐霉菌和布鲁塞尔布雷顿酵母）进行研究，揭示了不同的作用：Pichia kudriavzevii主导酯合成，Brettanomyces bruxellensis主要产生特征风味化合物（如乙醛，4-乙基愈创木酚），Kazachstania humilis有效地产生酸加速酸化，Saccharomyces cerevisiae产生乙醇，乙醇作为其他酵母合成酯的前体。苦毕赤酵母（Pichia kudriavzevii）、腐臭哈萨克菌（Kazachstania humilis）和布鲁克斯菌（Brettanomyces bruxellensis）三菌种组合协同作用最佳，总酸含量最高（10.96 g/100 g DW），乙酸含量最高（3.54 g/100 g DW），显著提高了特征风味。非靶向代谢组学表明，这种组合通过丙酮酸介导的代谢枢纽有效地调节了多种风味生物合成途径。该研究系统地阐明了酵母群落的功能作用，为设计合成微生物发酵剂来调节风味特征和促进发酵食品生产的标准化提供了实验基础。

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引用次数: 0

Patagonian shellfish and hidden threats: unveiling the viral landscape and the first quantitative microbial risk assessment of Argentine bivalve mollusks 巴塔哥尼亚贝类和隐藏的威胁：揭示阿根廷双壳类软体动物的病毒景观和首次定量微生物风险评估

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

Food microbiology

Pub Date : 2025-11-12 DOI: 10.1016/j.fm.2025.104981

Camila Frydman , Viviana Parreño , Mariana Cap , Solange Galeano , Marcelo Signorini Porchietto , Marina Mozgovoj

Foodborne viral infections are a global public health concern, yet quantitative risk assessments (QMRA) for enteric viruses in bivalve mollusks are scarce, especially in South America. We conducted Argentina's first QMRA for five human enteric viruses- norovirus (NoV), rotavirus A (RVA), hepatitis A (HAV), hepatitis E (HEV), and adenovirus (AdV) in bivalve mollusks. From August 2018–March 2023, 390 specimens from Golfo Nuevo, Chubut, were pooled (n = 113) and analyzed by real time PCR. A national survey revealed 3.6 % of servings were raw or minimally cooked. AdV showed the highest prevalence and viral load, followed by NoV GII and RVA; HAV and HEV had lower loads, and NoV GI was undetected. Per-serving infection risks peaked for AdV and NoV GII from raw oyster and mussel consumption. Individual annual infection probabilities were 2.44 × 10⁻¹ for AdV, 1.33 × 10⁻¹ for NoV GII, and 6.60 × 10⁻² for HAV. RVA and HEV posed lower risks. Sensitivity analysis identified AdV and HAV prevalence, and mussel and clam consumption, as key drivers of the shellfish-associated infection risk. Our findings pinpoint raw and undercooked oysters and mussels as significant sources of risk. This QMRA provides crucial, country-specific evidence to support optimizing disinfection processes and enhancing monitoring of critical environmental contamination sources along the seafood production and distribution chain.

食源性病毒感染是一个全球性的公共卫生问题，但对双壳类软体动物肠道病毒的定量风险评估（QMRA）很少，特别是在南美洲。我们在双壳类软体动物中对5种人类肠道病毒——诺如病毒（NoV）、轮状病毒A （RVA）、甲型肝炎（HAV）、戊型肝炎（HEV）和腺病毒（AdV）进行了阿根廷首个QMRA。从2018年8月至2023年3月，收集楚布特新海湾地区390份标本（n = 113），采用实时PCR方法进行分析。一项全国调查显示，3.6%的食物是生的或最低限度煮熟的。AdV的患病率和病毒载量最高，其次是NoV GII和RVA；HAV和HEV的负荷较低，未检测到NoV GI。因食用生牡蛎和贻贝，AdV和NoV GII的每次食用感染风险达到峰值。AdV的个体年感染概率为2.44 × 10−1，NoV - GII为1.33 × 10−1，HAV为6.60 × 10−2。RVA和HEV的风险较低。敏感性分析发现，AdV和HAV的流行以及贻贝和蛤蜊的消费是贝类相关感染风险的关键驱动因素。我们的研究结果指出，生的和未煮熟的牡蛎和贻贝是重要的风险来源。该QMRA提供了关键的、针对特定国家的证据，以支持优化消毒流程，并加强对海鲜生产和分销链上关键环境污染源的监测。

