Food microbiology最新文献

{"title":"Biofilm formation and intra-pulsotype variability of Listeria monocytogenes at temperatures relevant to food processing environments","authors":"Ran Li ,&nbsp;Geertrui Rasschaert ,&nbsp;Ulric Van Rossum ,&nbsp;Sjarlotte Willems ,&nbsp;Hans Steenackers ,&nbsp;Koen De Reu","doi":"10.1016/j.fm.2025.105008","DOIUrl":"10.1016/j.fm.2025.105008","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> can persist for longer periods in the food production environment. Studies show that certain <em>L. monocytogenes</em> strains are more persistent and others more transient. One of the persistent strategies mentioned in literature is biofilm protection. We studied the difference in biofilm formation of persistent and transient <em>L. monocytogenes</em> isolates at lower temperatures, which better reflect realistic conditions in food production environments. First, the dynamic changes in biofilm biomass and planktonic cell numbers over nine days at 10 °C and 18 °C were studied for nine isolates randomly selected from 40 persistent isolates. Results showed that biofilm production was highest on day three, with an optical density ranging from 0.18 to 0.62 at 10 °C and from 0.29 to 0.94 at 18 °C for the nine <em>L. monocytogenes</em> isolates. Next, the biofilm formation capacity of 40 persistent and 36 transient isolates was studied using the crystal violet staining method after 3 days of incubation at both temperatures. Temperature proved to be an influential factor, with the higher temperature supporting increased biofilm production. Additionally, persistent <em>L. monocytogenes</em> isolates produced significantly more biofilm than transient isolates at 10°C and 18°C, with a more pronounced difference at 18 °C. Finally, the effect of intra-pulsotype variation in biofilm-forming potential was analyzed. Seventeen pairs of isolates exhibited significant differences at least at one temperature (<em>p</em> &lt; 0.05). These findings improve further insights into the factors contributing to <em>L. monocytogenes</em> persistence and offer valuable information for controlling contamination in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105008"},"PeriodicalIF":4.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787740","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}

{"title":"Salmonella enterica biofilm is capable of VBNC state formation and virulence gene expression during low temperature food storage","authors":"Junyan Liu ,&nbsp;Zhenbo Xu ,&nbsp;Tengyi Huang ,&nbsp;Thanapop Soteyome ,&nbsp;Yaqin Li ,&nbsp;Yuting Luo ,&nbsp;Yuzhu Mao ,&nbsp;Lei Yuan ,&nbsp;Aijuan Xu ,&nbsp;Zhijian Zeng ,&nbsp;Shaohong Huang ,&nbsp;Mahesh Premarathna ,&nbsp;Yanrui Ye","doi":"10.1016/j.fm.2025.105009","DOIUrl":"10.1016/j.fm.2025.105009","url":null,"abstract":"<div><div>As a frequently identified foodborne pathogen, <em>Salmonella enterica</em> can enter into the viable but nonculturable (VBNC) state and form biofilm, thereby posing high risk to food safety. In this study, 4 types of rice and flour foods, 4 microbial growth status including different biofilm formation stages in comparison with planktonic state, and 2 storage temperatures (4 °C and −20 °C), were applied to explore the VBNC state formation within <em>S. enterica</em> biofilms during low temperature food storage. The ability of <em>S. enterica</em> cells to express virulence gene <em>invA</em> during low temperature storage was also determined. Partial or all <em>S. enterica</em> cells could enter into the VBNC state depending on food type and storage temperature, leading to false negative detection results by culture-based methods. Mature biofilms acquiring high resistance were easier to enter into the VBNC state. Comparing food composition and storage conditions in different food samples, temperature and nutrient were assumed as major factors for the induction of VBNC state. In addition, decreased but continuous <em>invA</em> gene expression was recorded during storage, and the entry into the VBNC state did not influence <em>invA</em> gene expression. The combination of both biofilm and VBNC state which are hard to remove and detect and have high persistence could increase the risks posed by the contamination of <em>S. enterica</em> in food products. Persistence of virulence-associated gene expression in VBNC cells causes further safety issues. These findings provided risk warning for contamination of <em>S. enterica</em> VBNC cells within biofilms during low temperature food storage.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105009"},"PeriodicalIF":4.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734844","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}

