Food microbiology最新文献

{"title":"Rapid and visual detection of Listeria monocytogenes by combining one-pot LAMP–CRISPR/Cas12b with lateral flow assay","authors":"Xuelan Liu ,&nbsp;Yuting Zheng ,&nbsp;Zhiwei Chen ,&nbsp;Shiqi Wang ,&nbsp;Hongyan Liao ,&nbsp;Jianye Jia ,&nbsp;Guijun Wang ,&nbsp;Jialing Wang ,&nbsp;Chunyan Yuan ,&nbsp;Xiaoxi Guo ,&nbsp;Yuelan Yin ,&nbsp;Qinghai Hu","doi":"10.1016/j.fm.2025.104977","DOIUrl":"10.1016/j.fm.2025.104977","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em>, the leading cause of fatalities worldwide among foodborne pathogens, poses serious risks to food safety and public health. Therefore, a rapid and accurate detection method is crucial for early interception and effective management. In this study, a one-pot LAMP–CRISPR/Cas12b detection system based on the <em>lmo0753</em> gene was developed for rapid detection of <em>L. monocytogenes</em> by combining loop-mediated isothermal amplification (LAMP) with a CRISPR/Cas12b assay. Further integration of a lateral flow assay (LFA) to develop a LAMP–CRISPR/Cas12b–LFA assay enabled direct detection of the results on the strips with the naked eye. Nine L. <em>monocytogenes</em> strains belonging to eight serotypes tested positive with both the one-pot LAMP–CRISPR/Cas12b and LAMP–CRISPR/Cas12b–LFA assays. Two assays did not show cross-reactivity with <em>L. innocua</em> and eight other foodborne bacteria. The limits of detection were 10 CFU/mL for pure culture and 20 CFU/g for spiked pork samples. Moreover, the enrichment time was substantially shortened to 3 h for pork samples spiked with only <em>L. monocytogenes</em> F2365, and 4–5 h for pork samples spiked with mixed bacteria. In addition, with one-pot LAMP-CRISPR/Cas12b detection, 5 of 66 fresh pork samples, 1 of 20 ready-to-eat food samples, and 2 of 24 raw milk samples tested positive for <em>L. monocytogenes</em>, in agreement with the results obtained through a culture based standard method. Thus, this study established one-pot LAMP–CRISPR/Cas12b and LAMP–CRISPR/Cas12b–LFA assays for rapid, visual detection of <em>L. monocytogenes</em> in food samples.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104977"},"PeriodicalIF":4.6,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463846","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":"A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation","authors":"Lin Zhang,&nbsp;Yi Zhang,&nbsp;Jun Huang,&nbsp;Rongqing Zhou,&nbsp;Chongde Wu","doi":"10.1016/j.fm.2025.104974","DOIUrl":"10.1016/j.fm.2025.104974","url":null,"abstract":"<div><div>Reducing sodium in soy sauce fermentation while preserving flavor and safety presents significant technical challenges. To address this, we constructed a synthetic microbial community (SynMC) comprising <em>Tetragenococcus halophilus</em> T10, <em>Zygosaccharomyces rouxii</em> QH-25, and <em>Wickerhamiella versatilis</em> CGMCC 3790 for reduced-salt fermentation (13 %NaCl). Multi-omics analysis revealed three coordinated improvements: First, microbial community stabilization through suppression of spoilage taxa (e.g., <em>Millerozyma</em>) and enrichment of functional genera (e.g., <em>Wickerhamiella</em>), reducing negative ecological correlations from 5.3 % to 1.7 % compared to the low-salinity control group. Second, metabolic restructuring enhanced characteristic aromas while reducing biogenic amines (BAs) to 21.98 mg/L (76 % lower than L group). Third, metatranscriptomics identified upregulated amino acid metabolism (238 % more BA-degrading enzymes) and carbohydrate utilization pathways. These synergistic effects indicate that strategic microbial consortia design can overcome the salt reduction challenge through targeted ecological and metabolic regulation, enabling industrial-scale production of superior, safer low-salt soy sauce.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104974"},"PeriodicalIF":4.6,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526277","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":"Revealing the most contaminated stages and spots of foodborne pathogens and antibiotic resistance along the whole fish production chain in Greek aquaculture","authors":"Evangelia A. Karamani,&nbsp;Dimitrios A. Anagnostopoulos,&nbsp;Athanasios Tsiartsafis,&nbsp;Stavroula Letsiou,&nbsp;Ioannis S. Boziaris,&nbsp;Foteini F. Parlapani","doi":"10.1016/j.fm.2025.104973","DOIUrl":"10.1016/j.fm.2025.104973","url":null,"abstract":"<div><div>Aquaculture constitutes a significant reservoir for antibiotic-resistant bacteria (ARB) posing substantial risks to seafood consumers and