Food microbiology最新文献_第7页

Commercial bacteriophage preparations for the control of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in raw and pasteurized milk 用于控制生奶和巴氏杀菌奶中李斯特菌和产志贺毒素大肠杆菌的商用噬菌体制剂

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-05 DOI: 10.1016/j.fm.2024.104652

Emily Everhart, Sarah Carson, Kathleen Atkinson, Dennis J. D'Amico

Listeria monocytogenes was the etiologic agent in nearly all recent outbreaks in North America attributed to pasteurized dairy products, whereas Escherichia coli O157 infections were responsible for most of the rare, yet serious complications from outbreaks involving unpasteurized dairy. This study determined the susceptibility of selected strains of L. monocytogenes and Shiga toxin-producing E. coli (STEC) to commercial phage preparations and their ability to control these pathogens in pasteurized and raw milk during 7-day storage at 7 °C. Both phage products demonstrated high lytic efficiency against 17 strains of L. monocytogenes whereas the efficiency of E. coli phages was more variable against 11 strains of O157 and non-O157 STEC. Broth microdilution assays identified effective endpoint multiplicities of infection (MOI) ranging from log 2.53 to 5.13, which differed between strains of L. monocytogenes and phage products. Mean log MOIs of E. coli phages against STEC also varied within and between products from 0.43 to 7.05. Despite these observations, the change in counts over time of three L. monocytogenes strains exposed to phage in pasteurized milk (log MOI 6) was similar with counts ∼ 4 log CFU/mL lower than control at day 7. Results for STEC O157 varied by strain but counts were lower than control in all cases by 72 h thorough day 7. Titers on isolates of both pathogens isolated from pasteurized milk indicated that the surviving populations were less susceptible to phage. The addition of a phage preparation to raw milk did not reduce populations of either pathogen or affect the change in counts of any strain over time when compared to control. Reduced efficacy in raw milk may be attributed to reduced phage binding as titers in raw milk decreased steadily (∼2 log PFU/mL) during storage. Commercial phage products may be a promising pathogen control intervention for pasteurized dairy products, warranting further investigation.

单核细胞增生李斯特菌是近期在北美爆发的几乎所有巴氏杀菌乳制品疾病的病原体，而大肠杆菌 O157 感染则是涉及未经巴氏杀菌乳制品的罕见但严重并发症的罪魁祸首。本研究确定了单核细胞增多性嗜酸乳杆菌和产志贺毒素大肠杆菌（STEC）对商用噬菌体制剂的敏感性，以及它们在 7 °C 下储存 7 天期间控制巴氏杀菌乳和生乳中这些病原体的能力。两种噬菌体产品对 17 株单核细胞增多性嗜酸乳杆菌的溶解效率都很高，而大肠杆菌噬菌体对 11 株 O157 和非 O157 STEC 的溶解效率差异较大。肉汤微量稀释测定确定的有效终点感染倍数（MOI）从对数 2.53 到 5.13 不等，单核细胞增多性酵母菌株和噬菌体产品之间存在差异。大肠杆菌噬菌体对 STEC 的平均对数 MOI 也因产品而异，从 0.43 到 7.05 不等。尽管有这些观察结果，但在巴氏杀菌奶（对数 MOI 6）中暴露于噬菌体的三种单核细胞增多症菌株的计数随时间的变化是相似的，第 7 天时的计数比对照组低 4 log CFU/mL。STEC O157 的结果因菌株而异，但在第 7 天后的 72 小时内，所有菌株的计数均低于对照组。从巴氏杀菌牛奶中分离出的两种病原体的滴定结果表明，存活的菌群对噬菌体的敏感性较低。与对照组相比，在生牛奶中添加噬菌体制剂不会减少两种病原体的数量，也不会影响任何菌株数量随时间的变化。生牛奶中噬菌体的效力降低可能是由于噬菌体的结合力降低所致，因为在储存过程中，生牛奶中噬菌体的滴度持续下降（PFU/mL ∼ 2 log）。商业噬菌体产品可能是巴氏杀菌乳制品中一种很有前景的病原体控制干预措施，值得进一步研究。

