Food microbiology最新文献_第6页

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

Superheated steam sterilization of foodborne pathogens on pork belly: Biphasic kinetics, dual-action mechanisms, and logistic model validation 猪肚上食源性病原体的过热蒸汽灭菌：双相动力学、双作用机制和logistic模型验证

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

Food microbiology

Pub Date : 2025-11-22 DOI: 10.1016/j.fm.2025.104985

Haiying Chen, Mengyao Yang, Tao Wang, Min Zhou, Lingjun Wei

This study pioneered an integrated investigation of superheated steam (SHS) sterilization by quantifying kinetics and unraveling dual-action mechanisms against foodborne pathogens (Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus) on pork belly surfaces. Sterilization kinetics of SHS with different treatment temperature (160–200 °C) and flow rates (20–30 kg h⁻¹) during 60 s were modeled using Weibull and Logistic equations. Comparatively, the Logistic equation was rigorously validated as superior (R² ≥ 0.998, RMSE ≤ 0.097, Af ≤ 1.183), enabling precise prediction of microbial inactivation dynamics. Kinetic analysis revealed a novel biphasic pattern: rapid pathogen reduction (≤20 s) followed by a distinct tailing phase (20–60 s), challenging conventional single-phase sterilization assumptions. Mechanistically, SHS induced immediate disruption of cell wall/membrane integrity, evidenced by a decline from 2.07 to 2.25 to 0.52–0.75 King units·(100 mL)⁻¹ in AKP activity, an increase from 2.88 to 2.98 to 3.93–4.18 mS cm⁻¹ in conductivity, and concurrent surges in nucleic acid/protein leakage within 20 s. Critically, ATPase activity plummeted 68–77 %, from 3.46 to 3.53 to 0.8–1.1 U·mg prot⁻¹, directly linking membrane destabilization to energy metabolism collapse. These findings established SHS as a multi-modal intervention, synergizing thermal inactivation with targeted biochemical disruption of microbial homeostasis (cellular ion balance disruption, material exchange, and ATPase activity interference). By providing mechanistic insights and predictive modeling tools, this research validated SHS as a scalable, eco-friendly alternative to chemical sanitizers, reducing antimicrobial resistance risks and environmental footprint in meat processing.

本研究通过量化动力学和揭示对猪肚表面食源性病原体（鼠伤寒沙门氏菌、单核增生李斯特菌和金黄色葡萄球菌）的双重作用机制，开创了过热蒸汽（SHS）灭菌的综合研究。采用Weibull和Logistic方程对不同处理温度（160 ~ 200℃）和流速（20 ~ 30 kg h−1）下SHS 60 s的灭菌动力学进行了建模。相比之下，Logistic方程被严格验证为优（R2≥0.998,RMSE≤0.097,Af≤1.183），可以精确预测微生物失活动力学。动力学分析揭示了一种新的双相模式：病原体快速减少（≤20秒），然后是明显的尾迹阶段（20 - 60秒），挑战了传统的单相灭菌假设。机制上，SHS引起细胞壁/膜完整性的立即破坏，表现为AKP活性从2.07降至2.25至0.52-0.75 King单位·(100 mL)−1，电导率从2.88上升至2.98至3.93-4.18 mS cm−1，并且在20 s内核酸/蛋白泄漏同时激增。关键是，atp酶活性从3.46 - 3.53下降到0.8-1.1 U·mg prot−1，下降了68 - 77%，直接将膜不稳定与能量代谢崩溃联系起来。这些研究结果表明，SHS是一种多模式干预，可以协同热失活和微生物稳态的靶向生化破坏（细胞离子平衡破坏、物质交换和atp酶活性干扰）。通过提供机理见解和预测建模工具，该研究验证了SHS是一种可扩展的、环保的化学消毒剂替代品，可以降低肉类加工中的抗菌素耐药性风险和环境足迹。

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引用次数: 0

Metagenomics insights into bacterial community, viral diversity and community-scale functions in fermented red pepper 发酵红辣椒细菌群落、病毒多样性和群落规模功能的宏基因组学研究

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

Food microbiology

Pub Date : 2025-11-22 DOI: 10.1016/j.fm.2025.104986

Zhihua Li , Chi Zhao , Zhenyu Mao , Lingyan Zhao , Petri Penttinen , Suyi Zhang

Fermented red peppers (FRPs) provide distinct flavor and possible health benefits, but understanding of their microbial functions, viral diversity, pathogenicity, and horizontal gene transfer (HGT) patterns remains limited. Integrated multi-method analysis revealed FRP's bacterial community was dominated by Bacillus (21.52 %), Lactobacillus sensu lato (14.27 %), and Pantoea (13.60 %). Bacillus drove core fermentation with an over 40 % contribution to carbon degradation and iron reduction. The virome was dominated by Caudoviricetes phages, yet 25.5 % of the functions of viral genes remained unknown. Critically, multidrug resistance genes were the most abundant ARGs, and beneficial bacteria served as major reservoirs for ARGs, co-occurring with potential opportunistic pathogens. Despite inhibitory conditions, these last dominated key metabolic nodes hydrogen generation and acetate oxidation. Counterintuitively, ARG profiles correlated with bacterial composition but not with mobile genetic elements or detected HGT events, challenging HGT as the primary ARG driver. These findings necessitate dual strategies: leveraging key microbes for fermentation efficiency while implementing stringent monitoring to mitigate pathogen and ARG related risks.

发酵红辣椒（FRPs）具有独特的风味和可能的健康益处，但对其微生物功能、病毒多样性、致病性和水平基因转移（HGT）模式的了解仍然有限。综合多方法分析显示，玻璃钢细菌群落以芽孢杆菌（21.52%）、乳酸乳杆菌（14.27%）和Pantoea（13.60%）为主。芽孢杆菌驱动核心发酵，对碳降解和铁还原的贡献超过40%。该病毒体以尾状刚毛菌噬菌体为主，但25.5%的病毒基因功能尚不清楚。关键是，多药耐药基因是最丰富的ARGs，有益细菌是ARGs的主要储存库，与潜在的机会性病原体共同发生。尽管存在抑制条件，但这些细胞主导了关键的代谢节点，产生氢和醋酸氧化。与直觉相反，ARG谱与细菌组成相关，但与移动遗传元件或检测到的HGT事件无关，挑战了HGT作为ARG主要驱动因素的地位。这些发现需要双重策略：利用关键微生物提高发酵效率，同时实施严格的监测，以减轻病原体和ARG相关的风险。

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引用次数: 0

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