International journal of food microbiology最新文献_第6页

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 : 2026-04-02 Epub 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

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 : 2026-04-02 Epub 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

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 : 2026-04-02 Epub 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

Metabolomic profiling of antifungal Lactiplantibacillus plantarum strains and their inhibition of Aspergillus niger and Penicillium chrysogenum in a cheese matrix 抗真菌植物乳杆菌菌株的代谢组学分析及其在奶酪基质中对黑曲霉和青霉菌的抑制作用

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

International journal of food microbiology

Pub Date : 2026-04-02 Epub Date: 2026-01-25 DOI: 10.1016/j.ijfoodmicro.2026.111658

Luana Virgínia Souza , Andressa Falqueto , Valéria Quintana Cavicchioli , Almir Custodio Batista Junior , João Victor Ataíde Oliveira , Andréa Rodrigues Chaves , Cíntia Minafra , Cinzia Caggia , Cinzia Lucia Randazzo , Antonio Fernandes de Carvalho , Luís Augusto Nero

The dairy industry has increasingly seeking natural strategies to enhance food safety and quality. Fungal contamination remains a major challenge due to spoilage, economic losses, and mycotoxin production, making bioprotective microbial cultures a promising alternative. This study aimed to investigate the antifungal potential of five Lactiplantibacillus plantarum strains (M3.1, M3.3, M3.6, R3.2, and R3.6) against Aspergillus niger and Penicillium chrysogenum. All strains significantly inhibited fungal growth, as demonstrated by in vitro assays and reductions in fungal biomass. Scanning electron microscopy (SEM) revealed severe morphological damage to fungal spores, including surface disruption, deformation, and shrinkage. Metabolomic analyses identified the production of organic acids, including lactic, acetic, succinic, malic, propionic, butyric, and formic acids, using high-performance liquid chromatography (HPLC), as well as 35 additional metabolites, mainly amino acids, fatty acids, cyclic dipeptides, phenolic compounds, and esters, using high-performance liquid chromatography–mass spectrometry (HPLC-MS), revealing a synergistic and multifactorial antifungal mechanism. In a cheese model system, all strains completely inhibited P. chrysogenum, while strains M3.3, M3.6, and R3.2 fully inhibited A. niger. These findings demonstrate the strong antifungal activity of L. plantarum strains and support their application as bioprotective cultures in dairy products.

乳制品行业越来越多地寻求自然战略，以提高食品安全和质量。由于腐败、经济损失和霉菌毒素的产生，真菌污染仍然是一个主要的挑战，使生物保护性微生物培养成为一个有前途的选择。研究了5株植物乳杆菌（M3.1、M3.3、M3.6、R3.2和R3.6）对黑曲霉和青霉菌的抑菌活性。通过体外实验和真菌生物量的减少，所有菌株都能显著抑制真菌的生长。扫描电镜（SEM）显示真菌孢子严重的形态学损伤，包括表面破坏、变形和收缩。代谢组学分析确定了有机酸的生产，包括乳酸、乙酸、琥珀酸、苹果酸、丙酸、丁酸和甲酸，使用高效液相色谱-质谱（HPLC- ms），以及35种额外的代谢物，主要是氨基酸、脂肪酸、环二肽、酚类化合物和酯，揭示了协同和多因素的抗真菌机制。在奶酪模型系统中，所有菌株都能完全抑制黄假单胞菌，而菌株M3.3、M3.6和R3.2能完全抑制黑曲霉。这些发现表明植物乳杆菌菌株具有较强的抗真菌活性，支持其作为生物保护培养物在乳制品中的应用。

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引用次数: 0

Dual-species biofilm formation of Pseudomonas fluorescens and Hafnia alvei and their susceptibility to penicillin V acylase from Lactiplantibacillus plantarum YP4-1-2 荧光假单胞菌和肺泡假单胞菌双种生物膜的形成及其对植物乳杆菌YP4-1-2青霉素V酰化酶的敏感性

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

International journal of food microbiology

Pub Date : 2026-04-02 Epub Date: 2026-01-23 DOI: 10.1016/j.ijfoodmicro.2026.111657

