International journal of food microbiology最新文献_第7页

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 : 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

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 : 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

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 : 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

Flavor profiles and microbial mechanisms of suansun: A comparative study of homemade and commercial production 酸孙的风味特征及微生物机理：自制与商业化生产的比较研究

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

International journal of food microbiology

Pub Date : 2025-12-29 DOI: 10.1016/j.ijfoodmicro.2025.111617

Qiao Qian , Zheng-Pei Chen , Ke Li , Sha-Sha Fang , Zhen-Ming Lu , Hong-Yu Xu , Zheng-Hong Xu

Suansun, the “soul” of Liuzhou river snails rice noodles in Guangxi, China, is shifting from artisanal to industrial production. To close the flavor–microbe gap between homemade and commercial suansun, 23 commercial and 55 homemade samples were analyzed by HPLC, HS-SPME-GC–MS and Illumina Miseq sequencing. Significant differences in characteristic flavor compounds were identified, with commercial suansun displaying higher concentrations of lactic acid, acetic acid, and three other organic acids, Ala, Asp, and four other amino acids, as well as p-cresol, 2-methoxy-4-methylphenol, benzaldehyde and five other volatiles. The predominant microorganisms were Lactobacillus, Sphingomonas, and Deinococcus. Their relative abundances differed significantly between production methods, contributing to flavor variations. Spearman correlation analysis and enrichment analysis revealed that the reductive carboxylate cycle (RCC) and amino acid pathways are integral to flavor compound synthesis, and underscored the role of lactic acid bacteria in fermentation. Validation experiments with 12 bacterial strains revealed that three strains reduced p-cresol production. Among the strains, five increased acetic acid production, with some of these also enhancing the production of 2-methoxy-4-methylphenol. Additionally, two strains increased benzaldehyde production. Of particular interest was the impact of Lactobacillus brevi，Lacticaseibacillus paracasei and Limosilactobacillus fermentum on enhancing flavor profiles in suansun. This comprehensive study not only elucidates the flavor disparity between homemade and commercial suansun but also provides valuable insights for optimizing industrial production methods to preserve the unique qualities of traditional suansun.

中国广西柳州河螺米粉的“灵魂”“酸孙”正在从手工生产转向工业化生产。为了缩小国产和市售西瓜的风味微生物差异，采用HPLC、HS-SPME-GC-MS和Illumina Miseq测序对23份市售西瓜和55份国产西瓜进行了风味微生物分析。鉴定出特征风味化合物的显著差异，商业太阳显示出更高浓度的乳酸，乙酸和其他三种有机酸，Ala， Asp和其他四种氨基酸，以及对甲酚，2-甲氧基-4-甲基苯酚，苯甲醛和其他五种挥发物。主要微生物为乳酸菌、鞘脂单胞菌和Deinococcus。它们的相对丰度在不同的生产方法之间存在显著差异，从而导致风味的变化。Spearman相关分析和富集分析表明，还原羧酸循环（RCC）和氨基酸途径在风味化合物的合成中是不可或缺的，并强调了乳酸菌在发酵中的作用。12株细菌的验证实验表明，有3株细菌能降低对甲酚的产量。其中，5个菌株的乙酸产量增加，其中一些菌株也增加了2-甲氧基-4-甲基苯酚的产量。另外，两株菌株的苯甲醛产量增加。特别令人感兴趣的是短乳杆菌、副干酪乳杆菌和发酵乳杆菌对酸菜风味的影响。这项综合研究不仅阐明了自制和市售孙的风味差异，而且为优化工业生产方法以保留传统孙的独特品质提供了有价值的见解。

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引用次数: 0

Controlling Listeria monocytogenes in the food processing environment: Lessons learned from a salmon processor associated with outbreaks 在食品加工环境中控制单核细胞增生李斯特菌：从与疫情有关的鲑鱼加工商吸取的教训。

