International journal of food microbiology最新文献_第5页

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

The mechanisms of neocryptolepine inhibiting Aspergillus flavus growth and aflatoxin B1 accumulation in corn 新cryptolepine抑制玉米黄曲霉生长和黄曲霉毒素B1积累的机理

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.2026.111633

Chenggang Song , Aoran Xue , Zhi-Jun Zhang , Lan Yang , Bao-Qi Zhang , Mingzhe Zhang , Yingqian Liu , Jianchun Qin

Mycotoxins, toxic secondary metabolites produced by pathogenic fungi contaminating agricultural commodities, represent a significant threat to food safety and human health. Notably, Aspergillus flavus and its associated aflatoxins are primary food contaminants requiring rigorous prevention and control strategies. This study elucidates the mechanism by which neocryptolepine, a natural antifungal compound, inhibits A. flavus growth and aflatoxin B1 accumulation in corn. Neocryptolepine effectively impedes the vegetative growth of A. flavus filaments and spores, disrupting cellular integrity by interfering with cell wall component synthesis. Furthermore, neocryptolepine treatment induces mitochondrial dysfunction in A. flavus cells, leading to disruptions in energy metabolism and reactive oxygen species homeostasis. Transcriptomic sequencing revealed that neocryptolepine downregulates the expression of aflatoxin biosynthetic gene clusters, such as aflJ, and related global regulatory factors, thereby suppressing aflatoxin biosynthesis. Importantly, the drug protected corn kernels from A. flavus infection without affecting their germination capacity. These findings suggest that neocryptolepine holds promise as a potential eco-friendly mycotoxin inhibitor for application in agricultural and food production.

真菌毒素是病原真菌污染农产品产生的有毒次生代谢物，对食品安全和人类健康构成重大威胁。值得注意的是，黄曲霉及其相关的黄曲霉毒素是主要的食品污染物，需要严格的预防和控制策略。本研究阐明了天然抗真菌化合物新cryptolepine抑制玉米黄曲霉生长和黄曲霉毒素B1积累的机制。新cryptolepine通过干扰细胞壁成分的合成，有效地阻碍黄芽孢丝和孢子的营养生长，破坏细胞的完整性。此外，新cryptolepine处理诱导A. flavus细胞线粒体功能障碍，导致能量代谢和活性氧稳态的破坏。转录组测序结果显示，新cryptolepine下调黄曲霉毒素生物合成基因簇aflJ及相关全局调控因子的表达，从而抑制黄曲霉毒素的生物合成。重要的是，该药物保护玉米籽粒免受黄曲霉感染，而不影响其发芽能力。这些发现表明，新cryptolepine有望作为一种潜在的生态友好型真菌毒素抑制剂应用于农业和食品生产。

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引用次数: 0

The development and virulence of Aspergillus flavus regulated by benzoylation of CBS protein CBS蛋白苯甲酰化调控黄曲霉的发育和毒力。

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

International journal of food microbiology

Pub Date : 2026-01-10 DOI: 10.1016/j.ijfoodmicro.2026.111636

Lihan Wu , Yuqi Zhang , Xuan Chen, Qingfen Zhang, Shihua Wang

Aspergillus flavus is a typical filamentous fungus that poses risk to both humans and animals, as well as for crops. The secondary metabolite aflatoxin B1 produced by A. flavus is also one of the most carcinogenic and toxic natural pollutants discovered so far. Lysine benzoylation (Kbz), which participates in various life activities in different organisms, is an important post-translational modification of proteins. Cystathionine β-synthase (CBS) is a key enzyme in the maintenance of the homocysteine balance in organisms. However, the basic mechanism of CBS in the life activities of A. flavus is still unclear. By knocking out the cbs gene, it was found that compared to the wild-type and complementary strains, the cbs deficient strains had lower growth diameter, spore yield and seed colonization, while the number of sclerotia was increased, and toxin accumulation was increased by TLC. We then validated these results through RT-PCR. We also found the existence of a benzoyl site K109 on CBS by immunoprecipitation. Mutation at K109 abolishes benzoylation, resulting in reduced CBS enzymatic activity, which We found that the phenotype of point mutations is consistent with that of knockout strains. In addition, we found that benzoyltransferase GcnE catalyzes the benzoylation of CBS protein and affects enzyme activity. These results not only give theoretical support for the research of cystathionine β-synthase and benzoyl modification, but also provides fresh ideas for the prevention and control of pathogenic fungus A. flavus.