Wenqi Yang , Xiangrong Wang , Shuilin Liu , Le An , Anqi Ren , Xinran Lv , Jianrong Li , Xuepeng Li , Meihui Li

Food spoilage typically arises from bacterial consortia rather than individual species. Pseudomonas fluorescens and Hafnia alvei employ quorum sensing (QS)-mediated biofilm formation to accelerate spoilage in salmon. This study constructed a dual-species biofilm model of P. fluorescens and H. alvei to simulate the actual spoilage environment in salmon, and investigated the anti-biofilm potential of penicillin V acylase (LpPVA) from Lactiplantibacillus plantarum YP4–1-2 against mono- and dual-species systems. The results showed that a more compact dual-species biofilm with elevated levels of AHLs, higher metabolic activity, and greater extracellular polymeric substances (EPS) was observed when P. fluorescens and H. alvei were co-cultured at a ratio of 1:1. In salmon juice, the inhibitory effect of LpPVA against P. fluorescens, H. alvei, and dual-species biofilm were significantly higher than that in the LB medium, reaching 66.93%, 70.71%, and 63.66% respectively. LpPVA also significantly reduced AHL levels and suppressed both metabolic activity and EPS production in P. fluorescens, H. alvei, and dual-species biofilms, with inhibitory rates on AHLs of 97.23%, 95.18% and 98.30%, respectively; on metabolic activity of 50.16%, 47.08% and 51.16%, respectively; and on extracellular polysaccharides and proteins of 75.78% and 40.10%, 78.63% and 46.01%, 67.42% and 50.68%, respectively. Additionally, LpPVA down-regulated QS-related genes and biofilm-related genes to inhibit biofilm formation. The study demonstrates that the interactions between P. fluorescens and H. alvei in a dual-species promoted the formation of complex biofilm structures by increasing AHLs, and their sensitivity to LpPVA provides a novel strategy for controlling multi-species contamination in aquatic products.

食物变质通常是由细菌群而不是单个菌种引起的。荧光假单胞菌和肺泡假单胞菌利用群体感应（QS）介导的生物膜形成加速鲑鱼的腐败。本研究构建了荧光假单胞菌和肺泡假单胞菌的双种生物膜模型，模拟鲑鱼的实际腐败环境，并研究了植物乳酸杆菌YP4-1-2中青霉素V酰化酶（LpPVA）对单种和双种体系的抗生物膜潜能。结果表明，当荧光假单胞菌和肺泡假单胞菌以1:1的比例共培养时，双种生物膜更致密，ahl水平升高，代谢活性更高，胞外聚合物质（EPS）更多。在鲑鱼汁中，LpPVA对荧光假单胞菌（P. fluorescens）、肺泡假单胞菌（H. alvei）和双种生物膜的抑制作用显著高于LB培养基，分别达到66.93%、70.71%和63.66%。LpPVA显著降低了荧光单胞菌（P. fluorescens）、肺泡单胞菌（H. alvei）和双种生物膜的AHL水平，抑制AHL的代谢活性和EPS的产生，抑制率分别为97.23%、95.18%和98.30%；代谢活性分别为50.16%、47.08%和51.16%；胞外多糖和蛋白质含量分别为75.78%和40.10%、78.63%和46.01%、67.42%和50.68%。此外，LpPVA下调qs相关基因和生物膜相关基因，抑制生物膜形成。研究表明，双物种荧光假单胞菌与肺泡假单胞菌之间的相互作用通过增加ahl来促进复杂生物膜结构的形成，它们对LpPVA的敏感性为控制水产品中的多物种污染提供了一种新的策略。

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引用次数: 0

Fungal–bacterial interactions at species and strain-level influence γ-aminobutyric acid and ethyl esters accumulation in a simulated fermentation system 真菌-细菌在种和菌株水平上的相互作用影响了模拟发酵系统中γ-氨基丁酸和乙酯的积累。

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2025-12-30 DOI: 10.1016/j.ijfoodmicro.2025.111619

Nan Zhang , Ruren Li , Lan Zhang , Di Zhang , Futong Song , Yafang Yao , Wenqian Li , Liangyan Rong

