International journal of food microbiology最新文献_第2页

Physiological and genomic insights into the salt tolerance mechanisms of three Staphylococcus strains isolated from moromi 从桑米中分离的三种葡萄球菌耐盐机制的生理和基因组见解。

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

International journal of food microbiology

Pub Date : 2026-01-16 DOI: 10.1016/j.ijfoodmicro.2025.111621

Yuqi Xue , Xingbiao Gao , Qineng Liu , Nana Fang , Dong Peng , Xuewei Jiang , Chunxiang Song

Staphylococcus spp. a salt-tolerant bacterium, exhibits a favorable flavor-enhancing effect during the soy sauce fermentation, especially at higher salt concentrations. To investigate the salt tolerance mechanism of staphylococci in the high-salt environment of soy sauce fermentation, a combined physiological and genomic research method was used to study three Staphylococcus strains (Staphylococcus carnosus CS1.21, S. piscifermentans CS1.22, and S. debuckii CS1.23) that were isolated from moromi. As the NaCl concentration increased from 40 to 180 g/L compared to the control, the contents of intracellular osmotic regulatory substances, such as soluble proteins and proline, increased significantly in all three Staphylococcus strains. Corresponding gene annotations revealed an abundance of protein synthesis genes and a complete proline synthesis pathway. Additionally, Na⁺/K⁺-ATPase activity increased significantly by 2.51–9.82 U/L (P < 0.05), and the Na⁺/K⁺ regulation genes have also been annotated. Catalase (CAT) activity and the rate of reactive oxygen species (ROS) scavenging were significantly enhanced by 0.75–2.51 U/mL and 28.13–62.98%, respectively, corresponding catalase synthesis genes have been annotated in all three strains. These genes form a synergistic regulatory network that, along with physiological adaptations, enhances the strains' salt tolerance under stress. The explanation of the salt tolerance mechanisms of the three staphylococci, which are based on maintaining osmotic balance and increasing ROS scavenging rates, laid the foundation for the complete utilization of the three strains in high-salt liquid fermentation.

葡萄球菌是一种耐盐细菌，在酱油发酵过程中表现出良好的增味作用，特别是在高盐浓度下。为探讨葡萄球菌在酱油发酵高盐环境下的耐盐机制，采用生理与基因组相结合的研究方法，对从森米中分离得到的3株葡萄球菌（葡萄球菌carnosus CS1.21、葡萄球菌pcifermentans CS1.22和德布基葡萄球菌CS1.23）进行了研究。当NaCl浓度从40 g/L增加到180 g/L时，3株葡萄球菌细胞内渗透调节物质（如可溶性蛋白和脯氨酸）含量均显著增加。相应的基因注释显示了丰富的蛋白质合成基因和完整的脯氨酸合成途径。此外，Na+/K+- atp酶活性显著增加了2.51 ~ 9.82 U/L （P +/K+调控基因也被标注）。过氧化氢酶（CAT）活性和活性氧（ROS）清除率分别显著提高了0.75 ~ 2.51 U/mL和28.13 ~ 62.98%，并标注了相应的过氧化氢酶合成基因。这些基因形成了一个协同调节网络，与生理适应一起，增强了菌株在胁迫下的耐盐性。通过对三种葡萄球菌维持渗透平衡和提高ROS清除率的耐盐机制的解释，为三种葡萄球菌在高盐液体发酵中的完全利用奠定了基础。

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引用次数: 0

Multi-omics analysis uncovers an integrated network that reshapes flavor compound profile of goji bud tea by fermentation 多组学分析揭示了一个通过发酵重塑枸杞芽茶风味复合物特征的综合网络

