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

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

Novel diethylthiosulfinate suppresses postharvest peach brown rot in vitro and vivo by disrupting carbon metabolism and virulence pathways in Monilinia fructicola 新型二乙基硫代亚硫酸钠通过破坏桃褐腐菌的碳代谢和毒力途径抑制采后桃褐腐病。

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.2025.111597

Longshen Wang , Hui He , Ming Zhang , Chenxia Liu , Jinglin Zhang , Qiankun Wang , Liqing Zhang , Fengjun Guo , Yuanqing Liu , Huali Lin , Yongjin Qiao , Hongru Liu

Brown rot, caused primarily by Monilinia fructicola (M. fructicola) in Asia, is a devastating postharvest disease of peaches. This study demonstrates that diethylthiosulfinate (DETS) exhibits potent antifungal activity against M. fructicola. In vitro assays showed almost complete inhibition of M. fructicola growth on potato dextrose agar (PDA) plates supplemented with 100 ppm DETS. Transcriptomic analysis revealed significant dysregulation of genes involved in carbon metabolism, including starch/sucrose, amino sugar/nucleotide sugar, and galactose metabolic pathways. Expression of key genes critical for carbohydrate utilization–such as sucrose phosphate synthase (SPS), β-D-glucosidase (β-GC), cellulase, and invertase (INV)–was significantly downregulated following DETS treatment. Functional assays confirmed dose-dependent reductions in the ability of M. fructicola to utilize glucose, starch, and sucrose as carbon sources. Mechanistic investigations further showed that DETS disrupted spore production and germination, downregulated the gene expression of cellulase-related cell wall-degrading enzymes (endo-1,4-β-glucanases, 1,4-β-D-glucan cellobiohydrolases, β-glucosidase), and inhibited the activity of pectin-degrading enzymes (pectin lyase [PL] and polygalacturonase [PG]). These effects collectively promoted mycelial cell rupture and efflux of intracellular proteins and nucleic acids. Collectively, these alterations impaired spore germination, mycelial integrity, and pathogenicity. In vivo trials on peaches demonstrated that a 50 ppm DETS treatment reduced necrotic lesion area by 42.4 % compared to the control, highlighting its practical efficacy. These findings establish DETS as a promising antifungal agent that targets metabolic and virulence pathways in M. fructicola, offering a sustainable strategy for postharvest disease management in peaches.

褐腐病是一种主要由亚洲桃褐腐菌（m.s ucticola）引起的桃褐腐病，是一种毁灭性的桃采后病害。本研究表明，二乙基硫代亚硫酸盐（DETS）对果霉具有较强的抗真菌活性。体外实验表明，添加100 ppm DETS的马铃薯葡萄糖琼脂（PDA）培养皿几乎完全抑制了果实分枝杆菌的生长。转录组学分析显示，参与碳代谢的基因显著失调，包括淀粉/蔗糖、氨基糖/核苷酸糖和半乳糖代谢途径。对碳水化合物利用至关重要的关键基因，如蔗糖磷酸合成酶（SPS）、β- d -葡萄糖苷酶（β-GC）、纤维素酶和转化酶（INV）的表达在DETS治疗后显著下调。功能测定证实，果糖支原体利用葡萄糖、淀粉和蔗糖作为碳源的能力呈剂量依赖性降低。机制研究进一步表明，DETS破坏了孢子的产生和萌发，下调了纤维素酶相关细胞壁降解酶（内切-1,4-β-葡聚糖酶、1,4-β- d -葡聚糖纤维素生物水解酶、β-葡萄糖苷酶）的基因表达，抑制了果胶降解酶（果胶裂解酶[PL]和聚半乳糖醛酸酶[PG]）的活性。这些作用共同促进了菌丝细胞破裂和细胞内蛋白质和核酸的外排。总的来说，这些改变损害了孢子的萌发、菌丝的完整性和致病性。对桃子的体内试验表明，与对照组相比，50 ppm的DETS处理使坏死病变面积减少了42.4%，突出了其实际功效。这些研究结果表明，DETS是一种很有前景的抗真菌剂，可以靶向桃分枝杆菌的代谢和毒力途径，为桃采后病害管理提供了一种可持续的策略。

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引用次数: 0

Stochastic process dominated community assembly during high-temperature Daqu storage, leading to reduced microbial co-occurrence network complexity 高温大曲贮存过程中，随机过程主导了群落组装，降低了微生物共生网络的复杂性。

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.2025.111594

Zilun Lei , Zhiguo Huang , Yi Zhang , Congzhi Lyu , Jun Huang , Chuanchuan Xiang , Yong Zhang , Rongqing Zhou

To elucidate the ecological mechanisms of high-temperature Daqu (HTD) maturation during storage, this study integrated high-throughput 16S rRNA and ITS amplicon sequencing with metabolomic profiling of both volatile and non-volatile compounds across heterogeneous production environments. Our results demonstrated that the storage process acted as an environmental filter, selectively enriching stress-tolerant microbial taxa such as Kroppenstedtia, Virgibacillus, and Thermoascus, while reshaping metabolic profiles to increase alcohols, aldehydes, and pyrazines and decrease esters. Neutral community model and null model analyses revealed that microbial community assembly was predominantly governed by stochastic processes, modulated by environmental heterogeneity. This succession led to reductions in the complexity and stability of microbial co-occurrence networks. Structural equation modeling quantifies the negative effects of storage on bacterial and fungal community composition, while physicochemical factors positively influence fungal diversity. The predicted functional abundances of the microbiota, such as genes encoding cellulase and pyruvate decarboxylase, align significantly with measured enzymatic activities, highlighting a clear functional compartmentalization between bacterial and fungal communities in the synthesis of key flavor compounds like pyrazines. Our work provided a novel mechanistic framework positioning HTD storage as an ecosystem governed by stochastic assembly, offering predictive targets for quality control through the management of key functional modules.

为了阐明高温大曲（HTD）在储存过程中成熟的生态机制，本研究将高通量16S rRNA和ITS扩增子测序与挥发性和非挥发性化合物在异质生产环境中的代谢组学分析结合起来。我们的研究结果表明，储存过程起到了环境过滤器的作用，选择性地丰富了耐应力微生物类群，如Kroppenstedtia、Virgibacillus和Thermoascus，同时重塑了代谢谱，增加了醇类、醛类和吡嘧啶类，减少了酯类。中性群落模型和零模型分析表明，微生物群落组装主要受随机过程控制，受环境异质性调节。这种演替导致微生物共生网络的复杂性和稳定性降低。结构方程模型量化了贮藏对细菌和真菌群落组成的负面影响，而物理化学因素对真菌多样性有积极影响。预测的微生物群功能丰度，如编码纤维素酶和丙酮酸脱羧酶的基因，与测量的酶活性显著一致，突出了细菌和真菌群落在合成关键风味化合物（如吡嗪）方面的明确功能区隔。我们的工作提供了一个新的机制框架，将HTD存储定位为一个由随机组装控制的生态系统，通过管理关键功能模块为质量控制提供预测目标。

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引用次数: 0