How microbial interactions at the species and strain-level regulate the accumulation of γ-aminobutyric acid (GABA) and ethyl esters in fermented meat systems remains poorly understood. This study investigated how Debaryomyces hansenii interacts with lactic acid bacteria and coagulase-negative staphylococci (CNS) in a simulated sausage fermentation system to modulate these metabolites. Results showed that interactions between D. hansenii and Lactobacillus plantarum led to strain-specific differences in GABA accumulation. L. plantarum LP-2 significantly increased GABA accumulation (P < 0.001), whereas L. plantarum LP-6 showed a suppressive effect. For ethyl esters, interactions between D. hansenii and CNS strains showed distinct species-specific effects. Co-culture with Staphylococcus xylosus significantly increased ethyl esters accumulation (P < 0.05), whereas Staphylococcus equorum exhibited a suppressive effect. Mechanistic inferences based on metabolic profiling suggested that D. hansenii D1 may have promoted the growth of L. plantarum LP-2 and S. xylosus JH-3 via the release of amino acids, and potentially facilitated the conversion of key substrates (glutamate, 2-methylbutanoic acid, and 3-methylbutanoic acid), thereby contributing to the enhanced biosynthesis of GABA and ethyl esters. Based on functional complementarity at the strain level, a synthetic microbial consortium composed of L. plantarum LP-2, S. xylosus JH-3, and D. hansenii D1 exhibited synergistic advantages in the co-accumulation of GABA and ethyl esters. These findings provide a basis for targeted modulation of bioactive compounds and flavor metabolites in fermented food systems.

微生物在物种和菌株水平上的相互作用如何调节发酵肉系统中γ-氨基丁酸（GABA）和乙酯的积累仍然知之甚少。本研究研究了在模拟香肠发酵系统中，汉斯德巴氏菌如何与乳酸菌和凝固酶阴性葡萄球菌（CNS）相互作用来调节这些代谢物。结果表明，汉氏乳杆菌与植物乳杆菌的相互作用导致了菌株特异性GABA积累的差异。L. plantarum LP-2显著增加GABA积累(P

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引用次数: 0

Biocontrol eggplant soft rot caused by Fusarium equiseti through Bacillus amyloliquefaciens and its lipopeptides 解淀粉芽孢杆菌及其脂肽类生物防治茄子赤霉病。

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2025-12-29 DOI: 10.1016/j.ijfoodmicro.2025.111615

Ping Zhou , Xilang Yang , Ziyun Xu , Xiaowei Che , Xiangjing Wang , Wensheng Xiang , Junwei Zhao

China is the world's leading producer and consumer of eggplant, yet effective strategies are urgently needed to manage postharvest soft rot caused by Fusarium equiseti, a newly identified pathogen. This study explores the biocontrol potential and mechanism of Bacillus amyloliquefaciens SDTA 2-1 against F. equiseti-induced soft rot in eggplants. Strain SDTA 2-1 exhibited significant inhibitory activity against F. equiseti, reducing the decay rate from 66.67 % to 26.67 %. Its biofilm-forming ability promoted colonization on eggplant fruit, enhancing disease control efficacy. Furthermore, SDTA 2-1 enhanced the activities of key defensive enzymes and reduced malondialdehyde (MDA) levels, thereby inducing host resistance. Crude lipopeptide extracts from strain SDTA 2-1 showed significant antifungal activity against F. equiseti, with an EC₅₀ value of 29.25 ± 1.45 μg/mL, effectively inhibiting both mycelial growth and conidial germination. The extract disrupted fungal cell membrane integrity, leading to cytoplasmic leakage, and increasing electrical conductivity and permeability. Notably, lipopeptide treatment significantly reduced both disease incidence and lesion size in eggplant fruits. PCR and LC-MS analyses identified three iturin A homologs in the lipopeptides. Collectively, this study highlights B. amyloliquefaciens SDTA 2-1 as a promising and sustainable biocontrol agent for managing postharvest eggplant soft rot and provides valuable insights into its antifungal mechanisms.