public health. This study aimed to reveal the most contaminated stages and spots of foodborne pathogens, and ARB along the whole fish production chain in Greece. To reach this aim, samples (water, surfaces, fish feed, and fish) were collected from multiple spots (e.g. surfaces, equipment) of all stages of the entire chain, from farming to packaging, and analyzed for their microbiological and antibiotic resistance status through classical and molecular approaches. At population point of view, surfaces from broodstock, larvae and pre-fattening tanks were found to be the most burdened spots in farming stages, recording levels close to 5 log cfu/ml or g or cm², while the most burdened spots were found to be on working surfaces before and after decontamination, the concrete floor, transport boxes for fish and fish samples in processing. Based on High-Resolution Melting analysis (HRM) followed by Sanger sequencing, the potential pathogenic microbiota, mainly consisting of <em>Enterococcus</em> spp., <em>Serratia</em> spp., <em>Morganella morganii</em> and <em>Klebsiella pneumoniae</em>. at both pre-fattening and processing stages, indicating the possible transfer of these microorganisms along the fish production chain. These potential pathogens, mainly isolated from surfaces and water of weaning and pre-fattening tanks, fish feeds, working surfaces, fish transport boxes, concrete floors and fish especially from transport boxes and harvesting, presented a noteworthy resistance to most antibiotics tested (e.g., Clindamycin, Nalidixic acid, Streptomycin, Sulphonamides, Ceftazidime, Erythromycin, Vancomycin, Penicillin G, and Cefoxitin). The findings underscore the importance of early detection and intervention strategies to mitigate ARB transmission, thereby enhancing the safety and quality of aquaculture products.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104973"},"PeriodicalIF":4.6,"publicationDate":"2025-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526279","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":"Levan produced by probiotic Bacillus subtilis CU1 inhibits human norovirus GII.4 replication in zebrafish via high-avidity binding","authors":"Siyu Chen ,&nbsp;Malcolm Turk Hsern Tan ,&nbsp;Jillinda Yi Ling Toh ,&nbsp;Hong Bai ,&nbsp;Qian Hua ,&nbsp;Yu Keung Mok ,&nbsp;Wenkang Wang ,&nbsp;Shiguo Chen ,&nbsp;Dan Li","doi":"10.1016/j.fm.2025.104970","DOIUrl":"10.1016/j.fm.2025.104970","url":null,"abstract":"<div><div>This study investigated the antiviral potential of exopolysaccharides (EPSs) from probiotic bacteria against human noroviruses (hNoVs). EPSs from <em>Bacillus subtilis</em> CU1, <em>B. subtilis</em> R0179, and <em>Lactiplantibacillus plantarum</em> 299V were initially evaluated using Tulane virus (TV), a cultivable hNoV surrogate. Although EPSs reduced the cytopathic effects caused by TV infection, no clear dose-response relationship was observed. In contrast, the zebrafish model enabled testing of hNoV strains and revealed a distinct anti-hNoV GII.4 activity specific to EPS from <em>B. subtilis</em> CU1. This effect was virus genotype- and bacteria strain-specific: EPSs from <em>B. subtilis</em> R0179 and <em>L. plantarum</em> 299V showed no activity, nor did CU1 EPS affect hNoV GII.2 or GII.17. The major EPS fraction was identified as a levan composed of β-(2,6)-linked Fruf, which exhibited high binding affinity to hNoV GII.4 virus-like particles and P particles, confirmed by saliva-binding ELISA and bio-layer interferometry. Finally, <em>B. subtilis</em> CU1 was used to ferment carrot juice. The antiviral effect of EPS produced by <em>B. subtilis</em> CU1 in fermented carrot juice was validated, and the EPS yield was optimized accordingly. These findings highlight <em>B. subtilis</em> CU1 EPS as a promising anti-hNoVs agent and demonstrate carrot juice as a safe, cost-effective substrate for scalable production of functional probiotic EPSs.