Mona S. Ali, Aliaa A. Darwish, Mostafa A. Hassan, Sahar A. Hekal, Ahmed E. Abdel-Mobdy, Amr M. Bakry
Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. Lacticaseibacilluscasei ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding L. casei ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS-producing L. casei ATCC 393 and its derived EPS in the development of functional foods.
使用具有生产外多糖（EPS）能力的益生乳酸菌（LAB）制作驼奶酸奶。在传统酸奶培养物中加入了被确认为最有效的 EPS 生产者的乳酸酶杆菌 ATCC 393。我们比较了添加 L. casei ATCC 393 和 EPS 粉（SLLP）与乳糖的效果。评估包括样品中的酵母菌、霉菌、细胞毒性和 IC50 值。结果表明，在 SLLP 中，细菌计数、酵母菌活力、粘度、抗增殖效果均有所提高，且 IC50 值较低，这表明生产 EPS 的 L. casei ATCC 393 及其衍生 EPS 有可能应用于功能食品的开发。
{"title":"Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties","authors":"Mona S. Ali, Aliaa A. Darwish, Mostafa A. Hassan, Sahar A. Hekal, Ahmed E. Abdel-Mobdy, Amr M. Bakry","doi":"10.1111/1471-0307.13072","DOIUrl":"10.1111/1471-0307.13072","url":null,"abstract":"<p>Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. <i>Lacticaseibacillus</i> <i>casei</i> ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding <i>L. casei</i> ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS-producing <i>L. casei</i> ATCC 393 and its derived EPS in the development of functional foods.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140035447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Qiming Chen, Yang Yu, Xiaodi Chen, Fangming Tu, Peng Wang, Junyi Huang, Zhanmin Liu
Cronobacter sakazakii in powdered infant formula (PIF) can infect infants with a mortality rate of up to 80%. In this study, a propidium monoazide–loop-mediated isothermal amplification (PMA-LAMP) assay was developed for fast and cost-effective visual detection of viable C. sakazakii. The detection could be finished in 75 min and the results could be identified by the naked eye. The detection limits of the assay were as low as 1.2 × 101 cfu/mL and 1.2 × 102 cfu/mL for gel electrophoresis and naked eyes respectively. Finally, the assay also showed good reliability in the artificially contaminated PIF.
{"title":"Development of a PMA-LAMP visual detection assay for viable Cronobacter sakazakii","authors":"Qiming Chen, Yang Yu, Xiaodi Chen, Fangming Tu, Peng Wang, Junyi Huang, Zhanmin Liu","doi":"10.1111/1471-0307.13073","DOIUrl":"https://doi.org/10.1111/1471-0307.13073","url":null,"abstract":"<i>Cronobacter sakazakii</i> in powdered infant formula (PIF) can infect infants with a mortality rate of up to 80%. In this study, a propidium monoazide–loop-mediated isothermal amplification (PMA-LAMP) assay was developed for fast and cost-effective visual detection of viable <i>C. sakazakii</i>. The detection could be finished in 75 min and the results could be identified by the naked eye. The detection limits of the assay were as low as 1.2 × 10<sup>1</sup> cfu/mL and 1.2 × 10<sup>2</sup> cfu/mL for gel electrophoresis and naked eyes respectively. Finally, the assay also showed good reliability in the artificially contaminated PIF.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140003674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present investigation demonstrates a simple, sensitive and selective colorimetric probe for the detection of Hg2+ in milk samples employing redox interaction of Hg2+ ions with citrate‐stabilised silver nanoparticles, inducing colour change from yellow to colourless. Milk samples were pretreated by ultrasound assistance in acidic media. The detection limit (LOD) was 6.17 ppb using UV–Visible spectrophotometer with linear correlation (R2 = 0.9901) at 10–2000 ppb solution of Hg2+ ions. Developed probe was highly selective to Hg2+ over different interfering metal ions and can be effectively employed to identify Hg2+ in milk samples.