中国是世界上主要的茄子生产国和消费国，但迫切需要有效的策略来管理由镰刀菌（Fusarium equiseti）引起的采后软腐病。本研究旨在探讨解淀粉芽孢杆菌SDTA 2-1对茄子软腐病的生物防治潜力和作用机制。菌株SDTA 2-1对马尾草赤霉病菌具有显著的抑制作用，其腐率由66.67%降低至26.67%。其形成生物膜的能力促进了在茄子果实上的定植，提高了病害防治效果。此外，SDTA 2-1增强了关键防御酶的活性，降低了丙二醛（MDA）水平，从而诱导了宿主的抗性。菌株SDTA 2-1脂肽粗提物对牛毛霉的抑菌活性显著，其EC50值为29.25±1.45 μg/mL，能有效抑制菌丝生长和分生孢子萌发。提取物破坏真菌细胞膜的完整性，导致细胞质渗漏，增加电导率和渗透性。值得注意的是，脂肽处理显著降低了茄子果实的发病率和病变大小。PCR和LC-MS分析在脂肽中鉴定出三个iturin A同源物。综上所述，本研究突出了解淀粉芽孢杆菌SDTA 2-1作为一种有前景和可持续的茄子软腐病生物防治剂，并为其抗真菌机制提供了有价值的见解。

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引用次数: 0

Multi-omics reveals efficient thiamethoxam biodegradation but altered flavor profile by native microbiota during Pixian broad bean paste fermentation 多组学研究表明，在郫县豆瓣酱发酵过程中，当地微生物群对噻虫嗪进行了有效的生物降解，但改变了风味特征。

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2025-12-19 DOI: 10.1016/j.ijfoodmicro.2025.111600

Xuan Yu , Siqi Huang , Jie Tang , Chuanning Peng , Qi Wen , Siqi Chen , Lanqi lei , Chenxi Yang , Yuanxi Liu , Wenliang Xiang , Qing Zhang , Hongbin Lin , Mengmei Zhang

Thiamethoxam (TH), a systemic neonicotinoid insecticide, poses food safety risks due to its persistence and uptake in crops. Microbial degradation during fermentation offers a promising decontamination strategy, but the underlying mechanisms and impact on food quality remain unclear. This study investigated TH and its toxic metabolite clothianidin biodegradation in Pixian broad bean paste (PBP) fermentation, assessed the impact of residue dissipation on product quality, and revealed microbial responses and metabolic adaptations under pesticide stress. Results demonstrated that TH and clothianidin were nearly completely degraded in the PBP fermentation system within 16 days, with a half-life of 3.25 days. Metagenomic analysis revealed that TH stress enriched pollutant-degrading microbes (e.g., Aspergillaceae, Desulfobacterota) and upregulated xenobiotic degradation genes (e.g., drug metabolism). However, volatile flavor compounds analysis indicated that TH treatment altered the flavor profile by reducing esters and phenols while increasing ketones and acids. Integrated metabolomics demonstrated that TH may disrupt organic acid metabolism during early fermentation, suppressing downstream flavonoid transformation and amino acid biosynthesis, ultimately compromising nutritional quality and flavor attributes. Multi-omics integration revealed that TH stress reshaped microbial community structure and enabled dual regulation of pesticide degradation and fermentation pathways through coordinated gene expression, ultimately altering PBP fermentation quality. Therefore, these findings demonstrate that the native microbial community in PBP efficiently degrades neonicotinoid pesticides, providing a novel strategy for the bioremediation of fermented foods and serving as an emerging reservoir of potential safe degrading bacteria, while highlighting the necessity for optimized microbial interventions to minimize adverse effects on product quality.

