International journal of food microbiology最新文献_第10页

Variation in the vacuum ultraviolet amalgam lamp radiation resistance of emetic Bacillus cereus, as affected by sucrose levels in soy milk 豆浆中蔗糖含量对吐吐蜡样芽孢杆菌抗真空紫外汞合金灯辐射的影响。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-03-02 Epub Date: 2025-12-17 DOI: 10.1016/j.ijfoodmicro.2025.111591

Su-Yeon Kang , Jae-Ik Lee , So-Seum Yong , Dong-Hyun Kang

The objective of this study was to investigate how sucrose supplementation in soy milk influences the stress resistance of emetic Bacillus cereus and its response to vacuum ultraviolet (VUV)-amalgam lamp treatment. B. cereus was precultured in commercially available unsweetened soy milk supplemented with 0 %, 2 %, or 4 % sucrose. Subsequently, the growth kinetics, membrane permeability, DNA integrity, biofilm characteristics, and fatty acid composition of B. cereus were analyzed. Sucrose supplementation up to 4 % did not significantly (P < 0.05) affect bacterial growth kinetics. However, cells precultured in soy milk containing 4 % sucrose showed significantly (P < 0.05) higher resistance to VUV treatment, with up to 2.0 log CFU/coupon higher survival after 24 min of irradiation than those grown without sucrose. Propidium iodide uptake and SYBR Green I fluorescence assays revealed that cells grown in 4 % sucrose exhibited less membrane and DNA damage during oxidative and UV stress. Fatty acid profiling demonstrated that B. cereus precultured in soy milk supplemented with 4 % sucrose displayed an increased proportion of saturated and iso-branched fatty acids, resulting in higher membrane rigidity, a result that was further supported by elevated Laurdan generalized polarization values. Biofilms formed by cells precultured in soy milk with 4 % sucrose had lower overall viable cell density. When extracellular matrix components were normalized to viable counts, EPS/protein-to-CFU ratios at day 5 were higher in the sucrose group. These findings indicate that sucrose in the preculture medium modulated B. cereus membrane properties and biofilm phenotype, enhancing its resilience to UV-based disinfection and potentially increasing persistence in sugar-rich food environments.

本研究旨在探讨豆浆中添加蔗糖对吐蜡样芽孢杆菌抗逆性的影响及其对真空紫外汞齐灯处理的响应。蜡样芽孢杆菌在市售的添加0%、2%或4%蔗糖的无糖豆浆中进行预培养。随后，对蜡样芽孢杆菌的生长动力学、膜通透性、DNA完整性、生物膜特性和脂肪酸组成进行了分析。蔗糖添加量达到4%时，无显著差异(P

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引用次数: 0

High-throughput sequencing reveals microbial transitions in refrigerated sturgeon meat: Implications for quality assurance 高通量测序揭示冷藏鲟鱼肉中的微生物转变：对质量保证的影响

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-03-02 Epub Date: 2025-11-27 DOI: 10.1016/j.ijfoodmicro.2025.111542

Jinjin Pei , Jue Gong , Zhe Liu , Wengang Jin , Mingxin Hou , A.M. Abd El-Aty , Qi Deng

This study investigated the microbially driven spoilage mechanism of sturgeon (Acipenser baerii) under refrigerated (4 °C) aerobic storage. High-throughput sequencing analysis revealed that Pseudomonas and Shewanella dominated late-stage spoilage, which was strongly positively correlated with volatile base nitrogen (VBN) accumulation and microbial metabolic shifts toward amino acid degradation pathways. By applying machine learning (random forest coupled with SHAP analysis, AUROC = 0.96) and graph neural networks (GAT, recall = 89.7 %), we pinpointed key spoilage-associated taxa and their interaction dynamics. Furthermore, numerous chemical descriptors have revealed that spoilage-associated enzymes present elevated molecular electrostatic potential (MEPs >25 kcal/mol), which facilitates the nucleophilic attack of amino acids and accelerates spoilage reactions. Time series forecasting (multivariate Prophet model) accurately predicted critical spoilage thresholds (96.5 ± 4.2 h postprocessing) with high accuracy (MAPE = 12.3 %). Additionally, metabolic modeling has demonstrated microbial cold-adapted energy strategies, including a significant increase in succinate fermentation flux (3.8 ± 0.5 mmol·g⁻¹ DW·h⁻¹) and the suppression of TCA cycle activity. This study establishes a multiscale framework linking microbial ecology, enzymatic quantum mechanics, and metabolic dynamics, offering mechanistic insight into spoilage and providing a foundation for precise sturgeon preservation strategies in cold chain logistics.