{"title":"Hepatitis E virus in pigs at the moment of slaughter in Spain, 2015 and 2017","authors":"Nerea García ,&nbsp;Marta Hernández ,&nbsp;Jorge Santamaría-Palacios ,&nbsp;Irene Martínez ,&nbsp;Alejandro Navarro ,&nbsp;Milagros Muñoz-Chimeno ,&nbsp;Franco Escobar ,&nbsp;Gislaine Fongaro ,&nbsp;Nadine Yeramian ,&nbsp;Monika Trząskowska ,&nbsp;Ana Avellón ,&nbsp;José María Eiros ,&nbsp;Lucas Domínguez ,&nbsp;Antonio Valero ,&nbsp;Joaquín Goyache ,&nbsp;David Rodríguez-Lázaro","doi":"10.1016/j.fm.2025.105011","DOIUrl":"10.1016/j.fm.2025.105011","url":null,"abstract":"<div><div>We investigated the presence of hepatitis E virus (HEV) in pigs at the moment of slaughter in Spain in years 2015 and 2017. A total of 1786 caecal content, liver, and serum samples from animals at slaughterhouses were tested by reverse transcription real-time quantitative PCR (RT-qPCR) and anti-HEV antibodies were evaluated in 623 serum samples by an ELISA test. The overall seroprevalence obtained was 70.9 %. A total of 398 RT-qPCR positive samples were identified in caecal content (26.8 %; 156/583), serum (21.8 %; 136/623) and liver (18.3 %; 106/580). A total of 32 RT-qPCR positive samples were genotyped; 3f (84.4 %) and the 3c (9.4 %) being the most prevalent subgenotypes. This is the first report on detection of HEV in pigs at the moment of slaughter with a Spain nation-wide representation. The data show a large high seroprevalence (70.9 %) in pigs, while the presence of the virus (HEV RNA) was significantly lower. HEV RNA detection varied markedly between matrices, with caecal samples showing higher positivity (30–50 %) than serum (5–25 %); both simple and interaction GEE models confirmed strong effects of sample type and its interaction with year on prevalence estimates. However, the percentage of positive liver samples (18.3 %) and the concurrence between the HEV 3 subtypes identified (3f, 3m and 3c) and those identified in human patients in Spain, underscores the possibility of foodborne zoonosis. It can represent a real risk for consumers if pork products are not cooked adequately. A holistic One-Health approach, including a better understanding of HEV prevalence in the swine population, would allow implementation of control measures in the meat chain to mitigate the main transmission routes for humans.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105011"},"PeriodicalIF":4.6,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734847","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}

{"title":"Microbial community transfers across a pilot ripening cellar are increased by cheese wiping","authors":"Reshad Fantelli ,&nbsp;Patricia Battais ,&nbsp;Sébastien Theil ,&nbsp;Elisa Michel ,&nbsp;Mathilde Lacalmontie ,&nbsp;Sandrine Jacquenet ,&nbsp;Sullivan Lechêne ,&nbsp;Christophe Chassard ,&nbsp;Philippe Duquenne ,&nbsp;Céline Delbès","doi":"10.1016/j.fm.2025.105006","DOIUrl":"10.1016/j.fm.2025.105006","url":null,"abstract":"<div><div>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 <em>Mucor</em>, <em>Penicillium</em> and <em>Glutamicibacter</em> sp. In CH_LR, <em>Glutamicibacter</em> sp. (60 %), <em>Mucor</em> sp <em>and Penicillium</em> sp (50 % altogether), were transferred to air (respectively 60 % for <em>Glutamicibacter</em> sp <em>and</em> 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 <em>Chrysosporium</em> (&lt;10 %).</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105006"},"PeriodicalIF":4.6,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787738","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}