噻虫嗪是一种全身性新烟碱类杀虫剂，由于其在作物中的持久性和吸收性，构成食品安全风险。发酵过程中的微生物降解提供了一种很有前途的去污染策略，但潜在的机制和对食品质量的影响尚不清楚。本研究研究了TH及其有毒代谢物噻虫胺在郫县豆瓣酱（PBP）发酵过程中的生物降解，评估了残留消散对产品品质的影响，揭示了农药胁迫下微生物的反应和代谢适应。结果表明，在PBP发酵体系中，TH和噻虫胺在16天内几乎完全降解，半衰期为3.25天。宏基因组分析显示，TH胁迫富集了污染物降解微生物（如曲霉科、脱硫菌）和上调了外源降解基因（如药物代谢）。然而，挥发性风味化合物分析表明，TH处理通过减少酯类和酚类而增加酮类和酸类来改变风味特征。综合代谢组学表明，TH可能在发酵早期破坏有机酸代谢，抑制下游类黄酮转化和氨基酸生物合成，最终影响营养品质和风味属性。多组学整合发现，TH胁迫重塑了微生物群落结构，并通过协调基因表达实现了农药降解和发酵途径的双重调控，最终改变了PBP发酵质量。因此，这些研究结果表明，PBP中的天然微生物群落可以有效降解新烟碱类农药，为发酵食品的生物修复提供了一种新的策略，并作为潜在安全降解细菌的新兴储库，同时强调了优化微生物干预措施以最大限度地减少对产品质量的不良影响的必要性。

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引用次数: 0

Antibacterial mechanism of action of perilla leaf essential oil on Shigella flexneri and its preservation effectiveness in fresh-cut lettuce 紫苏叶精油对鲜切生菜福氏志贺氏菌的抑菌机理及其保鲜效果。

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2025-12-30 DOI: 10.1016/j.ijfoodmicro.2025.111616

Siying Zhu , Yongqi Chen , Ming Yang , Xue Lin , Yajing Fang , Liu Liu , Jiamu Kang

Shigella flexneri is a major foodborne pathogen and a leading cause of bacillary dysentery in developing countries, typically transmitted via contaminated water and fresh produce. Although perilla leaves—used as both food and medicine—are rich in bioactive compounds, the antimicrobial and antibiofilm activities of perilla leaf essential oil (PLEO) against S. flexneri remain unclear. This study investigated the antibacterial mechanisms of PLEO against S. flexneri and evaluated its potential for use in preserving fresh-cut lettuce. Gas chromatography–mass spectrometry (GC–MS) analysis identified d-limonene, terpinolene, and p-cymene as the major constituents of PLEO. Morphological and physiological assays demonstrated that PLEO compromises bacterial membrane integrity in a dose-dependent manner, resulting in cytoplasmic leakage, membrane depolarization, and intracellular ATP depletion. PLEO also induced oxidative stress by increasing reactive oxygen species accumulation and inhibiting catalase activity. Untargeted metabolomics revealed that PLEO acts through multiple pathways, notably perturbing amino acid, lipid, and energy metabolism. Additionally, PLEO strongly inhibited biofilm formation and disrupted established mature biofilms on various surfaces. Application of PLEO to fresh-cut lettuce significantly reduced S. flexneri counts and delayed quality deterioration during storage at 4 °C. These results indicate that PLEO is a promising natural, multi-target antibacterial agent for food safety control and an environmentally friendly approach to produce preservation.

福氏志贺氏菌是一种主要的食源性病原体，也是发展中国家细菌性痢疾的主要原因，通常通过受污染的水和新鲜农产品传播。虽然作为食品和药物的紫苏叶含有丰富的生物活性化合物，但紫苏叶精油（PLEO）对flexneri的抗菌和抗膜活性尚不清楚。本研究探讨了PLEO对flexneri的抗菌机制，并评价了其在保鲜鲜切生菜中的应用潜力。气相色谱-质谱（GC-MS）分析鉴定其主要成分为d-柠檬烯、萜油烯和对花香烃。形态学和生理学分析表明，PLEO以剂量依赖的方式损害细菌膜的完整性，导致细胞质渗漏、膜去极化和细胞内ATP耗竭。PLEO还通过增加活性氧积累和抑制过氧化氢酶活性来诱导氧化应激。非靶向代谢组学显示PLEO通过多种途径起作用，特别是干扰氨基酸、脂质和能量代谢。此外，PLEO强烈抑制生物膜的形成，并破坏各种表面上已建立的成熟生物膜。在鲜切生菜中应用PLEO可显著减少福氏弧菌数量，并延缓4°C储存期间的品质恶化。这些结果表明，PLEO是一种很有前途的天然多靶点抗菌剂，可用于食品安全控制和环境友好的保鲜方法。