本研究研究了在低温（4°C）有氧贮藏条件下鲟鱼（Acipenser baerii）微生物驱动的腐败机制。高通量测序分析显示，后期腐败以假单胞菌和希瓦氏菌为主，这与挥发性碱氮（VBN）积累和微生物代谢向氨基酸降解途径转移密切相关。通过机器学习（随机森林结合SHAP分析，AUROC = 0.96）和图神经网络（GAT，召回率= 89.7%），我们确定了腐败相关的关键分类群及其相互作用动态。此外，许多化学描述表明，腐败相关酶具有升高的分子静电势（MEPs >25 kcal/mol），这有利于氨基酸的亲核攻击并加速腐败反应。时间序列预测（多变量Prophet模型）准确预测了关键腐败阈值（96.5±4.2 h后处理），准确率高（MAPE = 12.3%）。此外，代谢模型已经证明了微生物冷适应能量策略，包括琥珀酸发酵通量（3.8±0.5 mmol·g−1 DW·h−1）的显著增加和TCA循环活性的抑制。本研究建立了一个连接微生物生态学、酶量子力学和代谢动力学的多尺度框架，提供了腐败机制的见解，并为冷链物流中鲟鱼的精确保存策略提供了基础。

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引用次数: 0

Peracetic acid efficacy and decay kinetics in poultry processing under chiller conditions 过氧乙酸在低温条件下家禽加工中的功效和腐烂动力学

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-03-02 Epub Date: 2025-12-08 DOI: 10.1016/j.ijfoodmicro.2025.111572

Vyshnavi Ciluveru , Jason Simon , Jeffery M. Farber , Shawn D. Ryan , Chandrasekhar R. Kothapalli , Daniel S. Munther

Pathogens on poultry products continue to pose critical public health risks. While chilling is a critical control point, the mechanisms of sanitizer efficacy in terms of pathogen and organic load, sanitizer levels, and exposure duration have not been clearly quantified. Moving beyond descriptive sanitizer-pathogen reduction experiments, we utilized experimentally-informed-mathematical-modeling to determine pathogen dynamics during chilling. Under realistic conditions in 10-L chiller tanks, whole chicken carcasses were exposed to peracetic acid (PAA; 70 and 200 mg⋅L⁻¹) with process water parameters and PAA levels monitored up to 60 min. Additionally, the shedding and survival of a five-strain cocktail of poultry plant derived Salmonella enterica serovars, at high and low loads, with exposure to PAA (0–75 mg⋅L⁻¹) for up to 10 min, in the presence/absence of inoculated chicken thighs, were measured. A mathematical model for PAA decay and pathogen shedding/inactivation was developed. Results indicate total dissolved solids (TDS) predict PAA decay more consistently than chemical oxygen demand (COD), with accurate forecasting of PAA level changes in the pre/main chiller of a high-speed poultry processing plant in North America. Without organic load, residual PAA (1 mg⋅L⁻¹) inactivated bacteria given sufficient exposure time, although PAA levels >5 mg⋅L⁻¹ were essential for rapid inactivation. With organic load, initial PAA concentration (> 40 mg⋅L⁻¹) and exposure time (> 2 min) were critical for bacterial reduction, with model results contrasting when shed or sanitizer inactivation dominate. The data and insights from this study provide novel tools for processors to improve pathogen control during chilling.

