Pub Date : 2026-02-05DOI: 10.1016/j.ijfoodmicro.2026.111675
Juan Xie , Giri Raj Tripathi , Zhangxing Li , Hongyu Li , Xiaobo Liang , Peng Han , Ge Zhao , Miaomiao Yang
Kiwifruit is highly vulnerable to microbial infection and subsequent decay during the postharvest stage, leading to significant economic losses in the kiwifruit industry. In this study, a Gluconobacter cerinus strain was isolated from decayed ‘Xuxiang’ kiwifruit and confirmed to rapidly induce fruit decay through inoculation tests. The antibacterial activity of green citrus peel extract (GCPE) against G. cerinus CX2 and its effects on kiwifruit preservation during storage were further investigated. The results showed that GCPE exhibited strong antibacterial activity, with a minimum inhibitory concentration (MIC) of 2.5 mg/mL and a minimum bactericidal concentration (MBC) of 5 mg/mL, and induced leakage of ATP and macromolecules. Live/dead cell staining and scanning electron microscopy revealed that GCPE disrupted the integrity of the cell membrane and cell wall of G. cerinus CX2, respectively. Furthermore, treatment of kiwifruit inoculated with G. cerinus CX2 with GCPE effectively delayed fruit decay. These findings indicate that GCPE possesses significant potential to suppress the growth of G. cerinus CX2, a pathogen responsible for kiwifruit decay, and could be developed as a novel bio-preservative to control kiwifruit rot caused by this pathogen.
{"title":"Antimicrobial mechanism of green citrus peel extract against Gluconobacter cerinus causing decay in ‘Xuxiang’ kiwifruit","authors":"Juan Xie , Giri Raj Tripathi , Zhangxing Li , Hongyu Li , Xiaobo Liang , Peng Han , Ge Zhao , Miaomiao Yang","doi":"10.1016/j.ijfoodmicro.2026.111675","DOIUrl":"10.1016/j.ijfoodmicro.2026.111675","url":null,"abstract":"<div><div>Kiwifruit is highly vulnerable to microbial infection and subsequent decay during the postharvest stage, leading to significant economic losses in the kiwifruit industry. In this study, a <em>Gluconobacter cerinus</em> strain was isolated from decayed ‘Xuxiang’ kiwifruit and confirmed to rapidly induce fruit decay through inoculation tests. The antibacterial activity of green citrus peel extract (GCPE) against <em>G. cerinus</em> CX2 and its effects on kiwifruit preservation during storage were further investigated. The results showed that GCPE exhibited strong antibacterial activity, with a minimum inhibitory concentration (MIC) of 2.5 mg/mL and a minimum bactericidal concentration (MBC) of 5 mg/mL, and induced leakage of ATP and macromolecules. Live/dead cell staining and scanning electron microscopy revealed that GCPE disrupted the integrity of the cell membrane and cell wall of <em>G. cerinus</em> CX2, respectively. Furthermore, treatment of kiwifruit inoculated with <em>G. cerinus</em> CX2 with GCPE effectively delayed fruit decay. These findings indicate that GCPE possesses significant potential to suppress the growth of <em>G. cerinus</em> CX2, a pathogen responsible for kiwifruit decay, and could be developed as a novel bio-preservative to control kiwifruit rot caused by this pathogen.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111675"},"PeriodicalIF":5.2,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146165307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-05DOI: 10.1016/j.ijfoodmicro.2026.111664
Tianning Zhang , George-John E. Nychas , Yunge Liu , Guanghui Zhou , Yanwei Mao , Yimin Zhang , Pengcheng Dong , Xiaoyin Yang , Lixian Zhu
Methicillin-resistant Staphylococcus aureus (MRSA) has emerged as a significant pathogen in animal-derived food production. The use of natural antimicrobial agents is becoming a promising method to reduce the risk of MRSA. Resveratrol, a natural product, may be used as an alternative green preservative for the meat industry. This study investigated the antimicrobial efficacy of resveratrol against MRSA, including its inhibitory activity on MRSA inoculated in beef under different storage conditions (4 °C for 7 days and 25 °C for 3 days). The antimicrobial mechanism was further investigated via assessments of MRSA alkaline phosphatase (AKP) activity, cell leakage, propidium iodide staining, scanning electron microscope observations, intracellular reactive oxygen species (ROS) levels, and proteomic profiles. The results demonstrated that the minimum inhibitory concentration (MIC) of resveratrol on MRSA was 200 μg/mL. Resveratrol significantly inhibited the MRSA growth in beef, in which the MIC group reduced 1.55 and 2.56 log CFU/g MRSA compared to the control group without resveratrol after 7-day storage at 4 °C and 3-day storage at 25 °C, respectively. This was mainly attributed to the disruption of the cell membrane and wall structure rather than the ROS-mediated oxidative damage. Proteomic analysis revealed that resveratrol at sub-MIC (100 μg/mL) led to interference in cell wall and membrane synthesis, causing damage to MRSA cells. Additionally, some key enzymes were upregulated in response to resveratrol stress, including glucose-6-phosphate dehydrogenase in the pentose phosphate pathway, as well as ornithine aminotransferase and pyrroline-5-carboxylate reductase in the arginine and proline metabolism pathways. Furthermore, the resveratrol treatment reduced toxin production and the invasion ability of MRSA. These results indicated that resveratrol demonstrated significant application value in controlling foodborne MRSA within the beef industry and can provide important technical support for the safety control and quality assurance of beef products.