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

International journal of food microbiology

Pub Date : 2025-12-29 DOI: 10.1016/j.ijfoodmicro.2025.111604

Trond Møretrø, Solveig Langsrud, Even Heir, Annette Fagerlund

Listeria monocytogenes is a pathogenic bacterium responsible for listeriosis, often linked to ready-to-eat foods like cold-smoked salmon. This study investigates contamination sources and mitigation measures using a ‘Seek and Destroy’ process at a cold-smoked salmon producer linked to two listeriosis outbreaks caused by L. monocytogenes ST121. Over 11 weeks, 329 samples were analysed (140 food-contact sites, 41 non-food-contact, and 148 salmon/product samples). Processing line studies showed contamination occurring after skinning and/or salting. The skinning machine was identified as the primary contamination source: the outbreak strain persisted in two conveyor belts and an air-filled roller. Despite extensive cleaning and disinfection, hydrogen-peroxide whole-room treatment, and heat exposure of the skinning machine up to 80 °C for 66 h (excluding heat-sensitive belts/roller), contamination recurred. Replacing the skinning machine, combined with enhanced sanitation (including disassembly/boiling of brine-injector needles), was followed by no detection in 34 salmon samples and 53 environmental samples during Weeks 8–11, and during 8 months of follow-up, none of 220 tested product samples were positive. Whole genome sequencing (WGS) was performed on 37 isolates: 21 collected during the factory investigation (Weeks 1–11), nine historical isolates, and seven from follow-up experiments with the discarded skinning machine. All belonged to ST121, and one cluster matched the outbreak strain. The study highlights the importance of hygienic design in food processing equipment (especially belt and roller materials/interfaces) and the value of WGS in resolving persistent contamination in RTE seafood processing.

单核细胞增生李斯特菌是导致李斯特菌病的致病菌，通常与冷熏鲑鱼等即食食品有关。本研究调查了与单核增生李斯特菌ST121引起的两次李斯特菌病暴发有关的一家冷熏鲑鱼生产商的污染源和缓解措施，采用了“寻找和销毁”过程。在11周的时间里，分析了329个样本（140个食物接触点，41个非食物接触点和148个鲑鱼/产品样本）。加工生产线研究表明，污染发生在剥皮和/或腌制之后。剥皮机被确定为主要污染源：爆发菌株持续存在于两条传送带和一个充气滚筒中。尽管进行了广泛的清洁和消毒，双氧水全室处理，并将剥皮机热暴露至80°C 66小时（不包括热敏带/滚筒），污染仍再次发生。在更换剥皮机并加强卫生（包括拆卸/煮沸盐水注射器针头）之后，在8-11周期间，34个鲑鱼样本和53个环境样本未检测到病毒，在8个月的随访期间，220个测试产品样本均未检测到病毒。对37株分离株进行了全基因组测序（WGS），其中21株来自工厂调查（第1-11周），9株来自历史分离株，7株来自废弃剥皮机的后续实验。所有这些都属于ST121，其中一个集群与爆发菌株匹配。该研究强调了食品加工设备（特别是皮带和滚筒材料/接口）卫生设计的重要性，以及WGS在解决RTE海鲜加工中持续污染的价值。

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引用次数: 0

Natural occurrence of Alternaria and Fusarium and their mycotoxins in malting barley grains from Argentina 阿根廷麦芽籽粒中稻瘟菌和镰刀菌的自然发生及其真菌毒素。

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

International journal of food microbiology

Pub Date : 2025-12-25 DOI: 10.1016/j.ijfoodmicro.2025.111599

Carolina Manno , María Inés Dinolfo , Juan Ignacio Poo , Germán González , Eliana Castañares , Sebastián Alberto Stenglein

Alternaria and Fusarium are fungal genera that infect barley grains, compromising their safety through the production of mycotoxins. The present study aimed to assess the incidence of Alternaria and Fusarium species and their mycotoxins in barley from different producing regions of Argentina during the 2020 and 2021 growing seasons. Morphological and molecular identification indicated that the incidence of Alternaria exceeded that of Fusarium in all barley samples (54 % vs. 2 %), with the A. tenuissima species-group being the predominant. In contrast, the frequency of Fusarium mycotoxins exceeded that of Alternaria (94 % vs. 8 %). Using a UHPLC-MS/MS detection method, nine Fusarium mycotoxins and two Alternaria mycotoxins were analysed. Deoxynivalenol was the most frequent mycotoxin, whereas nivalenol was found at the highest concentration. Alternariol monomethyl ether was the only mycotoxin produced by Alternaria that could be quantified, at levels close to the guidance value recommended by the European Food Safety Authority. These results highlight the need for legislation and a monitoring system to ensure food safety.

