International journal of food microbiology最新文献_第8页

Microbiological survey of spontaneous vegetable fermentations: A food safety perspective 蔬菜自发发酵的微生物学调查：食品安全的观点。

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

International journal of food microbiology

Pub Date : 2025-11-23 DOI: 10.1016/j.ijfoodmicro.2025.111541

Mathis Vermeersch , Cintia Mayr , An Maes , Anneleen D. Wieme , Bruno De Meulenaer , Peter Vandamme , Liesbeth Jacxsens , Tanja Kostic , Mieke Uyttendaele

A survey of 75 commercially available, unpasteurised, spontaneously fermented vegetables was conducted, focusing on the culturable microbiota. Foodborne pathogens (Listeria monocytogenes, Salmonella sp.), indicator bacteria (generic E. coli, Enterobacteriaceae), and lactic acid bacteria (LAB) were analysed both at the day of purchase and at the end of shelf life. Selected samples were further examined for biogenic amines, and dominant culturable LAB were isolated and identified. Challenge tests evaluated the growth potential of L. monocytogenes during white cabbage fermentation. Results showed considerable variation in pH (3.1–4.3) and LAB counts (<1.0–8.8 log CFU/g), reflecting the spontaneous nature of the vegetable fermentations. No Salmonella sp. (detection in 25 g), L. monocytogenes (LOD 10 CFU/g), or E. coli (LOD 10 CFU/g) were detected, indicating no immediate food safety or hygiene concerns, although Enterobacteriaceae were present (LOD 10 CFU/g) in six samples, suggesting an inadequate (spontaneous) fermentation process to ensure die-off of enteric pathogens. LAB isolates were dominated by Pediococcus parvulus, Lactiplantibacillus plantarum, Levilactobacillus brevis, and Lentilactobacillus buchneri. High biogenic amine levels highlight an increased risk for adverse health effects related to spontaneous vegetable fermentations. Challenge tests confirmed that rapid acidification to pH <4.4, followed by a minimum 14-day holding period under optimal fermentation conditions, effectively limits pathogen outgrowth and/or survival. Good fermentation practices, together with a sensory evaluation are essential to ensure the microbiological safety, quality, and consistency of spontaneous vegetable fermentations.

对75种市售的未经巴氏消毒的自发发酵蔬菜进行了调查，重点是可培养的微生物群。食源性病原体（单核增生李斯特菌、沙门氏菌）、指示菌（普通大肠杆菌、肠杆菌科）和乳酸菌（LAB）在购买当天和保质期结束时均进行了分析。选择的样品进一步检查生物胺，并分离和鉴定优势培养LAB。攻毒试验评价了白甘蓝发酵过程中单核细胞增生乳杆菌的生长潜力。结果显示pH值（3.1-4.3）和LAB计数(

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引用次数: 0

Cryotolerant bioprotective potential of Pediococcus acidilactici L1 and Latilactobacillus sakei B2 in chilled pork with modified atmosphere packaging 调气包装冷鲜猪肉中酸性乳酸球球菌L1和酒井乳酸杆菌B2的耐低温生物保护潜力。