家禽产品上的病原体继续构成严重的公共卫生风险。虽然冷却是一个关键的控制点，但从病原体和有机负荷、消毒剂水平和暴露时间等方面来看，消毒剂功效的机制尚未得到明确的量化。除了描述性消毒剂-病原体减少实验之外，我们利用实验信息数学模型来确定冷却期间的病原体动态。在实际条件下，在10-L冷水箱中，将全鸡尸体暴露于过氧乙酸（PAA； 70和200 mg⋅L−1）中，监测工艺水参数和PAA水平长达60分钟。此外，在接种鸡腿和不接种鸡腿的情况下，在高负荷和低负荷条件下，暴露于PAA （0-75 mg·L−1）达10分钟，测定了五株家禽植物源性肠炎沙门氏菌鸡尾酒的脱落和存活情况。建立了PAA腐烂和病原体脱落/失活的数学模型。结果表明，总溶解固体（TDS）对PAA衰变的预测比化学需氧量（COD）更一致，可以准确预测北美一家高速家禽加工厂前置/主制冷机中PAA水平的变化。在没有有机负荷的情况下，在足够的暴露时间内，残留的PAA （1 mg⋅L−1）灭活了细菌，尽管PAA水平为5 mg⋅L−1是快速灭活所必需的。在有机负荷下，初始PAA浓度（> 40 mg·L−1）和暴露时间（> 2 min）是细菌减少的关键，模型结果与棚子或消毒剂失活的结果相反。本研究的数据和见解为加工商在冷藏过程中提高病原体控制提供了新的工具。

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引用次数: 0

Quorum sensing in Listeria monocytogenes and control strategies for its inhibition in the food industry 单核增生李斯特菌群体感应及其在食品工业中的抑制策略。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-11-11 DOI: 10.1016/j.ijfoodmicro.2025.111518

Xinyi Pang , Yunting Wang , Zeyin Feng , Rui Xu , Jing Sun , Xiangfei Li , Yingjian Lu , Hyun-Gyun Yuk

Listeria monocytogenes is an important foodborne pathogen that can persist in food-processing environments and threatens public health by causing fatal listeriosis. During transmission from the non-host to the host environment, L. monocytogenes encounters a variety of stresses and regulates gene expression by coordinately relying on quorum sensing (QS). With many recent studies on QS inhibitors (QSIs) targeting L. monocytogenes, an in-depth understanding of the QS regulatory mechanisms and the updated application status of QSIs for combating L. monocytogenes is necessary. This review systematically discusses the accessory gene regulator (Agr) system and LuxS system in L. monocytogenes, with a special focus on their regulatory mechanisms associated with biofilm formation, virulence expression, and antimicrobial resistance. Notably, the regulation of Agr system can be modulated by environmental stresses including temperature, nutrient availability and disinfectant exposure. Furthermore, natural (plant-derived compounds and bacterial metabolites) and synthetic QSIs of L. monocytogenes are summarized, and their potential as alternative biocontrol agents is comprehensively evaluated. Finally, the challenges limiting the application of QSIs in the food industry are discussed, along with the outlines of potential avenues for future aspects such as incorporation or coating nanomaterials with QSIs. This review provides an overview of QS regulatory mechanisms in L. monocytogenes and perspectives on the potential of QSIs as novel antimicrobial agents in the food industry.

单核增生李斯特菌是一种重要的食源性病原体，可在食品加工环境中持续存在，并通过引起致命的李斯特菌病威胁公众健康。单核增生乳杆菌在从非宿主环境传播到宿主环境的过程中，受到多种胁迫，依靠群体感应（quorum sensing， QS）协调调节基因表达。随着近年来针对单核增生乳杆菌的QS抑制剂（QSIs）的研究越来越多，有必要深入了解QS调控机制以及QSIs在抗单核增生乳杆菌中的最新应用现状。本文系统讨论了单核增生乳杆菌的辅助基因调控系统（Agr）和LuxS系统，重点讨论了它们与生物膜形成、毒力表达和耐药性相关的调控机制。值得注意的是，Agr系统的调节可以受到环境压力的调节，包括温度、养分可用性和消毒剂暴露。综述了单核增生乳杆菌的天然（植物源性化合物和细菌代谢物）和人工qsi，并对其作为生物防治替代剂的潜力进行了综合评价。最后，讨论了限制qsi在食品工业中应用的挑战，以及未来潜在途径的概述，例如与qsi结合或涂覆纳米材料。本文综述了单增李斯特菌中QS的调控机制，并对qsi作为食品工业新型抗菌药物的潜力进行了展望。