{"title":"Inhibitory activity and mechanism of resveratrol against methicillin-resistant Staphylococcus aureus in beef: A global proteomics study","authors":"Tianning Zhang , George-John E. Nychas , Yunge Liu , Guanghui Zhou , Yanwei Mao , Yimin Zhang , Pengcheng Dong , Xiaoyin Yang , Lixian Zhu","doi":"10.1016/j.ijfoodmicro.2026.111664","DOIUrl":"10.1016/j.ijfoodmicro.2026.111664","url":null,"abstract":"<div><div>Methicillin-resistant <em>Staphylococcus aureus</em> (MRSA) has emerged as a significant pathogen in animal-derived food production. The use of natural antimicrobial agents is becoming a promising method to reduce the risk of MRSA. Resveratrol, a natural product, may be used as an alternative green preservative for the meat industry. This study investigated the antimicrobial efficacy of resveratrol against MRSA, including its inhibitory activity on MRSA inoculated in beef under different storage conditions (4 °C for 7 days and 25 °C for 3 days). The antimicrobial mechanism was further investigated via assessments of MRSA alkaline phosphatase (AKP) activity, cell leakage, propidium iodide staining, scanning electron microscope observations, intracellular reactive oxygen species (ROS) levels, and proteomic profiles. The results demonstrated that the minimum inhibitory concentration (MIC) of resveratrol on MRSA was 200 μg/mL. Resveratrol significantly inhibited the MRSA growth in beef, in which the MIC group reduced 1.55 and 2.56 log CFU/g MRSA compared to the control group without resveratrol after 7-day storage at 4 °C and 3-day storage at 25 °C, respectively. This was mainly attributed to the disruption of the cell membrane and wall structure rather than the ROS-mediated oxidative damage. Proteomic analysis revealed that resveratrol at sub-MIC (100 μg/mL) led to interference in cell wall and membrane synthesis, causing damage to MRSA cells. Additionally, some key enzymes were upregulated in response to resveratrol stress, including glucose-6-phosphate dehydrogenase in the pentose phosphate pathway, as well as ornithine aminotransferase and pyrroline-5-carboxylate reductase in the arginine and proline metabolism pathways. Furthermore, the resveratrol treatment reduced toxin production and the invasion ability of MRSA. These results indicated that resveratrol demonstrated significant application value in controlling foodborne MRSA within the beef industry and can provide important technical support for the safety control and quality assurance of beef products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111664"},"PeriodicalIF":5.2,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146137337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-05DOI: 10.1016/j.ijfoodmicro.2026.111687
Luiza de Paula Dias Moreira , Vinícius da Silva Duarte , Viviana Corich , Chiara Nadai , Alessio Giacomini , Davide Porcellato
The use of non-Saccharomyces yeasts species in sequential fermentation with Saccharomyces cerevisiae has gained increasing attention due to their biotechnological and sustainability potential in the wine industry. Species such as Starmerella bacillaris, when used in combination with Saccharomyces cerevisiae, have been shown to significantly enhance wine aroma complexity, elevate glutathione and glycerol levels, and reduce ethanol and acetic acid concentrations. Moreover, sequential fermentation increases the release of yeast cell wall components, particularly mannoproteins and polysaccharides, which contribute haze reduction and minimize the need for non-recyclable additives. In this context, examining cell wall modifications could contribute to a better understanding of yeast-to-yeast interactions during alcoholic fermentation.
Therefore, this study investigates proteome dynamics at three time-points during sequential fermentation of S. bacillaris FRI751 and S. cerevisiae EC1118, with a specific focus on cell wall-associated proteins.
Results reveal that S. bacillaris exerts a substantial influence on S. cerevisiae proteome, modulating the expression of proteins related to cell wall management, either directly, by remodeling its structure or indirectly by modifying plasma membrane components that affect the cell wall.
The sequential fermentation leads to an accelerated reduction of Starmerella key cell wall enzymes, suggesting that S. cerevisiae may inhibit or slow the growth of this non-Saccharomyces yeast. This premature reduction of active growth-phase enzymes could affect the release of cell wall components into the wine, with potential effects on wine quality.
