首页 > 最新文献

Food microbiology最新文献

英文 中文
Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods 欧洲家用冰箱的温度是多少?- 关注有关即食食品中李斯特菌(Lm)的货架期研究
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-02 DOI: 10.1016/j.fm.2024.104595

Listeria monocytogenes (Lm) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for Lm are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of Lm does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control.

For this purpose, the European Union Reference Laboratory for Lm (EURL Lm) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL Lm to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.

单核细胞增生李斯特菌(Lm)是一种能在冷藏温度下生长的致病细菌,广泛分布于环境中。这种细菌容易污染各种食品,其中冷藏即食食品(RTEF)可能对公众健康构成风险。在欧洲,食品经营者(FBOs)应确保食品符合(EC)N°2073/2005 号法规规定的相关微生物标准。在整个保质期内,RTEF 中规定了 Lm 的食品安全标准。食品安全组织应开展研究,以证明在保质期结束时,考虑到可预见的配送、储存和使用条件,包括消费者的使用条件,Lm 的浓度不超过 100 CFU/g。为此,欧盟 Lm 参考实验室(EURL Lm)向其国家参考实验室网络发起了一项调查,并审查了 2002 年至 2020 年的科学文献。研究结果已纳入欧盟食品安全参考实验室的技术指导文件,用于评估 RTEF 的保质期,最终建议使用 10 °C 作为参考温度,以模拟家用冰箱中可合理预见的储存条件。
{"title":"Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods","authors":"","doi":"10.1016/j.fm.2024.104595","DOIUrl":"10.1016/j.fm.2024.104595","url":null,"abstract":"<div><p><em>Listeria monocytogenes</em> (<em>Lm</em>) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for <em>Lm</em> are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of <em>Lm</em> does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control.</p><p>For this purpose, the European Union Reference Laboratory for <em>Lm</em> (EURL <em>Lm</em>) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL <em>Lm</em> to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622937","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}
引用次数: 0
Bioactivities evaluation of an endophytic bacterial strain Bacillus tequilensis QNF2 inhibiting apple ring rot caused by Botryosphaeria dothidea on postharvest apple fruits 内生细菌菌株芽孢杆菌(Bacillus tequilensis QNF2)抑制采后苹果果实上由多蒂腐霉菌(Botryosphaeria dothidea)引起的苹果环腐病的生物活性评估
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-02 DOI: 10.1016/j.fm.2024.104590
Yonghong Huang , Jinghui Li , Xiaoying Shan , Hanting Wang , Yanxin Duan

Apple ring rot, one of the most common apple postharvest diseases during storage, is caused by Botryosphaeria dothidea. Presently, the disease management is primarily dependent on chemical fungicide application. Here we demonstrated an endophyte bacterium Bacillus tequilensis QNF2, isolated from Chinese leek (Allium tuberosum) roots considerably suppressed B. dothidea mycelial growth, with the highest suppression of 73.56 % and 99.5 % in the PDA and PDB medium, respectively in vitro confront experiments. In in vivo experiments, B. tequilensis QNF2 exhibited a control efficacy of 88.52 % and 100 % on ring rot disease on postharvest apple fruits inoculated with B. dothidea disc and dipped into B. dothidea culture, respectively. In addition, B. tequilensis QNF2 volatile organic compounds (VOCs) also manifested markedly inhibition against B. dothidea mycelial growth and the ring rot on postharvest apple fruits. Moreover, B. tequilensis QNF2 severely damaged the mycelial morphology of B. dothidea. Finally, B. tequilensis QNF2 significantly repressed the expression of six pathogenicity-related genes, such as adh, aldh, aldh3, galm, pdc1, pdc2, involved in glycolysis/gluconeogenesis of B. dothidea. The findings of the study proved that B. tequilensis QNF2 was a promising alternative for controlling apple ring rot of postharvest apple fruit.

