Food microbiology最新文献_第7页

Microbial-mycotoxin interactions in food: A review of ecotoxicological implications and omics approaches for understanding detoxification mechanisms 食品中微生物-真菌毒素的相互作用：生态毒理学意义和理解解毒机制的组学方法综述

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

Food microbiology

Pub Date : 2025-10-14 DOI: 10.1016/j.fm.2025.104955

Charles Obinwanne Okoye , Bonaventure Chidi Ezenwanne , Olasoji Olufemi Olalowo , Oma Judith Ajanwachukwu , Kingsley Ikechukwu Chukwudozie

Mycotoxins, toxic secondary metabolites produced by fungi such as Aspergillus, Fusarium, and Penicillium, frequently contaminate food supplies, posing risks to human health, animal welfare, and ecosystem stability. Mycotoxins like aflatoxins, ochratoxin A, fumonisins, trichothecenes, and zearalenone disrupt microbial communities, food chains, and environmental matrices, with synergistic interactions amplifying their toxicity. This review explores microbial-mycotoxin interactions in food systems, focusing on ecotoxicological implications and omics approaches for elucidating detoxification mechanisms. Microbial detoxification, through adsorption by cell wall components (e.g., β-glucans) or enzymatic biodegradation (e.g., lactonases, oxidoreductases), offers a sustainable alternative to physical and chemical methods. However, challenges include variable detoxification efficiency, mechanistic uncertainties, regulatory hurdles, and the detection of masked mycotoxins in complex food matrices. Omics technologies such as metagenomics, genomics, transcriptomics, and their integration provide comprehensive insights into microbial diversity, gene expression, enzyme activity, and metabolite transformations. In addition, omics integration enhances understanding of microbial-mycotoxin dynamics, supporting targeted biocontrol strategies. Future prospects include leveraging synthetic biology, CRISPR-based gene editing, and machine learning-assisted bioinformatics to optimize microbial strains and predict detoxification outcomes. By addressing these challenges, omics-driven approaches can mitigate mycotoxin contamination, ensure food safety, and reduce ecotoxicological impacts across global food systems.

真菌毒素是曲霉、镰刀菌和青霉等真菌产生的有毒次生代谢物，经常污染食品供应，对人类健康、动物福利和生态系统稳定构成风险。黄曲霉毒素、赭曲霉毒素A、伏马菌素、霉霉烯和玉米赤霉烯酮等真菌毒素会破坏微生物群落、食物链和环境基质，通过协同作用放大其毒性。这篇综述探讨了食物系统中微生物-真菌毒素的相互作用，重点是生态毒理学意义和组学方法来阐明解毒机制。微生物解毒，通过吸附细胞壁成分（如β-葡聚糖）或酶的生物降解（如内酯酶，氧化还原酶），提供了一个可持续的替代物理和化学方法。然而，挑战包括不同的解毒效率、机制的不确定性、监管障碍以及在复杂食物基质中检测隐藏真菌毒素。组学技术，如宏基因组学、基因组学、转录组学及其集成提供了对微生物多样性、基因表达、酶活性和代谢物转化的全面见解。此外，组学整合增强了对微生物-霉菌毒素动力学的理解，支持有针对性的生物防治策略。未来的前景包括利用合成生物学、基于crispr的基因编辑和机器学习辅助的生物信息学来优化微生物菌株并预测解毒结果。通过应对这些挑战，组学驱动的方法可以减轻霉菌毒素污染，确保食品安全，并减少全球食品系统的生态毒理学影响。

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引用次数: 0

The antifungal potential and mechanistic action of durian shell water extract against citrus pathogen Fusarium oxysporum 榴莲壳水提取物对柑桔尖孢镰刀菌的抑菌潜力及机理研究

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

Food microbiology

Pub Date : 2025-10-13 DOI: 10.1016/j.fm.2025.104953

Haiyan Lin , Jingjing Shan , Yineng Wang , Yiliang Cai , Shuo Shan , Xianglong Chen , Wei Hong , Ruiyu Zhu