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104970"},"PeriodicalIF":4.6,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145414067","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":"Survival of foodborne pathogens in Acanthamoeba castellanii cysts on fresh and pickled cucumber and cauliflower","authors":"Shirin Safaeian,&nbsp;Mehdi Zarei,&nbsp;Somayeh Bahrami","doi":"10.1016/j.fm.2025.104971","DOIUrl":"10.1016/j.fm.2025.104971","url":null,"abstract":"<div><div>Foodborne pathogens remain a significant public health concern, with fresh and minimally processed vegetables serving as potential transmission vectors. <em>Acanthamoeba castellanii</em>, a free-living protozoan, can harbor pathogenic bacteria within its cysts, potentially enhancing their survival under adverse conditions. While pickling is known to reduce microbial contamination through acidic and osmotic stress, its efficacy against pathogens protected within <em>Acanthamoeba</em> cysts remains unclear. This study investigated the survival of <em>Salmonella</em> Typhimurium, <em>Escherichia coli</em> O157:H7, <em>Listeria monocytogenes</em>, and <em>Staphylococcus aureus</em> within <em>A. castellanii</em> cysts on fresh and pickled cucumbers and cauliflowers over storage periods of 9 and 21 days, respectively. Coculture experiments revealed that <em>E. coli</em> O157:H7 was internalized by <em>A. castellanii</em> trophozoites at significantly higher rates than the other pathogens. Encystment rates increased over time but were unaffected by the bacterial species harbored within the amoebae. On fresh produce, although bacterial release into nutrient-rich medium during excystment varied by pathogen and produce type, <em>Acanthamoeba</em> cysts consistently served as a protective reservoir, maintaining viable intracellular populations throughout the storage period. In pickled samples, <em>E. coli</em> O157:H7 and <em>L. monocytogenes</em> exhibited prolonged survival, releasing into nutrient-rich medium during excystment for up to 16 days and persisting within trophozoites. <em>S. aureus</em> showed extended retention inside excysted trophozoites, while <em>S.</em> Typhimurium displayed lower but consistent survival. These findings highlight the protective role of <em>A. castellanii</em> cysts, which enable foodborne pathogens to withstand the acidic and osmotic stresses encountered during pickling. The study underscores the potential risk of protozoan-mediated pathogen persistence in both fresh and pickled produce, emphasizing the need for improved food safety interventions that account for amoeba-bacteria interactions.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104971"},"PeriodicalIF":4.6,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145414008","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":"Development of qPCR-PMAxx™ and ddPCR-PMAxx™ methods for quantitative detection of viable but not culturable Cronobacter sakazakii on stainless steel surfaces after desiccation and exposure to commercial disinfectant","authors":"Romain Delattre ,&nbsp;Brice Bargoumane ,&nbsp;Karine Le Barillec ,&nbsp;Simon Le Hello ,&nbsp;Aurélie Hanin","doi":"10.1016/j.fm.2025.104969","DOIUrl":"10.1016/j.fm.2025.104969","url":null,"abstract":"<div><div><em>Cronobacter</em> spp. is an opportunistic foodborne pathogen responsible for life-threatening infections such as meningitis and necrotizing enterocolitis in neonates, but also for various complications in elderly and immunocompromised people. Environmental monitoring in powdered milk manufacturing plants shows that <em>Cronobacter</em> can persist in production environments for long periods of time. The aim of this study is to develop a method to assess the viability of <em>Cronobacter</em> cells after implementation of stress encountered in industries to determine whether this bacterium can persist in processing environments in a dormant state known as Viable But Non-Cultivable (VBNC) state, making it undetectable by conventional enumeration methods. We developed two detection systems specific to the genus <em>Cronobacter</em> based on quantitative PCR (qPCR) and Droplet Digital PCR (ddPCR) in combination with a PMAxx™ (Propidium Monoazide) treatment and agar enumeration to assess the viability of detected cells. Despite a better sensitivity for ddPCR, qPCR-PMAxx™ was more suitable for VBNC detection, as it effectively differentiates viable from dead cells. Desiccation at 58 °C and 20 % relative humidity led to a significant reduction in culturable bacteria, with a drop from 6.82 to 2.58 log copies of genome per coupon over 48 h, while qPCR-PMAxx™ revealed that the proportion of VBNC cells represents approximately 1/100 of the total population of viable bacteria (V). Similarly, treatment of <em>Cronobacter</em> biofilms with a peracetic acid containing disinfectant induced the VBNC state in <em>Cronobacter</em>. The ability of this bacterium to enter the VBNC state may explain its long-term survival in processing plants and highlights the need for appropriate detection methods for effective environmental monitoring plans.