苹果环腐病是苹果贮藏过程中最常见的采后病害之一,由 Botryosphaeria dothidea 引起。目前,病害的防治主要依赖于化学杀菌剂的施用。在此,我们证明了一种从中国韭菜(Allium tuberosum)根中分离出来的内生细菌 Bacillus tequilensis QNF2 能显著抑制 B. dothidea 菌丝的生长,在 PDA 和 PDB 培养基的体外对抗实验中,最高抑制率分别为 73.56 % 和 99.5 %。在体内实验中,B. tequilensis QNF2 对接种了 B. dothidea 菌盘和浸入 B. dothidea 培养液的采后苹果果实上的环腐病的防治效果分别为 88.52 % 和 100 %。此外,B. tequilensis QNF2 挥发性有机化合物(VOCs)也对多蒂德氏菌菌丝生长和采后苹果果实上的环腐病有明显的抑制作用。此外,B. tequilensis QNF2 还严重破坏了 B. dothidea 的菌丝形态。最后,B. tequilensis QNF2 显著抑制了 6 个与致病性相关的基因的表达,如 adh、aldh、aldh3、galm、pdc1、pdc2,这些基因参与了 B. dothidea 的糖酵解/葡萄糖生成。研究结果证明,B. tequilensis QNF2 是控制采后苹果果实苹果环腐病的一种有前途的替代方法。
{"title":"Bioactivities evaluation of an endophytic bacterial strain Bacillus tequilensis QNF2 inhibiting apple ring rot caused by Botryosphaeria dothidea on postharvest apple fruits","authors":"Yonghong Huang ,&nbsp;Jinghui Li ,&nbsp;Xiaoying Shan ,&nbsp;Hanting Wang ,&nbsp;Yanxin Duan","doi":"10.1016/j.fm.2024.104590","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104590","url":null,"abstract":"<div><p>Apple ring rot, one of the most common apple postharvest diseases during storage, is caused by <em>Botryosphaeria dothidea</em>. Presently, the disease management is primarily dependent on chemical fungicide application. Here we demonstrated an endophyte bacterium <em>Bacillus tequilensis</em> QNF2, isolated from Chinese leek (<em>Allium tuberosum</em>) roots considerably suppressed <em>B. dothidea</em> mycelial growth, with the highest suppression of 73.56 % and 99.5 % in the PDA and PDB medium, respectively in vitro confront experiments. In in vivo experiments, <em>B. tequilensis</em> QNF2 exhibited a control efficacy of 88.52 % and 100 % on ring rot disease on postharvest apple fruits inoculated with <em>B. dothidea</em> disc and dipped into <em>B. dothidea</em> culture, respectively. In addition, <em>B. tequilensis</em> QNF2 volatile organic compounds (VOCs) also manifested markedly inhibition against <em>B. dothidea</em> mycelial growth and the ring rot on postharvest apple fruits. Moreover, <em>B. tequilensis</em> QNF2 severely damaged the mycelial morphology of <em>B. dothidea</em>. Finally, <em>B. tequilensis</em> QNF2 significantly repressed the expression of six pathogenicity-related genes, such as <em>adh</em>, <em>aldh</em>, <em>aldh3</em>, <em>galm</em>, <em>pdc1</em>, <em>pdc2</em>, involved in glycolysis/gluconeogenesis of <em>B. dothidea</em>. The findings of the study proved that <em>B. tequilensis</em> QNF2 was a promising alternative for controlling apple ring rot of postharvest apple fruit.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539802","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}
引用次数: 0
Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production 同时接种非酵母菌和乳酸菌生产芳香猕猴桃酒
IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-06-29 DOI: 10.1016/j.fm.2024.104589
Wangsheng Sun, Sinuo Feng, Pengfei Bi, Jia Han, Shiqi Li, Xu Liu, Zhe Zhang, Fangyu Long, Jing Guo

To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-Saccharomyces yeast and lactic acid bacteria was investigated. Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Limosilactobacillus fermentum, which have robust β-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with Zygosaccharomyces rouxii and Meyerozyma guilliermondii, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-Saccharomyces yeast individually. Particularly, the collaboration between Lacp. plantarum and Z. rouxii significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.