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引用次数: 0

Microbiota and free amino acid dynamics during aging of Cougar Gold cheese: insights into the puffy defects 美洲狮金奶酪陈酿过程中的微生物群和游离氨基酸动态：对膨化缺陷的洞察。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-11-22 DOI: 10.1016/j.ijfoodmicro.2025.111543

To Chiu , Bing Han , Alejandro Bravo Iniguez , Mei-Jun Zhu

This study investigated microbial succession and free amino acid (FAA) dynamics in Cougar Gold Cheddar cheese over 18 months of commercial cold storage, with a focus on identifying microbial signatures associated with puffing spoilage. Fourteen proteinogenic FAAs and ornithine were monitored over time, revealing a steady increase in total FAA concentration, particularly flavor-active amino acids such as isoleucine, leucine, phenylalanine, and valine. A notable surge occurred after 9 months, suggesting enhanced proteolytic activity during late-stage ripening. Amplicon-based 16S rRNA sequencing revealed distinct microbial succession. Lactococcus dominated the early stages (0–3 months), followed by a marked increase in Lactobacillus, particularly Lb. helveticus, by 6 months, which remained dominant through 12 months before declining in the final stages. Paenibacillus wasatchensis was detected at later stages of aging. Cheese from puffed cans exhibited significantly higher alpha diversity and distinct microbial communities compared to standard-aged samples. Puffed samples were enriched in Pa. wasatchensis and several heterofermentative non-starter lactic acid bacteria, including Lb. curvatus, Lb. sakei, and Lb. graminis, accompanied by a reduction in Lb. helveticus. While overall FAA profiles were largely maintained, puffed samples showed modest reductions in aspartate, glycine, and ornithine, suggesting altered microbial metabolism. These findings provide valuable insights into the interplay between microbiota, proteolysis, and potential spoilage in aged cheese.

本研究调查了美洲狮金切达奶酪在18个月的商业冷藏中的微生物演为和游离氨基酸（FAA）动态，重点研究了与膨化变质相关的微生物特征。随着时间的推移，对14种蛋白源性FAA和鸟氨酸进行了监测，发现FAA总浓度稳步上升，特别是具有风味活性的氨基酸，如异亮氨酸、亮氨酸、苯丙氨酸和缬氨酸。9个月后出现了明显的激增，表明在成熟后期蛋白水解活性增强。基于扩增子的16S rRNA测序揭示了不同的微生物演替。乳球菌在早期阶段（0-3个月）占主导地位，随后在6个月时，乳酸菌，特别是helveticus的显著增加，在最后阶段下降之前，在12个月内保持主导地位。衰老后期检测到wasatchenpaenibacillus。与标准陈年样品相比，膨化罐奶酪表现出更高的α多样性和独特的微生物群落。膨化后的样品富含Pa。wasatchensis和几种异源性非发酵剂乳酸菌，包括lb.s uratus, lb.s akei和lb.s graminis，伴随着lb.s helveticus的减少。虽然总的FAA特征基本保持不变，但膨化后的样品显示天冬氨酸、甘氨酸和鸟氨酸的适度减少，表明微生物代谢发生了变化。这些发现提供了有价值的见解之间的相互作用的微生物群，蛋白质水解，并在陈年奶酪的潜在腐败。

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引用次数: 0

Multi-omics analysis of microbial succession and metabolite dynamics in cold-stored walnut kernels 冷藏核桃仁微生物演替及代谢动态的多组学分析。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-11-14 DOI: 10.1016/j.ijfoodmicro.2025.111529

Yangyang Geng , Fangyi Xie , Yana Liu , Shixin Zhang , Bokai Hu , Jihui Wang , Guang Yang