Hongmeiren citrus, an economically important fruit, currently lacks targeted measures to control postharvest decay. While durian shells are rich in diverse antimicrobial compounds, their antifungal potential remains underexplored. In this study, Fusarium oxysporum was identified as a dominant pathogen causing rot in Hongmeiren citrus. We then evaluated the antifungal efficacy of durian shell water extract (DSWE) against F. oxysporum in vitro and further elucidated the underlying inhibitory mechanism through molecular docking analysis. Our results demonstrated that treatment with 4 mg/mL DSWE significantly reduced mycelial growth diameter by 77.2 % and completely suppressed sporulation by the 6th day post-inoculation, compared to the control (CK). Propidium iodide (PI) staining and scanning electron microscopy (SEM) revealed severe membrane damage and hyphal collapse in F. oxysporum treated with 4 mg/mL DSWE. Molecular docking predicted that three bioactive compounds in DSWE (fraxetin, taxifolin, and muscone) could bind to key proteins involved in the cell wall and membrane biosynthesis of F. oxysporum. Experimental validation confirmed that fraxetin, taxifolin, and muscone reduced the colony diameter of F. oxysporum by 62.8 %, 53.2 %, and 21.1 %, respectively, while inducing significant membrane injury. Notably, fraxetin and taxifolin exhibited superior antifungal activity compared to muscone. This study elucidates the mechanism by which DSWE inhibits F. oxysporum and highlights its potential as an eco-friendly strategy for controlling postharvest pathogens in citrus.

红梅人柑橘是一种重要的经济水果，目前缺乏有针对性的措施来控制采后腐烂。虽然榴莲壳富含多种抗菌化合物，但其抗真菌潜力仍未得到充分开发。本研究确定了尖孢镰刀菌是引起红梅人柑橘腐病的优势病原菌。研究了榴莲壳水提取物（DSWE）对尖孢镰刀菌的体外抑菌效果，并通过分子对接分析进一步阐明其抑菌机制。我们的研究结果表明，与对照（CK）相比，接种4 mg/mL DSWE可显著降低菌丝生长直径77.2%，并在接种后第6天完全抑制孢子的产生。碘化丙啶（PI）染色和扫描电镜（SEM）显示，4 mg/mL DSWE处理后的尖孢镰刀菌（F. oxysporum）膜损伤严重，菌丝崩溃。分子对接预测DSWE中的三种生物活性化合物（曲黄蛋白、杉木素和muscone）可以结合到尖孢镰刀菌细胞壁和膜生物合成的关键蛋白上。实验证实，黄曲霉素、紫杉醇素和麝香素分别使尖孢镰刀菌菌落直径减少62.8%、53.2%和21.1%，但对膜有明显的损伤。值得注意的是，与麝香酮相比，黄曲霉素和taxifolin表现出更强的抗真菌活性。本研究阐明了DSWE抑制尖孢镰刀菌的机制，并强调了其作为控制柑橘采后病原体的生态策略的潜力。

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引用次数: 0

Conditional synergy: Impact of nutrient abundance on multispecies biofilm formation and sanitizer tolerance 条件协同作用：养分丰度对多物种生物膜形成和消毒剂耐受性的影响