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

International journal of food microbiology

Pub Date : 2026-01-15 DOI: 10.1016/j.ijfoodmicro.2026.111649

Yajie Zhao , Chencheng Gu , He Qian , Weirong Yao , Yuliang Cheng

Goji bud tea is well known for numerous health benefits such as aiding sleep, as well as its distinctive bitter-grassy flavor which is expected to be improved via fermentation. Herein, we conducted this highly anticipated work and studied the role of microbiota in flavor reshaping during 12-day pile-fermentation by employing an integrated multi-omics approach. The results demonstrated that pile-fermentation significantly reduced bitterness and astringency, while concurrently enriching volatile flavor compounds such as α-terpineol, dodecanal, and acetophenone. Filobasidium, Sphingomonas, and Pseudomonas were identified as keystone active microorganisms, whose abundances exhibited highly significant positive correlations with the fresh-sweet floral index and were also highly represented at the transcript level. A significant upregulation was observed for various fatty acids and terpenoids, including dodecanedioic acid and Jolkinolide B. Furthermore, the integrated analysis of 2508 differentially expressed genes and 549 differential metabolites revealed that the TCA cycle, propanoate metabolism, and glutathione metabolism are the core pathways in goji bud tea fermentation, with enzymes derived from genera such as Bacillus and Pseudomonas serving as key catalytic nodes for flavor generation. This study presents the first “microbe–gene–metabolite” interaction map of pile fermentation, providing a theoretical framework for the targeted modulation of sensory and nutritional quality in functional plant-based fermented foods.

众所周知，枸杞芽茶有许多健康益处，比如帮助睡眠，以及它独特的苦草味，预计通过发酵可以改善。在此，我们进行了这项备受期待的工作，并采用综合多组学方法研究了微生物群在12天堆积发酵过程中风味重塑中的作用。结果表明，堆式发酵显著降低了苦味和涩味，同时增加了α-松油醇、十二烷醛和苯乙酮等挥发性风味化合物。其中，丝状单胞菌（Filobasidium）、鞘脂单胞菌（Sphingomonas）和假单胞菌（Pseudomonas）是关键活性微生物，其丰度与鲜甜花指数呈极显著正相关，在转录体水平上也有较高的代表性。此外，对2508个差异表达基因和549种差异代谢产物的综合分析表明，TCA循环、丙酸代谢和谷胱甘肽代谢是枸杞芽茶发酵的核心途径，芽孢杆菌和假单胞菌等属的酶是风味产生的关键催化节点。本研究首次提出了堆发酵的“微生物-基因-代谢物”相互作用图谱，为功能性植物性发酵食品感官和营养品质的定向调控提供了理论框架。

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引用次数: 0

Modeling multidrug resistance in Campylobacter coli and Campylobacter jejuni isolated from swine at U.S. slaughter plants 从美国屠宰场分离的猪中分离出的大肠弯曲杆菌和空肠弯曲杆菌的多重耐药模型

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

International journal of food microbiology

Pub Date : 2026-01-14 DOI: 10.1016/j.ijfoodmicro.2026.111638

Csaba Varga

Antimicrobial-resistant and multidrug-resistant Campylobacter spp. poses a human health risk. A total of 1694 isolates from market hogs (1599 Campylobacter coli and 95 C. jejuni) and 965 isolates from sows (918 C. coli and 47 C. jejuni) that were isolated at US slaughter plants from 2013 to 2021 and tested for antimicrobial resistance were included in the analysis. Multidrug resistance (MDR) (resistance ≥ antimicrobial classes) was highest in C. coli isolates from market hogs (29.6%). C. jejuni isolates from both sources had lower MDR rates (8.4% for market hogs and 6.4% for sows). Isolates based on their MDR profiles were grouped into clusters by using an unsupervised machine learning algorithm. A large MDR cluster (n = 653) of C. coli isolates of market hogs was identified that included isolates that showed high resistance to lincosamides (99%), tetracyclines (89%), and macrolides (72%), moderate resistance to quinolones (25%), and low resistance to aminoglycosides (2%). A multivariable logistic regression model was constructed to assess the impact of predictor variables, sampling source (market hogs vs. sows), Campylobacter species (C. coli vs. C. jejuni), and year of sampling, on the likelihood of multidrug resistance (MDR) as the outcome. Higher odds of MDR were found in C. coli compared to C. jejuni isolates (OR = 4.00, 95% 2.24–7.92), in market hogs compared to sows (OR = 2.46, 95% CI: 1.99–3.06), and in 2014 compared to 2013 (OR = 1.51, 95% CI: 1.07–2.14). Production-type-specific antimicrobial stewardship strategies are needed to mitigate the health burden of multidrug-resistant Campylobacter spp.