为了进一步探索菌种潜力和开发芳香猕猴桃酒发酵技术,研究了同时接种非酵母菌和乳酸菌的可行性。将β-葡萄糖苷酶活性强、耐酸性和耐乙醇性好的副酸乳杆菌、植物乳杆菌和发酵乳杆菌分别接种到猕猴桃酵母(Zygosaccharomyces rouxii)和猕猴桃酿酒酵母(Meyerozyma guilliermondii)中同时发酵。随后,对葡萄酒的化学成分和感官特征进行了综合评价。结果表明,与单独接种非酵母菌的发酵方案相比,大多数同时发酵方案能有效改善猕猴桃酒的质量,增加多酚和挥发性化合物的含量,从而提高感官接受度。特别是,Lacp.plantarum 和 Z. rouxii 的合作显著增加了酯类、醇类和酮类的多样性和含量,强化了花香和种子果香,并获得了最高的总体可接受性。这项研究强调了在猕猴桃葡萄酒生产中同时接种的潜在意义。
{"title":"Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production","authors":"Wangsheng Sun,&nbsp;Sinuo Feng,&nbsp;Pengfei Bi,&nbsp;Jia Han,&nbsp;Shiqi Li,&nbsp;Xu Liu,&nbsp;Zhe Zhang,&nbsp;Fangyu Long,&nbsp;Jing Guo","doi":"10.1016/j.fm.2024.104589","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104589","url":null,"abstract":"<div><p>To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-<em>Saccharomyces</em> yeast and lactic acid bacteria was investigated. <em>Lacticaseibacillus paracasei</em>, <em>Lactiplantibacillus plantarum</em>, and <em>Limosilactobacillus fermentum</em>, which have robust <em>β</em>-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with <em>Zygosaccharomyces rouxii</em> and <em>Meyerozyma guilliermondii</em>, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-<em>Saccharomyces</em> yeast individually. Particularly, the collaboration between <em>Lacp. plantarum</em> and <em>Z. rouxii</em> significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141481163","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}
引用次数: 0
Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing 超疏水涂层可减少人类细菌食源性病原体附着在用于新鲜农产品收获和收获后包装的木材上
IF 4.5 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-21 DOI: 10.1016/j.fm.2024.104586
Zachariah Vice , William de Florio , Joseph Masabni , Luis Cisneros-Zevallos , Alejandro Castillo , Chris R. Kerth , Mustafa Akbulut , Thomas M. Taylor

Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with Salmonella enterica or Listeria monocytogenes and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (P < 0.01). Salmonella attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm2) versus untreated wood (3.72 ± 0.67 log CFU/cm2). L. monocytogenes demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm2 over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.

据报道,与其他食品接触材料相比,木材更难保持卫生状态,但在农产品包装和零售中使用木材却需要努力降低微生物病原体污染和附着的风险。本研究对应用于新鲜食用农产品处理的木材的氟化硅烷的防污能力进行了鉴定,使木材具有超疏水性,减少细菌病原体的附着。松木和橡木立方体试样表面用 1%(重量比)硅烷处理或不处理。对木材进行硅烷处理后,两种病原体的强附着细胞与松散附着细胞的比例均显著下降(P <0.01)。沙门氏菌的附着与木材处理有关;经硅烷处理的木材与未处理的木材(3.72 ± 0.67 log CFU/cm2)相比,强附着细胞的比例较低(1.87 ± 1.24 log CFU/cm2)。经硅烷处理的木材在长时间暴露后,单核细胞增多症杆菌的强附着细胞显著减少,接种后 8 小时内从 7.59 ± 0.14 降至 5.27 ± 0.68 log CFU/cm2。显微分析表明,硅烷处理增加了两种木材的表面粗糙度,导致木材表面出现超疏水性,从而减少了病原菌的强烈附着。
{"title":"Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing","authors":"Zachariah Vice ,&nbsp;William de Florio ,&nbsp;Joseph Masabni ,&nbsp;Luis Cisneros-Zevallos ,&nbsp;Alejandro Castillo ,&nbsp;Chris R. Kerth ,&nbsp;Mustafa Akbulut ,&nbsp;Thomas M. Taylor","doi":"10.1016/j.fm.2024.104586","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104586","url":null,"abstract":"<div><p>Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with <em>Salmonella enterica</em> or <em>Listeria monocytogenes</em> and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (<em>P</em> &lt; 0.01). <em>Salmonella</em> attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm<sup>2</sup>) versus untreated wood (3.72 ± 0.67 log CFU/cm<sup>2</sup>). <em>L. monocytogenes</em> demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm<sup>2</sup> over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141444541","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}
引用次数: 0
Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer 葡萄汉森氏菌和酿酒酵母共同发酵对啤酒中香味化合物产量的影响
IF 4.5 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-20 DOI: 10.1016/j.fm.2024.104585
Jose Aguiar-Cervera , Federico Visinoni , Penghan Zhang , Katherine Hollywood , Urska Vrhovsek , Oliver Severn , Daniela Delneri

In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial Saccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eight Saccharomyces and four non-Saccharomyces yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that Hanseniaspora vineae displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that H. vineae on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a S. cerevisiae brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the H. vineae monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 S. cerevisiae/H. vineae ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.