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

Food microbiology

Pub Date : 2025-10-13 DOI: 10.1016/j.fm.2025.104952

Krisha Pant, Jon Palmer, Steve Flint

Bacteria exist in varying nutrient conditions and complex microbial consortia. Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes are commonly occurring biofilm-formers, share a similar nutritional niche, and have been isolated from common surfaces in multispecies environments. Biofilm properties, including biomass (O.D₅₉₀ nm), cell concentration (log CFU/cm²), exopolysaccharide content (μg/cm²), structure, and sanitizer tolerance (sodium hypochlorite), were observed under varying nutrient (full-strength TSB and 10 % TSB) conditions on polystyrene surfaces for single and multispecies biofilm. The synergistic interactions between the bacteria in multispecies biofilm were found to be nutrient-dependent, with significantly higher (p < 0.05) biofilm formation, exopolysaccharide content, and sanitizer tolerance in high nutrient conditions (TSB) compared with low nutrient conditions (10 % TSB). The cell concentrations in the biofilm (single and multispecies) were found to be comparable between TSB and 10 % TSB. All three bacteria involved showed increased tolerance against sanitizers in the multispecies arrangement compared to their single-species counterparts, with significantly higher survival for L. monocytogenes (5.3 log CFU/cm²) in a multispecies biofilm compared to its single-species counterpart (2.3 log CFU/cm²). A positive correlation was observed between exopolysaccharide concentration and sanitizer tolerance. This study highlights the importance of taking multiple bacteria and their growth environment into account when understanding sanitizer response, as it varies in multispecies biofilm setups and according to nutrient availability.

细菌存在于不同的营养条件和复杂的微生物群落中。荧光假单胞菌、金黄色葡萄球菌和单核增生李斯特菌是常见的生物膜形成菌，具有相似的营养生态位，并且已从多物种环境的共同表面分离出来。在不同的营养条件（全强度TSB和10% TSB）下，观察了单种和多种生物膜在聚苯乙烯表面的生物膜性能，包括生物量（O.D590 nm）、细胞浓度（log CFU/cm2）、胞外多糖含量（μg/cm2）、结构和消毒剂耐受性（次氯酸钠）。多物种生物膜中细菌之间的协同作用是营养依赖的，高营养条件下（TSB）的生物膜形成、胞外多糖含量和消毒剂耐受性显著高于低营养条件下（10% TSB）。发现生物膜中的细胞浓度（单一和多物种）在TSB和10% TSB之间具有可比性。与单物种相比，在多物种生物膜中，所有三种细菌对消毒剂的耐受性都有所增加，单核增生乳杆菌在多物种生物膜中的存活率（5.3 log CFU/cm2）明显高于单物种生物膜（2.3 log CFU/cm2）。胞外多糖浓度与消毒剂耐受性呈正相关。这项研究强调了在理解消毒剂反应时考虑多种细菌及其生长环境的重要性，因为它在多物种生物膜设置和营养可用性中是不同的。

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引用次数: 0

Genomic factors contributing to the resilience of Salmonella enterica on ready-to-eat muskmelon 即食甜瓜上肠道沙门氏菌恢复力的基因组因素

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

Food microbiology

Pub Date : 2025-10-08 DOI: 10.1016/j.fm.2025.104947

Irene Esteban-Cuesta , Laura Führer , Steffen Porwollik , Weiping Chu , Steven R. Fiddaman , Irmak Sah , Michael McClelland , Claudia Guldimann

Salmonella outbreaks have repeatedly been associated with muskmelons. To identify genes under selection in S. enterica growing in this food matrix, barcoded transposon mutant libraries in three S. enterica serovars - Typhimurium, Enteritidis, and Newport - were screened for survival and growth on muskmelon. Applying stringent thresholds, a total of 26 genes in Typhimurium, 34 in Enteritidis, and 50 in Newport were found to significantly influence fitness during muskmelon interaction, with many of these being temperature dependent. Genes whose disruption affected fitness across all three serovars were enriched for functions related to RNA degradation and ribosome biogenesis. Targeted competition assays confirmed the contribution of selected genes, revealing nutrient-dependent phenotypes for most mutants. Remarkably, the polyribonucleotide nucleotidyltransferase gene, pnp, and the D-3-phosphoglycerate dehydrogenase gene, serA, conferred a selective advantage when growing in muskmelon but not under nutrition-rich control conditions. In contrast, the nitrogen regulation response regulator GlnG provided a muskmelon-specific fitness disadvantage. This study provides novel insights into genome-wide adaptation mechanisms of multiple Salmonella serovars to growth on muskmelons, revealing both shared and serovar-specific determinants while illustrating the dynamic genetic responses of S. enterica throughout the interaction period.