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

International journal of food microbiology

Pub Date : 2025-11-22 DOI: 10.1016/j.ijfoodmicro.2025.111538

Qiang Wang, Zhengyi Li, Jing Ma, Qian Chen, Qian Liu, Haotian Liu, Baohua Kong

Effective biopreservation strategies are essential to minimize chilled meat waste, ensure product quality, and extend shelf life. However, the low storage temperature (4 °C) of modified atmosphere packaging chilled meat limits the growth and activity of most protective cultures, highlighting the need for cryotolerant strains. This study investigated the bioprotective potential of Pediococcus acidilactici L1 (a cryotolerant strain) and Latilactobacillus sakei B2 (a commercial strain) on the pork under the modified atmosphere packaging (MAP) at 4 °C for 14 days. The results indicated that Pe. acidilactici L1 and Lat. sakei B2 groups exhibited significantly higher a* values and shear force, and a lower mass loss rates, pH, and total volatile base nitrogen compared with the control (P < 0.05), which revealed that Pe. acidilactici L1 and Lat. sakei B2 retarded the quality deterioration of pork. Compared to Lat. sakei B2, Pe. acidilactici L1 more effectively inhibited the growth of Brochothrix thermosphacta in chilled pork and plates. The samples inoculated with Pe. acidilactici L1 exhibited significantly higher scores for color and overall acceptability on day 14 (P < 0.05). Moreover, Pe. acidilactici L1 and Lat. sakei B2 significantly (P < 0.05) decreased the content of spoilage related volatile organic compounds such as 1-pentanol, 1-octanol, 1-heptanol, 1-nonanol, hexanoic acid, and nonanal, slowed down the development of spoilage odors. Overall, Pe. acidilactici L1 exhibited a superior bioprotective effect on MAP chilled pork compared to Lat. sakei B2. This study provides a promising bioprotective culture for chilled meat preservation.

有效的生物保存策略对于减少冷冻肉浪费、确保产品质量和延长保质期至关重要。然而，低储存温度（4°C）的改性气氛包装冷冻肉限制了大多数保护性培养物的生长和活性，突出了对耐低温菌株的需求。本实验研究了耐低温的酸碱Pediococcus acidilactii L1和商品菌株sakilatilactobacillus B2在4℃改性气调包装（MAP）条件下对猪肉的生物保护作用。结果表明：Pe。酸性活性L1和Lat。sakei B2组a*值和剪切力显著高于对照，质量损失率、pH和总挥发性碱氮显著低于对照(P

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引用次数: 0

Microbiota and free amino acid dynamics during aging of Cougar Gold cheese: insights into the puffy defects 美洲狮金奶酪陈酿过程中的微生物群和游离氨基酸动态：对膨化缺陷的洞察。

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

International journal of food microbiology

Pub Date : 2025-11-22 DOI: 10.1016/j.ijfoodmicro.2025.111543

To Chiu , Bing Han , Alejandro Bravo Iniguez , Mei-Jun Zhu

This study investigated microbial succession and free amino acid (FAA) dynamics in Cougar Gold Cheddar cheese over 18 months of commercial cold storage, with a focus on identifying microbial signatures associated with puffing spoilage. Fourteen proteinogenic FAAs and ornithine were monitored over time, revealing a steady increase in total FAA concentration, particularly flavor-active amino acids such as isoleucine, leucine, phenylalanine, and valine. A notable surge occurred after 9 months, suggesting enhanced proteolytic activity during late-stage ripening. Amplicon-based 16S rRNA sequencing revealed distinct microbial succession. Lactococcus dominated the early stages (0–3 months), followed by a marked increase in Lactobacillus, particularly Lb. helveticus, by 6 months, which remained dominant through 12 months before declining in the final stages. Paenibacillus wasatchensis was detected at later stages of aging. Cheese from puffed cans exhibited significantly higher alpha diversity and distinct microbial communities compared to standard-aged samples. Puffed samples were enriched in Pa. wasatchensis and several heterofermentative non-starter lactic acid bacteria, including Lb. curvatus, Lb. sakei, and Lb. graminis, accompanied by a reduction in Lb. helveticus. While overall FAA profiles were largely maintained, puffed samples showed modest reductions in aspartate, glycine, and ornithine, suggesting altered microbial metabolism. These findings provide valuable insights into the interplay between microbiota, proteolysis, and potential spoilage in aged cheese.