Fresh walnut kernels are highly susceptible to microbial contamination and quality deterioration during cold storage due to their high moisture content and active physiological metabolism, posing challenges to storage safety. This study systematically investigated the microbial community succession, metabolite dynamics, and quality changes of dehusked fresh walnut kernels during 90 days of cold storage at 4 °C. The results showed that the bacterial community was dominated by Proteobacteria (83.35 %–87.13 %) throughout storage, with the initially dominant Paucibacter showing a slight decrease in relative abundance and cold-tolerant Pseudomonas exhibiting a rapid increase. Meanwhile, cold-tolerant saprophytes such as Fusarium and Bipolaris in the fungal community were enriched. Potential pathogenic bacteria (e.g., Staphylococcus aureus, Vibrio parahaemolyticus) were detected, and the contents of FB2 and OTA increased with storage time. A total of 915 metabolites were identified, among which 473 were differential expressed (DEMs). DEMs were mainly enriched in the glycerophospholipid metabolism (ko00561) and glycolysis (ko00010) pathways, indicating that microorganisms maintained growth by decomposing lipids and carbohydrates in the host. The fatty acid composition fluctuated dynamically, especially in linolenic acid (C18:3), which was synergistically regulated by catalytic enzymes (e.g., Lip, LOX) and microorganisms (e.g., Fusarium). Microbe-metabolite correlation analysis confirmed that Pseudomonas, Agathobacter, and other genera had correlations with key metabolites (e.g., azelaic acid, linolenic acid), collectively driving quality changes in fresh walnut kernels. This study is the first to reveal the “microorganism-enzyme-metabolite” cascade regulatory network in fresh walnut kernels during cold storage via multi-omics, providing a theoretical basis for the development of targeted preservation technologies and food safety risk control for fresh walnuts.

新鲜核桃仁水分含量高，生理代谢活跃，在冷藏过程中极易受到微生物污染和品质变质，对冷藏安全性提出了挑战。本研究系统地研究了去皮新鲜核桃仁在4℃冷藏90 d期间的微生物群落演替、代谢动态和品质变化。结果表明，整个贮藏过程中，细菌群落以变形菌属（83.35% ~ 87.13%）为主，最初占优势的Paucibacter相对丰度略有下降，耐冷假单胞菌相对丰度迅速增加。同时，真菌群落中镰刀菌和双极菌等耐寒腐生植物丰富。检测潜在致病菌（如金黄色葡萄球菌、副溶血性弧菌），FB2和OTA含量随贮藏时间的延长而升高。共鉴定出915种代谢物，其中473种为差异表达（dem）。DEMs主要富集于甘油磷脂代谢（ko00561）和糖酵解（ko00010）途径，表明微生物通过分解宿主体内的脂质和碳水化合物来维持生长。脂肪酸的组成是动态波动的，尤其是亚麻酸（C18:3），它受到催化酶（如Lip， LOX）和微生物（如镰刀菌）的协同调节。微生物-代谢物相关性分析证实，假单胞菌、Agathobacter等属与关键代谢物（如壬二酸、亚麻酸）存在相关性，共同驱动新鲜核桃仁的品质变化。本研究首次通过多组学技术揭示了鲜核桃冷藏过程中“微生物-酶-代谢物”级联调控网络，为开发针对性保鲜技术和鲜核桃食品安全风险控制提供理论依据。

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引用次数: 0

Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar 环境微生物是浙江玫瑰红醋发酵微生物群的异质来源和塑造者。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-12-05 DOI: 10.1016/j.ijfoodmicro.2025.111554

Guoli Chang , Jun Zhang , Xiaoyue Fang , Shenchenyu Zhang , Haixia Lu , Yipeng Jiang , Junli Zhu