{"title":"Shotgun proteomics reveals interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential wine fermentation","authors":"Luiza de Paula Dias Moreira , Vinícius da Silva Duarte , Viviana Corich , Chiara Nadai , Alessio Giacomini , Davide Porcellato","doi":"10.1016/j.ijfoodmicro.2026.111687","DOIUrl":"10.1016/j.ijfoodmicro.2026.111687","url":null,"abstract":"<div><div>The use of non-<em>Saccharomyces</em> yeasts species in sequential fermentation with <em>Saccharomyces cerevisiae</em> has gained increasing attention due to their biotechnological and sustainability potential in the wine industry. Species such as <em>Starmerella bacillaris,</em> when used in combination with <em>Saccharomyces cerevisiae</em>, have been shown to significantly enhance wine aroma complexity, elevate glutathione and glycerol levels, and reduce ethanol and acetic acid concentrations. Moreover, sequential fermentation increases the release of yeast cell wall components, particularly mannoproteins and polysaccharides, which contribute haze reduction and minimize the need for non-recyclable additives. In this context, examining cell wall modifications could contribute to a better understanding of yeast-to-yeast interactions during alcoholic fermentation.</div><div>Therefore, this study investigates proteome dynamics at three time-points during sequential fermentation of <em>S. bacillaris</em> FRI751 and <em>S. cerevisiae</em> EC1118, with a specific focus on cell wall-associated proteins.</div><div>Results reveal that <em>S. bacillaris</em> exerts a substantial influence on <em>S. cerevisiae</em> proteome, modulating the expression of proteins related to cell wall management, either directly, by remodeling its structure or indirectly by modifying plasma membrane components that affect the cell wall.</div><div>The sequential fermentation leads to an accelerated reduction of <em>Starmerella</em> key cell wall enzymes, suggesting that <em>S. cerevisiae</em> may inhibit or slow the growth of this non-<em>Saccharomyces</em> yeast. This premature reduction of active growth-phase enzymes could affect the release of cell wall components into the wine, with potential effects on wine quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111687"},"PeriodicalIF":5.2,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146157035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-05DOI: 10.1016/j.ijfoodmicro.2026.111669
Jikun He , Youqin Duan , Shuting Yang , Fidel Toldrá , Jiong Zheng , Muying Du , Linlin Wang , Nodali Ndraha , Shuyao Wang , Juan Chen
To achieve a starter culture with the ability of improving nutty aroma in the formulation of fermented sausage, this study evaluated sixteen staphylococci strains first, then demonstrated the function of the strain in sausage fermentation using volatolomics and metagenomics. Within sixteen tested strains, S. saprophyticus 108 presented superior safety and technological properties and produced the highest amounts of 3-methylbutanal. With spontaneously fermented sausage as control, S108 group distinctly enhanced the production of 3-methylbutanal, 3-methylbutanoic acid and its ethyl ester, and nutty note of S108 group was obviously perceivable. The relative abundance of S. saprophyticus in both control and S108 groups increased throughout the fermentation process and such increase was more dramatic in S108 group. Although the differences in the number of functional genes predicted by control and S108 group in CAZy, eggNOG, and KEGG databases were comparatively small, the contribution of S. saprophyticus to major nutrient metabolisms was the main difference. Both S. saprophyticus and L. mesenteroides were annotated with predominant abundances in main metabolic pathways, while S. saprophyticus abundance involved in the metabolic pathways was higher in S108 group than in control. Specifically, branched-chain amino acid degradation, phenylalanine metabolism, glycolysis, pyruvate metabolism, butanoate and propanoate metabolism, glycerolipid and glycerophospholipid metabolism were mainly driven by S. saprophyticus, linked to the higher generation of volatile compounds in S108 group compared to control. The results provided scientific support for developing a functional starter culture through clarifying the mechanism of nutty aroma formation by S. saprophyticus in the production of fermented sausages.
{"title":"Insights into the mechanism of nutty aroma formation by Staphylococcus saprophyticus in fermented sausages","authors":"Jikun He , Youqin Duan , Shuting Yang , Fidel Toldrá , Jiong Zheng , Muying Du , Linlin Wang , Nodali Ndraha , Shuyao Wang , Juan Chen","doi":"10.1016/j.ijfoodmicro.2026.111669","DOIUrl":"10.1016/j.ijfoodmicro.2026.111669","url":null,"abstract":"<div><div>To achieve a starter culture with the ability of improving nutty aroma in the formulation of fermented sausage, this study evaluated sixteen staphylococci strains first, then demonstrated the function of the strain in sausage fermentation using volatolomics and metagenomics. Within sixteen tested strains, <em>S. saprophyticus</em> 108 presented superior safety and technological properties and produced the highest amounts of 3-methylbutanal. With spontaneously fermented sausage as control, S108 group distinctly enhanced the production of 3-methylbutanal, 3-methylbutanoic acid and its ethyl ester, and nutty note of S108 group was obviously perceivable. The relative abundance of <em>S. saprophyticus</em> in both control and S108 groups increased throughout the fermentation