抗微生物和多重耐药弯曲杆菌对人类健康构成威胁。2013 - 2021年在美国屠宰场分离的1694株商品猪分离株（1599株大肠弯曲杆菌和95株空肠弯曲杆菌）和965株母猪分离株（918株大肠弯曲杆菌和47株空肠弯曲杆菌）进行了耐药性检测。产猪大肠杆菌多药耐药（耐药≥抗菌药物类别）最高（29.6%）。两种来源的空肠梭菌分离株耐多药率较低（商品生猪为8.4%，母猪为6.4%）。通过使用无监督机器学习算法将基于MDR配置文件的分离物分组到集群中。结果发现，市场生猪大肠杆菌分离株具有较大的耐多药菌群（n = 653），其中对lincosamides（99%）、四环素类（89%）和大环内酯类（72%）具有高耐药性，对喹诺酮类药物具有中等耐药性（25%），对氨基糖苷类药物具有低耐药性（2%）。构建多变量logistic回归模型，评估预测变量、采样来源（市场生猪与母猪）、弯曲杆菌种类（大肠杆菌与空肠杆菌）和采样年份对多药耐药（MDR）可能性的影响。与空肠分离菌相比，大肠杆菌中耐多药耐药性的发生率更高（OR = 4.00, 95% 2.24-7.92），商品猪中与母猪相比（OR = 2.46, 95% CI: 1.99-3.06）， 2014年与2013年相比（OR = 1.51, 95% CI: 1.07-2.14）。需要针对生产类型的抗菌素管理策略，以减轻多重耐药弯曲杆菌的健康负担。

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引用次数: 0

Detection of Anisakis spp. (Nematoda, Anisakidae) in frozen and processed hake products marketed in Spain 西班牙销售的冷冻和加工鳕鱼产品中异尖线虫属（线虫科，异尖线虫科）的检测

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

International journal of food microbiology

Pub Date : 2026-01-14 DOI: 10.1016/j.ijfoodmicro.2026.111645

R. González-Soñora, A. Ramilo, R. Ríos-Castro, E. Abollo, S. Pascual

Parasite detection in seafood products poses a significant challenge for companies involved in processing and distribution, as inadequate risk management may affect both food safety and the quality of the final product. This issue becomes more complex with the introduction of new commercial formats of seafood products, which increase the difficulty of parasite control within the fish-production value chain. The present study aimed to evaluate the presence of Anisakis spp. in different categories, types, and commercial presentations of seafood products made of Merluccius spp., by applying the official inspection method (the visual scheme), the UNE-EN ISO 23036-1:2021 standard, and molecular (PCR and real-time PCR) approaches. Overall, Anisakis spp. larvae and their DNA traces were detected in 6.94% of commercially frozen or processed hake-based products marketed in Spain. This finding, framed within the high rate of sensitization and allergy to Anisakis spp. in Spain, highlights the need to implement and integrate detection methodologies for inspecting these emerging commercial fish products, enabling a more precise assessment of both food quality and food safety risk. In this context, the careful selection of fish raw materials based on routine surveillance programs and the further adoption of innovative processing technologies becomes essential to minimize risks associated with the presence of Anisakis spp. in seafood.

海产品中的寄生虫检测对参与加工和分销的公司构成了重大挑战，因为风险管理不足可能影响食品安全和最终产品的质量。随着海鲜产品新商业模式的引入，这一问题变得更加复杂，这增加了在鱼类生产价值链中控制寄生虫的难度。本研究采用官方检验方法（目测法）、UNE-EN ISO 23036-1:2021标准和分子（PCR和实时荧光定量PCR）方法，对不同种类、类型和商业产品中异尖藻的存在情况进行了评估。总体而言，在西班牙销售的商业冷冻或加工鳕鱼产品中，6.94%检测到异尖线虫幼虫及其DNA痕迹。这一发现，在西班牙对异尖线虫的高致敏率和过敏率的框架内，强调了实施和整合检测这些新兴商业鱼类产品的检测方法的必要性，从而能够更精确地评估食品质量和食品安全风险。在这种情况下，根据常规监测计划仔细选择鱼类原料，并进一步采用创新的加工技术，对于最小化与海产品中异尖线虫存在相关的风险至关重要。