稻孢菌和镰刀菌属是感染大麦谷物的真菌属，通过产生真菌毒素影响大麦谷物的安全性。本研究旨在评估阿根廷不同产区大麦在2020年和2021年生长季节中稻瘟菌和镰刀菌及其真菌毒素的发病率。形态学和分子鉴定表明，所有大麦样品中互花孢菌的发病率均高于镰刀菌（54%比2%），其中以细穗孢菌属为优势种群。相比之下，镰刀菌毒素的出现频率高于交替菌（94%比8%）。采用高效液相色谱-质谱联用检测方法，对9种镰刀菌毒素和2种稻瘟菌毒素进行了分析。脱氧雪腐镰刀菌醇是最常见的真菌毒素，而雪腐镰刀菌醇的浓度最高。Alternariol单甲醚是alternnaria产生的唯一可以量化的霉菌毒素，其含量接近欧洲食品安全局建议的指导值。这些结果突出了立法和监测系统以确保食品安全的必要性。

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引用次数: 0

Microencapsulation as a strategy to stabilize and enhance non-Saccharomyces yeast performance in coffee under self-induced anaerobiosis fermentation (SIAF) 微胶囊化稳定和提高咖啡中非酵母菌自身厌氧发酵（SIAF）性能的策略

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

International journal of food microbiology

Pub Date : 2025-12-22 DOI: 10.1016/j.ijfoodmicro.2025.111602

Suzana da Silva Moreira , Pâmela Mynsen Machado Martins , Nádia Nara Batista , Disney Ribeiro Dias , Rosane Freitas Schwan

The growing use of non-Saccharomyces yeasts in fermented foods demands preservation methods that ensure long-term viability and functional properties. This study evaluated the performance of Wickerhamomyces anomalus CCMA1640, Pichia kluyveri CCMA0237, and Hanseniaspora uvarum CCMA0236, applied as fresh cells and as spray-dried microencapsulated cells, during self-induced anaerobiosis fermentation (SIAF) of coffee on two farms. Physicochemical parameters, yeast population dynamics, organic acid composition, volatile profiles, and sensory attributes were assessed to compare the influence of yeast species and application form. Each treatment was conducted in three independent fermentation replicates (biological replicates). At the end of fermentation, microencapsulated H. uvarum (6.38 Log cells/g) reached a higher population than the fresh form (5.57 Log cells/g), and the most significant increase was observed for W. anomalus on the Baixadão farm (74.06 %). Citric and malic acids decreased during fermentation, while succinic, lactic, and acetic acids accumulated, with more pronounced differences between microencapsulated and fresh forms at the Monte Alegre farm. At Baixadão, volatile profiles grouped primarily by yeast species, indicating that microencapsulation preserved strain-specific metabolic fingerprints. At Monte Alegre, W. anomalus and H. uvarum showed distinct volatile profiles depending on the application form. Sensory evaluation showed that all inoculated treatments scored above 80 points. Overall scores did not differ between the microencapsulated and fresh forms. However, specific attributes varied by yeast species and application form. These results demonstrate that both microencapsulated and fresh non-Saccharomyces yeasts can enhance and diversify the sensory profile of specialty coffees, providing flexibility in the application of starter cultures.

在发酵食品中越来越多地使用非酵母菌酵母，要求保存方法确保长期生存能力和功能特性。本研究评估了反常Wickerhamomyces anomalus CCMA1640、克卢韦毕赤酵母（Pichia kluyveri） CCMA0237和uvarum Hanseniaspora CCMA0236作为新鲜细胞和喷雾干燥微囊化细胞在两个咖啡农场的自诱导厌氧发酵（SIAF）中的表现。评估了理化参数、酵母种群动态、有机酸组成、挥发性特征和感官属性，以比较酵母种类和应用形式的影响。每个处理分别进行3个独立的发酵重复（生物重复）。发酵结束时，微胶囊化的uvarum菌落数量（6.38 Log cells/g）高于新鲜菌落数量（5.57 Log cells/g），其中白沙ad o农场的W. anomalus菌落数量增幅最大（74.06%）。柠檬酸和苹果酸在发酵过程中减少，而琥珀酸、乳酸和乙酸在积累，在Monte Alegre农场，微胶囊和新鲜形式之间的差异更明显。在baixad 0中，挥发性特征主要按酵母菌种类分组，表明微胶囊保存了菌株特异性代谢指纹。在阿雷格里山，随施用形式的不同，反常W. anomalus和乌瓦W. uvarum表现出不同的挥发谱。感官评价结果显示，接种处理均在80分以上。微胶囊和新鲜形式的总体得分没有差异。然而，具体属性因酵母种类和应用形式而异。这些结果表明，微胶囊化和新鲜的非酵母菌都可以增强和多样化精品咖啡的感官特征，为发酵剂的应用提供了灵活性。

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引用次数: 0

Volatile organic metabolite profiling of a broad collection shows the brewing potential of non-conventional yeast 挥发性有机代谢物分析广泛收集显示了非传统酵母的酿造潜力。

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

International journal of food microbiology

Pub Date : 2025-12-22 DOI: 10.1016/j.ijfoodmicro.2025.111593

David Roldán-López , Miguel Morard , Héctor Tomàs Martínez , Roberto Pérez-Torrado