黄曲霉是一种典型的丝状真菌，对人类和动物以及农作物都构成威胁。黄曲霉产生的次生代谢产物黄曲霉毒素B1也是目前发现的最具致癌性和毒性的天然污染物之一。赖氨酸苯甲酰化（Lysine benzoylation, Kbz）是一种重要的蛋白质翻译后修饰，在不同生物体中参与多种生命活动。半胱硫氨酸β合酶（CBS）是维持机体同型半胱氨酸平衡的关键酶。然而，CBS在黄曲霉生命活动中的基本机制尚不清楚。通过敲除cbs基因发现，与野生型和互补菌株相比，cbs缺陷菌株的生长直径、孢子产量和定植率均较低，菌核数量增加，TLC显示毒素积累增加。然后我们通过RT-PCR验证了这些结果。我们还通过免疫沉淀发现CBS上存在一个苯甲酰位点K109。K109位点的突变消除了苯甲酰化，导致CBS酶活性降低，我们发现点突变的表型与敲除菌株的表型一致。此外，我们发现苯甲酰转移酶GcnE可以催化CBS蛋白的苯甲酰化并影响酶的活性。这些结果不仅为半胱硫氨酸β合酶和苯甲酰修饰的研究提供了理论支持，而且为黄曲霉病原菌的防治提供了新的思路。

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引用次数: 0

Strain-specific effects of bacterial proteolytic activity on acid and rennet coagulation of milk 细菌蛋白水解活性对乳中酸和凝血酶凝固的菌株特异性影响

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

International journal of food microbiology

Pub Date : 2026-01-10 DOI: 10.1016/j.ijfoodmicro.2026.111637

Veronica Moscone, Davide Porcellato

Spoilage of dairy products by psychrotrophic bacteria poses a significant challenge to the food industry, compromising product quality and increasing food waste. Among these microorganisms, Pseudomonas species are particularly problematic due to their production of heat-resistant extracellular enzymes that degrade milk proteins and alter milk functionality. However, the mechanisms underlying strain-specific differences in AprX production and activity, and how these differences influence casein degradation and acid-induced gelation, remain insufficiently understood. In this study, we investigated how diverse Pseudomonas strains with varying proteolytic capabilities impact milk quality, specifically through their effects on casein degradation and coagulation properties. During growth in milk, the strains displayed distinct preferences for degrading either κ-casein or β-casein. κ-Casein degradation correlated with earlier and stronger acid gelation, accompanied by rapid gel development, while β-casein degradation was associated with earlier rennet coagulation. Genomic analysis of the aprX-lipA2 operon revealed variability in operon structure and gene expression that did not consistently predict proteolytic activity across strains. Proteomic and AprX sequence analyses indicated that factors such as gene regulation and secretion system efficiency critically influence strain-specific spoilage potential. Overall, these findings clarify how differences in AprX expression and proteolytic behaviour among Pseudomonas strains influence both acid and rennet coagulation, highlighting the broader impact of strain-level variability on milk functionality during refrigerated storage.