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引用次数: 0

Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes 李斯特菌长期定植的即食食品生产设施环境样本中的微生物组成和动态变化

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-05 DOI: 10.1016/j.fm.2024.104649

Maria Diaz , Heather Aird , Thanh Le Viet , Ana Victoria Gutiérrez , Nasmille Larke-Mejia , Oleksii Omelchenko , Lluis Moragues-Solanas , Joachim Fritscher , Nicolle Som , Jim McLauchlin , Falk Hildebrand , Frieda Jørgensen , Matthew Gilmour

Listeria monocytogenes is a foodborne pathogen of significant concern for the food industry due to its remarkable ability to persist through safety control efforts, posing a subsequent health threat to consumers. Understanding the microbial communities coexisting with L. monocytogenes in food processing environments provides insights into its persistence mechanisms. We investigated the microbial communities on non-food contact surfaces in a facility producing ready-to-eat foods, known to harbour a ST121 L. monocytogenes strain over multiple years. A 10-week sampling period was coordinated with the company and public health authorities. Metagenomic analysis revealed a stable microbial composition dominated by Pseudomonas fluorescens. While highly related populations were present in high-care production zones, distinctive taxa characteristic of specific areas were observed (e.g., Sphingomonas aerolata). Although Listeria spp. were not detected in metagenomes, they were detected in cultured samples, suggesting low relative abundance in factory settings. The findings suggest that a stable resident microbiota, with distinct adaptations to different areas within the factory, was selected for by their collective ability to survive control efforts in this environment. Listeria spp. was a member of this microbial community, albeit at low abundance, and may likewise benefit from the mutualism of the overall microbial community.

单核细胞增生李斯特菌是一种食源性致病菌，由于其在安全控制工作中的顽强生命力，食品工业对其极为关注，并因此对消费者的健康构成威胁。了解食品加工环境中与单增李斯特菌共存的微生物群落有助于深入了解其持久性机制。我们调查了一家生产即食食品的工厂内非食品接触表面的微生物群落，已知该工厂多年来一直存在 ST121 型单核细胞增生奈氏菌菌株。在公司和公共卫生机构的协调下，进行了为期 10 周的采样。元基因组分析显示，微生物组成稳定，以荧光假单胞菌为主。虽然高护理生产区存在高度相关的种群，但也观察到了特定区域特有的分类群（如气溶胶鞘氨单胞菌）。虽然在元基因组中没有检测到李斯特菌属，但在培养样本中却检测到了它们，这表明它们在工厂环境中的相对丰度较低。研究结果表明，稳定的常驻微生物群对工厂内的不同区域具有不同的适应性，它们能够在这种环境下的控制工作中存活下来。李斯特菌属是这一微生物群落的成员，尽管丰度较低，但可能同样受益于整个微生物群落的互利性。

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引用次数: 0

Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk 巴氏杀菌法对灭活生鲜全脂牛奶中 H5N1 流感病毒的效果

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-04 DOI: 10.1016/j.fm.2024.104653

Tamiru N. Alkie , Neda Nasheri , Pablo Romero-Barrios , Angela Catford , Jay Krishnan , Lemarie Pama , Kathleen Hooper-McGrevy , Charles Nfon , Todd Cutts , Yohannes Berhane