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引用次数: 0

Prevalence of methicillin-resistant Staphylococcus aureus in retail pork in Japan and genetic characterization of lineage-specific ΨSCCmec and novel ccr gene complexes in clonal complex 398 耐甲氧西林金黄色葡萄球菌在日本零售猪肉中的流行及谱系特异性ΨSCCmec和克隆复合物398中新型ccr基因复合物的遗传特征

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

International journal of food microbiology

Pub Date : 2026-03-16 Epub Date: 2025-12-29 DOI: 10.1016/j.ijfoodmicro.2025.111605

Moeka Sugiura , Michiyo Sugiyama , Yoshimasa Sasaki , Junzo Hisatsune , Yo Sugawara , Motoyuki Sugai , Tetsuo Asai

Methicillin-resistant Staphylococcus aureus (MRSA) clonal complex 398 (CC398) has recently been detected in pig farms of Japan as a major livestock-associated (LA) MRSA lineage. While the prevalence of MRSA in farm pigs and slaughterhouses in Japan has been investigated, the contamination in retail pork remains unclear. Therefore, we investigated the prevalence of LA-MRSA CC398 in retail pork and analyzed its antimicrobial susceptibility and phylogenetic characteristics. A total of 385 retail pork samples (268 domestic and 117 imported) were collected between 2021 and 2022. MRSA was detected in 3.1 % (12/385) of samples, with 4.1 % (11/268) in domestic pork and 0.8 % (1/117) in imported pork. All 12 isolates were identified as LA-MRSA CC398, resistant to methicillin and tetracycline, and some also to chloramphenicol, erythromycin, and levofloxacin. Phylogenetic analysis revealed that Japanese pig-derived ST398 isolates could be classified into 5 major clusters, with 12 isolates from retail pork distributed in clusters 2–4. Analysis of the Staphylococcal Cassette Chromosome mec (SCCmec) element structure revealed that many isolates in clusters 3 and 4 lacked an approximately 50.3 kb region containing the cassette chromosome recombinase (ccr) gene complex (type 5); they were classified as “ΨSCCmec.” In contrast, cluster 5 carried SCCmec type IVd. We also propose two novel ccr gene types: type 23 (A6B3), detected in clusters 2 and 5, and type 24 (A5B5), detected in cluster 4. These findings demonstrate that diverse LA-MRSA CC398 genotypes are distributed across farms, slaughterhouses, and retail pork in Japan, indicating that the livestock sector is a critical reservoir.

耐甲氧西林金黄色葡萄球菌（MRSA）克隆复合体398 （CC398）最近在日本的猪场被检测到是一个主要的家畜相关（LA） MRSA谱系。虽然对日本农场猪和屠宰场的MRSA流行情况进行了调查，但零售猪肉的污染情况仍不清楚。因此，我们调查了零售猪肉中LA-MRSA CC398的流行情况，并分析了其抗菌敏感性和系统发育特征。在2021年至2022年期间，共收集了385份零售猪肉样本（国内268份，进口117份）。MRSA检出率为3.1%(12/385)，其中国产猪肉为4.1%(11/268)，进口猪肉为0.8%（1/117）。所有12株菌株均鉴定为LA-MRSA CC398，耐甲氧西林和四环素，部分菌株也耐氯霉素、红霉素和左氧氟沙星。系统发育分析表明，日本猪源ST398分离株可分为5个主要聚类，其中12个来自零售猪肉的分离株分布在聚类2-4。对葡萄球菌盒式染色体mec （SCCmec）元件结构的分析表明，簇3和簇4中的许多分离株缺乏一个约50.3 kb的包含盒式染色体重组酶（ccr）基因复合物（5型）的区域；它们被归类为“ΨSCCmec”。第5组携带SCCmec型IVd。我们还提出了两种新的ccr基因类型：在集群2和5中检测到的23型（A6B3）和在集群4中检测到的24型（A5B5）。这些发现表明，不同的LA-MRSA CC398基因型分布在日本的农场、屠宰场和零售猪肉中，表明畜牧业是一个关键的储存库。

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引用次数: 0