本研究调查了美洲狮金切达奶酪在18个月的商业冷藏中的微生物演为和游离氨基酸（FAA）动态，重点研究了与膨化变质相关的微生物特征。随着时间的推移，对14种蛋白源性FAA和鸟氨酸进行了监测，发现FAA总浓度稳步上升，特别是具有风味活性的氨基酸，如异亮氨酸、亮氨酸、苯丙氨酸和缬氨酸。9个月后出现了明显的激增，表明在成熟后期蛋白水解活性增强。基于扩增子的16S rRNA测序揭示了不同的微生物演替。乳球菌在早期阶段（0-3个月）占主导地位，随后在6个月时，乳酸菌，特别是helveticus的显著增加，在最后阶段下降之前，在12个月内保持主导地位。衰老后期检测到wasatchenpaenibacillus。与标准陈年样品相比，膨化罐奶酪表现出更高的α多样性和独特的微生物群落。膨化后的样品富含Pa。wasatchensis和几种异源性非发酵剂乳酸菌，包括lb.s uratus, lb.s akei和lb.s graminis，伴随着lb.s helveticus的减少。虽然总的FAA特征基本保持不变，但膨化后的样品显示天冬氨酸、甘氨酸和鸟氨酸的适度减少，表明微生物代谢发生了变化。这些发现提供了有价值的见解之间的相互作用的微生物群，蛋白质水解，并在陈年奶酪的潜在腐败。

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引用次数: 0

Co-occurrence of mcr-1.1, mcr-3.40, and tmexCD1-toprJ1 on a hybrid IncFIB/IncHI1B plasmid in Klebsiella pneumoniae from pork in Hainan, China 海南猪肺炎克雷伯菌中mcr-1.1、mcr-3.40和tmxd1 - toprj1在IncFIB/IncHI1B杂交质粒上共存

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

International journal of food microbiology

Pub Date : 2025-11-21 DOI: 10.1016/j.ijfoodmicro.2025.111540

Hanzhang Cai , Lu Liu , Yao Wang , Yingbo Shen , Congming Wu , Dejun Liu , Yang Wang , Xueliang Zhao , Weishuai Zhai

The spread of antimicrobial resistance genes in the food production chain poses a major threat to food safety and public health. In particular, the emergence of tmexCD1-toprJ1 RND efflux pump gene cluster, which confers tigecycline resistance in foodborne Klebsiella pneumoniae heightens this risk. This study aimed to investigate the prevalence and genetic features of tmexCD1-toprJ1-positive isolates from retail food in Hainan, China, and to characterize the co-occurrence of mcr-1.1, mcr-3.40, and tmexCD1-toprJ1 on a hybrid IncFIB/IncHI1B plasmid. A total of 663 retail food samples were collected in 18 administrative regions of Hainan Island. Nine tmexCD1-toprJ1-positive Klebsiella spp. isolates were recovered, including eight K. pneumoniae and one K. quasipneumoniae subsp. quasipneumoniae. All isolates exhibited resistance to tigecycline (MIC = 4–32 mg/L), cefotaxime and ciprofloxacin, while remaining susceptible to meropenem and ceftazidime/avibactam. Conjugation assays showed that six isolates successfully transferred tigecycline resistance to recipients, and two of these isolates also transferred colistin resistance. These two isolates carried both tmexCD1-toprJ1 and mcr genes. Notably, K. pneumoniae HN2023DA127 simultaneously harbored tmexCD1-toprJ1, mcr-1.1, and mcr-3.40, all located on a hybrid IncFIB/IncHI1B plasmid designated pHN2023DA127-1. After 15 days of passaging without selective pressure, 75.7 % of cells in K. pneumoniae HN2023DA127 retained all three determinants, with mcr-3.40 most frequently lost. Further genomic analysis revealed that the mobilization of tmexCD1-toprJ1, mcr-1.1, and mcr-3.40 was mediated by IS26-, ISApl1-, and ISKpn40-related insertion events, respectively. This is the first report of the co-occurrence of mcr-1.1, mcr-3.40, and tmexCD1-toprJ1 on a hybrid IncFIB/IncHI1B plasmid in K. pneumoniae. The convergence of last-resort antibiotic resistance highlights the urgent need for integrated One Health surveillance to limit the dissemination of clinically important pathogens in the food chain.