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引用次数: 0

Microbial competitiveness and risk of ochratoxin A in salami: in situ evaluation along maturation 意大利腊肠中赭曲霉毒素A的微生物竞争力和风险：成熟过程中的原位评价

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

International journal of food microbiology

Pub Date : 2026-01-14 DOI: 10.1016/j.ijfoodmicro.2026.111646

Andrieli Stefanello , Alessandra Marcon Gasperini , Dâmaris Cristine Landgraf , Antoine Thiollet , Marina Venturini Copetti , Esther Garcia-Cela

This study investigated interactions and competition between the starter culture Penicillium nalgiovense and the toxigenic fungus Aspergillus westerdijkiae, focusing on their effects on processing parameters and on ochratoxin A (OTA) production on the dry-fermented salami surface during ripening. The influence of Lactococcus lactis, incorporated into the meat matrix, was also assessed. Salami was produced in accordance with official technical standards in a controlled environment. Half of the meat batter was inoculated with L. lactis. Following stuffing, salami was treated with one of three inoculum solutions: (A) P. nalgiovense, (B) P. nalgiovense plus A. westerdijkiae, or (C) A. westerdijkiae alone. Samples ripened for 20 days under industry-standard conditions. At days 0, 4, 8, 12, 16, and 20, pH, water activity, total bacterial counts in the meat, total fungal counts on the casing, and OTA concentrations in both matrices were measured. A. westerdijkiae rapidly colonised and dominated the casing surface by day 4, even in the presence of P. nalgiovense, and reached peak growth between days 8 and 12. OTA concentrations increased significantly after day 12, reaching 69 μg/g in the casing and 16 μg/g in the meat by day 20. Indicating that the surface provides more favorable conditions for toxin production, so removing casing could reduce the exposure to the toxin. The addition of L. lactis accelerated early acidification and temporarily reduced bacterial load but did not significantly affect fungal growth or OTA biosynthesis. These findings demonstrate that, under favorable environmental conditions, toxigenic fungi represent a significant food safety risk during salami ripening. Starter cultures alone are insufficient to prevent mycotoxin contamination in dry-cured meat products.

本研究研究了发酵剂青霉（Penicillium nalgiovense）和产毒真菌西曲霉（Aspergillus westerdijkiae）之间的相互作用和竞争，重点研究了它们对干燥发酵腊肠成熟过程中加工参数和表面赭曲霉毒素A （OTA）产生的影响。还评估了加入肉类基质中的乳酸乳球菌的影响。萨拉米香肠是在受控环境下按照官方技术标准生产的。一半的肉糊接种乳酸乳杆菌。填充后，用三种接种溶液中的一种处理腊肠：(A) P. nalgiovense, (B) P. nalgiovense加A. westerdijkiae，或(C)单独A. westerdijkiae。样品在工业标准条件下成熟20天。在第0、4、8、12、16和20天，测量pH、水活度、肉中细菌总数、肠衣上真菌总数和两种基质中的OTA浓度。即使在有P. nalgiovense存在的情况下，A. westerdijkiae在第4天迅速定殖并占主导地位，并在第8至12天达到生长高峰。第12天时，OTA浓度显著升高，第20天时，肠衣中OTA浓度达到69 μg/g，肉中OTA浓度达到16 μg/g。这表明地表为毒素的产生提供了更有利的条件，因此去除套管可以减少毒素的暴露。乳酸乳杆菌的添加加速了早期酸化，暂时降低了细菌负荷，但对真菌生长和OTA生物合成没有显著影响。这些发现表明，在有利的环境条件下，产毒真菌在腊肠成熟过程中代表着重大的食品安全风险。发酵剂本身不足以防止干腌肉制品中的霉菌毒素污染。