沙门氏菌的爆发多次与甜瓜有关。为了确定在这种食物基质中生长的肠链球菌的选择基因，我们筛选了三种肠链球菌血清型（鼠伤寒菌、肠炎菌和新港菌）的转座子突变体条形码文库，以观察它们在甜瓜上的存活和生长情况。应用严格的阈值，发现鼠伤寒菌共有26个基因、肠炎菌34个基因和新港菌50个基因在甜瓜相互作用期间显著影响适应性，其中许多基因与温度有关。在所有三种血清型中，影响适应性的基因被富集，其功能与RNA降解和核糖体生物发生有关。有针对性的竞争分析证实了选定基因的贡献，揭示了大多数突变体的营养依赖性表型。值得注意的是，多核糖核苷酸核苷酸转移酶基因（pnp）和d -3磷酸甘油脱氢酶基因（serA）在甜瓜中生长时具有选择优势，而在营养丰富的对照条件下则没有。相比之下，氮调控反应调节因子GlnG则提供了甜瓜特有的适应度劣势。这项研究为多种沙门氏菌血清型在甜瓜上生长的全基因组适应机制提供了新的见解，揭示了共同的和血清特异性的决定因素，同时阐明了肠炎沙门氏菌在整个相互作用期间的动态遗传反应。

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引用次数: 0

Reduction of acetic acid in Cabernet Sauvignon wine fermented by atmospheric and room temperature plasma-mutagenized Saccharomyces cerevisiae 常压和室温等离子体诱变酿酒酵母菌发酵赤霞珠葡萄酒中乙酸的减少

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

Food microbiology

Pub Date : 2025-10-08 DOI: 10.1016/j.fm.2025.104951

Nan Wu , Xiaoqing Zhang , Erhu Li

Acetic acid, a major byproduct of Saccharomyces cerevisiae alcoholic fermentation, hinder fermentation efficiency and wine quality. This study improved wine yeast strains through ARTP mutagenesis, resulting in mutant DC-3 with enhanced fermentation performance and reduced acetic acid production. Analysis of DC-3 showed improved oenological properties, including a 25.84 % decrease in acetic acid production compared to wild-type strain RV002 in synthetic grape juice. The study identified a regulatory mechanism in DC-3 that reduces acetate production by suppressing pyruvate decarboxylase, enhancing alcohol dehydrogenase, and inhibiting acetaldehyde dehydrogenase activities, while redirecting metabolism towards glycerol biosynthesis. Transcriptomic analysis confirmed this metabolic shift. DC-3 consistently produced lower acetic acid levels and exhibited a unique volatile profile with higher alcohols and lower esters, specifically reducing acetate esters compared to RV002 in Cabernet Sauvignon wine. This study introduces a novel approach to breeding low-acetate-producing S. cerevisiae strains in Cabernet Sauvignon wine fermentation using ARTP mutagenesis. It lays the groundwork for enhancing wine fermentation processes.

醋酸是酿酒酵母酒精发酵的主要副产物，影响发酵效率和葡萄酒品质。本研究通过ARTP诱变对葡萄酒酵母菌进行了改良，得到了发酵性能提高、醋酸产量降低的突变体DC-3。分析表明DC-3的酿酒性能得到了改善，与野生型RV002相比，合成葡萄汁的乙酸产量降低了25.84%。该研究确定了DC-3的调节机制，该机制通过抑制丙酮酸脱羧酶、增强醇脱氢酶和抑制乙醛脱氢酶活性来减少乙酸的产生，同时将代谢转向甘油生物合成。转录组学分析证实了这种代谢转变。与赤霞珠葡萄酒中的RV002相比，DC-3始终产生较低的乙酸水平，并表现出独特的挥发性，具有较高的醇类和较低的酯类，特别是降低了乙酸酯类。本研究介绍了一种利用ARTP诱变技术在赤霞珠葡萄酒发酵中选育低醋酸盐酿酒葡萄球菌的新方法。它为提高葡萄酒发酵过程奠定了基础。