抗微生物药物耐药性基因在食品生产链中的传播对食品安全和公共卫生构成重大威胁。特别是，使食源性肺炎克雷伯菌产生替加环素耐药性的tmexd1 - toprj1 RND外排泵基因簇的出现，增加了这一风险。本研究旨在调查中国海南零售食品中tmexCD1-toprJ1阳性分离株的流行和遗传特征，并表征mcr-1.1、mcr-3.40和tmexCD1-toprJ1在IncFIB/IncHI1B杂交质粒上的共现性。在海南岛18个行政区域共采集零售食品样本663份。检出9株ttmxd1 - toprj1阳性克雷伯菌，其中肺炎克雷伯菌8株，准肺炎克雷伯菌1株。quasipneumoniae。所有分离株均对替加环素（MIC = 4 ~ 32 mg/L）、头孢噻肟和环丙沙星耐药，对美罗培南和头孢他啶/阿维巴坦敏感。偶联试验显示，6株菌株成功地将替加环素耐药性转移给受体，其中2株也转移了粘菌素耐药性。这两个分离株同时携带tmexCD1-toprJ1和mcr基因。值得注意的是，肺炎克雷伯菌HN2023DA127同时携带tmexd1 - toprj1、mcr-1.1和mcr-3.40，它们都位于一个名为pHN2023DA127-1的IncFIB/IncHI1B杂交质粒上。无选择压力传代15天后，肺炎克雷伯菌HN2023DA127中75.7%的细胞保留了所有三个决定因素，其中mcr-3.40最常丢失。进一步的基因组分析显示，tmexCD1-toprJ1、mcr-1.1和mcr-3.40的动员分别由IS26-、ispl1 -和iskpn40相关插入事件介导。这是首次报道mcr-1.1、mcr-3.40和tmexCD1-toprJ1在肺炎克雷伯菌的IncFIB/IncHI1B杂交质粒上同时出现。最后手段抗生素耐药性的趋同突出了迫切需要综合的“同一个健康”监测，以限制临床重要病原体在食物链中的传播。

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引用次数: 0

Cognac distillation wines host specific Oenococcus oeni strains representing a novel genetic lineage 干邑蒸馏酒宿主特定的酒球菌菌株代表一种新的遗传谱系

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

International journal of food microbiology

Pub Date : 2025-11-21 DOI: 10.1016/j.ijfoodmicro.2025.111539

Sayoko Matsumoto , Jana Rudolf , Cécile Miot-Sertier , Olivier Claisse , Panagiotis Stamatopoulos , Xavier Poitou , Patrick Lucas

Oenococcus oeni is the lactic acid bacteria species best adapted to wine. It proliferates during alcoholic fermentation and typically becomes the most abundant species during malolactic fermentation. A large diversity of O. oeni strains is present in all wine-producing regions. These strains group into several genetic lineages, which are more product-specific rather than linked to geography. I. e. strains of one genetic lineage are often detected in the same wine type produced in distant regions. This study aimed to investigate the biodiversity of O. oeni involved in malolactic fermentations of Cognac wines produced for distillation. These wines have several specific characteristics: they are low-pH white wines, low in alcohol, produced without added sulfites, and from a single grape variety (Ugni blanc). Nearly 3500 O. oeni isolates were obtained from 132 wines collected from 24 cellars across the main cognac-producing areas. 458 different strains were identified by genotyping, representing in between 1 and 249 isolates. A distribution analysis showed a large diversity of strains in each wine and cellar. Forty-nine strains were sequenced and a phylogenomic tree was reconstructed including 247 previously published genomes of strains from other regions and products. This tree revealed a new genetic lineage harboring exclusively Cognac strains whose predominance on Cognac wines was further confirmed by a specifically developed quantitative PCR test. The results highlight the existence of a new sub-lineage indicative of the domestication of O. oeni strains to a single type of wine, and across an entire wine-producing region.