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引用次数: 0

Study on biocontrol efficacy of Debaryomyces hansenii induced with alginate oligosaccharides against blue mold caused by Penicillium expansum on pear fruit 海藻酸寡糖诱导汉斯德巴氏菌防治梨果实青霉病的效果研究

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

International journal of food microbiology

Pub Date : 2026-01-13 DOI: 10.1016/j.ijfoodmicro.2026.111631

Gerefa Sefu Edo , Esa Abiso Godana , Kaili Wang , Hongyin Zhang , Qiya Yang

Fungal pathogens causing deterioration in fruits and vegetables after harvest contribute significantly to the annual global economic loss of $750 billion. The use of synthetic chemical fungicides is still the main method of mitigating this huge loss, but challenges such as reduction in maximum residue limits, environmental impact, resistance development, impact on biodiversity, and human health alert to search for alternative methods. Biocontrol mechanisms that inhibit fungal pathogens using antagonistic microbes are effective, with the exception of specificity or efficiency variability and limited shelf life. Enhancing the performance of antagonistic microbes is the best approach to overcome these limitations. The objective of our recent study was to improve the performance of Debaryomyces hansenii against pear fruits blue mold decay caused by Penicillium expansum by inducing it with alginate oligosaccharides (AOS). The findings of this study revealed that AOS significantly improved the efficiency of D. hansenii by many folds. D. hansenii induced by AOS, applied to wounds and surfaces of pear fruit and stored at both room (20 °C) and cold (4 °C) temperatures, demonstrated significantly better performance and viability. Lesion diameter and disease incidence percentage are primary in vivo indicators. Physiological study such as increased activity of disease defense-related and reactive oxygen species scavenging enzymes, flavonoids, and total phenolic compounds are added as proof of the results. Furthermore, in vitro studies indicate P. expansum germination rate, germ tube length, and radial growth when treated with D. hansenii with AOS-induced were reduced. A molecular-level study will be conducted as part of this research.

真菌病原体导致水果和蔬菜收获后变质，造成全球每年7500亿美元的重大经济损失。使用合成化学杀菌剂仍然是减轻这一巨大损失的主要方法，但面临诸如减少最大残留限量、环境影响、耐药性发展、对生物多样性的影响以及人类健康等挑战，需要寻找替代方法。使用拮抗微生物抑制真菌病原体的生物防治机制是有效的，除了特异性或效率可变性和有限的保质期。提高拮抗微生物的性能是克服这些限制的最佳途径。本研究旨在利用海藻酸寡糖（AOS）诱导汉氏德巴酵母（Debaryomyces hansenii）抗膨胀青霉（Penicillium expansum）引起的梨果实蓝霉腐烂。本研究结果表明，AOS显著提高了汉斯氏弧菌的效率。AOS诱导的汉氏芽孢杆菌（D. hansenii）作用于梨的创面和表面，室温（20℃）和低温（4℃）下均表现出较好的生长性能和活力。病变直径和发病率是主要的体内指标。生理研究，如疾病防御相关和活性氧清除酶，类黄酮和总酚类化合物的活性增加，作为结果的证明。此外，体外研究表明，经aos诱导的汉氏芽孢杆菌处理后，夏菖蒲的发芽率、芽管长度和径向生长均有所降低。作为本研究的一部分，将进行分子水平的研究。

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引用次数: 0

Unlocking the mechanisms involved in the control of Bacillus amyloliquefaciens against postharvest soft rot of tomato fruits 解淀粉芽孢杆菌防治番茄采后软腐病的机制研究

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

International journal of food microbiology

Pub Date : 2026-01-13 DOI: 10.1016/j.ijfoodmicro.2026.111635

Xiaoyun Zhang , Hui Qiu , Qingrong Yue , Esa Abiso Godana , Jun Li , Yuanyuan Xie , Lina Zhao , Hongyin Zhang