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引用次数: 0

Persistence and localization of Salmonella enterica subsp. enterica Javiana and Listeria monocytogenes during recirculating hydroponic cultivation of leaf lettuce 肠沙门氏菌亚种的存在与定位。叶莴苣循环水耕栽培中的贾维氏肠菌和单核增生李斯特菌

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

Food microbiology

Pub Date : 2025-10-06 DOI: 10.1016/j.fm.2025.104950

Gayatri Rajashekhar Dhulappanavar , Zeynal Topalcengiz , Ryan W. Dickson , Kristen E. Gibson

The persistence and localization of Salmonella Javiana and Listeria monocytogenes in recirculating deep water culture (DWC) hydroponic systems during lettuce production were investigated. Recirculating DWC systems containing modified Hoagland's nutrient solution (NS) were utilized. The NS reservoirs of DWC systems containing 25-day old butterhead lettuce (cv. Rex) seedlings were inoculated separately with 6 log CFU/mL of S. Javiana or rifampicin resistant L. monocytogenes. Pathogens were enumerated in NS, rockwool + roots, roots, and leaves post inoculation from day 0 (lettuce seedling) to day 21 (mature lettuce head) via culture on selective media. Four experimental trials were completed for each pathogen with 2 treated and 2 control systems in each trial. Temperature, pH, and electrical conductivity data were collected and considered covariates during Analysis of Covariance (ANCOVA). The data were analyzed using a mixed model to compare mean log bacteria concentration by pathogen type based on sample type and sampling day followed by calculation of least-squares means where values were compared with Tukey-Kramer honest significant difference test at P = 0.05. A two-way interaction between sampling day and sample type (P < 0.0001) had a significant effect on S. Javiana and L. monocytogenes concentrations. The ANCOVA indicated that the interaction effect of NS pH and sample type had a significant effect on S. Javiana (P = 0.0054) and L. monocytogenes (P < 0.0001) concentrations. Salmonella Javiana and L. monocytogenes persisted in roots, rockwool + roots, and NS throughout the 21-day sampling period. No pathogens were detected in the edible portion of the lettuce. This study indicates that human pathogens can survive until harvest in DWC hydroponics systems used for lettuce production.

研究了深水循环培养（DWC）水培系统中贾维纳沙门氏菌和单核增生李斯特菌在生菜生产过程中的持久性和定位。采用含有改良Hoagland营养液（NS）的循环DWC系统。含25日龄油头莴苣的DWC系统的NS储层(cv。分别接种6 log CFU/mL的Javiana或利福平耐药单增李斯特菌。从第0天（生菜幼苗）到第21天（生菜成熟头），通过选择培养基培养，在接种后的NS、岩棉+根、根和叶中枚举病原体。每种病原体完成4个试验，每个试验有2个处理系统和2个控制系统。在协方差分析（ANCOVA）中，收集温度、pH值和电导率数据并将其视为协变量。采用混合模型比较不同样品类型和采样天数的病原菌类型平均对数细菌浓度，计算最小二乘均值，其中采用Tukey-Kramer诚实显著性差异检验，P = 0.05。取样天数和取样类型之间存在双向交互作用（P < 0.0001），对Javiana和L.单核增生菌浓度有显著影响。ANCOVA结果表明，NS pH和样品类型的交互作用对S. Javiana （P = 0.0054）和L.单核细胞增生（P < 0.0001）浓度有显著影响。在21天的采样期内，沙门菌和单核增生L.菌在根、岩棉+根和土壤中持续存在。生菜的可食用部分未检测到病原体。这项研究表明，人类病原体可以在用于生菜生产的DWC水培系统中存活到收获。