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104969"},"PeriodicalIF":4.6,"publicationDate":"2025-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145414006","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":"Prevalence and genomic characterization of pathogenic blaNDM-positive Escherichia coli from retail meats: The first large-scale study in 22 cities of China","authors":"Mei-Jun Chu ,&nbsp;Ming Zou ,&nbsp;Han Wang ,&nbsp;Junjie Wang ,&nbsp;Zhiyuan You ,&nbsp;Yan Li ,&nbsp;Bao-Tao Liu","doi":"10.1016/j.fm.2025.104948","DOIUrl":"10.1016/j.fm.2025.104948","url":null,"abstract":"<div><div>Retail meat is a suspected reservoir of <em>bla</em>_NDM-positive carbapenem-resistant <em>Escherichia coli</em> (CREC), resulting in foodborne illnesses in humans. Abuse of antibiotics in swine and chicken farming is common in China, however, large-scale studies about <em>bla</em>_NDM-positive CREC from retail meats and their pathogenicity in China are rare. In the present study, we sampled 817 pork and chicken meats, from 152 markets in 22 cities of China, during the period of 2017–2020, and analyzed the prevalence of and genomic characteristics of pathogenic <em>bla</em>_NDM-positive CREC. A total of 203 CREC carrying 7 <em>bla</em>_NDM variants were obtained in the 185 CREC-positive meat samples. Notably, 37.2 % of the <em>bla</em>_NDM-positive isolates co-harbored <em>mcr-1</em>, conferring resistance to nearly all currently available antibiotics. We firstly revealed high prevalence rates of <em>bla</em>_NDM-positive ExPEC (extraintestinal pathogenic <em>E. coli</em>, 19.1 %), APEC (avian pathogenic <em>E. coli</em>, 29.0 %) and UPEC (uropathogeni<em>c E. coli</em>, 32.2 %) in retail meats in China, and found that chicken meat had a higher detection rate of pathogenic CREC than pork. The most common <em>bla</em>_NDM subtype in pathogenic strains was <em>bla</em>_NDM-5, followed by <em>bla</em>_NDM-9. The <em>bla</em>_NDM-13 subtype was firstly found in isolates from meat. Whole-genome sequencing showed these pathogenic strains had high genetic diversity, with ST457, ST156 and ST6751 being the main sequence types. The genetic relationship among CREC of different origins based on phylogenomic analysis indicated the wide spread of these isolates, which was confirmed by the high similarities of the <em>bla</em>_NDM/<em>mcr-1</em>-bearing plasmids from meats and from animals and humans in different geographical areas. The horizontal transmission of these multidrug-resistant pathogens was mainly mediated by transferable <em>bla</em>_NDM-5-bearing IncFIB, IncFIC and IncX3 plasmids, <em>bla</em>_NDM-9-bearing IncB/O plasmids and <em>mcr-1</em>-bearing IncI2 and IncX4 plasmids. This study highlighted retail meat could act as an important vehicle for spreading pathogenic <em>bla</em>_NDM-positive CREC between animals and humans.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104948"},"PeriodicalIF":4.6,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145414007","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":"Persistence of vegetative and sporulated forms of Clostridium perfringens exposed to air at different relative humidities","authors":"Léa Savard ,&nbsp;Sylvie Moundanga ,&nbsp;Stéphane Guyot ,&nbsp;Narjes Mtimet ,&nbsp;Olivier Firmesse ,&nbsp;Sébastien Dupont ,&nbsp;Laurent Beney","doi":"10.1016/j.fm.2025.104968","DOIUrl":"10.1016/j.fm.2025.104968","url":null,"abstract":"<div><div><em>C. perfringens</em>, an anaerobic bacterium, is a common cause of food poisoning that can persist on surfaces in slaughterhouses. However, the mechanisms governing its survival in such environments – characterised by variations in relative air humidity (RAH) – remain poorly understood. This study aimed to evaluate the effect of air exposure on <em>C. perfringens</em> survival and to identify the mechanisms responsible for its inactivation. Vegetative cells and spores of <em>C. perfringens</em> were deposited on inert surfaces and exposed to different RAH (11 %, 43 %, 75 %, 100 %) under both aerobic and anaerobic conditions, to assess the contributions of osmotic and oxidative effects induced by dehydration to cell death. At low RAH, more than 99 % of vegetative cells were inactivated within one day, regardless of oxygen presence. Epifluorescence microscopy and flow cytometry analyses revealed that dehydration and rehydration disrupted membrane integrity, contributing to inactivation through lethal mechanical damage. At 100 % RAH, vegetative cells survived over 3 days under aerobic conditions (&gt;1 %) and over 30 days under anaerobic conditions (&gt;0.003 %). The composition of the dehydration medium had little effect on cell survival. In contrast, spores were much more resistant, with around 10 % survival after two months of stress in presence of oxygen, without any significant effect of dehydration. These results highlight the potential of exploiting RAH fluctuations to develop control strategies targeting <em>C. perfringens</em> vegetative cells. However, the extreme resilience of spores confirms the need for specific and targeted decontamination methods to eliminate them effectively.