Our previous study demonstrated that Bacillus amyloliquefaciens is a potential biocontrol agent for postharvest management of tomato soft rot caused by Pectobacterium carotovorum subsp. brasiliense (Pcb). In this study, the application of B. amyloliquefaciens significantly reduced the natural decay of tomato fruits, as well as alleviating quality deterioration. However, the relative mechanisms especially the molecular mechanisms involved need a comprehensive exploration. In this study, we investigated the colonization capacity of B. amyloliquefaciens on fruits and the induced defense response of tomato fruits, with particular emphasis on transcriptome-wide gene expression alterations profiled through RNA sequencing. The results demonstrated that B. amyloliquefaciens exhibited robust biofilm formation enabling rapid wound colonization that competitively suppressed Pcb through nutrient and spatial resource sequestration. Additionally, B. amyloliquefaciens significantly elevated defensive enzyme (polyphenol oxidase and phenylalanine ammonia-lyase) activities and resistant secondary metabolite accumulation (total phenols, flavonoids and lignin) in tomato fruits. More importantly, B. amyloliquefaciens up-regulated important genes participating in plant-pathogen interaction, MAPK cascades, plant hormone transduction, secondary metabolite synthesis, and sulfur metabolism in fruits. These coordinated mechanisms collectively enhanced systemic defense ability, thus strengthening the disease resistance of fruits against pathogens. This research provides valuable insights for establishing novel strategy to manage postharvest diseases of tomato fruits.

我们的前期研究表明，解淀粉芽孢杆菌是一种潜在的番茄软腐病采后防治剂。brasiliense (Pcb)。在本研究中，应用解淀粉芽孢杆菌可显著减少番茄果实的自然腐烂，减轻品质劣化。但其相关机制特别是分子机制还有待全面探索。在这项研究中，我们研究了解淀粉芽孢杆菌在番茄果实上的定植能力和诱导的防御反应，特别强调了通过RNA测序分析的转录组基因表达变化。结果表明，解淀粉芽孢杆菌表现出强大的生物膜形成能力，能够快速在伤口定植，通过营养和空间资源封存竞争性地抑制多氯联苯。此外，解淀粉芽孢杆菌显著提高了番茄果实中防御酶（多酚氧化酶和苯丙氨酸解氨酶）活性和抗性次生代谢物（总酚、总黄酮和木质素）积累。更重要的是，解淀粉芽孢杆菌上调了参与植物-病原体相互作用、MAPK级联、植物激素转导、次生代谢物合成和果实硫代谢的重要基因。这些协调机制共同增强了系统防御能力，从而增强了果实对病原体的抗病能力。本研究为建立番茄果实采后病害管理新策略提供了有价值的见解。

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引用次数: 0

Expression, characterization and antibacterial effects of two endolysins as novel biocontrol agents against Pseudomonas oleovorans in foods 两种内溶素的表达、特性及对食品中油橄榄假单胞菌的抑菌作用

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

International journal of food microbiology

Pub Date : 2026-01-13 DOI: 10.1016/j.ijfoodmicro.2026.111630

Junxin Zhao , Tonglei Zhou , Yiming Xu , Mengfei Duan , Zheng Zhao , Jingyi Gui , Didi Guo , Xinshuo Yang , Deguo Wang , Yunzhi Lin , Su Zar Chi Lwin , Yoshimitsu Masuda , Ken-ichi Honjoh , Takahisa Miyamoto , Fugang Xiao

Endolysins encoded by bacteriophages have been reported to be the novel antibacterial agents for foodborne pathogens. However, there remains a research gap in identifying endolysins with broad lytic spectra and high activity for applications in food industry. To address this gap, the present study aimed to express, purify, and biochemically characterize two endolysins, LysPS3–1 (Peptidase M15-like superfamily) and LysPS5 (Muraidase), derived from Salmonella phage PS3–1 and polyvalent phage PS5, respectively. LysPS3–1 and LysPS5 were found to have wide lytic spectra, and strong lytic activities against chloroform-treated V. vulnificus, S. typhimurium, P. oleovorans and E. coli O157. After incubation at −20-60 °C, at pH 3.0–12.0, and in the presence of NaCl at 25–1000 mM for 1 h, both endolysins still exhibited high lytic activities (≥80%). In addition, LysPS3–1 or LysPS5 (5 μg/mL) combined with EDTA (0.1–5 mM) showed effective synergistic antibacterial and bactericidal effect against P. oleovorans. After treatment with 0.5 mM EDTA and 100 μg/mL LysPS3–1 or LysPS5 for 3 h in LB broth, the viable P. oleovorans counts were significantly reduced (P < 0.05). This combination also significantly reduced the viable counts of P. oleovorans in liquid (milk and juice) and solid (bacon and salmon) foods at 4 °C (P < 0.05). Therefore, these two endolysins could be used as potential antibacterial agents for controlling food spoilage bacteria in food industry.