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引用次数: 0

A genomic view on lactic metabolism 乳酸代谢的基因组观点

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

Food microbiology

Pub Date : 2025-10-06 DOI: 10.1016/j.fm.2025.104945

Nanzhen Qiao, Michael G. Gänzle

Lactic acid bacteria relate in many ways to the well-being and the economic activity of humans. Lactic acid bacteria are recognised as human pathogens but also are beneficial members of commensal microbial communities in humans and animals, and are used as probiotics. Lactic acid bacteria impact food quality and safety both as beneficial fermentation microbes and as spoilage organisms. Owing to their multi-faceted relationship to humans, the carbohydrate metabolism of lactic acid bacteria has been subject to research for more than a century. The aim of this review is to link the wealth of knowledge on lactic metabolism to the currently available genomic information on lactic acid bacteria.

Homofermentative and heterofermentative lactic acid bacteria take a substantially different approach to energy generation, have different substrate preferences and thus co-exist in multiple ecological niches. Many lactic acid bacteria maintain electron transfer chains to use oxygen, nitrate or iron as terminal electron acceptors under suitable conditions. The metabolism of organic acids and diols contributes to acid resistance and support stationary-phase survival. The ecology of lactic acid bacteria also shapes metabolic preferences and several metabolic traits differentiate insect associated, vertebrate-host adapted, free living and domesticated lactic acid bacteria. Knowledge of metabolic preferences that relate to phylogeny or the adaptation to different ecological niches facilitates selection of starter cultures for conventional and novel food fermentations.

乳酸菌在许多方面与人类的福祉和经济活动有关。乳酸菌被认为是人类病原体，但也是人类和动物共生微生物群落的有益成员，并被用作益生菌。乳酸菌作为有益的发酵微生物和腐败微生物影响食品质量和安全。由于乳酸菌与人类有着多方面的关系，一个多世纪以来，人们一直在研究乳酸菌的碳水化合物代谢。这篇综述的目的是将丰富的乳酸代谢知识与目前可用的乳酸菌基因组信息联系起来。同发酵型和异发酵型乳酸菌产生能量的方式完全不同，对底物的偏好也不同，因此在多个生态位中共存。许多乳酸菌在适当的条件下维持电子传递链，以氧、硝酸盐或铁作为终端电子受体。有机酸和二醇的代谢有助于抗酸和支持稳定期生存。乳酸菌的生态也决定了它们的代谢偏好，一些代谢特征区分了昆虫相关的、脊椎动物宿主适应的、自由生活的和驯化的乳酸菌。与系统发育或适应不同生态位有关的代谢偏好的知识有助于选择传统和新型食品发酵的发酵剂。

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引用次数: 0

Redefining LuxI as a metabolic gatekeeper in bacterial spoilage of refrigerated turbot by Hafnia alvei H4 重新定义LuxI作为冷藏大比目鱼被Hafnia alvei H4细菌破坏的代谢守门人

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

Food microbiology

Pub Date : 2025-10-05 DOI: 10.1016/j.fm.2025.104949

Xue Li , Hongman Hou

Refrigerated seafood spoilage, a major threat to food safety and quality, is primarily driven by specific spoilage organisms whose molecular mechanisms remain insufficiently elucidated. Here, we demonstrate that Hafnia alvei H4, a dominant spoiler in turbot, accelerates spoilage by deploying a LuxI-mediated metabolic override to disrupt putrescine homeostasis. Genetic knockout studies showed that luxI deletion (ΔluxI), but not luxR, most effectively suppressed spoilage, reducing putrescine and total volatile basic nitrogen (TVB-N) by 58 % and 52 %, respectively, compared to the wild type. Regression analysis established putrescine and cadaverine as an indicator of spoilage in aquatic products, strongly correlated with TVB-N (R² > 0.966, p < 0.05). Subsequent induction assays with ornithine/putrescine uncovered a >110 mg/L feedback inhibition threshold, while genomic analysis mapped PotE as the primary efflux transporter. Real-time transport monitoring revealed that LuxI sustains extracellular putrescine at levels exceeding 500 mg/L—far above the inhibition threshold—effectively activating proteolytic pathways. This work position LuxI as a metabolic gatekeeper and offer a mechanistic basis for novel quorum sensing-targeted strategies to mitigate seafood spoilage.