酒球菌是最适合葡萄酒的乳酸菌。它在酒精发酵过程中增殖，在苹果酸乳酸发酵过程中通常成为最丰富的物种。在所有的葡萄酒产区都存在着奥尼葡萄球菌菌株的巨大多样性。这些菌株分成几个遗传谱系，这些谱系更多是产品特异性的，而不是与地理有关。也就是说，一个遗传谱系的菌株经常在遥远地区生产的同一种葡萄酒中检测到。本研究旨在探讨生物多样性的o . oeni参与苹果乳酸的发酵蒸馏生产的白兰地酒。这些葡萄酒有几个特定的特点：它们是低ph值的白葡萄酒，酒精含量低，生产时不添加亚硫酸盐，并且来自单一的葡萄品种（白乌尼）。从主要干邑产区的24个酒窖收集的132种葡萄酒中获得了近3500株O. oeni分离株。通过基因分型鉴定出458株不同的菌株，分别为1 ~ 249株。分布分析表明，在每个葡萄酒和酒窖中菌株的多样性很大。对49株菌株进行测序，并构建系统基因组树，其中包括247个已发表的来自其他地区和产品的菌株基因组。这棵树揭示了一个新的遗传谱系，其中包含专门的干邑菌株，其在干邑葡萄酒中的优势进一步被专门开发的定量PCR测试证实。结果强调了一个新的亚谱系的存在，表明o.o oeni菌株被驯化为单一类型的葡萄酒，并且跨越了整个葡萄酒产区。

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引用次数: 0

Natural sun drying process of Rugao sausage: Microbial community succession and its crucial role in flavor development 如皋腊肠自然晒干过程：微生物群落演替及其在风味发育中的重要作用

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

International journal of food microbiology

Pub Date : 2025-11-19 DOI: 10.1016/j.ijfoodmicro.2025.111531

Jiyang Chu , Xiaoping Yang , Ganhui Huang , Chunhong Xiong , Xingguang Chen

This study systematically analyzes the dynamic changes in physicochemical properties, microbial community, and flavor compounds of Rugao sausage during the sun-drying process. It identifies the key microbial species that make a key contribution to flavor formation during drying, while also clarifying the relationship between these species and the key flavor compounds of the sausage. The results showed that as the drying process progressed, the moisture content, water activity, and pH of the sausage gradually decreased, while microbial diversity declined. Microbial communities with stronger environmental tolerance, such as lactic acid bacteria, dominated in the sausage. Among them, 10 species, such as Macrococcus caseolyticus and Lactococcus garvieae, became the dominant species. A total of 30 volatile compounds were identified as key flavor substances related to flavor formation during drying. After excluding flavor compounds derived from spice, these included 8 aldehydes, 2 alcohols, 3 ketones, 4 esters, and 2 aromatic compounds. Correlation analysis further revealed a significant correlation between the microbial community and key volatile flavor compounds during drying. After comprehensive analysis, Lactococcus garvieae, Macrococcus caseolyticus, Streptococcus dysgalactiae, and Streptococcus parauberis were identified as the key microbial species for flavor formation. Among these, Lactococcus garvieae and Macrococcus caseolyticus showed a highly positive correlation with several key volatile flavor compounds. This study elucidates the key functional microorganisms that drive flavor formation in Rugao sausage during the sun-drying process, and the findings provide important theoretical support for optimizing traditional production processes and achieving precise, flavor-guided regulation.