近年来,精酿啤酒行业的蓬勃发展使生物技术的研究重点从乙醇生产转向啤酒香味的多样化。本研究分析了一系列非常规酵母的发酵表型,并研究了它们在创造新口味方面的作用,特别是通过与工业酵母共同发酵。高通量固体和液体培养基适性筛选比较了八种酵母菌和四种非酵母菌在麦汁中的生长能力。我们测定了这些酵母菌株的挥发性特征,发现葡萄汉逊酵母菌(Hanseniaspora vineae)能产生特别多的理想芳香化合物乙酸乙酯和乙酸 2-苯乙酯。鉴于醋酸汉逊酵母本身不能发酵麦芽糖和麦芽三糖,我们以不同的比例与酿酒葡萄孢菌株进行了混合麦汁共发酵。在整个实验过程中,无论初始接种量如何,这两种酵母菌株都能共存,而且在葡萄醋酸纤维单培养基中观察到的酯类生产的增加与乙醇的高产量都得以保持。此外,不同的接种物比例产生了不同的香气:50/50 的 S. cerevisiae/H. vineae 比例产生了更均衡的香气,而 10/90 的比例则产生了更浓郁的花香。我们的研究结果表明,使用不同的酵母和不同的接种物组合可以定制最终的香气,从而为更广泛的啤酒风味和风格提供新的可能性。
{"title":"Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer","authors":"Jose Aguiar-Cervera ,&nbsp;Federico Visinoni ,&nbsp;Penghan Zhang ,&nbsp;Katherine Hollywood ,&nbsp;Urska Vrhovsek ,&nbsp;Oliver Severn ,&nbsp;Daniela Delneri","doi":"10.1016/j.fm.2024.104585","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104585","url":null,"abstract":"<div><p>In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial <em>Saccharomyces cerevisiae</em>. High-throughput solid and liquid media fitness screening compared the ability of eight <em>Saccharomyces</em> and four non-<em>Saccharomyces</em> yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that <em>Hanseniaspora vineae</em> displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that <em>H. vineae</em> on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a <em>S. cerevisiae</em> brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the <em>H. vineae</em> monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 <em>S. cerevisiae</em>/<em>H. vineae</em> ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001230/pdfft?md5=677dac139b2c5bd86d73d74cb77b97b8&pid=1-s2.0-S0740002024001230-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Unraveling the antifungal and anti-aflatoxin B1 mechanisms of piperitone on Aspergillus flavus 揭示哌啶酮对黄曲霉的抗真菌和抗黄曲霉毒素 B1 的作用机制
IF 4.5 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-19 DOI: 10.1016/j.fm.2024.104588
Shan Wei , Qianru Xu , Shan Pei , Yangyong Lv , Yang Lei , Shuaibing Zhang , Huanchen zhai , Yuansen Hu

Aspergillus flavus infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were performed to investigate the effects and mechanisms of piperitone on A. flavus growth and aflatoxin B1 biosynthesis. Piperitone significantly inhibited the growth of A. flavus, AFB1 production, and its pathogenicity on peanuts and corn flour. Differentially expressed genes (DEGs) associated with the synthesis of chitin, glucan, and ergosterol were markedly down-regulated, and the ergosterol content was reduced, resulting in a disruption in the integrity of the cell wall and cell membrane. Moreover, antioxidant genes were down-regulated, the correspondingly activities of antioxidant enzymes such as catalase, peroxidase, and superoxide dismutase were reduced, and levels of superoxide anion and hydrogen peroxide were increased, leading to a burst of reactive oxygen species (ROS). Accompanied by ROS accumulation, DNA fragmentation and cell autophagy were observed, and 16 aflatoxin cluster genes were down-regulated. Overall, piperitone disrupts the integrity of the cell wall and cell membrane, triggers the accumulation of ROS, causes DNA fragmentation and cell autophagy, ultimately leading to defective growth and impaired AFB1 biosynthesis.