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引用次数: 0

The synergistic effects of ammonium and phosphorus on higher alcohol biosynthesis in Zygosaccharomyces mellis LGL-1 and its application for wampee/grape winemaking 铵和磷协同作用对发酵酵母LGL-1合成高级醇的影响及其在酿酒中的应用

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

Food microbiology

Pub Date : 2025-11-08 DOI: 10.1016/j.fm.2025.104980

Chunyun Qu , Zuyue Qi , Shuochun Lin , Jianjun Li , Yu Zeng , Yiyin Xu , Weidong Bai , Gongliang Liu

For wine, higher alcohols are double-edged swords, which benefit flavors in appropriate amount but cause negative effects on aromas as well as side-effects for consumers in excessive amount. In this study, five kinds of ammonium salts were tested to reduce higher alcohols produced by Zygosaccharomyces mellis LGL-1 (LGL-1), among which, (NH₄)₂HPO₄ exhibited most excellent effects with higher alcohols reduced by 32.79 %. Both NH₄⁺ and HPO₄²⁻ demonstrated individual capacities to reduce higher alcohol levels and transcriptome analysis was employed to investigate the synergistic mechanism. Results showed that both NH₄⁺ and HPO₄²⁻ could regulate higher alcohol biosynthesis, but with different regulators, Cat8 for the synergistic effect of NH₄⁺ and HPO₄²⁻, and Ino80 for HPO₄²⁻ specifically. Meanwhile, HPO₄²⁻ reduced the activity of BCAT2, specifically and NH₄⁺ increased the activity of BCAT1 particularly, the combination of which led to the reduction of higher alcohol biosynthesis. Both Gtr1 and TorC1 were downregulated with HPO₄²⁻ or NH₄⁺ addition, with more pronounced downregulations under their combination. Collectively, the synergistic effects of ammonium and phosphorus on higher alcohol biosynthesis in LGL-1 were existed. To amplify this effect, the molar ratio of nitrogen to phosphorus was optimized and a mole ratio of 1:1 was applied for wampee/grape winemaking with higher alcohols reduced by 24.99 %–26.76 % but with the content of ethanol, esters and organic acid unchanged significantly. Data above suggested that the combined addition of NH₄⁺ and HPO₄²⁻ could play synergistic effects on higher alcohol biosynthesis, which was an effective strategy to reduce higher alcohols in wines for improved qualities.

对于葡萄酒来说，高级酒精是一把双刃剑，适量有利于风味，但过量会对香气产生负面影响，对消费者产生副作用。本研究对5种铵盐进行了还原Zygosaccharomyces mellis LGL-1 （LGL-1）产生的高级醇的试验，其中（NH4）2HPO4的还原效果最好，高级醇的还原率为32.79%。NH4+和HPO42−均表现出个体降低高酒精水平的能力，转录组分析用于研究协同机制。结果表明，NH4+和HPO42−均可调节高醇生物合成，但调节因子不同，Cat8为NH4+和HPO42−协同作用，Ino80为HPO42−特异性调节。同时，HPO42−降低了BCAT2的活性，特别是NH4+增加了BCAT1的活性，两者的共同作用导致了高醇生物合成的减少。添加HPO42−或NH4+后，Gtr1和TorC1均下调，且两者联合下调更为明显。综上所述，铵和磷对LGL-1高醇生物合成具有协同效应。为了放大这一效应，优化了氮磷的摩尔比，以1:1的摩尔比用于黄皮/葡萄酿造，高醇含量降低24.99% ~ 26.76%，而乙醇、酯类和有机酸含量保持显著不变。上述数据表明，NH4+和HPO42−的联合添加对高醇生物合成具有协同效应，是降低葡萄酒中高醇含量，提高葡萄酒品质的有效策略。