Zhejiang rosy vinegar (ZRV) fermentation is a complex, spontaneous open-system process, where microbial communities are key to its unique characteristics. However, the precise influence of the brewing workshop environment on these dynamic microbial communities remains underexplored, hindering consistent product quality. Here, we characterized the environmental and fermentation microbial communities across three factories using high-throughput sequencing (16S rRNA and ITS), qPCR, and advanced ecological network analyses. Our results establish that the brewing environment acts as a critical, heterogeneous, and factory-specific microbial reservoir, and provides the primary inoculum for fermentation initiation. Our findings revealed significant inter-factory differences in environmental microbial loads and community structures. For instance, the SX environment was characterized by a unique composition, including the notable presence of Monascus on jar lids. Source tracking confirmed this environmental “seeding” significantly shapes initial fermentation communities, with contributions from floor and jar surfaces. During fermentation, bacterial communities consistently shifted (LAB decrease, Acetobacter increase), but fungal successions varied notably by factory. Specifically, the natural fermentation at the SX factory fostered a distinct fungal community trajectory, characterized by a unique decrease in Saccharomyces and the emergence of Monascus as the dominant genus in later stages. This trajectory was directly linked to its distinct environmental fungal populations and their pronounced influence from the initial solid-state phase. While internal selective pressures eventually govern community structure, environmental conditions profoundly dictate overall microbial diversity and succession. A core microbiome (Bacillus, Sphingomonas, Cryptococcus, Monascus), consistently present in both environmental and fermentation niches, served as key microbial bridges. Our results provide a vital basis for optimizing ZRV production by strategically managing the environmental microbiome to enhance quality and consistency.

浙江玫瑰红醋发酵是一个复杂的、自发的开放系统过程，其中微生物群落是其独特特性的关键。然而，酿造车间环境对这些动态微生物群落的确切影响仍未得到充分研究，这阻碍了产品质量的一致性。在这里，我们利用高通量测序（16S rRNA和ITS）、qPCR和先进的生态网络分析对三家工厂的环境和发酵微生物群落进行了表征。我们的研究结果表明，酿造环境是一个关键的、异构的、工厂特有的微生物库，并为发酵起始提供了主要的接种物。我们的研究结果揭示了工厂间环境微生物负荷和群落结构的显著差异。例如，SX环境的特点是独特的组成，包括在罐盖上显著存在红曲霉。来源跟踪证实，这种环境“播种”显著地塑造了最初的发酵群落，来自地板和罐子表面的贡献。在发酵过程中，细菌群落不断变化（乳酸杆菌减少，醋酸杆菌增加），但不同工厂的真菌演替差异显著。具体来说，SX工厂的自然发酵培养了一个独特的真菌群落轨迹，其特征是Saccharomyces的独特减少和红曲霉（Monascus）在后期作为优势属的出现。这一轨迹与其独特的环境真菌种群及其从初始固态阶段开始的显著影响直接相关。虽然内部选择压力最终决定了群落结构，但环境条件深刻地决定了整体微生物多样性和演替。核心微生物组（芽孢杆菌、鞘单胞菌、隐球菌、红曲霉）始终存在于环境和发酵生态位中，是关键的微生物桥梁。我们的研究结果为通过战略性地管理环境微生物群来优化ZRV生产以提高质量和一致性提供了重要的基础。

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引用次数: 0

Tissue destruction during food spoilage is associated with the formation of biofilms by Pseudomonas species 食物变质过程中的组织破坏与假单胞菌形成生物膜有关。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-12-03 DOI: 10.1016/j.ijfoodmicro.2025.111563

Laura M. Nolan , James J. Lazenby , George M. Savva , Ryan Sweet , Gregory J. Wickham , Haider Al-Khanaq , Samuel J. Bloomfield , Alison E. Mather , Cynthia B. Whitchurch

Members of the Pseudomonas genus are common spoilers of a range of meat, dairy and vegetable products. While we have a good understanding of the Pseudomonas species typically responsible for spoilage, we know very little about how these bacteria interact with food surfaces during spoilage. Here we assessed the spoilage capabilities of a large panel (n = 124) of Pseudomonas species food-derived isolates on meat (chicken) and leafy greens (spinach). Most isolates (71/124) were capable of spoiling both foods, but some were only capable of spoiling only chicken (21/124) or spinach (23/124), or neither (9/124). Our data also demonstrated that the type of fresh food the strain was isolated from influenced spoilage capabilities: strains isolated from meat products were equally likely to spoil both chicken and spinach; isolates from seafood products were significantly more likely to spoil chicken; and those isolated from leafy greens were significantly more likely to spoil spinach. We used fluorescence microscopy to visualise how Pseudomonas spoilage species interacted with the meat or leaf tissue and observed significant tissue destruction associated with biofilm formation. For chicken, this was associated with the formation of dense biofilm pillars that penetrated deep into the tissue. For spinach we observed biofilms on the leaf in areas of tissue degradation. Finally, we explored the correlation between potentially relevant phenotypes (in vitro biofilm, motility and secreted enzyme production) and spoilage capabilities. After controlling for the phylogenetic relationships between samples there was no evidence for association between these phenotypes and spoilage capability in either product. Overall, this study increases our understanding of processes involved in food spoilage by Pseudomonas species.