嗜冷细菌对乳制品的破坏对食品工业构成了重大挑战，影响了产品质量并增加了食物浪费。在这些微生物中，假单胞菌尤其有问题，因为它们产生耐热的细胞外酶，可以降解牛奶蛋白并改变牛奶的功能。然而，AprX产生和活性的菌株特异性差异的机制，以及这些差异如何影响酪蛋白降解和酸诱导的凝胶化，仍然没有得到充分的了解。在这项研究中，我们研究了具有不同蛋白水解能力的假单胞菌菌株如何影响牛奶质量，特别是通过它们对酪蛋白降解和凝固特性的影响。在牛奶生长过程中，菌株对κ-酪蛋白或β-酪蛋白表现出明显的降解偏好。κ-酪蛋白降解与较早、较强的酸凝胶形成相关，并伴有快速的凝胶形成，而β-酪蛋白降解与较早的凝血相关。对aprX-lipA2操纵子的基因组分析揭示了操纵子结构和基因表达的变异性，这并不能一致地预测不同菌株的蛋白水解活性。蛋白质组学和AprX序列分析表明，基因调控和分泌系统效率等因素对菌株特异性腐败潜力有重要影响。总的来说，这些发现阐明了假单胞菌菌株之间AprX表达和蛋白水解行为的差异如何影响酸和凝血酶的凝固，强调了菌株水平变化对冷藏储存期间牛奶功能的更广泛影响。

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引用次数: 0

Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark 对hákarl的新见解：深入研究冰岛传统发酵鲨鱼的微生物和物理化学特征

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

International journal of food microbiology

Pub Date : 2026-01-10 DOI: 10.1016/j.ijfoodmicro.2026.111629

Federica Cardinali , Giorgia Rampanti , Paolo Lucci , Ilario Ferrocino , Deborah Pacetti , Benedetta Fanesi , Lama Ismaiel , Vesna Milanović , Cristiana Garofalo , Annalisa Petruzzelli , David Savelli , Claudia Gabucci , Lucia Aquilanti , Andrea Osimani

Hákarl, the traditional Icelandic product obtained from the fermentation of Greenland shark (Somniosus microcephalus), represents a unique food item from both cultural and microbiological perspectives. This study investigated commercial samples of hákarl using an integrated approach, combining physico-chemical analyses, lipid and volatile profiling, metataxonomic sequencing, and microbial isolation. Results confirmed the alkaline nature of the product (pH ∼8) and a water activity (a_w) of 0.96, sufficient to sustain an active and diverse microbial community. Lipid profiling revealed the predominance of monounsaturated fatty acids, with differences in PUFA and DHA levels between the analyzed producers, consistent with nutritionally favorable characteristics. Microbiological analysis highlighted bacterial communities dominated by Firmicutes, particularly Bacilli and Clostridia, with significant abundances of Tissierella creatinini and Atopostipes suicloacalis. Culture-dependent methods led to the isolation of Carnobacterium antarcticum cultures, which were subsequently characterized for their enzymatic activities. These findings suggest potential biotechnological applications of the isolates, especially in fermentation and aroma development. Volatile compound analysis identified thirteen VOCs including alcohols, aldehydes, ketones, phenols, sulfur- and nitrogen-containing compounds. Trimethylamine was the predominant metabolite responsible for the strong ammonia-like odor, followed by phenol and sulfur-containing compounds, which also contributed to the sensory profile. Overall, the results provide novel insights into the microbial ecology, physico-chemical traits, and volatile characteristics of hákarl, confirming its variability linked to artisanal production methods. The study emphasizes hákarl's role as a reservoir of pro-technological microorganisms and advances current understanding of the factors influencing its safety, quality, and identity as traditional fermented food.