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引用次数: 0

Corrigendum to “Integrative omics analysis of ohmic heating-induced sublethal injury and repair in Staphylococcus aureus” [Food Microbiol. Volume 132, June 2025, 104847] “欧姆加热诱导的金黄色葡萄球菌亚致死损伤和修复的综合组学分析”[食品微生物学]的更正。vol . 132, June 2025, 104847]。

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

Food microbiology

Pub Date : 2025-11-07 DOI: 10.1016/j.fm.2025.104972

Han Wang , Yana Liu , Yingying Sun , Yi Liu , Xingmin Li , Ruitong Dai

引用次数: 0

p-coumaric acid induces Brettanomyces bruxellensis death under winemaking conditions 对香豆酸在酿酒条件下诱导bruxellbrettanomyensis死亡

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

Food microbiology

Pub Date : 2025-11-06 DOI: 10.1016/j.fm.2025.104978

P. Bodin, S. Sachot, A. Roland, F. Remize, C. Camarasa

Brettanomyces bruxellensis is a significant spoilage yeast in wine, known for producing volatile phenols that alter wine aroma and quality. These compounds are formed from hydroxycinnamic acids (HCA), including ferulic, p-coumaric, and caffeic acids, which are naturally present in grapes and in wine. HCA conversion to ethyl phenols is an original and conserved characteristic of B. bruxellensis that results from the presence of a two-step pathway. We hypothesized HCA conversion serves as a detoxification strategy for B. bruxellensis. This study investigated how different HCA concentrations affect growth and viability of 24 B. bruxellensis strains, with a particular focus on two wine-isolated strains (L1760 and 2OT13_02).

Under wine-like conditions, only p-coumaric acid exhibited a cytotoxic effect, affecting growth, cell viability, and the conversion of HCA to vinylphenol (VP) and ethylphenol (EP) in a concentration-dependent manner. This effect was specifically induced by p-coumaric acid itself, rather than by its VP or EP derivatives. It was more pronounced at pH 3.3, likely due to enhanced diffusion of the acidic form across yeast membrane. The two strains showed a similar behavior, although with a different degree of tolerance. Sensitivity of the 24-strain panel to HCA showed a large diversity, possibly linked to genetic traits.

Our findings highlight the potential of using naturally occurring wine compounds like p-coumaric acid as part of an integrated strategy to control B. bruxellensis population in wine.

bruxellensis Brettanomyces是一种重要的葡萄酒变质酵母，以产生挥发性酚改变葡萄酒的香气和质量而闻名。这些化合物是由羟基肉桂酸（HCA）形成的，包括阿魏酸、对香豆酸和咖啡酸，它们天然存在于葡萄和葡萄酒中。HCA转化为乙基酚是布鲁塞尔芽胞杆菌的原始和保守的特征，这是由于两步途径的存在。我们假设HCA转化是bruxellensis的一种解毒策略。本文研究了不同浓度HCA对24株布鲁塞尔芽孢杆菌生长和活力的影响，重点研究了两株葡萄酒分离菌株L1760和ot13_02。在类酒条件下，只有对香豆酸表现出细胞毒性作用，影响生长、细胞活力以及HCA向乙烯基酚（VP）和乙基酚（EP）的转化，并呈浓度依赖性。这种效应是由对香豆酸本身特异性诱导的，而不是由其VP或EP衍生物诱导的。它在pH 3.3时更为明显，可能是由于酸性形式在酵母膜上的扩散增强。这两个菌株表现出相似的行为，尽管具有不同程度的耐受性。24个品系对HCA的敏感性显示出很大的多样性，可能与遗传性状有关。我们的研究结果强调了使用天然存在的葡萄酒化合物如对香豆酸作为控制葡萄酒中布鲁塞尔芽孢杆菌种群的综合策略的一部分的潜力。

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引用次数: 0

Inactivation of avian influenza virus in yogurt made from raw milk 生乳制酸奶中禽流感病毒的灭活