冷藏海鲜的腐败是对食品安全和质量的主要威胁，主要是由特定的腐败微生物引起的，其分子机制尚不清楚。在这里，我们证明了Hafnia alvei H4，一种主要的大菱破坏者，通过部署luxi介导的代谢覆盖来破坏腐胺稳态，从而加速腐败。基因敲除研究表明，与野生型相比，luxI缺失（ΔluxI）而不是luxR最有效地抑制了腐败，腐胺和总挥发性碱性氮（TVB-N）分别降低了58%和52%。回归分析表明腐胺和尸胺是水产品腐败的指标，与TVB-N呈强相关（R2 > 0.966, p < 0.05）。随后的鸟氨酸/腐胺诱导试验发现了110 mg/L的反馈抑制阈值，而基因组分析则将PotE定位为主要的外排转运蛋白。实时运输监测显示，LuxI维持超过500 mg/ l的细胞外腐胺水平-远高于抑制阈值-有效激活蛋白水解途径。这项工作将LuxI定位为代谢守门人，并为新的群体感应靶向策略提供机制基础，以减轻海鲜腐败。

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引用次数: 0

Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics 低温大曲衍生金斑热曲霉QH-1产酯特性的多组学验证

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

Food microbiology

Pub Date : 2025-10-04 DOI: 10.1016/j.fm.2025.104946

Mengjiao Yuan , Tong Lu , Hongxia Zhang , Jiali Wang , Meilin Cui , Wei Zhao , Yanfang Wu , Xiaozhuang Ren , Pengbo Yao , Xiuhong Zhang

Thermoascus aurantiacus is a dominant microorganism in diverse high-temperature Daqu samples, and even in low-temperature Daqu. However, its role in producing ester-based aromatic compounds remains incompletely understood. This study employed multi-omics approaches to characterize the esters-producing capacity of T. aurantiacus QH-1 derived from low-temperature Daqu used for light-flavor Baijiu brewing. Genome sequencing uncovered 58 genes encoding enzymes involved in esters metabolism, while only 23 ester-metabolizing enzymes were identified with proteomics analysis. When the fungal cultures of T. aurantiacus QH-1 at 40 °C, 45 °C, and 50 °C were analyzed by metabolomics approach, respectively, a total of 56 kinds of volatile esters flavor compounds were detected, including 24 ethyl esters which are key contributors to Baijiu flavor. Ethyl acetate, the most important aroma ingredient in light-flavor Baijiu, was the most abundant ester across all temperature conditions. Enzymatic properties of the crude esterase from T. aurantiacus QH-1 revealed the optimal condition was at 50 °C and pH 5, with acetic acid significantly enhanced enzymatic activity. These results indicated that T. aurantiacus QH-1 could produce lots of esters flavor compounds, established it as a primary functional microorganism responsible for imparting aromatic compounds for Daqu.

金热曲霉（Thermoascus aurantiacus）是各种高温大曲样品中的优势微生物，甚至在低温大曲中也是如此。然而，它在生成酯基芳香族化合物中的作用仍不完全清楚。本研究采用多组学方法，对用于酿造淡味白酒的低温大曲中提取的T. aurantiacus QH-1产酯能力进行了研究。基因组测序发现了58个编码酯代谢酶的基因，而蛋白质组学分析仅鉴定出23个酯代谢酶。采用代谢组学方法对40℃、45℃和50℃条件下的金酸霉QH-1真菌培养物进行分析，共检测到56种挥发性酯类风味化合物，其中24种乙酯类是白酒风味的关键成分。在所有温度条件下，淡味白酒中最重要的香气成分乙酸乙酯含量最高。结果表明，在50℃、pH为5的条件下，粗酯酶的酶活性得到显著提高。这些结果表明，T. aurantiacus QH-1可以产生大量的酯类风味化合物，确定了它是大曲传授芳香化合物的主要功能微生物。