据报道，噬菌体编码的内溶素是一种新型的食源性病原体抗菌药物。然而，如何在食品工业中鉴定出具有广泛裂解谱和高活性的内溶酶，仍是一个研究空白。为了弥补这一空白，本研究旨在表达、纯化和生化表征两种内溶素，分别来自沙门氏菌噬菌体PS3-1和多价噬菌体PS5的LysPS3-1 （Peptidase M15-like superfamily）和LysPS5 （Muraidase）。结果表明，LysPS3-1和LysPS5对氯仿处理的创伤弧菌、鼠伤寒沙门氏菌、P. oleovorans和大肠杆菌O157具有较强的裂解活性。在−20-60°C、pH 3.0-12.0、25-1000 mM NaCl条件下孵育1 h后，两种内溶酶仍然表现出较高的裂解活性（≥80%）。此外，LysPS3-1或LysPS5 （5 μg/mL）与EDTA （0.1 ~ 5 mM）联用对油橄榄卟啉单胞菌具有较好的协同抗菌和杀菌作用。在LB肉汤中添加0.5 mM EDTA和100 μg/mL LysPS3-1或LysPS5处理3 h后，可显著降低oleovorans的活菌数（P < 0.05）。这种组合还显著降低了4°C下液体（牛奶和果汁）和固体（培根和鲑鱼）食物中P. oleovorans的活菌数量（P < 0.05）。因此，这两种内溶素在食品工业中可作为控制食品腐败菌的潜在抗菌剂。

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引用次数: 0

Growth modeling of autochthonous molds from the traditional Brazilian dry-cured loin “Socol”: Impact of the abiotic conditions 巴西传统干腌里脊“Socol”的本地霉菌生长模型：非生物条件的影响。

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

International journal of food microbiology

Pub Date : 2026-01-12 DOI: 10.1016/j.ijfoodmicro.2026.111634

Denes do Rosario , Juliana X. Bissoli , Pedro H.A. Martins , Brenno A.S. Jacinto , Eniale M. Oliveira , Carlos A. Conte-Junior , Patrícia C. Bernardes

This study aimed to isolate, promote molecular identification (ITS1, ITS4, α-tubulin, and β-tubulin), and model the growth of Aspergillus westerdijkiae, Penicillium verrucosum, Penicillium citrinum, and Penicillium nalgiovense from the microbiota of the traditional Brazilian dry-cured loin “Socol”. Growth (μmax and lag phase) occurred under environmental conditions of temperatures between 15 and 35 °C and water activities between 0.83 and 0.97. A. westerdijkiae grew three times faster (0.50 mm/h) than the other fungi and was favored by higher temperatures. P. nalgiovense was slightly affected by temperature. P. verrucosum was favored at lower temperatures. This entire scenario was observed during the simulated start of production, a critical point for fungal colonization of dry-cured meat products. While producing dry-cured meat products in tropical countries is challenging, refrigeration poses the same risks as in temperate countries. Hence, understanding the microbial dynamics of these products is the key to improving the production chain in terms of consumer safety. Extending the refrigeration time at the beginning of production may be an alternative to increase safety.