{"title":"Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound‐assisted extraction protocol","authors":"Pranali Nikam, Raman Seth, Rajan Sharma","doi":"10.1111/1471-0307.13071","DOIUrl":"https://doi.org/10.1111/1471-0307.13071","url":null,"abstract":"The present investigation demonstrates a simple, sensitive and selective colorimetric probe for the detection of Hg<jats:sup>2+</jats:sup> in milk samples employing redox interaction of Hg<jats:sup>2+</jats:sup> ions with citrate‐stabilised silver nanoparticles, inducing colour change from yellow to colourless. Milk samples were pretreated by ultrasound assistance in acidic media. The detection limit (LOD) was 6.17 ppb using UV–Visible spectrophotometer with linear correlation (<jats:italic>R</jats:italic><jats:sup>2</jats:sup> = 0.9901) at 10–2000 ppb solution of Hg<jats:sup>2+</jats:sup> ions. Developed probe was highly selective to Hg<jats:sup>2+</jats:sup> over different interfering metal ions and can be effectively employed to identify Hg<jats:sup>2+</jats:sup> in milk samples.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140003146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuhang Wang, Na Ling, Zongyang Li, Bin Cheng, Zhixiang Nie, Haiyan Zeng, Yingwang Ye
Cronobacter spp. are high acid resistance pathogens classified as Class A pathogens in powdered infant formula. Herein, we investigated the function of Cronobacter luxS in acid response. Results showed that luxS significantly increased the resistance to acid, demonstrating bacterial survival, bacterial morphology and biofilm formation. Furthermore, LuxS might enhance acid response by mediating the up-regulation of 5-methyltetrahydropteroyltriglutamate–homocysteine S-methyltransferase and homocysteine S-methyltransferase and the down-regulation of methionine adenosyltransferase in the quorum sensing pathway. Therefore, the quorum sensing pathway mediated by luxS is the key control target for Cronobacter survival in acidic environments.
{"title":"Uncovering phenotypic changes of luxS-mediated acid tolerance in Cronobacter malonaticus","authors":"Yuhang Wang, Na Ling, Zongyang Li, Bin Cheng, Zhixiang Nie, Haiyan Zeng, Yingwang Ye","doi":"10.1111/1471-0307.13062","DOIUrl":"https://doi.org/10.1111/1471-0307.13062","url":null,"abstract":"<i>Cronobacter</i> spp. are high acid resistance pathogens classified as Class A pathogens in powdered infant formula. Herein, we investigated the function of <i>Cronobacter luxS</i> in acid response. Results showed that <i>luxS</i> significantly increased the resistance to acid, demonstrating bacterial survival, bacterial morphology and biofilm formation. Furthermore, LuxS might enhance acid response by mediating the up-regulation of 5-methyltetrahydropteroyltriglutamate–homocysteine S-methyltransferase and homocysteine S-methyltransferase and the down-regulation of methionine adenosyltransferase in the quorum sensing pathway. Therefore, the quorum sensing pathway mediated by <i>luxS</i> is the key control target for <i>Cronobacter</i> survival in acidic environments.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140003153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Thao M Ho, Yu-Jen Lu, Xiaoying Xiong, Bhesh R Bhandari, Nidhi Bansal
Left-over frothed milk in most coffeehouses is typically discarded, leading to wastage of a lot of milk due to a common belief that frothed milk is unable to re-foam. We investigated the foaming and physical properties of frothed reconstituted skim milk (1.5–15%, w/w) foamed up to four times. The results showed that at all investigated solid concentrations and foaming times, milk samples retained their high foamability and foam stability, and uniform micro-foam structure. Similarly, properties of milk samples including viscosity (1.9–3.3 Pa.s), absolute zeta-potential (25.5–27.2 mV) and surface tension (54.8–59.7 mN/m) remained unchanged even after re-foaming multiple times.
{"title":"Ability to re-foam frothed milk at different solid concentrations and their foam structure","authors":"Thao M Ho, Yu-Jen Lu, Xiaoying Xiong, Bhesh R Bhandari, Nidhi Bansal","doi":"10.1111/1471-0307.13074","DOIUrl":"https://doi.org/10.1111/1471-0307.13074","url":null,"abstract":"<p>Left-over frothed milk in most coffeehouses is typically discarded, leading to wastage of a lot of milk due to a common belief that frothed milk is unable to re-foam. We investigated the foaming and physical properties of frothed reconstituted skim milk (1.5–15%, w/w) foamed up to four times. The results showed that at all investigated solid concentrations and foaming times, milk samples retained their high foamability and foam stability, and uniform micro-foam structure. Similarly, properties of milk samples including viscosity (1.9–3.3 Pa.s), absolute zeta-potential (25.5–27.2 mV) and surface tension (54.8–59.7 mN/m) remained unchanged even after re-foaming multiple times.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lovepreet Singh, Pranav Vashisht, Morgan Ewonus, Henry Talbot, Jared Lierman, Dan McCoy, John Murphy, Steve Christiansen
Handling and transportation of high-fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high-fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.