黄曲霉感染重要农作物并产生致癌的黄曲霉毒素,对食品安全和人类健康构成严重威胁。为了研究胡椒酮对黄曲霉生长和黄曲霉毒素 B1 生物合成的影响和机制,我们进行了生化分析和 RNA-seq 研究。胡椒酮能明显抑制黄曲霉的生长、AFB1的产生及其在花生和玉米粉上的致病性。与几丁质、葡聚糖和麦角固醇合成相关的差异表达基因(DEGs)明显下调,麦角固醇含量减少,导致细胞壁和细胞膜的完整性受到破坏。此外,抗氧化基因下调,过氧化氢酶、过氧化物酶和超氧化物歧化酶等抗氧化酶的活性相应降低,超氧阴离子和过氧化氢水平升高,导致活性氧(ROS)爆发。伴随着 ROS 的积累,观察到 DNA 断裂和细胞自噬,16 个黄曲霉毒素簇基因下调。总之,胡椒酮会破坏细胞壁和细胞膜的完整性,引发 ROS 积累,导致 DNA 断裂和细胞自噬,最终导致生长缺陷和 AFB1 生物合成受损。
{"title":"Unraveling the antifungal and anti-aflatoxin B1 mechanisms of piperitone on Aspergillus flavus","authors":"Shan Wei ,&nbsp;Qianru Xu ,&nbsp;Shan Pei ,&nbsp;Yangyong Lv ,&nbsp;Yang Lei ,&nbsp;Shuaibing Zhang ,&nbsp;Huanchen zhai ,&nbsp;Yuansen Hu","doi":"10.1016/j.fm.2024.104588","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104588","url":null,"abstract":"<div><p><em>Aspergillus flavus</em> infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were performed to investigate the effects and mechanisms of piperitone on <em>A. flavus</em> growth and aflatoxin B1 biosynthesis. Piperitone significantly inhibited the growth of <em>A. flavus</em>, AFB1 production, and its pathogenicity on peanuts and corn flour. Differentially expressed genes (DEGs) associated with the synthesis of chitin, glucan, and ergosterol were markedly down-regulated, and the ergosterol content was reduced, resulting in a disruption in the integrity of the cell wall and cell membrane. Moreover, antioxidant genes were down-regulated, the correspondingly activities of antioxidant enzymes such as catalase, peroxidase, and superoxide dismutase were reduced, and levels of superoxide anion and hydrogen peroxide were increased, leading to a burst of reactive oxygen species (ROS). Accompanied by ROS accumulation, DNA fragmentation and cell autophagy were observed, and 16 aflatoxin cluster genes were down-regulated. Overall, piperitone disrupts the integrity of the cell wall and cell membrane, triggers the accumulation of ROS, causes DNA fragmentation and cell autophagy, ultimately leading to defective growth and impaired AFB1 biosynthesis.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141434756","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}
引用次数: 0
Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine 多塞纳矿区成熟奶酪表面霉菌群的组成和分子特征分析
IF 4.5 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-18 DOI: 10.1016/j.fm.2024.104587
Pamela Anelli , Chiara Dall’Asta , Giuseppe Cozzi , Filomena Epifani , Daria Carella , Davide Scarpetta , Milena Brasca , Antonio Moretti , Antonia Susca

Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption.

Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted Penicillium biforme among filamentous fungi, collected from 58 out of 68 cheeses, and Debaryomyces hansenii among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between P. biforme and Aspergillus westerdijkiae by in vitro analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.