process and such increase was more dramatic in S108 group. Although the differences in the number of functional genes predicted by control and S108 group in CAZy, eggNOG, and KEGG databases were comparatively small, the contribution of <em>S. saprophyticus</em> to major nutrient metabolisms was the main difference. Both <em>S. saprophyticus</em> and <em>L. mesenteroides</em> were annotated with predominant abundances in main metabolic pathways, while <em>S. saprophyticus</em> abundance involved in the metabolic pathways was higher in S108 group than in control. Specifically, branched-chain amino acid degradation, phenylalanine metabolism, glycolysis, pyruvate metabolism, butanoate and propanoate metabolism, glycerolipid and glycerophospholipid metabolism were mainly driven by <em>S. saprophyticus</em>, linked to the higher generation of volatile compounds in S108 group compared to control. The results provided scientific support for developing a functional starter culture through clarifying the mechanism of nutty aroma formation by <em>S. saprophyticus</em> in the production of fermented sausages.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111669"},"PeriodicalIF":5.2,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-04DOI: 10.1016/j.ijfoodmicro.2026.111655
Fei Zhang , Guoli Chang , Shenchenyu Zhang , Xudong Chen , Xinyu Wang , Haixia Lu , Junli Zhu
Bioaugmentation using a co-culture of Aspergillus flavus SU-16 and Monascus purpureus (AfMp) was evaluated as a strategy to accelerate Zhejiang rice vinegar(ZRV) fermentation and improve sensory and functional quality. Vinegar produced with AfMp was characterized for physicochemical indices, microbial succession (high-throughput sequencing), volatile profiles (HS-SPME/GC–MS), antioxidant capacity, untargeted metabolomics (KEGG pathway annotation/enrichment), and cell-based bioactivities. The results showed that the fermentation cycle of AfMp shortened to 60 days, with total acidity of its final product reaching 5.23 g/100 mL. Microbiome analysis revealed stage-dependent succession, with Lactiplantibacillus, Weissella, and Saccharomyces dominating early fermentation, followed by the predominance of Acetobacter and Thermomyces in later stages. HS-SPME/GC–MS identified 66 volatile compounds, in which esters and alcohols were enriched at 15 days, whereas acetic acid and octanoic acid increased markedly during late fermentation, yielding a complex sour, fruity, and caramel-like aroma profile. Meanwhile, the contents of total TPC and TFC continuously elevated and reached 4.44 mg/mL and 0.35 mg/mL in final vinegar, with DPPH and ABTS radical scavenging activities of 72.96% and 69.18%, respectively. Compared to ZRV, AfMp vinegar at low-dose apparently improved cell viability of IEC-6 cells and alleviated LPS-induced inflammatory injury. Metabolomics further revealed that 16 differential metabolites were mainly enriched in three metabolism pathways related to arachidonic acid, tryptophan, and phenylpropanoid/flavonoid, in which Ltb4, Thromboxane B2 as inflammatory lipid mediators were down-regulated, while Chrysin, Daidzein, and Genistein as flavonoid/isoflavone markers were up-regulated. Correlation analysis linked key taxa with flavor and bioactivity: Schleiferilactobacillus was storngly related with major alcohol/ester compounds and antioxidant activities (DPPH/ABTS), while Monascus and Petromyces were associated with characteristic alcohol/ester profiles and ABTS. Overall, AfMp bioaugmentation improves fermentation efficiency, enhances flavor complexity, and strengthens antioxidant potential, supporting the modernization and functional upgrading of traditional fermented foods.
{"title":"Bioaugmentation with aspergillus flavus and Monascus purpureus modulates microbial community and enhances the quality of Zhejiang rice vinegar","authors":"Fei Zhang , Guoli Chang , Shenchenyu Zhang , Xudong Chen , Xinyu Wang , Haixia Lu , Junli Zhu","doi":"10.1016/j.ijfoodmicro.2026.111655","DOIUrl":"10.1016/j.ijfoodmicro.2026.111655","url":null,"abstract":"<div><div>Bioaugmentation using a co-culture of <em>Aspergillus flavus</em> SU-16 and <em>Monascus purpureus</em> (AfMp) was evaluated as a strategy to accelerate Zhejiang rice vinegar(ZRV) fermentation and improve sensory and functional quality. Vinegar produced with AfMp was characterized for physicochemical indices, microbial succession (high-throughput sequencing), volatile profiles (HS-SPME/GC–MS), antioxidant capacity, untargeted metabolomics (KEGG pathway annotation/enrichment), and cell-based bioactivities. The results showed that the fermentation cycle of AfMp shortened to 60 days, with total acidity of its final product reaching 5.23 g/100 mL. Microbiome analysis revealed stage-dependent succession, with <em>Lactiplantibacillus</em>, <em>Weissella</em>, and <em>Saccharomyces</em> dominating early fermentation, followed by the predominance of <em>Acetobacte</em>r and <em>Thermomyces</em> in later stages. HS-SPME/GC–MS identified 66 volatile compounds, in which esters and alcohols were enriched at 15 days, whereas acetic acid and octanoic acid increased markedly during late fermentation, yielding a complex sour, fruity, and caramel-like aroma profile. Meanwhile, the contents of total TPC and TFC continuously elevated and reached 4.44 mg/mL and 0.35 mg/mL in final vinegar, with DPPH and ABTS radical scavenging activities of 72.96% and 69.18%, respectively. Compared to ZRV, AfMp vinegar at low-dose apparently improved cell viability of IEC-6 cells and