本研究旨在分离并促进分子鉴定（ITS1、ITS4、α-微管蛋白和β-微管蛋白），并从巴西传统干熏腰“Socol”的微生物群中建立西曲霉、疣状青霉、柠檬青霉和nalgiovense青霉的生长模型。温度为15 ~ 35℃，水活度为0.83 ~ 0.97时，生长（μmax和滞后期）发生。西部野孢杆菌的生长速度是其他真菌的3倍（0.50 mm/h），且温度较高。P. nalgiovense受温度影响较小。疣藻在较低的温度下更受青睐。这整个场景是在模拟生产开始时观察到的，这是真菌定植干腌肉制品的关键点。虽然在热带国家生产干腌肉制品具有挑战性，但冷藏带来的风险与在温带国家相同。因此，了解这些产品的微生物动力学是改善消费者安全生产链的关键。在生产初期延长冷藏时间可能是提高安全性的一种替代方法。

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引用次数: 0

Systematic investigation of aflatoxigenic Aspergillus flavus inhibition: Integrating essential oils-based formulation with mathematical modeling and transcriptomic analysis 抑制黄曲霉的系统研究：将精油配方与数学建模和转录组学分析相结合。

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

International journal of food microbiology

Pub Date : 2026-01-12 DOI: 10.1016/j.ijfoodmicro.2026.111632

Prem Pratap Singh , Ritu Singh , Praveen Kumar Verma , Bhanu Prakash

Aspergillus flavus is among the most resilient fungi, causing significant losses in the quantity and quality of agricultural food commodities. It often produces aflatoxin B₁ (AFB₁), a Class 1 human carcinogen that poses a serious threat to human and animal health. The present study investigated the potential of a chemically characterized essential oil-based formulation, ZTC (a synergistic mixture of Zingiber officinale (ZOEO), Trachyspermum ammi (TAEO), and Coleus aromaticus (CEO)) against the growth and aflatoxin B₁ production by the toxigenic species Aspergillus flavus. The ZTC formulation demonstrated in vitro and in situ antifungal effects (0.4 μL/mL) and aflatoxin inhibition (0.3 μL/mL) against A. flavus. At the cellular level, ZTC disrupted ergosterol biosynthesis, compromised membrane integrity, impaired mitochondrial potential, and altered redox homeostasis. Integrated transcriptomic and biochemical analyses indicated coordinated downregulation of glycolysis, the TCA cycle, ATP production, and sterol and fatty acid biosynthesis. This led to energy deficiency, membrane destabilization, induction of oxidative stress, and inhibition of aflatoxin B₁ biosynthesis by suppressing gene expression and disrupting key enzymes, thereby reducing AFB₁ at sublethal concentrations. The findings highlight the multi-target mechanism of action of the developed formulation, ZTC, against fungal growth and aflatoxin B1 contamination, and recommend it as a promising candidate for eco-friendly and sustainable antifungal agents.

黄曲霉是抗灾能力最强的真菌之一，对农业食品商品的数量和质量造成重大损失。它经常产生黄曲霉毒素B1 (AFB1)，这是一种对人类和动物健康构成严重威胁的1类人类致癌物。本文研究了一种具有化学特征的精油制剂ZTC （Zingiber officinale （ZOEO）、Trachyspermum ammi （TAEO）和Coleus aromaticus （CEO）的协同混合物）对产毒物种黄曲霉（Aspergillus flavus）生长和产生黄曲霉毒素B1的潜力。ZTC制剂对黄曲霉具有体外和原位抗真菌作用（0.4 μL/mL），对黄曲霉毒素有抑制作用（0.3 μL/mL）。在细胞水平上，ZTC破坏麦角甾醇的生物合成，破坏膜完整性，损害线粒体电位，改变氧化还原稳态。综合转录组学和生化分析表明，糖酵解、TCA循环、ATP生产以及甾醇和脂肪酸生物合成的协同下调。这导致能量缺乏，膜不稳定，诱导氧化应激，并通过抑制基因表达和破坏关键酶抑制黄曲霉毒素B1的生物合成，从而将AFB1降低到亚致死浓度。研究结果表明，所开发的制剂ZTC具有抑制真菌生长和黄曲霉毒素B1污染的多靶点作用机制，并推荐其作为一种有前景的生态友好和可持续的抗真菌药物。

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引用次数: 0