Highly pathogenic avian influenza (HPAI) clade 2.3.4.4b H5Nx viruses continue to cause episodic incursions and have been detected in more than 12 taxonomic orders encompassing more than 80 avian species, terrestrial and marine mammals, including lactating dairy cows. HPAI H5N1 spillover to dairy cattle creates a new interface for human exposure and raises food safety concerns. The presence of H5N1 genetic material in one out of five retail pasteurized milk samples in the USA has prompted the evaluation of the pasteurization processes for the inactivation of influenza viruses. Our study examined whether pasteurization could effectively inactivate HPAI H5N1 spiked into raw whole milk. First, we heated 1 mL of non-homogenized cow milk samples to attain an internal temperature of 63°C or 72°C and spiked with 6.3 log₁₀ EID₅₀ of clade 2.3.4.4b H5N1 virus. Complete inactivation was achieved after incubation of the H5N1 spiked raw milk at 63°C for 30 min. In addition, viral inactivation was observed in seven of eight experimental replicates when treated at 72°C for 15s. In one of the replicates, a 4.44 log₁₀ virus reduction was achieved, which is about 1 log higher than the average viral quantities detected in bulk milk in affected areas. Therefore, we conclude that pasteurization of milk is an effective strategy for mitigation of the risk of human exposure to milk contaminated with H5N1 virus.

高致病性禽流感 (HPAI) 2.3.4.4b 支系 H5Nx 病毒继续造成偶发性入侵，已在超过 12 个分类目中检测到，涵盖 80 多个禽类物种、陆地和海洋哺乳动物，包括哺乳期奶牛。高致病性禽流感 H5N1 病毒扩散到奶牛身上为人类接触病毒创造了新的机会，并引发了食品安全问题。美国五份零售巴氏杀菌牛奶样本中有一份含有 H5N1 基因物质，这促使人们对巴氏杀菌灭活流感病毒的过程进行评估。我们的研究考察了巴氏杀菌法能否有效灭活添加到生全脂牛奶中的高致病性禽流感 H5N1 病毒。首先，我们将 1 毫升非均质化牛奶样本加热至内部温度 63°C 或 72°C，并添加 6.3 log10 EID50 的 2.3.4.4b 支系 H5N1 病毒。加有 H5N1 病毒的生乳在 63°C 孵育 30 分钟后，病毒即被完全灭活。此外，在 8 个实验重复中，有 7 个在 72°C 处理 15 秒后观察到病毒灭活。在其中一个重复中，病毒数量减少了 4.44 log10，比疫区散装牛奶中检测到的平均病毒数量高出约 1 log。因此，我们得出结论，对牛奶进行巴氏杀菌是降低人类接触受 H5N1 病毒污染的牛奶的风险的有效策略。

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引用次数: 0

Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625] 金黄色葡萄球菌食品分离物的流行病学：传统方法与全基因组测序分型方法的比较"[《食品微生物学》第 125 卷，2025 年 1 月，104625]。

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-02 DOI: 10.1016/j.fm.2024.104648

Noémie Vingadassalon , Déborah Merda , Arnaud Felten , Virginie Chesnais , Christos Kourtis , Tom Van Nieuwenhuysen , Yacine Nia , Jacques Antoine Hennekinne , Marina Cavaiuolo

引用次数: 0

Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment 通过本地非酵母细胞外提取物处理提高猕猴桃葡萄酒的营养成分和香气特征

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-10-02 DOI: 10.1016/j.fm.2024.104651

Wangsheng Sun, Xiaowen Chen, Sinuo Feng, Jia Han, Shiqi Li, Fangyu Long, Jing Guo

To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-Saccharomyces yeast extracellular extract treatment for fermentation was established. The extracellular extract from Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.

为了发掘菌株的潜力，进一步提高猕猴桃葡萄酒的芳香复杂性，同时避免不良风味，建立了本地非酵母菌发酵的细胞外提取物处理方法。制备了来自 Zygosaccharomyces rouxii、Pichia kudriavzevii 和 Meyerozyma guilliermondii 的胞外提取物，并将其单独或成对添加到猕猴桃酒发酵体系中。随后，综合评价了不同方案生产的猕猴桃酒的理化性质、抗氧化剂和挥发性特征的变化，并通过感官评价和偏最小二乘法回归分析了影响感官可接受性的主要香气描述指标。结果表明，细胞外提取物处理显著提高了猕猴桃酒的有机酸和单体酚含量、抗氧化能力和挥发性物质。与 Sc 相比，Pk-Zr 和 Mg-Zr 中酯类和醇类的增加以及醛类和酸类的减少增强了猕猴桃酒的芳香复杂性，同时减少了青草味和真菌味，从而提高了感官的可接受性。