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

Food microbiology

Pub Date : 2025-11-04 DOI: 10.1016/j.fm.2025.104975

T.L. Harrell , S. Alvarez-Narvaez , A.C.S. Porto-Fett , P.G. Vinayamohan , J.B. Luchansky , A. Shwani , D.L. Suarez

In March 2024, highly pathogenic avian influenza (HPAIV) H5N1 was first detected in U.S. dairy cattle and has since spread to herds across at least 17 states. Infected cows typically present with mastitis, decreased milk production, and poor milk quality with high viral loads in milk. While commercial pasteurization of milk effectively inactivates avian influenza virus (AIV), growing consumer interest in raw milk and derived products raises public health concerns due to the risk of zoonotic transmission. Standard yogurt production includes an initial heating step at 82 °C for 30 min to denature milk proteins which also inactivates AIV. However, some home yogurt recipes omit this initial heating step. This project determined whether AIV present in raw milk could remain viable through fermentation and persist in the final yogurt product. Raw milk (ca. pH 6.7) was spiked with AIV (ca. 6.6 log₁₀ 50 % egg infectious doses (EID₅₀) per mL and inoculated with a commercial starter culture to produce yogurt. The viability of the virus was determined before and after fermentation (ca. 7.3 h) at 42 °C with resultant pH drop ≤4.4. A significant (p < 0.05) reduction of viable AIV (≥4.1 log₁₀ EID₅₀) was observed in both the yogurt and the control samples of raw milk incubated at 42 °C but without starter culture (ca. pH 6.63). Viral inactivation was likely due to a combination of incubation at a sublethal temperature, pH below 4.4, and microbial degradation. Thus, properly fermented yogurt has a negligible risk of transmitting AIV to humans.

2024年3月，高致病性禽流感（HPAIV） H5N1首次在美国奶牛中被发现，此后已传播到至少17个州的牛群中。受感染的奶牛通常表现为乳腺炎，产奶量下降，牛奶质量差，牛奶中病毒载量高。虽然牛奶的商业巴氏灭菌有效地灭活了禽流感病毒（AIV），但由于人畜共患病传播的风险，消费者对原料奶及其衍生产品的兴趣日益增加，引起了公共卫生问题。标准酸奶生产包括82°C的初始加热步骤30分钟，使牛奶蛋白变性，也使AIV失活。然而，一些家庭酸奶食谱省略了最初的加热步骤。本项目确定了原乳中存在的AIV能否通过发酵保持活性，并在最终的酸奶产品中持续存在。将生乳（ca. pH . 6.7）加入AIV (ca. 6.6 log10 50%鸡蛋感染剂量(EID50) / mL，并用商业发酵剂接种以生产酸奶。在42°C发酵前后（约7.3 h）测定病毒的活力，所得pH值下降≤4.4。在42°C孵育但不含发酵剂（ca. pH . 6.63）的酸奶和对照原料乳样品中，活菌AIV均显著降低（p < 0.05）（≥4.1 log10 EID50）。病毒失活可能是由于在亚致死温度、pH值低于4.4和微生物降解的结合。因此，适当发酵的酸奶将AIV传播给人类的风险可以忽略不计。

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引用次数: 0

Efficacy of cold plasma and pulsed UV-light against Salmonella and E. coli O157:H7 on fresh basil leaves 冷等离子体和脉冲紫外线对新鲜罗勒叶上沙门氏菌和大肠杆菌O157:H7的抑制作用

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

Food microbiology

Pub Date : 2025-11-04 DOI: 10.1016/j.fm.2025.104976

Edson Douglas Silva Pontes , Donald W. Schaffner , Raquel Taynan Cunha Vieira , Emilio de Castro Miguel , Geany Targino de Souza Pedrosa , Fabiano André Narciso Fernandes , Sueli Rodrigues , Marciane Magnani