alleviated LPS-induced inflammatory injury. Metabolomics further revealed that 16 differential metabolites were mainly enriched in three metabolism pathways related to arachidonic acid, tryptophan, and phenylpropanoid/flavonoid, in which Ltb4, Thromboxane B2 as inflammatory lipid mediators were down-regulated, while Chrysin, Daidzein, and Genistein as flavonoid/isoflavone markers were up-regulated. Correlation analysis linked key taxa with flavor and bioactivity: <em>Schleiferilactobacillus</em> was storngly related with major alcohol/ester compounds and antioxidant activities (DPPH/ABTS), while <em>Monascus</em> and <em>Petromyce</em>s were associated with characteristic alcohol/ester profiles and ABTS. Overall, AfMp bioaugmentation improves fermentation efficiency, enhances flavor complexity, and strengthens antioxidant potential, supporting the modernization and functional upgrading of traditional fermented foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111655"},"PeriodicalIF":5.2,"publicationDate":"2026-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-02DOI: 10.1016/j.ijfoodmicro.2026.111676
Qin Li , Vi D. Pham , Michael Gänzle
The conversion of lactate to 1,2-propanediol and 1,2-propanediol to propionate sustains viability and metabolic activity of stationaryphase cells of lactobacilli over weeks or even months. The pathway was described only in few lactobacilli, and factors regulating its expression remain poorly understood. This study investigated the metabolic pathways of 1,2-propanediol in heterofermentative lactobacilli, focusing on lentilactobacilli, levilactobacilli and furfurilactobacilli. Lentilactobacillus buchneri FUA3252 demonstrated high 1,2-propanediol production in modified MRS (mMRS) medium with lactate, while Furfurilactobacillus spp. exhibited minimal 1,2-propanediol synthesis but produced notable amounts of mannitol. In sorghum sourdough, Ff. cerealis C5 and Ff. rossiae FUA3124 showed increased 1,2-propanediol levels after prolonged fermentation, with Ff. cerealis C5 yielding 40 mmol/kg sourdough by day 7. The effect of pH and lactate on expression of aldA, which encodes lactaldehyde dehydrogenase, was inconsistent among the strains and incubation conditions. The expression of pduC, coding for propanediol utilization enzyme, was not different between mMRS and sorghum sourdoughs, and its expression was not altered by lactate concentrations. The expression of aldA was consistently increased during the stationary phase of growth, which conforms to the continuing conversion of lactate to 1,2-propanediol by stationary phase cells during extended (weeks or month) incubation. The study provides insights into the metabolic versatility of lactobacilli and their potential applications in food biotechnology.
{"title":"1,2-propanediol metabolism by heterofermentative lactobacilli in sourdough","authors":"Qin Li , Vi D. Pham , Michael Gänzle","doi":"10.1016/j.ijfoodmicro.2026.111676","DOIUrl":"10.1016/j.ijfoodmicro.2026.111676","url":null,"abstract":"<div><div>The conversion of lactate to 1,2-propanediol and 1,2-propanediol to propionate sustains viability and metabolic activity of stationaryphase cells of lactobacilli over weeks or even months. The pathway was described only in few lactobacilli, and factors regulating its expression remain poorly understood. This study investigated the metabolic pathways of 1,2-propanediol in heterofermentative lactobacilli, focusing on lentilactobacilli, levilactobacilli and furfurilactobacilli. <em>Lentilactobacillus buchneri</em> FUA3252 demonstrated high 1,2-propanediol production in modified MRS (mMRS) medium with lactate, while <em>Furfurilactobacillus</em> spp. exhibited minimal 1,2-propanediol synthesis but produced notable amounts of mannitol. In sorghum sourdough, <em>Ff. cerealis</em> C5 and <em>Ff. rossiae</em> FUA3124 showed increased 1,2-propanediol levels after prolonged fermentation, with <em>Ff. cerealis</em> C5 yielding 40 mmol/kg sourdough by day 7. The effect of pH and lactate on expression of <em>aldA</em>, which encodes lactaldehyde dehydrogenase, was inconsistent among the strains and incubation conditions. The expression of <em>pduC,</em> coding for propanediol utilization enzyme, was not different between mMRS and sorghum sourdoughs, and its expression was not altered by lactate concentrations. The expression of <em>aldA</em> was consistently increased during the stationary phase of growth, which conforms to the continuing conversion of lactate to 1,2-propanediol by stationary phase cells during extended (weeks or month) incubation. The study provides insights into the metabolic versatility of lactobacilli and their potential applications in food biotechnology.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111676"},"PeriodicalIF":5.2,"publicationDate":"2026-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-31DOI: 10.1016/j.ijfoodmicro.2026.111666
Daun Kim , In Min Hwang , Ho Myeong Kim , Seul-Gi Jeong , Hae Woong Park