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引用次数: 0

Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeling approach 用单氮化丙啶（PMA）qPCR 检测法与平板计数法比较，结合数学建模方法量化真空包装火鸡胸脯肉中肠炎沙门氏菌血清型的生长情况

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-09-29 DOI: 10.1016/j.fm.2024.104650

Danielle de Sousa Severo , Wiaslan Figueiredo Martins , Marília Miotto , Silvani Verruck , Rafael Rodrigues de Oliveira , Gláucia Maria Falcão de Aragão

This study compares the plate count (PC) and the Propidium Monoazide-quantitative Polymerase Chain Reaction (PMA-qPCR) methods to assess the growth of a cocktail of three serotypes of Salmonella enterica (Heidelberg, Typhimurium, and Enteritidis) in cooked, sliced, and vacuum-packaged turkey breast (STB) under isothermal storage temperatures (8 °C–20 °C), using predictive models. Standard curves were developed for PMA-qPCR, demonstrating high efficiency (101%) and sensitivity, with quantification limits ranging from 1 to 2 log₁₀ CFU/g for all temperatures studied. Comparative analysis revealed a significant correlation (R² = 0.99; 95% CI) between the PC and PMA-qPCR methods; however, the agreement analysis indicated a mean difference (Bias) of −0.11 log₁₀ CFU/g (p < 0.05), suggesting underestimation by the PC method. This indicates the presence of stressed or viable but nonculturable (VBNC) cells, detectable by PMA-qPCR but not by PC. The Baranyi and Roberts model showed a good ability to describe the behavior of S. enterica cocktail in STB for PC and PMA-qPCR data under all isothermal conditions. The exponential secondary model more accurately represented the temperature dependence of the maximum specific growth rate compared to the Ratkowsky square root model, with R² values ≥ 0.984 and RMSE values ≤ 0.011 for both methods. These results suggest that combining PMA-qPCR with predictive modeling allows for a more accurate prediction of S. enterica growth, compared to PC method. In the event of cold chain disruptions of meat products, the use of PMA-qPCR method allow the quantification of VBNC cells, that can still pose a health risk to consumers, especially in ready-to-eat products.

本研究比较了平板计数法 (PC) 和单氮化丙啶定量聚合酶链式反应法 (PMA-qPCR)，利用预测模型评估了在等温贮藏温度（8 ℃-20 ℃）下熟制、切片和真空包装火鸡胸脯肉 (STB) 中三种血清型沙门氏菌（海德堡沙门氏菌、鼠伤寒沙门氏菌和肠炎沙门氏菌）的生长情况。为 PMA-qPCR 开发了标准曲线，显示出高效率（101%）和高灵敏度，在所有研究温度下的定量限为 1 至 2 log10 CFU/g。比较分析表明，PC 和 PMA-qPCR 方法之间存在明显的相关性（R2 = 0.99；95% CI）；但是，一致性分析表明，两者之间存在-0.11 log10 CFU/g (p < 0.05)的平均差异（偏差），这表明 PC 方法低估了 CFU 的含量。这表明存在受压细胞或有活力但不可培养的细胞（VBNC），PMA-qPCR 可检测到这些细胞，但 PC 检测不到。对于所有等温条件下的 PC 和 PMA-qPCR 数据，Baranyi 和 Roberts 模型都能很好地描述 STB 中肠炎球菌的行为。与 Ratkowsky 平方根模型相比，指数二级模型更准确地表示了最大比生长率的温度依赖性，两种方法的 R2 值均≥ 0.984，RMSE 值均≤ 0.011。这些结果表明，与 PC 方法相比，将 PMA-qPCR 与预测模型相结合可更准确地预测肠杆菌的生长情况。在肉类产品冷链中断的情况下，使用 PMA-qPCR 方法可以对 VBNC 细胞进行定量，而 VBNC 细胞仍会对消费者的健康构成威胁，尤其是在即食产品中。