{"title":"Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation","authors":"Lingxuan Huang ,&nbsp;Chao Yang ,&nbsp;Qian Ge ,&nbsp;Bangzhu Peng","doi":"10.1016/j.fm.2025.105007","DOIUrl":"10.1016/j.fm.2025.105007","url":null,"abstract":"<div><div>Aroma formation during alcoholic fermentation is largely driven by yeast metabolism. Non-<em>Saccharomyces</em> strains have attracted increasing attention for their ability to enhance flavor diversity and sensory complexity. In this study, three non-<em>Saccharomyces</em> strains—<em>Hanseniaspora uvarum</em> QTX22, <em>Metschnikowia pulcherrima</em> YC-15, and <em>Pichia kluyveri</em> QTX15—were isolated from Marselan wine. Whole-genome sequencing and comparative genomic analyses revealed that <em>P. kluyveri</em> 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 <em>P. kluyveri</em> QTX15 and <em>S. cerevisiae</em> 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 <em>S. cerevisiae</em> RC212, <em>P. kluyveri</em> 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 <em>P. kluyveri</em> QTX15 as a valuable non-<em>Saccharomyces</em> resource for enhancing aroma quality in fermented beverages, supporting its application in food and beverage fermentation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105007"},"PeriodicalIF":4.6,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837136","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}

{"title":"Impacts of phenolic compounds on RT-qPCR detection of hepatitis A virus in berries","authors":"Marie-Ève Collard ,&nbsp;Éric Jubinville ,&nbsp;Valérie Goulet-Beaulieu ,&nbsp;Julie Jean","doi":"10.1016/j.fm.2025.105005","DOIUrl":"10.1016/j.fm.2025.105005","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105005"},"PeriodicalIF":4.6,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734845","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}

{"title":"Beyond antifungal efficacy: Rethinking plant-synthesized silver nanoparticles through fungal responses observed by Kah et al. (2026)","authors":"Patpicha Arunsan ,&nbsp;Schawanya K. Rattanapitoon ,&nbsp;Phornphitcha Pechdee ,&nbsp;Nathkapach K. Rattanapitoon","doi":"10.1016/j.fm.2025.105003","DOIUrl":"10.1016/j.fm.2025.105003","url":null,"abstract":"","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105003"},"PeriodicalIF":4.6,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734976","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}

{"title":"Metagenomic and culture-based genomics reveal virulence and resistance risks in Manila clam microbiomes","authors":"Yaling Wang ,&nbsp;Linan He ,&nbsp;Xing Hu ,&nbsp;Yuhan Guan ,&nbsp;Xiangnan Chen ,&nbsp;Jiahui Du ,&nbsp;Jiayan Chen ,&nbsp;Chensheng Ma ,&nbsp;Lianwei Ye","doi":"10.1016/j.fm.2025.105001","DOIUrl":"10.1016/j.fm.2025.105001","url":null,"abstract":"<div><div>Bivalves are important aquaculture products whose safety is shaped by their microbiomes. Here, we present the first comprehensive characterization of Manila clam (<em>Ruditapes philippinarum</em>) 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 <em>Pseudoalteromonas</em> and <em>Vibrio</em> collectively accounting for 74.9–99.7 % and showing strong inverse correlations, defining <em>Pseudoalteromonas</em>-dominated, <em>Vibrio</em>-dominated, and mixed states. Species richness ranged from 22 to 180 per sample. Recognized human pathogens occurred at low abundance (&lt;0.3 %), including <em>Vibrio parahaemolyticus</em>, <em>Vibrio alginolyticus</em>, and <em>Photobacterium damselae</em>, while opportunistic vibrios expanded in some clams (e.g., <em>Vibrio cyclitrophicus</em> 57.9 %). We reconstructed 34 high-quality MAGs, seven resolved to species (<em>Pseudoalteromonas tetraodonis</em>, <em>V. cyclitrophicus</em>, <em>Shewanella aquimarina</em>), alongside unclassified lineages. Metagenomes encoded 14 virulence-factor categories with 2281 subtypes, and isolate genomes added 93 further subtypes, including high-virulence loci in <em>Escherichia coli</em> and type III secretion genes in <em>V. parahaemolyticus</em>. Resistomes spanned 18 antibiotic classes with 511 subtypes; isolates contributed 22 additional antibiotic resistance genes(ARGs), including extended-spectrum β-lactamases (<em>bla</em>_CTX-M-102) and <em>bla</em>_NDM-1. Four carbapenemase-producing isolates (three <em>Shewanella algae</em>, one <em>V. parahaemolyticus</em>) carried blaNDM-1 on IncC plasmids, with the <em>V. parahaemolyticus</em> plasmid transferable to <em>E. coli</em>. Two <em>P. tetraodonis</em> 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 (<em>Pseudoalteromonas</em>) and pathogenic (<em>Vibrio–Shewanella</em>) states, providing a first integrated framework for assessing microbial risk, antimicrobial resistance, and food safety interventions in bivalve aquaculture.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105001"},"PeriodicalIF":4.6,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683502","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}