Despite its acidic environment, kimchi has occasionally been linked with foodborne pathogen contamination, emphasizing the need to increase its microbial safety. While kimchi fermentation generally occurs at low temperatures, most previous studies on starter cultures have focused on mesophilic lactic acid bacteria (LAB). The present study investigated the potential of psychrotrophic LAB as starter cultures for kimchi fermentation, with particular focus on their antimicrobial activity and metabolic characteristics. Two psychrotrophic strains, Dellaglioa algida and Leuconostoc gelidum subsp. aenigmaticum, were individually co-inoculated with pathogens including Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in kimchi and fermented at 4 °C for 42 days. Their performance was compared with that of a mesophilic LAB strain, Leu. mesenteroides, through microbial, physicochemical, and metabolomics analyses. The psychrotrophic starters accelerated acidification, maintained high dominance, and effectively suppressed pathogens. Moreover, E. coli O157:H7 counts were 1.8–2.4 log CFU/mL lower, and S. aureus reached the limit of detection (1.0 log CFU/mL) 7 days earlier than the mesophilic starter. Untargeted metabolomics using ultra-performance liquid chromatography-quadrupole-Orbitrap mass spectrometry revealed strain-specific inhibition of metabolic pathways in foodborne pathogens. D. algida primarily suppressed nucleotide metabolism, whereas Leu. gelidum subsp. aenigmaticum strongly inhibited energy-related and stress defense pathways, ultimately impairing pathogen growth. In contrast, Leu. mesenteroides exhibited relatively limited metabolic inhibition. In conclusion, psychrotrophic LAB exhibited broad-spectrum antimicrobial activity and strain-specific inhibition mechanisms, underscoring their potential as functional starters to enhance microbial safety and consistency in low-temperature fermented foods.
{"title":"Psychrotrophic lactic acid bacteria enhance microbial safety in kimchi: Evidence from untargeted metabolomics","authors":"Daun Kim , In Min Hwang , Ho Myeong Kim , Seul-Gi Jeong , Hae Woong Park","doi":"10.1016/j.ijfoodmicro.2026.111666","DOIUrl":"10.1016/j.ijfoodmicro.2026.111666","url":null,"abstract":"<div><div>Despite its acidic environment, kimchi has occasionally been linked with foodborne pathogen contamination, emphasizing the need to increase its microbial safety. While kimchi fermentation generally occurs at low temperatures, most previous studies on starter cultures have focused on mesophilic lactic acid bacteria (LAB). The present study investigated the potential of psychrotrophic LAB as starter cultures for kimchi fermentation, with particular focus on their antimicrobial activity and metabolic characteristics. Two psychrotrophic strains, <em>Dellaglioa algida</em> and <em>Leuconostoc gelidum</em> subsp. <em>aenigmaticum</em>, were individually co-inoculated with pathogens including <em>Escherichia coli</em> O157:H7, <em>Staphylococcus aureus</em>, and <em>Listeria monocytogenes</em> in kimchi and fermented at 4 °C for 42 days. Their performance was compared with that of a mesophilic LAB strain, <em>Leu. mesenteroides</em>, through microbial, physicochemical, and metabolomics analyses. The psychrotrophic starters accelerated acidification, maintained high dominance, and effectively suppressed pathogens. Moreover, <em>E. coli</em> O157:H7 counts were 1.8–2.4 log CFU/mL lower, and <em>S. aureus</em> reached the limit of detection (1.0 log CFU/mL) 7 days earlier than the mesophilic starter. Untargeted metabolomics using ultra-performance liquid chromatography-quadrupole-Orbitrap mass spectrometry revealed strain-specific inhibition of metabolic pathways in foodborne pathogens. <em>D. algida</em> primarily suppressed nucleotide metabolism, whereas <em>Leu. gelidum</em> subsp. <em>aenigmaticum</em> strongly inhibited energy-related and stress defense pathways, ultimately impairing pathogen growth. In contrast, <em>Leu. mesenteroides</em> exhibited relatively limited metabolic inhibition. In conclusion, psychrotrophic LAB exhibited broad-spectrum antimicrobial activity and strain-specific inhibition mechanisms, underscoring their potential as functional starters to enhance microbial safety and consistency in low-temperature fermented foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111666"},"PeriodicalIF":5.2,"publicationDate":"2026-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-29DOI: 10.1016/j.ijfoodmicro.2026.111665
Aminta Vega-Sánchez, Guillem Expósito-Flores, Paula Cruz-Vera, Pedro Rolón-Verdún, Guillem Gervilla-Cantero, Carolina Ripolles-Avila
Antimicrobial resistance in Listeria monocytogenes is an increasing concern in food processing environments, especially when biocides are applied incorrectly. In this study, the susceptibility of 19 L. monocytogenes strains to three commonly used disinfectants – benzalkonium chloride (BKC), peracetic acid (PAA), and sodium hypochlorite (SHY) – was assessed by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determination. Subsequently, strains were gradually exposed to increasing subinhibitory concentrations of the disinfectants to assess the impact of such exposure on their resistance profiles. All strains exhibited higher MIC and MBC values after adaptation, with increments of 0.77- to 155.93-fold, especially those from industrial environments, suggesting the selection of more tolerant phenotypes. Strain-dependent adaptation was demonstrated by principal component analysis (PCA), which revealed a clear shift in the phenotypic profiles of adapted strains, as well as increased variability. On the other hand, the susceptibility pattern of wild-type strains was maintained more homogeneous. These results confirmed that subinhibitory exposure to disinfectants induced tolerance development in L. monocytogenes, which has direct implications for hygiene protocols. Therefore, to prevent the development and persistence of cross-resistant strains in food industry, proper disinfectant control and their application are crucial.