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引用次数: 0

Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud 基于元基因组学的人工和天然坑泥微生物群落动态和风味开发潜力研究

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-09-27 DOI: 10.1016/j.fm.2024.104646

Dongliang Ren , Shuangping Liu , Hui Qin , Mengyang Huang , Xiaolin Bai , Xiao Han , Suyi Zhang , Jian Mao

Strong-flavor Baijiu (SFB) production has relied on pit mud (PM) as a starter culture. The maturation time of natural PM (NPM) is about 30 years, so artificial PM (APM) with a shorter maturation time has attracted widespread attention. This study reveals the microbial and functional dissimilarities of APM and NPM, and helps to elucidate the different metabolic roles of microbes during substrate degradation and flavor formation. Significant differences in the microbial community were observed between APM and NPM, manifesting as variations in the abundance of core microorganisms. Total of 187 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning technology, mainly including Firmicutes (n = 106), Bacteroidota (n = 15) and Chloroflexota (n = 14). Furthermore, the relative concentration of flavor compounds in 4-year APM was similar to those in 30-year NPM, but different from those in 100-year NPMs. Methanosarcina, Methanobacterium, Methanoculleus, Anaerolineae bacterium and Aminobacterium were the key bacteria responsible for the flavor differences. From a functional perspective, amino acid and carbohydrate metabolism were key functions of PM microbial, and showed differences between APM and NPM. Finally, substrate degradation and flavor generation pathways were found to exist in multiple microorganisms. Combine the relative abundance of microorganisms with the absolute abundance of enzymes, Clostridium, Lactobacillus, Petrimonas, Methanoculleus, Prevotella, Methanobacterium, Methanosarcina, Methanothrix, Proteiniphilum, Bellilinea, Anaerolinea, Anaeromassilibacillus, Syntrophomonas and Brevefilum were identified as the key microorganisms in APM and NPM.

浓香型白酒（SFB）的生产一直依赖于坑泥（PM）作为启动培养基。天然坑泥（NPM）的成熟时间约为 30 年，因此成熟时间更短的人工坑泥（APM）受到广泛关注。本研究揭示了人工乳酸菌和天然乳酸菌在微生物和功能上的差异，有助于阐明微生物在底物降解和风味形成过程中的不同代谢作用。在 APM 和 NPM 之间观察到了微生物群落的显著差异，表现为核心微生物丰度的不同。根据元基因组分选技术，共获得了 187 个高质量的元基因组（MAGs），主要包括固氮菌（n = 106）、类杆菌（n = 15）和绿僵菌（n = 14）。此外，4 年 APM 中风味化合物的相对浓度与 30 年 NPM 中的风味化合物浓度相似，但与 100 年 NPM 中的风味化合物浓度不同。造成风味差异的主要细菌是甲烷杆菌（Methanosarcina）、甲烷杆菌（Methanobacterium）、甲烷球菌（Methanoculleus）、厌氧菌科细菌（Anaerolineae bacterium）和氨基杆菌（Aminobacterium）。从功能角度来看，氨基酸和碳水化合物代谢是 PM 微生物的主要功能，在 APM 和 NPM 之间存在差异。最后，发现多种微生物都存在底物降解和风味生成途径。将微生物的相对丰度与酶的绝对丰度相结合，发现梭菌、乳酸杆菌、佩特里莫纳菌、甲烷球菌、普雷沃特氏菌、甲烷杆菌、甲烷弧菌、甲烷菌丝、蛋白噬菌体、贝利亚菌、厌氧菌、厌氧嗜盐杆菌、合成单胞菌和布雷维菌是 APM 和 NPM 中的关键微生物。

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引用次数: 0

Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters 元基因组学揭示了以红曲和麦曲为发酵起始物的米酒风味质量的差异

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-09-26 DOI: 10.1016/j.fm.2024.104647

Siwen Hou , Zihua Liang , Qi Wu , Qiqi Cai , Qibiao Weng , Weiling Guo , Li Ni , Xucong Lv

Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.