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引用次数: 0

Volatolomics reveals the influence of O2/CO2 on the growth of Pseudomonas fragi and its volatile metabolites on meat substrates 挥发组学揭示了O2/CO2对肉基质上假单胞菌及其挥发性代谢物生长的影响

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

Food microbiology

Pub Date : 2025-10-01 DOI: 10.1016/j.fm.2025.104941

Linyun Chen , María Isabel Almeida , Lotta Kuuliala , Christophe Walgraeve , Kristof Demeestere , Frank Devlieghere

Pork is highly susceptible to microbial spoilage. The growth and metabolism of spoilage bacteria cause the formation of malodorous volatile organic compounds (VOCs), leading to sensory decline. Even though the atmosphere is a well-known extrinsic factor affecting microbial growth, the fundamental impact of bulk gas ratios on VOC production still needs to be further elaborated. The present research focuses on Pseudomonas fragi, one of the most dominant spoilage microbes in packaged meat, by studying its behavior as influenced by atmospheres. Solid pork simulation media inoculated with a pure meat-derived P. fragi strain were stored under four conditions with different bulk gas ratios (v/v%

O_{2} / {CO}_{2} / N_{2}

: air, 0/0/100, 20/20/60, 20/40/40). For each atmosphere, characteristic microbial VOCs were identified by combining online and offline chemical analytical tools, namely selected-ion flow-tube mass spectrometry (SIFT-MS) and thermal-desorption gas chromatography mass spectrometry (TD-GC-MS). In total, fourteen compounds were linked to the investigated P. fragi strain, including methyl acetate, ethyl acetate, methyl mercaptan, and dimethyl sulfide. Despite slower microbial growth under 0/0/100 and 20/20/60 when compared to air, anaerobic metabolites including sulfur-containing compounds and ethyl acetate were produced in high quantities at a lower microbial level. On the contrary, 40%

{CO}_{2}

largely limited bacterial counts and VOCs. Overall, comprehensive volatolome analysis provides informative insights into the P. fragi metabolism and its relation with the atmosphere, thus improving the understanding of meat spoilage mechanisms.

猪肉很容易受到微生物的腐蚀。腐败菌的生长和代谢导致恶臭挥发性有机物（VOCs）的形成，导致感官衰退。尽管大气是众所周知的影响微生物生长的外在因素，但体积气体比对VOC产生的根本影响仍需要进一步阐述。本文对包装肉类中最主要的腐败微生物之一fragi假单胞菌进行了研究，研究了其在环境影响下的行为。用一株纯肉源性fragi菌株接种的固体猪肉模拟培养基，在不同体积气体比（v/v% O2/CO2/N2：空气、0/0/100、20/20/60、20/40/40）的条件下保存。通过结合在线和离线化学分析工具，即选择离子流管质谱法（SIFT-MS）和热解吸气相色谱质谱法（TD-GC-MS），对每种大气中的特征微生物VOCs进行了鉴定。总共有14种化合物与所研究的fragi菌株有关，包括乙酸甲酯、乙酸乙酯、甲基硫醇和二甲基硫化物。尽管与空气相比，0/0/100和20/20/60条件下的微生物生长速度较慢，但在较低的微生物水平下，厌氧代谢物（包括含硫化合物和乙酸乙酯）的产量很高。相反，40%的二氧化碳在很大程度上限制了细菌数量和挥发性有机化合物。总的来说，全面的挥发组分析提供了对fragi P.代谢及其与大气关系的信息见解，从而提高了对肉类腐败机制的理解。

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