{"title":"Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high-fat cream","authors":"Lovepreet Singh, Pranav Vashisht, Morgan Ewonus, Henry Talbot, Jared Lierman, Dan McCoy, John Murphy, Steve Christiansen","doi":"10.1111/1471-0307.13059","DOIUrl":"https://doi.org/10.1111/1471-0307.13059","url":null,"abstract":"Handling and transportation of high-fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high-fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139980322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The impacts of salt reduction by NaCl sprinkling and NaCl substitution with 25% calcium lactate on the quality of blue cheese were evaluated. Sprinkling reduced sodium content by 35% and substitution reduced sodium content by 47%. The salt-reduced cheeses had a higher calcium content, vitamin B2, B6, and B12 levels, and a higher rate of proteolysis. Sensory and texture profile analysis found that the salt-reduced cheeses had a less salty taste and were less firm. These methods enabled significant salt reduction but had negative effects on the cheese properties, and so further work is needed to diminish these effects.
{"title":"How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?","authors":"Imène Ferroukhi, Jessica Dominguez, Cécile Bord, Delphine Guerinon, Christophe Chassard, Julie Mardon","doi":"10.1111/1471-0307.13067","DOIUrl":"https://doi.org/10.1111/1471-0307.13067","url":null,"abstract":"The impacts of salt reduction by NaCl sprinkling and NaCl substitution with 25% calcium lactate on the quality of blue cheese were evaluated. Sprinkling reduced sodium content by 35% and substitution reduced sodium content by 47%. The salt-reduced cheeses had a higher calcium content, vitamin B2, B6, and B12 levels, and a higher rate of proteolysis. Sensory and texture profile analysis found that the salt-reduced cheeses had a less salty taste and were less firm. These methods enabled significant salt reduction but had negative effects on the cheese properties, and so further work is needed to diminish these effects.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139969790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The major functional properties of lactoferrin (LF) samples before and after high-temperature short-time (HTST: 72°C/15 s, 85°C/15 s and 95°C/15 s) treatment were investigated by turbiscan stability index, circular dichroism spectroscopy and other methods. The lower the LF iron saturation, the higher the iron binding, antibacterial and antioxidant capacity, but more unstable after HTST treatment. 40%-LF had the best physical and structural stability, but lower antibacterial and antioxidant capacity. Upon HTST treatment, the physical stability, antibacterial and antioxidant properties of LF samples were significantly reduced, especially for 95°C/15 s. Of note, LF with iron saturation higher than 15% was resistant to HTST treatment.
{"title":"Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high-temperature short-time heat treatments","authors":"Mengqi Wang, Wenjing Luo, Xinyi Wu, Wanyi Zhang, Hongbo Li, Hongjuan Li, Jinghua Yu","doi":"10.1111/1471-0307.13070","DOIUrl":"https://doi.org/10.1111/1471-0307.13070","url":null,"abstract":"The major functional properties of lactoferrin (LF) samples before and after high-temperature short-time (HTST: 72°C/15 s, 85°C/15 s and 95°C/15 s) treatment were investigated by turbiscan stability index, circular dichroism spectroscopy and other methods. The lower the LF iron saturation, the higher the iron binding, antibacterial and antioxidant capacity, but more unstable after HTST treatment. 40%-LF had the best physical and structural stability, but lower antibacterial and antioxidant capacity. Upon HTST treatment, the physical stability, antibacterial and antioxidant properties of LF samples were significantly reduced, especially for 95°C/15 s. Of note, LF with iron saturation higher than 15% was resistant to HTST treatment.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139969604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The plate count agar (PCA) method is a common technique used to count microorganisms in dairy products, but this method is time‐consuming and highly selective by the medium. This study adopted Lab158 and PF2 as the universal probes for hybridising lactic acid bacteria and yeasts, respectively, and investigated the effects of fixation time, hybridisation time, hybridisation temperature, probe concentration and propidium iodide (PI) concentration on hybridisation efficiency in the samples. The results showed that the highest hybridisation efficiency for lactic acid bacteria and yeast, along with the best double staining results, was observed under the following conditions: a fixation time of 80 min, a hybridisation time of 180 min, a hybridisation temperature of 48°C, a probe volume of 5 μL for lactic acid bacteria and 3 μL for yeast, and a PI volume of 5 μL for lactic acid bacteria and 3 μL for yeast. The fluorescence in situ hybridisation‐flow cytometry (FISH‐FCM) and PCA counting results showed a significant positive correlation (r > 0.9). The FISH‐FCM and PCA counting results showed a significant positive correlation (r > 0.9). The FISH‐FCM counting method can serve as a quick and accurate method for the counting of lactic acid bacteria and yeast in dairy products.