Modern brewing requires new yeast starters to meet consumer flavour preferences. The organoleptic characteristics of beer are the result of a complex mixture of numerous compounds, mostly volatile organic metabolites (VOMs) derived from yeast fermentation. In this study, the profile of VOMs produced by 184 yeast strains under ale brewing conditions was analysed. Yeasts of the genus Saccharomyces (S. cerevisiae, S. kudriavzevii, S. uvarum, S. eubayanus, S. paradoxus, S. mikatae, S. jurei, and S. arboricola), Saccharomyces hybrids (S. pastorianus, as commercial control, S. cerevisiae x S. kudriavzevii, S. cerevisiae x S. uvarum and S. eubayanus x S. uvarum) and non-Saccharomyces yeasts (Kazachstania, Naumovozyma and Nakaseomyces spp) were studied.

Gas chromatography coupled to mass spectrometry (GC–MS) has been used to analyse 62 extracellular volatile compounds. The k-means cluster analysis classified the yeasts into four different clusters and curiously found that: Almost all of the Saccharomyces hybrids studied, regardless of their parental species or source of isolation, exhibit a metabolic profile similar to that of S. pastorianus and strains isolated from beer. This suggests that they exhibit similar metabolic behaviour and have an interesting profile for industrial use. In addition, specific strains of S. cerevisiae, S. uvarum and S. paradoxus have been found to produce valuable compounds for the brewing industry.

现代酿造需要新的酵母发酵剂来满足消费者的口味偏好。啤酒的感官特征是许多化合物的复杂混合物的结果，主要是源自酵母发酵的挥发性有机代谢物（VOMs）。本文对184株酵母菌在啤酒酿造条件下产生的VOMs进行了分析。研究了酿酒酵母属酵母（酿酒酵母、库德里亚夫氏酵母、酿酒酵母、真巴酵母、异曲酵母、三叶酵母、酿酒酵母和树孢酵母）、酵母杂交酵母（作为商业对照的巴斯德酵母、酿酒酵母与库德里亚夫氏酵母、酿酒酵母与乌瓦氏酵母、真巴酵母与乌瓦氏酵母）和非酿酒酵母（哈萨克斯坦酵母、Naumovozyma和Nakaseomyces）。采用气相色谱-质谱联用技术对62种细胞外挥发性化合物进行了分析。k-means聚类分析将酵母分为四个不同的簇，并奇怪地发现：几乎所有研究的Saccharomyces杂交种，无论其亲本物种或分离来源如何，都表现出与S. pastorianus和从啤酒中分离的菌株相似的代谢谱。这表明它们表现出相似的代谢行为，并且在工业应用方面具有有趣的特征。此外，已经发现酿酒葡萄球菌、uvarum葡萄球菌和悖论葡萄球菌的特定菌株可以为酿酒业生产有价值的化合物。

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引用次数: 0

Construction of a cinnamaldehyde-loaded porous lotus petiole composite within a negative-shaped biomimetic lotus leaf film for Orah mandarin preservation 负极仿生荷叶膜内载桂皮醛多孔荷叶复合材料的构建及其保鲜效果。

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

International journal of food microbiology

Pub Date : 2025-12-21 DOI: 10.1016/j.ijfoodmicro.2025.111598

Linyun Mou , Ya Lu , Jianlong Li , Mengdi Hu

This study proposes a novel active packaging film based on a “negative-shape biomimicry” strategy, engineered with a lotus-leaf-inspired microstructure for preserving Orah mandarin. The main spoilage fungi, isolated from deteriorating Orah mandarins, were identified as Aspergillus aculeatus, Penicillium citrinum, and P. oxalicum, which guided the active packaging design. Porous lotus petiole powder, a rich source of coumarins and flavonoids, served as a cinnamaldehyde (Cin) carrier, incorporated into a 2,5-dihydroxybenzoic acid-modified chitosan/pullulan film, with a ‘negative-shape’ microstructure engineered via lotus leaf templating to enhance hydrophilicity and active component adsorption. Although mechanical strength decreased, thermal stability was significantly improved. Gaussian calculations proposed a mechanism based on physical adsorption, van der Waals forces, and hydrogen bonding between the plant powder and Cin, facilitating sustained release. The resulting film exhibited effective antifungal activity against target pathogens, with molecular docking suggesting inhibition of lanosterol 14α-demethylase as a potential mechanism, and also showed excellent 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity. Upon application, the packaging significantly reduced decay incidence and weight loss of Orah mandarins during storage (P < 0.05), effectively delayed fruit senescence, maintained overall quality, and suppressed the generation of off-flavor volatile compounds, thereby demonstrating a green, multifunctional, and sustainable approach to postharvest preservation through innovative biomimetic design and the synergistic integration of natural materials.