本研究系统分析了如皋香肠在晒干过程中理化特性、微生物群落和风味成分的动态变化。它确定了在干燥过程中对风味形成做出关键贡献的关键微生物物种，同时也澄清了这些物种与香肠关键风味化合物之间的关系。结果表明，随着干燥过程的进行，香肠的含水率、水活度和pH值逐渐降低，微生物多样性下降。以乳酸菌等环境耐受性较强的微生物群落为主。其中溶caseolyticus巨球菌、garvieae乳球菌等10种成为优势种。共有30种挥发性化合物被确定为与干燥过程中风味形成有关的关键风味物质。在排除了从香料中提取的风味化合物后，这些化合物包括8种醛类、2种醇类、3种酮类、4种酯类和2种芳香化合物。相关分析进一步揭示了干燥过程中微生物群落与主要挥发性风味物质的相关性。综合分析，确定了garvieae乳球菌、溶血性巨球菌、乳糖不良链球菌和副葡萄球菌是风味形成的关键微生物。其中，garvieae乳球菌和caseolyticus巨球菌与几种关键挥发性风味物质呈高度正相关。本研究阐明了如皋香肠在晒干过程中驱动风味形成的关键功能微生物，为优化传统生产工艺，实现风味精准调控提供了重要的理论支持。

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引用次数: 0

Biophysicochemical characteristics and metataxonomic insights into potential use of Monascus pigments as a food coloring for fermented sour fish cake production 红曲色素作为发酵酸鱼饼食用色素的生物物理化学特性和元分类学研究

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

International journal of food microbiology

Pub Date : 2025-11-19 DOI: 10.1016/j.ijfoodmicro.2025.111532

Nutchanet Tayeh , Sutima Preeprem , Benjamas Cheirsilp , Yasmi Louhasakul

The potential use of Monascus pigments as a food coloring in naturally fermented sour fish cake (FSFC) was investigated to determine its quality characteristics, microbial population, and prediction of core metabolic pathways. A 0.8 % pigment supplementation provided the highest color intensity of redness in fermented sour fish cake. This fish cake was the most acceptable in terms of color and other sensory parameters determined by consumer preferences. A 0.8 % pigment supplementation provided the fish cake with a high protein content, low pH, and low moisture content, resulting in high hardness and elasticity. Bacillus, Vagococcus, and Latilactobacillus were identified as the dominant bacterial genera, contributing to the texture and flavor of the fish cake. The odor characteristic differed from the control groups, while the metabolic pathway prediction revealed the major function of ABC import systems and the vital pathway to carbohydrate metabolism via homolactic fermentation. The findings provide valuable insights into identifying the major metabolic activities and metabolically active microbes in the fermentation.

研究了红曲霉色素作为食用色素在天然发酵酸鱼饼（FSFC）中的潜在应用，以确定其品质特征、微生物种群和预测核心代谢途径。当色素添加量为0.8%时，发酵酸鱼饼的红色强度最高。这款鱼饼在颜色和其他由消费者喜好决定的感官参数方面是最容易接受的。添加0.8%的色素可以使鱼饼具有高蛋白质含量、低pH值和低水分含量，从而获得高硬度和高弹性。鉴定出芽孢杆菌、迷走球菌和乳酸杆菌为优势菌属，对鱼饼的质地和风味有贡献。气味特征与对照组不同，而代谢途径预测揭示了ABC输入系统的主要功能和通过同型乳酸发酵进行碳水化合物代谢的重要途径。这些发现为鉴定发酵中的主要代谢活动和代谢活性微生物提供了有价值的见解。

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引用次数: 0

Multi-omics analysis of microbial succession and metabolite dynamics in cold-stored walnut kernels 冷藏核桃仁微生物演替及代谢动态的多组学分析。

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

International journal of food microbiology

Pub Date : 2025-11-14 DOI: 10.1016/j.ijfoodmicro.2025.111529

Yangyang Geng , Fangyi Xie , Yana Liu , Shixin Zhang , Bokai Hu , Jihui Wang , Guang Yang