通过微生物分离和代谢编码这两种方法,对多塞纳矿区奶酪陈化过程中自发定殖的真菌群落进行了调查和定性。微生物分离和代谢编码分析是在五个奶牛场一年中四个不同季节生产的四批奶酪样品上进行的,这些样品分别经过了 90 天和 180 天的陈化。这两种方法具有不同的分类分辨率,突出显示了从 68 种奶酪中的 58 种收集到的丝状真菌中的双歧青霉和酵母菌中的汉森德巴里酵母菌是最丰富的物种(31 ÷ 65%),它们都不会对人类食用奶酪造成健康风险。香农指数显示,奶酪成熟 180 天后,霉菌群的丰富度会增加。Beta 多样性分析表明,不同奶牛场生产的、陈化时间不同的奶酪中霉菌生物群的组成存在显著差异。通过体外分析,观察到双孢蘑菇和西地那非曲霉之间存在微弱的负生长相互作用,从而推测两者之间可能存在相互控制,也会受到自然环境条件的影响,可能对最后一个物种不利。
{"title":"Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine","authors":"Pamela Anelli ,&nbsp;Chiara Dall’Asta ,&nbsp;Giuseppe Cozzi ,&nbsp;Filomena Epifani ,&nbsp;Daria Carella ,&nbsp;Davide Scarpetta ,&nbsp;Milena Brasca ,&nbsp;Antonio Moretti ,&nbsp;Antonia Susca","doi":"10.1016/j.fm.2024.104587","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104587","url":null,"abstract":"<div><p>Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption.</p><p>Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted <em>Penicillium biforme</em> among filamentous fungi, collected from 58 out of 68 cheeses, and <em>Debaryomyces hansenii</em> among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between <em>P. biforme</em> and <em>Aspergillus westerdijkiae</em> by <em>in vitro</em> analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001254/pdfft?md5=488e05e7dfd605aec63606205ffa81ee&pid=1-s2.0-S0740002024001254-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Differential adaptation of the yeast Candida anglica to fermented food 角念珠菌酵母对发酵食物的不同适应性
IF 5.3 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-07 DOI: 10.1016/j.fm.2024.104584
Frédéric Bigey , Xavière Menatong Tene , Marc Wessner , Martine Pradal , Jean-Marc Aury , Corinne Cruaud , Cécile Neuvéglise

A single strain of Candida anglica, isolated from cider, is available in international yeast collections. We present here seven new strains isolated from French PDO cheeses. For one of the cheese strains, we achieved a high-quality genome assembly of 13.7 Mb with eight near-complete telomere-to-telomere chromosomes. The genomes of two additional cheese strains and of the cider strain were also assembled and annotated, resulting in a core genome of 5966 coding sequences. Phylogenetic analysis showed that the seven cheese strains clustered together, away from the cider strain. Mating-type locus analysis revealed the presence of a MATa locus in the cider strain but a MATalpha locus in all cheese strains. The presence of LINE retrotransposons at identical genome position in the cheese strains, and two different karyotypic profiles resulting from chromosomal rearrangements were observed. Together, these findings are consistent with clonal propagation of the cheese strains. Phenotypic trait variations were observed within the cheese population under stress conditions whereas the cider strain was found to have a much greater capacity for growth in all conditions tested.

从苹果酒中分离出的一株白色念珠菌(Candida anglica)可在国际酵母菌集中找到。我们在此介绍从法国 PDO 奶酪中分离出的 7 株新菌株。对于其中一株奶酪菌株,我们完成了 13.7 Mb 的高质量基因组组装,其中有 8 条近乎完整的端粒到端粒染色体。我们还对另外两个奶酪菌株和苹果酒菌株的基因组进行了组装和注释,从而得到了一个包含 5966 个编码序列的核心基因组。系统发育分析表明,七个奶酪菌株聚在一起,与苹果酒菌株分开。交配型基因座分析表明,苹果酒菌株存在一个 MATa 基因座,而所有奶酪菌株都存在一个 MATalpha 基因座。在干酪菌株的相同基因组位置存在 LINE 反转座子,并观察到染色体重排导致的两种不同的核型特征。这些发现与干酪菌株的克隆繁殖一致。在应激条件下,奶酪菌株群体内部出现了表型性状差异,而苹果酒菌株在所有测试条件下都具有更强的生长能力。
{"title":"Differential adaptation of the yeast Candida anglica to fermented food","authors":"Frédéric Bigey ,&nbsp;Xavière Menatong Tene ,&nbsp;Marc Wessner ,&nbsp;Martine Pradal ,&nbsp;Jean-Marc Aury ,&nbsp;Corinne Cruaud ,&nbsp;Cécile Neuvéglise","doi":"10.1016/j.fm.2024.104584","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104584","url":null,"abstract":"<div><p>A single strain of <em>Candida anglica,</em> isolated from cider, is available in international yeast collections. We present here seven new strains isolated from French PDO cheeses. For one of the cheese strains, we achieved a high-quality genome assembly of 13.7 Mb with eight near-complete telomere-to-telomere chromosomes. The genomes of two additional cheese strains and of the cider strain were also assembled and annotated, resulting in a core genome of 5966 coding sequences. Phylogenetic analysis showed that the seven cheese strains clustered together, away from the cider strain. Mating-type locus analysis revealed the presence of a <em>MAT</em>a locus in the cider strain but a <em>MAT</em>alpha locus in all cheese strains. The presence of LINE retrotransposons at identical genome position in the cheese strains, and two different karyotypic profiles resulting from chromosomal rearrangements were observed. Together, these findings are consistent with clonal propagation of the cheese strains. Phenotypic trait variations were observed within the cheese population under stress conditions whereas the cider strain was found to have a much greater capacity for growth in all conditions tested.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001229/pdfft?md5=c31c70f5dfdbee85cc5d08fea00acc6b&pid=1-s2.0-S0740002024001229-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141303176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification and evaluation of an endophytic antagonistic yeast for the control of gray mold (Botrytis cinerea) in apple and mechanisms of action 鉴定和评估用于控制苹果灰霉病(Botrytis cinerea)的内生拮抗酵母菌及其作用机制
IF 5.3 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-07 DOI: 10.1016/j.fm.2024.104583
Xiaoyan Yu , Kuan Zhang , Jiayi Liu , Zhenhua Zhao , Bowen Guo , Xiangjing Wang , Wensheng Xiang , Junwei Zhao