{"title":"Exposure-driven adaptation of Listeria monocytogenes to disinfectants yields distinct resistance phenotypes depending on the strain","authors":"Aminta Vega-Sánchez, Guillem Expósito-Flores, Paula Cruz-Vera, Pedro Rolón-Verdún, Guillem Gervilla-Cantero, Carolina Ripolles-Avila","doi":"10.1016/j.ijfoodmicro.2026.111665","DOIUrl":"10.1016/j.ijfoodmicro.2026.111665","url":null,"abstract":"<div><div>Antimicrobial resistance in <em>Listeria monocytogenes</em> is an increasing concern in food processing environments, especially when biocides are applied incorrectly. In this study, the susceptibility of 19 <em>L. monocytogenes</em> strains to three commonly used disinfectants – benzalkonium chloride (BKC), peracetic acid (PAA), and sodium hypochlorite (SHY) – was assessed by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determination. Subsequently, strains were gradually exposed to increasing subinhibitory concentrations of the disinfectants to assess the impact of such exposure on their resistance profiles. All strains exhibited higher MIC and MBC values after adaptation, with increments of 0.77- to 155.93-fold, especially those from industrial environments, suggesting the selection of more tolerant phenotypes. Strain-dependent adaptation was demonstrated by principal component analysis (PCA), which revealed a clear shift in the phenotypic profiles of adapted strains, as well as increased variability. On the other hand, the susceptibility pattern of wild-type strains was maintained more homogeneous. These results confirmed that subinhibitory exposure to disinfectants induced tolerance development in <em>L. monocytogenes</em>, which has direct implications for hygiene protocols. Therefore, to prevent the development and persistence of cross-resistant strains in food industry, proper disinfectant control and their application are crucial.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111665"},"PeriodicalIF":5.2,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dairy starter cultures are often optimized for rapid acidification, but the relationship between growth rate and secondary metabolite (e.g. flavour) formation is unclear. We here investigated this relationship by modulating the growth rate of L. cremoris NCDO712 using partial translation inhibition (allowing growth at slower rates) or by varying temperatures in defined media and milk. Subsequently the proteome was conserved by full translational inhibition and cells were incubated in defined medium or in a cheese model system for up to 14 days to assess volatile compound formation. Proteome analysis of the cells revealed three protein clusters: ribosome-related (A), metabolism-related (B), and core (constant). Partial translation inhibition of the pre-cultures in defined media increased ribosome-related proteins and decreased amino acid metabolism proteins, including those involved in 3-methylbutanal formation. However, temperature-driven growth rate changes and partial translation inhibition in milk showed minimal changes in ribosome-related and metabolic protein fractions. Crucially, slower pre-culture growth significantly reduced key flavour compound production (up to 30-fold). These findings demonstrate that rapid growth does not necessarily sacrifice metabolic protein levels in L. cremoris NCDO712, and that pre-culture growth rates can influence secondary metabolite production, independent of enzyme levels.
{"title":"Growth rate influences flavour formation in Lactococcus cremoris independently of metabolic protein levels","authors":"Avis Dwi Wahyu Nugroho , Berdien van Olst , Douwe Molenaar , Siming Li , Adriano Guiso , Sjef Boeren , Michiel Kleerebezem , Herwig Bachmann","doi":"10.1016/j.ijfoodmicro.2026.111662","DOIUrl":"10.1016/j.ijfoodmicro.2026.111662","url":null,"abstract":"<div><div>Dairy starter cultures are often optimized for rapid acidification, but the relationship between growth rate and secondary metabolite (e.g. flavour) formation is unclear. We here investigated this relationship by modulating the growth rate of <em>L. cremoris</em> NCDO712 using partial translation inhibition (allowing growth at slower rates) or by varying temperatures in defined media and milk. Subsequently the proteome was conserved by full translational inhibition and cells were incubated in defined medium or in a cheese model system for up to 14 days to assess volatile compound formation. Proteome analysis of the cells revealed three protein clusters: ribosome-related (A), metabolism-related (B), and core (constant). Partial translation inhibition of the pre-cultures in defined media increased ribosome-related proteins and decreased amino acid metabolism proteins, including those involved in 3-methylbutanal formation. However, temperature-driven growth rate changes and partial translation inhibition in milk showed minimal changes in ribosome-related and metabolic protein fractions. Crucially, slower pre-culture growth significantly reduced key flavour compound production (up to 30-fold). These findings demonstrate that rapid growth does not necessarily sacrifice metabolic protein levels in <em>L. cremoris</em> NCDO712, and that pre-culture growth rates can influence secondary metabolite production, independent of enzyme levels.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111662"},"PeriodicalIF":5.2,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146098681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-27DOI: 10.1016/j.ijfoodmicro.2026.111663