{"title":"Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products","authors":"Yuhui Li, Chunyan Wang, Jungang Wang","doi":"10.1111/1471-0307.13063","DOIUrl":"https://doi.org/10.1111/1471-0307.13063","url":null,"abstract":"The plate count agar (PCA) method is a common technique used to count microorganisms in dairy products, but this method is time‐consuming and highly selective by the medium. This study adopted <jats:italic>Lab158</jats:italic> and <jats:italic>PF2</jats:italic> as the universal probes for hybridising lactic acid bacteria and yeasts, respectively, and investigated the effects of fixation time, hybridisation time, hybridisation temperature, probe concentration and propidium iodide (PI) concentration on hybridisation efficiency in the samples. The results showed that the highest hybridisation efficiency for lactic acid bacteria and yeast, along with the best double staining results, was observed under the following conditions: a fixation time of 80 min, a hybridisation time of 180 min, a hybridisation temperature of 48°C, a probe volume of 5 μL for lactic acid bacteria and 3 μL for yeast, and a PI volume of 5 μL for lactic acid bacteria and 3 μL for yeast. The fluorescence in situ hybridisation‐flow cytometry (FISH‐FCM) and PCA counting results showed a significant positive correlation (<jats:italic>r</jats:italic> > 0.9). The FISH‐FCM and PCA counting results showed a significant positive correlation (<jats:italic>r</jats:italic> > 0.9). The FISH‐FCM counting method can serve as a quick and accurate method for the counting of lactic acid bacteria and yeast in dairy products.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139954962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The contamination of Listeria monocytogenes (L. monocytogenes) in dairy products poses a significant risk to human health. It is urgent to develop on-site rapid strategy to reduce associated threats. We employed carbon dots (CDs) and silicon nanoparticles (SiNPs) as energy donors and acceptors respectively. The CDs and SiNPs were functionalised with vancomycin and aptamers correspondingly, leading to the establishment of ratiometric fluorescent sensor. With a portable smartphone-integrated device, the ratios of blue/green values from the colour images depended on L. monocytogenes concentrations for quantification. The sensors were demonstrated for monitoring L. monocytogenes in dairy products within 30 min.
{"title":"On-site rapid detection of Listeria monocytogenes in dairy products using smartphone-integrated device-assisted ratiometric fluorescent sensors","authors":"Hui Li, Yuwei Ren, Rui Jiao, Xiyan Zhang, Wenhua Zhao, Hanfang Chen, Danfeng Zhang, Yizhong Shen, Changqing Zhu, Yingwang Ye","doi":"10.1111/1471-0307.13045","DOIUrl":"https://doi.org/10.1111/1471-0307.13045","url":null,"abstract":"The contamination of <i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>) in dairy products poses a significant risk to human health. It is urgent to develop on-site rapid strategy to reduce associated threats. We employed carbon dots (CDs) and silicon nanoparticles (SiNPs) as energy donors and acceptors respectively. The CDs and SiNPs were functionalised with vancomycin and aptamers correspondingly, leading to the establishment of ratiometric fluorescent sensor. With a portable smartphone-integrated device, the ratios of blue/green values from the colour images depended on <i>L. monocytogenes</i> concentrations for quantification. The sensors were demonstrated for monitoring <i>L. monocytogenes</i> in dairy products within 30 min.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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