Gray mold, caused by Botrytis cinerea, is a prevalent postharvest disease of apple that limits their shelf life, resulting in significant economic losses. The use of antagonistic microorganisms has been shown to be an effective approach for managing postharvest diseases of fruit. In the present study, an endophytic yeast strain PGY-2 was isolated from apples and evaluated for its biocontrol efficacy against gray mold and its mechanisms of action. Results indicated that strain PGY-2, identified as Bullera alba, reduced the occurrence of gray mold on apples and significantly inhibited lesion development in pathogen-inoculated wounds. Gray mold control increased with the use of increasing concentrations of PGY-2, with the best disease control observed at 108 cells/mL. Notably, Bullera alba PGY-2 did not inhibit the growth of Botrytis cinerea in vitro indicating that the yeast antagonist did not produce antimicrobial compounds. The rapid colonization and stable population of PGY-2 in apple wounds at 4 °C and 25 °C confirmed its ability to compete with pathogens for nutrients and space. PGY-2 also had a strong ability to form a biofilm and enhanced the activity of multiple defense-related enzymes (POD, PPO, APX, SOD, PAL) in host tissues. Our study is the first time to report the use of Bullera alba PGY-2 as a biocontrol agent for postharvest diseases of apple and provide evidence that Bullera alba PGY-2 represents an endophytic antagonistic yeast with promising biocontrol potential and alternative to the use of synthetic, chemical fungicides for the control of postharvest gray mold in apples.