Lou Xinhao , Zhang Jinyi , Jin Xuewu , Cai Qilong , Liu Runqi , Gang Wang , O. Olaniran Ademola , Xu Jianhong , Dong Fei
To confirm the most susceptible stage of Fusarium infection and evaluate the pathogenicity of different chemotypes of Fusarium isolates are essential for managing Fusarium head blight (FHB). Extensive research has been conducted on wheat and barley, while there has been limited studies in rice. A 2-year greenhouse experiment was conducted to reveal the effects of infection timing and chemotype of Fusarium asiaticum on FHB severity and mycotoxin accumulation in four rice varieties. The results showed that all the rice varieties could be infected at 0, 3, 6, 9, and 12 days after anthesis (daa) by R3 (the 3-acetyldeoxynivalenol chemotype) and R5 (the nivalenol chemotype). The area under the disease progress curve (AUDPC), total trichothecenes, and fungal biomass caused by R3 were obviously lower than that caused by R5 across all varieties. Moreover, susceptible varieties exhibited higher values for these parameters than resistant varieties following inoculation with R3 or R5. Notably, the most seriously symptoms, highest total trichothecenes accumulation, and greatest fungal biomass were observed when inoculation at 3 daa, which was significantly higher than that at other inoculation timing (P < 0.05), and tended to be 3 daa > 6 daa > 0 daa > 9 daa > 12 daa. In addition, a significantly positive correlation (P < 0.01) was observed between AUDPC and total trichothecenes, AUDPC and fungal biomass, and total trichothecenes and fungal biomass, respectively.
确定镰刀菌感染的最敏感阶段和评价不同化学型镰刀菌分离物的致病性是防治镰刀菌头疫病的必要条件。对小麦和大麦进行了广泛的研究，而对水稻的研究却很有限。通过2年温室试验，研究了亚洲镰刀菌侵染时间和化学型对4个水稻品种赤霉病严重程度和霉菌毒素积累的影响。结果表明，所有水稻品种均可在开花后0、3、6、9和12 d分别被3-乙酰脱氧雪腐镰刀菌醇R3和雪腐镰刀菌醇R5感染。在所有品种中，由R3引起的疾病进展曲线下面积（AUDPC）、总菌数和真菌生物量均明显低于由R5引起的。此外，接种R3或R5后，易感品种的这些参数值均高于抗性品种。值得注意的是，接种3 d时症状最严重，毛孢子总积累量最高，真菌生物量最大，显著高于其他接种时间（P < 0.05），并趋向于接种3 d >； 6 d > 0 d > 9 d > 12 d。此外，AUDPC与总菌群生物量、与真菌生物量、总菌群生物量呈极显著正相关（P < 0.01）。
{"title":"Effect of infection timing and chemotype of Fusarium asiaticum on fusarium head blight and mycotoxin accumulation in rice","authors":"Lou Xinhao , Zhang Jinyi , Jin Xuewu , Cai Qilong , Liu Runqi , Gang Wang , O. Olaniran Ademola , Xu Jianhong , Dong Fei","doi":"10.1016/j.ijfoodmicro.2026.111663","DOIUrl":"10.1016/j.ijfoodmicro.2026.111663","url":null,"abstract":"<div><div>To confirm the most susceptible stage of <em>Fusarium</em> infection and evaluate the pathogenicity of different chemotypes of <em>Fusarium</em> isolates are essential for managing Fusarium head blight (FHB). Extensive research has been conducted on wheat and barley, while there has been limited studies in rice. A 2-year greenhouse experiment was conducted to reveal the effects of infection timing and chemotype of <em>Fusarium asiaticum</em> on FHB severity and mycotoxin accumulation in four rice varieties. The results showed that all the rice varieties could be infected at 0, 3, 6, 9, and 12 days after anthesis (daa) by R3 (the 3-acetyldeoxynivalenol chemotype) and R5 (the nivalenol chemotype). The area under the disease progress curve (AUDPC), total trichothecenes, and fungal biomass caused by R3 were obviously lower than that caused by R5 across all varieties. Moreover, susceptible varieties exhibited higher values for these parameters than resistant varieties following inoculation with R3 or R5. Notably, the most seriously symptoms, highest total trichothecenes accumulation, and greatest fungal biomass were observed when inoculation at 3 daa, which was significantly higher than that at other inoculation timing (<em>P</em> < 0.05), and tended to be 3 daa > 6 daa > 0 daa > 9 daa > 12 daa. In addition, a significantly positive correlation (<em>P</em> < 0.01) was observed between AUDPC and total trichothecenes, AUDPC and fungal biomass, and total trichothecenes and fungal biomass, respectively.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"450 ","pages":"Article 111663"},"PeriodicalIF":5.2,"publicationDate":"2026-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号