Hákarl是冰岛传统的产品，从格陵兰鲨鱼（小头鲨）发酵中获得，从文化和微生物的角度来看，它都是一种独特的食品。本研究使用综合方法调查了hákarl的商业样本，结合了物理化学分析、脂质和挥发性分析、元分类测序和微生物分离。结果证实了该产品的碱性（pH ~ 8）和水活度（aw）为0.96，足以维持活跃和多样化的微生物群落。脂质分析显示单不饱和脂肪酸占主导地位，在分析的生产者之间PUFA和DHA水平存在差异，与营养有利的特性一致。微生物学分析显示，细菌群落以厚壁菌门为主，尤其是芽胞杆菌和梭状芽胞杆菌，肌酐组织菌和顺地异位杆菌的丰度显著。培养依赖的方法导致分离南极鲸杆菌培养物，随后表征其酶活性。这些发现表明了该菌株在生物技术方面的潜在应用，特别是在发酵和香气发展方面。挥发性化合物分析鉴定出13种挥发性化合物，包括醇类、醛类、酮类、酚类、含硫和含氮化合物。三甲胺是产生强烈氨样气味的主要代谢物，其次是苯酚和含硫化合物，它们也有助于产生感觉特征。总体而言，研究结果为hákarl的微生物生态、物理化学特征和挥发性特征提供了新的见解，证实了其与手工生产方法相关的可变性。该研究强调了hákarl作为亲技术微生物储存库的作用，并推进了目前对影响其安全性、质量和传统发酵食品特性的因素的理解。

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引用次数: 0

New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics 添加液体烟驱动四川发酵香肠特征风味形成的新见解：基于微生物组学、风味组学和非靶向代谢组学的综合研究

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

International journal of food microbiology

Pub Date : 2026-01-09 DOI: 10.1016/j.ijfoodmicro.2026.111624

Dong Zhang , Xinrui Xie , Changlian Yu , Yuwei Liu , Li Yang , Chang Su , Xingzhong Zhang , Hongjun Li , Jie Tang

This study systematically investigated the effects of liquid smoke on the microbial community, flavor compounds, and metabolites in Sichuan fermented sausages. High-throughput sequencing, comprehensive two-dimensional gas chromatography–mass spectrometry, and metabolomics were employed. The results showed that the addition of liquid smoke (XH group) partially altered the composition of the microbial community: the relative abundance of Latilactobacillus decreased, while that of Staphylococcus and Lactococcus increased. The fungal composition also shifted. The predominant fungi in the XH group were Apiotrichum, Yarrowia, and Fusicolla, whereas in the control group (H group, without liquid smoke), they were Apiotrichum, Yarrowia, and Kurtzmaniella. Both groups developed favorable flavors during fermentation; however, unique compounds such as 2,4-Di-tert-butylphenol were detected exclusively in the XH group. Metabolomic analysis revealed that while the levels of some secondary metabolites decreased in the XH group, those of other metabolites with important functional roles or positive contributions to taste were enhanced. In conclusion, the addition of liquid smoke did not completely reshape the overall microbial structure. Instead, it influenced metabolic outcomes by modulating the abundance of dominant species, thereby leading to certain variations in flavor and metabolite profiles. Notably, the addition of 0.08 % liquid smoke enriched the flavor profile of Sichuan fermented sausages without significantly affecting their overall acceptability, demonstrating its potential for application in their production.

本研究系统地研究了液体烟对四川发酵香肠中微生物群落、风味化合物和代谢物的影响。采用高通量测序，综合二维气相色谱-质谱法和代谢组学。结果表明，液体烟雾（XH组）的加入部分改变了微生物群落的组成：乳酸杆菌的相对丰度降低，葡萄球菌和乳球菌的相对丰度增加。真菌的组成也发生了变化。XH组的优势真菌为Apiotrichum、Yarrowia和Fusicolla，而对照组（无液烟组）的优势真菌为Apiotrichum、Yarrowia和Kurtzmaniella。两组在发酵过程中都产生了有利的风味；然而，独特的化合物，如2,4-二叔丁基苯酚，只在XH组中检测到。代谢组学分析显示，虽然XH组的一些次级代谢物水平下降，但其他对味觉有重要功能作用或积极贡献的代谢物水平提高。综上所述，液体烟的加入并没有完全重塑整体微生物结构。相反，它通过调节优势物种的丰度来影响代谢结果，从而导致风味和代谢物谱的某些变化。值得注意的是，添加0.08%的液体烟丰富了四川发酵香肠的风味特征，而不会显著影响其整体可接受性，表明其在生产中的应用潜力。

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引用次数: 0