中国米酒（CRW）是一种酒精饮料，主要以大米或谷物为原料，经糖化和九曲发酵而成。九曲对米酒风味特征的形成有重要贡献。红曲和麦曲是华润琼浆酿造中常用的两种酒曲。本研究比较了用红曲和麦曲作为发酵剂酿造的两种米酒的微生物群落、生物胺（BAs）和挥发性风味成分（VFCs）。结果表明，使用麦曲发酵的米酒（MQW）的氨基酸含量明显低于使用红曲发酵的米酒（HQW）。相反，除腐胺外，MQW 中的大多数 BAs 都明显高于 HQW。多元统计分析表明，检测到的大多数 VFCs 在 HQW 中富集，而 3-苯基丙酸乙酯和香茅醇在 MQW 中富集。元基因组分析结果表明，在 HQW 酿造过程中，魏氏菌、肠杆菌、白念珠菌、Kosakonia、酵母菌、曲霉菌和单胞菌是主要的微生物属、而 Saccharopolyspora、Lactococcus、Enterobacter、Leuconostoc、Kosakonia、Pediococcus、Pantoea、Saccharomyces、Aspergillus、Lichtheimia 和 Nakaseomyces 则是 MQW 酿造过程中的主要微生物菌属。此外，一些 VFCs 和 BAs 与 HQW 和 MQW 酿造中的优势微生物属密切相关。生物信息学分析表明，MQW 啤酒中参与合成 BAs 的基因丰度远高于 HQW 啤酒，而 HQW 啤酒中与特征 VFCs 代谢途径相关的基因丰度明显高于 MQW 啤酒，这从微生物基因的角度解释了 HQW 和 MQW 啤酒风味品质的差异。总之，这些研究结果为阐明不同微生物属对华润雪花啤酒风味品质形成的贡献提供了科学依据，有助于筛选有益微生物以提高华润雪花啤酒的风味品质和饮用舒适度。

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引用次数: 0

Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3 天然组氨酸脱羧酶基因缺失肠杆菌 RH3 中具有组氨酸脱羧酶活性的鸟氨酸脱羧酶的特征

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-09-19 DOI: 10.1016/j.fm.2024.104644

Huijie Pei , Yilun Wang , Wei He , Yue Zhang , Lamei Yang , Jinhai Li , Yixuan Ma , Xinjie Hu , Shuhong Li , Jianlong Li , Kaidi Hu , Aiping Liu , Xiaolin Ao , Hui Teng , Ran Li , Qin Li , Likou Zou , Shuliang Liu , Yong Yang

Histamine is predominantly produced in sausages via the decarboxylation of histidine by bacteria. Furthermore, histamine-producing bacteria usually possess the enzyme histidine decarboxylase (hdc). Enterobacter hormaechei RH3 isolated from sausages exhibited significant levels of histamine production despite the absence of hdc. In this study, we elucidated the previously unidentified mechanism underlying histamine production by RH3. We identified an enzyme, NehdX-772, exhibiting the hdc activity from the cell lysate supernatant of RH3, which was annotated as ornithine decarboxylase. The optimal activity of NehdX-772 was recorded at 35 °C and pH 6.0, and it could tolerate a salt concentration of 2.5% (w/v) NaCl. Moreover, artificial inoculation revealed that NehdX-772 was synthesized at significant levels in sausages, leading to an increase in histamine levels. The discovery of NehdX-772 explains the underlying mechanism of histamine production by RH3 and can be applied to decrease histamine production in sausages.