由灰霉病菌引起的灰霉病是苹果采后的一种普遍病害,它限制了苹果的货架期,造成了巨大的经济损失。使用拮抗微生物已被证明是管理水果采后病害的有效方法。本研究从苹果中分离出了内生酵母菌株 PGY-2,并评估了其对灰霉病的生物防治效果及其作用机制。结果表明,被鉴定为 Bullera alba 的菌株 PGY-2 能减少苹果上灰霉病的发生,并显著抑制病原体接种伤口的病变发展。随着 PGY-2 浓度的增加,灰霉病的控制效果也随之增加,108 个细胞/毫升时的病害控制效果最好。值得注意的是,Bullera alba PGY-2 在体外并不抑制灰霉病菌的生长,这表明酵母拮抗剂并不产生抗菌化合物。PGY-2 在 4 °C 和 25 °C 温度条件下在苹果伤口中快速定殖并形成稳定种群,这证明它有能力与病原体竞争养分和空间。PGY-2 还具有很强的形成生物膜的能力,并能增强宿主组织中多种防御相关酶(POD、PPO、APX、SOD、PAL)的活性。我们的研究首次报道了将白毫银针酵母 PGY-2 用作苹果采后病害的生物防治剂,并提供证据证明白毫银针酵母 PGY-2 是一种内生拮抗酵母,具有良好的生物防治潜力,可替代使用合成化学杀菌剂防治苹果采后灰霉病。
{"title":"Identification and evaluation of an endophytic antagonistic yeast for the control of gray mold (Botrytis cinerea) in apple and mechanisms of action","authors":"Xiaoyan Yu ,&nbsp;Kuan Zhang ,&nbsp;Jiayi Liu ,&nbsp;Zhenhua Zhao ,&nbsp;Bowen Guo ,&nbsp;Xiangjing Wang ,&nbsp;Wensheng Xiang ,&nbsp;Junwei Zhao","doi":"10.1016/j.fm.2024.104583","DOIUrl":"10.1016/j.fm.2024.104583","url":null,"abstract":"<div><p>Gray mold, caused by <em>Botrytis cinerea</em>, is a prevalent postharvest disease of apple that limits their shelf life, resulting in significant economic losses. The use of antagonistic microorganisms has been shown to be an effective approach for managing postharvest diseases of fruit. In the present study, an endophytic yeast strain PGY-2 was isolated from apples and evaluated for its biocontrol efficacy against gray mold and its mechanisms of action. Results indicated that strain PGY-2, identified as <em>Bullera alba</em>, reduced the occurrence of gray mold on apples and significantly inhibited lesion development in pathogen-inoculated wounds. Gray mold control increased with the use of increasing concentrations of PGY-2, with the best disease control observed at 10<sup>8</sup> cells/mL. Notably, <em>Bullera alba</em> PGY-2 did not inhibit the growth of <em>Botrytis cinerea in vitro</em> indicating that the yeast antagonist did not produce antimicrobial compounds. The rapid colonization and stable population of PGY-2 in apple wounds at 4 °C and 25 °C confirmed its ability to compete with pathogens for nutrients and space. PGY-2 also had a strong ability to form a biofilm and enhanced the activity of multiple defense-related enzymes (POD, PPO, APX, SOD, PAL) in host tissues. Our study is the first time to report the use of <em>Bullera alba</em> PGY-2 as a biocontrol agent for postharvest diseases of apple and provide evidence that <em>Bullera alba</em> PGY-2 represents an endophytic antagonistic yeast with promising biocontrol potential and alternative to the use of synthetic, chemical fungicides for the control of postharvest gray mold in apples.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141391988","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}
引用次数: 0
Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region 开发一种 qPCR 方法,对托卡伊葡萄酒产区的浆果进行分类
IF 5.3 1区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2024-06-05 DOI: 10.1016/j.fm.2024.104582
Ágnes Belák , Mónika Kovács , András Ittzés , Andrea Pomázi

One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by Botrytis cinerea. At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.

Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.

The developed qPCR is highly specific and sensitive as can clearly distinguish between B. cinerea and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by B. cinerea to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.

世界葡萄酒市场上最知名的匈牙利产品之一是 Aszú,它属于托卡伊特色葡萄酒家族,由 aszú 浆果酿制而成。形成 Aszú 浆果的一个重要条件是技术成熟葡萄的贵腐病,它是由灰葡萄孢菌(Botrytis cinerea)引起的。与此同时,不仅匈牙利,欧洲许多产酒区以及其他大陆的某些产酒区都在生产肉腐甜酒。肉腐甜酒的确定主要基于感官评估,这是一个非常主观的过程,在很大程度上取决于评估者的培训和经验。基于这些事实,我们工作的主要目标是开发出一种 qPCR 检测方法,能够对 aszú 浆果进行客观的评级和分类。此外,该方法还适用于对葡萄果实上不同程度的灰葡萄孢定植进行分类。因此,所开发的 qPCR 方法是将葡萄浆果分为四个质量组别(健康、半干瘪、Aszú II 级和 Aszú I 级)的有用技术。
{"title":"Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region","authors":"Ágnes Belák ,&nbsp;Mónika Kovács ,&nbsp;András Ittzés ,&nbsp;Andrea Pomázi","doi":"10.1016/j.fm.2024.104582","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104582","url":null,"abstract":"<div><p>One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by <em>Botrytis cinerea.</em> At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.</p><p>Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.</p><p>The developed qPCR is highly specific and sensitive as can clearly distinguish between <em>B. cinerea</em> and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by <em>B. cinerea</em> to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001205/pdfft?md5=f3971aff8ea4ae9761fdefb3dc131caa&pid=1-s2.0-S0740002024001205-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Food microbiology
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1