本研究提出了一种基于“负形仿生学”策略的新型活性包装薄膜，该薄膜采用荷叶启发的微观结构来保存奥拉柑橘。从变质柑桔中分离到的主要腐败真菌为针孔曲霉、柑橘青霉和草酸青霉，可指导活性包装设计。以香豆素和黄酮类化合物丰富的多孔莲叶柄粉末为载体，将其掺入2,5-二羟基苯甲酸修饰的壳聚糖/蒲兰膜中，并通过荷叶模板设计成“负形状”的微观结构，以增强其亲水性和活性成分的吸附。虽然机械强度下降，但热稳定性明显提高。高斯计算提出了一种基于物理吸附、范德华力和植物粉末与Cin之间氢键的机制，促进了持续释放。结果表明，该膜对目标病原体具有良好的抗真菌活性，分子对接表明其抑制羊毛甾醇14α-去甲基化酶可能是其潜在机制，并具有良好的1,1-二苯基-2-吡啶酰肼自由基清除能力。应用后，包装显著降低了橘子在储存期间的腐烂发生率和重量损失(P

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引用次数: 0

Synergistic antibacterial activity and mechanism of surfactin and Ag NPs against Pseudomonas fluorescens 表面素和银NPs对荧光假单胞菌的协同抑菌活性及其机制。

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

International journal of food microbiology

Pub Date : 2025-12-20 DOI: 10.1016/j.ijfoodmicro.2025.111601

Yutong Wu , Yushuang Li , Zheyun Dong , Yongyong Li , Huicheng Yang , Liqing Wu , Yongjiang Lou , Shiqian Fu

Pseudomonas fluorescens (P. fluorescens) is an important specific spoilage organism in aquatic products, which has caused serious food waste due to its extreme environmental resistance and spoilage capacity. This study aimed to explore a novel composite antibacterial agent that combined surfactin and silver nanoparticles (Ag NPs) to form surfactin-Ag NPs and to investigate its synergistic antibacterial mechanism against P. fluorescens. The results showed that surfactin-Ag NPs can effectively enhance the antibacterial activity against P. fluorescens, and the minimum inhibitory concentration when synergized was only 1/8 of that when each was used alone. This might be the change of carboxyl conformation in surfactin and the presence of more lipophilic groups around surfactin-Ag NPs made it easier to enter the cell membrane. Surfactin-Ag NPs can alter outer/inner membrane permeability and cell membrane integrity, causing leakage of intracellular contents and eventually leading to bacterial death. Transcriptomic analysis indicated that surfactin-Ag NPs disrupted energy metabolism and ABC transporters in P. fluorescens, affecting nutrient acquisition. Moreover, surfactin-Ag NPs disrupted ribosome transcription and translation, and led to excessive synthesis of certain amino acids. This investigation not only revealed the synergistic antibacterial mechanism of surfactin-Ag NPs against P. fluorescens at the cellular structure level, but also conducted in-depth research at the molecular level, providing new ideas for the effective preservation of aquatic products.

荧光假单胞菌（Pseudomonas fluorescens， P. fluorescens）是水产品中一种重要的特异性腐败菌，由于其极强的环境抗性和腐败能力，造成了严重的食物浪费。本研究旨在探索一种新型复合抗菌剂，该抗菌剂将表面素与银纳米粒子（Ag NPs）结合形成表面素-银纳米粒子（surfactin-Ag NPs），并研究其对荧光假单胞菌的协同抗菌机制。结果表明，表面素- ag NPs能有效增强对荧光杆菌的抑菌活性，且协同使用时的最低抑菌浓度仅为单独使用时的1/8。这可能是由于表面素的羧基构象发生了变化，表面素- ag NPs周围亲脂基团增多，使其更容易进入细胞膜。Surfactin-Ag NPs可以改变外/内膜通透性和细胞膜完整性，导致细胞内内容物渗漏，最终导致细菌死亡。转录组学分析表明，表面素- ag NPs破坏了荧光假单胞菌的能量代谢和ABC转运蛋白，影响了营养物质的获取。此外，表面素- ag NPs破坏核糖体的转录和翻译，并导致某些氨基酸的过度合成。本研究不仅在细胞结构水平上揭示了表面素- ag NPs对荧光假单胞菌的协同抑菌机制，而且在分子水平上进行了深入研究，为水产品的有效保鲜提供了新的思路。

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引用次数: 0