This study evaluated the survival of Salmonella enterica and Escherichia coli O157:H7 on watercress (Nasturtium officinale R.Br), mint (Mentha spicata L.), and basil (Ocimum basilicum L.) during refrigerated storage. The efficacy of non-thermal technologies in inactivating these pathogens on basil leaves was investigated, using dielectric barrier discharge (DBD) cold plasma (15 min at 50, 500, and 1000 Hz), glow discharge plasma (15 min at gas flows of 10, 20, and 30 mL/min; and 20 or 30 min at gas flow 20 mL/min), and pulsed UV-light (PL) at doses of 758, 1,516, and 2280 mJ/cm² (all below FDA-maximum PL dose of 12 J/cm²). Morphological alterations in bacterial cells following DBD and PL treatments were examined using scanning electron microscopy. Basil showed significantly higher survival of S. enterica and E. coli O157:H7 during storage (p < 0.05). DBD 500 Hz treatment caused the higher reduction (∼2.30 log CFU/g) of both pathogens, compared to 50 and 1000 Hz. Glow discharge plasma was more effective at a gas flow rate of 20 mL/min compared to 10 and 30 mL/min after 15 min (p < 0.05) for either pathogen. Treatment with glow discharge plasma at 20 mL/min for 20 min achieved reductions of >5.0 log CFU/g for E. coli O157:H7 and 3.46 log CFU/g for S. enterica. The highest PL dose tested resulted in reductions of 3.60 and 3.10 log CFU/g for E. coli O157:H7 and S. enterica, respectively. These findings highlight the potential of glow discharge plasma, particularly for targeting E. coli O157:H7 on basil leaves.

本研究对豆瓣菜（Nasturtium officinale R.Br）、薄荷（Mentha spicata L.）和罗勒（Ocimum basilicum L.）冷藏期间肠道沙门氏菌和大肠杆菌O157:H7的存活进行了研究。采用介质阻挡放电（DBD）冷等离子体（在50、500和1000 Hz下15分钟）、辉光放电等离子体（在10、20和30 mL/min下15分钟；在20 mL/min下20或30分钟）和脉冲紫外线（PL），剂量分别为758、1516和2280 mJ/cm2（均低于fda规定的最大PL剂量12 J/cm2），研究了非热技术对罗勒叶片上这些病原体的灭活效果。用扫描电镜观察了DBD和PL处理后细菌细胞的形态学变化。罗勒在贮藏过程中肠球菌和大肠杆菌O157:H7的存活率显著提高（p < 0.05）。与50和1000 Hz处理相比，DBD 500 Hz处理导致两种病原体的减少量更高（约2.30 log CFU/g）。辉光放电等离子体在15分钟后的气体流速为20 mL/min时比10和30 mL/min时更有效（p < 0.05）。用20 mL/min的辉光放电等离子体处理20分钟，大肠杆菌O157:H7和肠球菌分别减少了5.0 log CFU/g和3.46 log CFU/g。在最高剂量的试验中，大肠杆菌O157:H7和大肠杆菌分别减少了3.60和3.10 log CFU/g。这些发现突出了辉光放电等离子体的潜力，特别是针对罗勒叶上的大肠杆菌O157:H7。

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引用次数: 0

Antifungal and antimycotoxin activity of plant-synthesized silver nanoparticles (AgNPs): A novel approach to combat food contamination 植物合成银纳米粒子（AgNPs）的抗真菌和抗霉菌毒素活性：对抗食品污染的新方法

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

Food microbiology

Pub Date : 2025-11-04 DOI: 10.1016/j.fm.2025.104979

Glory Kah , Oluwasola A. Adelusi , Sefater Gbashi , Patience M. Awafong , Patrick B. Njobeh