假单胞菌属的成员是一系列肉类，乳制品和蔬菜产品的常见破坏者。虽然我们对通常导致腐败的假单胞菌种类有很好的了解，但我们对这些细菌在腐败过程中如何与食物表面相互作用知之甚少。在这里，我们评估了一个大型小组（n = 124）假单胞菌物种食物来源分离物对肉类（鸡肉）和绿叶蔬菜（菠菜）的腐败能力。大多数分离株（71/124）都能破坏两种食物，但有些只能破坏鸡肉（21/124）或菠菜（23/124），或两者都不能破坏（9/124）。我们的数据还表明，该菌株从新鲜食物中分离出来的类型会影响腐败能力：从肉制品中分离出来的菌株同样有可能破坏鸡肉和菠菜；从海产品中分离出的菌株更有可能使鸡肉变质；那些与绿叶蔬菜分离的人更有可能破坏菠菜。我们使用荧光显微镜观察假单胞菌腐败物种如何与肉或叶组织相互作用，并观察到与生物膜形成相关的显著组织破坏。对于鸡来说，这与深入组织的致密生物膜柱的形成有关。对于菠菜，我们在组织退化的区域观察到叶片上的生物膜。最后，我们探讨了潜在相关表型（体外生物膜、运动性和分泌酶生产）与腐败能力之间的相关性。在控制了样品之间的系统发育关系后，没有证据表明这些表型与两种产品的腐败能力之间存在关联。总的来说，这项研究增加了我们对假单胞菌类食物腐败过程的理解。

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引用次数: 0

The decontamination efficacy of pulsed electric field in food: Establishing global kinetic parameters 脉冲电场对食品的去污效果：建立整体动力学参数。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-11-24 DOI: 10.1016/j.ijfoodmicro.2025.111547

George Pampoukis , Jan Ham , Marcel H. Zwietering , Heidy M.W. den Besten

Pulsed electric field (PEF) is a promising technology for microbial decontamination of liquid products such as fruit juices and beverages. This study developed a database with 569 PEF experiments for Escherichia coli, Listeria spp., Pseudomonas spp., Staphylococcus aureus, Saccharomyces cerevisiae, Salmonella spp., and lactic acid bacteria (LAB) in a range of food matrices. The efficacy of PEF for different microbial species was evaluated through the decimal-reduction volumetric energy input D_{E_vol}, which is the energy input required to achieve a one log₁₀ microbial reduction. The matrix composition had a significant impact on the D_{E_vol}, decreasing the D_{E_vol} in high-acid fruit juices and increasing it in high-acid alcoholic products, revealing effects beyond acidity alone. Data for most species were available for high-acid fruit juices, and in this matrix, S. cerevisiae was the most sensitive species. A decision tree with eight matrix categories was developed to estimate the volumetric energy input needed for a 5-log₁₀ reduction for different target microbial species in different matrices. The global kinetic parameters reported in this study provide a quantitative benchmark for food business operators and risk assessors, and can serve as a first indication of PEF treatment efficacy.

脉冲电场（PEF）是一种很有前途的液体产品微生物净化技术，如果汁和饮料。本研究建立了569个食品基质中大肠杆菌、李斯特菌、假单胞菌、金黄色葡萄球菌、酿酒酵母菌、沙门氏菌和乳酸菌的PEF实验数据库。PEF对不同微生物种类的功效通过小数还原体积能量输入DEvol来评估，DEvol是实现1 log10微生物还原所需的能量输入。基质组成对DEvol有显著影响，在高酸果汁中降低DEvol，在高酸酒精产品中增加DEvol，揭示了不仅仅是酸度的影响。在高酸果汁中，大多数物种的数据都是可获得的，在该基质中，酿酒酵母是最敏感的物种。开发了具有8个矩阵类别的决策树，以估计不同基质中不同目标微生物物种减少5-log10所需的体积能量输入。本研究报告的全局动力学参数为食品经营者和风险评估者提供了定量基准，并可作为PEF处理效果的第一指标。