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104968"},"PeriodicalIF":4.6,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360681","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":"Antimicrobial mist pretreatment for enhancing superheated steam efficacy in inactivating Enterococcus faecium NRRL B-2354 on dry food processing surface","authors":"Shruthy Seshadrinathan ,&nbsp;V.M. Balasubramaniam ,&nbsp;Abigail B. Snyder","doi":"10.1016/j.fm.2025.104956","DOIUrl":"10.1016/j.fm.2025.104956","url":null,"abstract":"<div><div>Superheated steam (SHS) is an emerging sanitation technology for dry food processing environments. This study investigates the efficacy of antimicrobial pretreatments in conjunction with SHS to inactivate microorganisms on stainless steel surfaces. Stainless steel coupons were inoculated with <em>Enterococcus faecium</em> (11.1 ± 0.4 log CFU/cm²), equilibrated to a water activity of 0.2 (a_w), and subjected to various antimicrobial pretreatments prior to SHS exposure. This includes soaking for 10 or 20 s in sterile water, 70 % ethanol, 0.05 % peracetic acid (mist applied for 5 s), or acidified oil emulsion (100 μL). SHS experiments were conducted using both bench-scale (100 % steam content) and pilot-scale equipment (5 % steam, 95 % hot air). The nozzle-to-surface distance was maintained at 3 cm. All experiments were performed in triplicate, and surviving microorganisms were enumerated using plate counts (detection limit: 0.2 log CFU/cm²). Antimicrobial pretreatments alone resulted in microbial reductions of &lt;2.0 ± 0.5 log CFU/cm². SHS treatment using the bench-scale system achieved &gt;6.4 ± 0.3 log CFU/cm² reduction regardless of pretreatment. Pilot-scale SHS treatment (with or without antimicrobials) achieved lower reductions (&lt;2.8 ± 0.2 log CFU/cm², <em>p</em> &lt; 0.05) possibly due to lower steam content. Increasing the treatment intensity (195 °C for 30 s) resulted moderate improvement in microbial inactivation (3.3 ± 0.6 log CFU/cm²). This study demonstrates that antimicrobial pretreatments can enhance the efficacy of SHS sanitation and highlights the importance of steam content in the treatment environment.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104956"},"PeriodicalIF":4.6,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360682","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":"Deciphering the different saccharide metabolism patterns of unconventional interspecies brewery isolates","authors":"Yu Guan ,&nbsp;Qianyao Hou ,&nbsp;Chunfeng Liu ,&nbsp;Jinjing Wang ,&nbsp;Qi Li","doi":"10.1016/j.fm.2025.104954","DOIUrl":"10.1016/j.fm.2025.104954","url":null,"abstract":"<div><div>The fermentation performance of yeasts is pivotal in very high gravity (VHG) lager beer brewing, particularly in terms of their ability to consume maltose and maltotriose. In this study, we collected two unconventional interspecies brewery isolates used in lager beer brewing, which exhibit different saccharide metabolism patterns. A hybrid of <em>Saccharomyces cerevisiae</em> and <em>Saccharomyces kudriavzevii</em> had a higher affinity for both glucose and maltotriose, while another hybrid of <em>S. cerevisiae</em>, <em>Saccharomyces eubayanus,</em> and <em>Saccharomyces uvarum</em> could rapidly consume more maltose. Transcriptome and comparative genomics were analyzed based on their fermentation performance during VHG brewing. We found that mutated Sk-<em>IMAx</em> could be helpful for maltotriose usage, while Sk-<em>MIG2</em> could repress maltose consumption. Moreover, their different energy metabolism distribution also influenced the saccharide pattern greatly. The combination of heterosis from both <em>Saccharomyces</em> hybrids might shed light on innovation in VHG lager beer brewing and other diverse fermentation industries. Furthermore, a better understanding of cellular and genetic mechanisms could help us explore other possibilities in hybrids between <em>Saccharomyces</em> siblings.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104954"},"PeriodicalIF":4.6,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323556","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}