Fungi and mycotoxins hugely contaminate food and feed commodities and consequently contribute to adverse effects on health and the economy. While various measures have been adopted to control food contamination, the potential application of nanotechnology to control fungi and mycotoxins in food seems promising; nevertheless, it has not been sufficiently explored. This study investigated the antifungal effect of plant-mediated silver nanoparticles (AgNPs) form Garcinia kola, Carica papaya, Achillea millefolium, Ocimum gratissimum, and Perilla frutescens against ten food-borne fungi. Furthermore, the effect of Garcinia kola AgNPs and Achillea millefolium AgNPs against aflatoxin (AFB1 and AFB2) and ochratoxin (OTA and OTB) production by Aspergillus flavus, Aspergillus ochraceus, and Aspergillus clavatus was determined by using an Ultra Performance Liquid Chromatography-Triple Quadrupole Spectrometry (UPLC-MS/MS) instrument to quantify the amount of aflatoxins and ochratoxins produced following AgNPs antifungal treatments. The characterization analysis of AgNPs showed that stable and crystalline AgNPs were bioformulated, with sizes ranging from 10.9 to 67.5 nm. The antifungal effect of AgNPs by agar well diffusion method after 7 days of incubation revealed that at a concentration of 100 mg/L, AgNPs were able to exhibit an antifungal effect on the tested food-borne pathogens. As found, a maximum inhibitory zone (MIZ) of 20.3 mm by Penicillium frutescens AgNPs on Penicillium chrysogenum was obtained, while a 10.7 mm MIZ exhibited by Carica papaya AgNPs on Aspergillus Niger was recorded. Mycelial growth inhibition (MGI) activity of AgNPs at varying concentrations of 6.25, 12.5, 25, 50, and 100 mg/L was established. The highest MGI of AgNPs of 100 % was recorded against Penicillium citrinum, while the lowest MGI of 6.7 % for Aspergillus flavus was noted. The significant difference at p ≤ 0.05 was validated by comparing MIZ and MGI induced by the tested AgNPs to the control groups. The ability of AgNPs derived from Garcinia kola and Achillea millefolium showed a reduction in mycotoxin (AFB₁, AFB₂, OTA, and OTB) production as the concentration of the synthesized AgNPs increased. These findings demonstrate that AgNPs have immense potential as antifungal agents for controlling the growth of fungi and the subsequent biosynthesis of their respective mycotoxins.

真菌和真菌毒素严重污染食品和饲料商品，从而对健康和经济造成不利影响。虽然已经采取了各种措施来控制食物污染，但纳米技术在控制食物中的真菌和真菌毒素方面的潜在应用似乎很有前景；然而，它还没有得到充分的探索。本研究研究了藤黄、番木瓜、千叶阿基那、山茱萸、紫苏等植物介导的银纳米颗粒（AgNPs）对10种食源性真菌的抑菌作用。此外，采用超高效液相色谱-三重四极杆谱（UPLC-MS/MS）仪器测定了藤黄AgNPs和千叶阿基那AgNPs对黄曲霉、赭曲霉和克拉曲霉产生黄曲霉毒素（AFB1和AFB2）和赭曲霉毒素（OTA和OTB）的影响，定量测定了AgNPs抗真菌处理后黄曲霉毒素和赭曲霉毒素的产生量。对AgNPs的表征分析表明，制备的AgNPs具有稳定性和结晶性，其尺寸范围为10.9 ~ 67.5 nm。琼脂孔扩散法测定AgNPs培养7天后的抑菌效果，结果表明，在浓度为100 mg/L时，AgNPs对食源性病原菌具有抑菌作用。结果表明，果实青霉AgNPs对青霉菌的最大抑制区为20.3 mm，木瓜果实青霉AgNPs对黑曲霉的最大抑制区为10.7 mm。测定了AgNPs在6.25、12.5、25、50和100 mg/L浓度下的菌丝生长抑制（MGI）活性。AgNPs对柑橘青霉的MGI最高，为100%，对黄曲霉的MGI最低，为6.7%。通过与对照组比较AgNPs诱导的MIZ和MGI，验证p≤0.05的显著性差异。从藤黄和千叶跟头中提取的AgNPs随着AgNPs浓度的增加，真菌毒素（AFB1、AFB2、OTA和OTB）的产量降低。这些发现表明，AgNPs作为抗真菌药物具有巨大的潜力，可以控制真菌的生长和随后各自真菌毒素的生物合成。

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