香肠中的组胺主要是通过细菌对组氨酸的脱羧作用产生的。此外，产生组胺的细菌通常具有组氨酸脱羧酶（hdc）。从香肠中分离出的荷尔玛氏肠杆菌 RH3 虽然不含组氨酸脱羧酶，但却能产生大量组胺。本研究阐明了 RH3 产生组胺的未知机制。我们从 RH3 的细胞裂解上清液中鉴定出了一种具有 hdc 活性的酶 NehdX-772，并将其命名为鸟氨酸脱羧酶。NehdX-772 在 35 ℃ 和 pH 值为 6.0 时具有最佳活性，并能耐受 2.5%（w/v）NaCl 的盐浓度。此外，人工接种显示，NehdX-772 在香肠中的合成水平很高，导致组胺含量增加。NehdX-772 的发现解释了 RH3 产生组胺的基本机制，可用于减少香肠中组胺的产生。

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引用次数: 0

SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment SARS-CoV-2 代噬菌体φ6 在水果和手套之间的交叉感染、在废弃手套上的存活以及光动力疗法的灭活作用

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology

Pub Date : 2024-09-19 DOI: 10.1016/j.fm.2024.104645

Ruthchelly Tavares da Silva , Alyson José dos Santos Franco , Maria Mayara de Souza Grilo , Atila Lima , Karina Lidiane Alcântara Saraiva , Rafaela de Siqueira Ferraz Carvalho , Geany Targino de Souza Pedrosa , Donald W. Schaffner , Marciane Magnani

This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and cucumber) using different inoculum levels (6.0 and 4.0 log PFU/sample). Bacteriophage φ6 survival on contaminated gloves was assessed over 9 days at 25 °C. The effectiveness of photodynamic treatment using curcumin as a photosensitizer to inactivate φ6 on fruits was determined. The fruit type and the glove material influenced the φ6 transfer. Longer contact times resulted in greater φ6 transfer. The highest φ6 transfer occurred from tomato to HDPE glove (0.8% or −1.1 log % transfer) after 30 s of contact at the higher inoculum level. Bacteriophage φ6 was detected on cross-contaminated HDPE gloves for up to 6 days. Bacteriophage φ6 survived better on vinyl gloves cross-contaminated by cucumber vs. tomato (detected up to 6 vs 3 days). Photodynamic inactivation of φ6 was time-dependent and varied with the tested fruit but was not influenced by viral starting concentration. Photodynamic treatment decreased the φ6 titer by 3.0 and 2.2 log PFU/sample in tomato and cucumber, respectively. Transmission electronic microscopy showed that photodynamic treatment changed the structure of the φ6 capsid. These findings may help in the management of SARS-CoV-2 contamination risks in fruit handling. They may also help in the establishment of effective measures to manage cross-contamination risk.

本研究使用不同的接种量（6.0 和 4.0 log PFU/样品）评估了高密度聚乙烯或聚氯乙烯手套与水果（西红柿和黄瓜）之间的 SARS-CoV-2 代理噬菌体 φ6 交叉感染。在 25 °C下，评估了噬菌体 φ6 在受污染手套上 9 天的存活率。测定了以姜黄素为光敏剂的光动力疗法灭活水果上φ6的效果。水果类型和手套材料影响了φ6的转移。接触时间越长，φ6 转移越多。在较高接种量下，番茄与高密度聚乙烯手套接触 30 秒后，φ6 转移率最高（0.8% 或-1.1 log %）。在交叉污染的高密度聚乙烯手套上检测到噬菌体 φ6 长达 6 天。在被黄瓜和番茄交叉污染的乙烯基手套上，噬菌体φ6的存活率更高（检测时间分别为6天和3天）。光动力对φ6的灭活作用与时间有关，并随测试水果的不同而变化，但不受病毒起始浓度的影响。光动力处理使番茄和黄瓜中的φ6滴度分别降低了3.0和2.2 log PFU/样品。透射电子显微镜显示，光动力处理改变了φ6包囊的结构。这些发现可能有助于管理水果处理过程中的 SARS-CoV-2 污染风险。这些发现还有助于制定有效措施来管理交叉感染风险。

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