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引用次数: 0

Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurry 益生菌乳酸菌与克氏毕赤酵母共发酵可提高酵解海带浆料的益生菌活力和风味特征。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology

Pub Date : 2026-02-16 Epub Date: 2025-12-02 DOI: 10.1016/j.ijfoodmicro.2025.111553

Chenhan Geng , Shao Quan Liu , Yuyun Lu

Kombu (Saccharina japonica), a nutrient-rich brown seaweed, exhibits limited nutrient bioaccessibility/bioavailability and unfavorable sensory characteristics, particularly lipid-derived off-flavor volatiles, hindering its broader application in the food industry. Although enzymatic hydrolysis and lactic acid bacterial (LAB) fermentation have been applied to improve the nutritional quality of kombu, their effects on sensory improvement remain limited. In contrast, LAB-yeast co-fermentation, particularly involving non-Saccharomyces yeasts, has shown great potential to enhance probiotic viability and modulate flavor profiles; however, this approach has not yet been explored in seaweed substrate. Here, we report for the first time the co-fermentation of Lacticaseibacillus paracasei Shirota and Lactiplantibacillus plantarum 299v with the aroma-producing yeast Pichia kluyveri FrootZen in enzymatically hydrolyzed kombu slurry, under both monoculture and co-culture conditions. After 7 days of fermentation, co-cultures achieved significantly higher probiotic viability (7.36–7.48 log CFU/mL) than probiotic monocultures (6.10–6.40 log CFU/mL), with the L. plantarum-P. kluyveri co-culture additionally producing bioactive γ-aminobutyric acid (GABA). Co-cultures also reduced key off-flavor volatiles such as 1-octen-3-one, (E,Z)-2,6-nonadienal, and (E,E)-2,4-decadienal, by up to 41.5 % compared to the control group, while promoting the biosynthesis of desirable fruity esters, including isoamyl acetate (OAV ≥ 52.9), hexyl acetate (OAV ≥ 36.9), and 2-phenylethyl acetate (OAV ≥ 2.1). These findings highlight the synergistic benefits of LAB-yeast co-fermentation in improving fermentation performance and modulating odor-active volatiles, offering a promising strategy for developing high-quality fermented seaweed-based functional foods/beverages.

海带（Saccharina japonica）是一种营养丰富的褐藻，其营养物质的生物可及性/生物利用度有限，感官特性不佳，特别是脂质衍生的异味挥发性，阻碍了其在食品工业中的广泛应用。虽然酶解和乳酸菌（LAB）发酵已被用于改善海带的营养品质，但它们对感官的改善作用仍然有限。相比之下，实验室-酵母共发酵，特别是涉及非酵母菌的酵母，已经显示出提高益生菌活力和调节风味谱的巨大潜力；然而，这种方法尚未在海藻基质中进行过探索。本文首次报道了副干酪乳杆菌Shirota和植物乳杆菌299v与产香酵母Pichia kluyveri FrootZen在酵素水解的海带浆液中，在单培养和共培养条件下共发酵。发酵7 d后，共培养的益生菌活力（7.36-7.48 log CFU/mL）显著高于单培养的益生菌活力（6.10-6.40 log CFU/mL）。kluyveri共培养另外产生生物活性γ-氨基丁酸（GABA）。与对照组相比，共培养还减少了关键的非风味挥发物，如1-辛烯-3- 1，（E，Z）-2,6-壬二烯醛和（E，E）-2,4-十二烯醛，最多减少了41.5%，同时促进了所需水果酯的生物合成，包括乙酸异戊酯（OAV≥52.9），乙酸己酯（OAV≥36.9）和乙酸2-苯乙基酯（OAV≥2.1）。这些发现强调了实验室-酵母共发酵在提高发酵性能和调节气味活性挥发物方面的协同效益，为开发高质量的发酵海藻功能食品/饮料提供了一个有希望的策略。

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引用次数: 0