{"title":"Mechanisms and formulation of Aureobasidium pullulans S2 for effective management of black and gray mold in red grapes","authors":"Qiya Yang ,&nbsp;Xi Zhang ,&nbsp;Duole Yin ,&nbsp;Solairaj Dhanasekaran ,&nbsp;Chenggong Liu ,&nbsp;Xuewen Li ,&nbsp;Hongyin Zhang","doi":"10.1016/j.fm.2025.105000","DOIUrl":"10.1016/j.fm.2025.105000","url":null,"abstract":"<div><div>Red grapes are vulnerable to postharvest infections caused by <em>Aspergillus niger</em> and <em>Botrytis cinerea</em> due to their delicate skin and rich nutrient content. This study examined the effectiveness of <em>A. pullulans</em> S2 in managing postharvest black mold and gray mold on red grapes. Results demonstrated that <em>A. pullulans</em> 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 <em>A. pullulans</em> S2 exhibited strong antifungal properties by disrupting the cell membrane integrity and promoting reactive oxygen species accumulation in pathogens. Furthermore, a lyophilized formulation of <em>A. pullulans</em> 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 <em>A. pullulans</em> S2 as a potent biocontrol agent for postharvest grape diseases.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105000"},"PeriodicalIF":4.6,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145659057","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}

{"title":"The lldD lactate dehydrogenase is a determinant of lactic acid tolerance in Pichia kudriavzevii by pyruvate metabolism pathway","authors":"Hui Zhang ,&nbsp;Meiyue Han ,&nbsp;Zemin Pang ,&nbsp;Weiwei Li ,&nbsp;Xiuting Li ,&nbsp;Baoguo Sun","doi":"10.1016/j.fm.2025.104989","DOIUrl":"10.1016/j.fm.2025.104989","url":null,"abstract":"<div><div>Lactic acid stress is common in traditional fermented foods. <em>Pichia kudriavzevii</em> 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 <em>P. kudriavzevii</em>, which can tolerate 80 g/L lactic acid. The key lactic acid tolerance gene <em>lldD</em> of <em>P. kudriavzevii</em> was determined through transcriptomic analysis. Importantly, this work knocked out the key gene <em>lldD</em> related to lactic acid tolerance for the first time by using the CRISPR-Cas9 technology. Meanwhile, the <em>lldD</em> knockout strain (pk-Δ<em>lldD</em>) was successfully constructed. There were significant differences between pk-Δ<em>lldD</em> and <em>P. kudriavzevii</em> in terms of tolerance to lactic acid, metabolism of lactic acid, utilization of glucose and ethanol production. In addition, the deletion of the gene <em>lldD</em> has a significant impact on the ABC transporter and metabolites of the amino acid metabolic pathway in <em>P. kudriavzevii</em>. 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.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 104989"},"PeriodicalIF":4.6,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683501","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}