Fresh walnut kernels are highly susceptible to microbial contamination and quality deterioration during cold storage due to their high moisture content and active physiological metabolism, posing challenges to storage safety. This study systematically investigated the microbial community succession, metabolite dynamics, and quality changes of dehusked fresh walnut kernels during 90 days of cold storage at 4 °C. The results showed that the bacterial community was dominated by Proteobacteria (83.35 %–87.13 %) throughout storage, with the initially dominant Paucibacter showing a slight decrease in relative abundance and cold-tolerant Pseudomonas exhibiting a rapid increase. Meanwhile, cold-tolerant saprophytes such as Fusarium and Bipolaris in the fungal community were enriched. Potential pathogenic bacteria (e.g., Staphylococcus aureus, Vibrio parahaemolyticus) were detected, and the contents of FB2 and OTA increased with storage time. A total of 915 metabolites were identified, among which 473 were differential expressed (DEMs). DEMs were mainly enriched in the glycerophospholipid metabolism (ko00561) and glycolysis (ko00010) pathways, indicating that microorganisms maintained growth by decomposing lipids and carbohydrates in the host. The fatty acid composition fluctuated dynamically, especially in linolenic acid (C18:3), which was synergistically regulated by catalytic enzymes (e.g., Lip, LOX) and microorganisms (e.g., Fusarium). Microbe-metabolite correlation analysis confirmed that Pseudomonas, Agathobacter, and other genera had correlations with key metabolites (e.g., azelaic acid, linolenic acid), collectively driving quality changes in fresh walnut kernels. This study is the first to reveal the “microorganism-enzyme-metabolite” cascade regulatory network in fresh walnut kernels during cold storage via multi-omics, providing a theoretical basis for the development of targeted preservation technologies and food safety risk control for fresh walnuts.

新鲜核桃仁水分含量高，生理代谢活跃，在冷藏过程中极易受到微生物污染和品质变质，对冷藏安全性提出了挑战。本研究系统地研究了去皮新鲜核桃仁在4℃冷藏90 d期间的微生物群落演替、代谢动态和品质变化。结果表明，整个贮藏过程中，细菌群落以变形菌属（83.35% ~ 87.13%）为主，最初占优势的Paucibacter相对丰度略有下降，耐冷假单胞菌相对丰度迅速增加。同时，真菌群落中镰刀菌和双极菌等耐寒腐生植物丰富。检测潜在致病菌（如金黄色葡萄球菌、副溶血性弧菌），FB2和OTA含量随贮藏时间的延长而升高。共鉴定出915种代谢物，其中473种为差异表达（dem）。DEMs主要富集于甘油磷脂代谢（ko00561）和糖酵解（ko00010）途径，表明微生物通过分解宿主体内的脂质和碳水化合物来维持生长。脂肪酸的组成是动态波动的，尤其是亚麻酸（C18:3），它受到催化酶（如Lip， LOX）和微生物（如镰刀菌）的协同调节。微生物-代谢物相关性分析证实，假单胞菌、Agathobacter等属与关键代谢物（如壬二酸、亚麻酸）存在相关性，共同驱动新鲜核桃仁的品质变化。本研究首次通过多组学技术揭示了鲜核桃冷藏过程中“微生物-酶-代谢物”级联调控网络，为开发针对性保鲜技术和鲜核桃食品安全风险控制提供理论依据。

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引用次数: 0

Integrated transcriptomic and metabolomic analyses highlight the 2-phenylethanol impact on fermentation performance of Saccharomyces cerevisiae 31 from fermented sour fish 综合转录组学和代谢组学分析强调了2-苯乙醇对发酵酸鱼中酿酒酵母31的发酵性能的影响

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

International journal of food microbiology

Pub Date : 2025-11-13 DOI: 10.1016/j.ijfoodmicro.2025.111527

Pei Gao , Shuhan Yang , Qixing Jiang , Peipei Yu , Fang Yang , Xiaojing Zhang , Zhiqing Zhang , Shaoquan Liu , Wenshui Xia

2-Phenylethanol (2-PE), as a quorum-sensing signaling molecule, is widely present (produced by yeast) and can enhance yeast-driven fermentation flavors in foods such as wine. Previous studies have shown that 2-PE is also present/produced by the dominant strain S. cerevisiae 31 in fermented sour fish and affects its growth, metabolism and flavor. While extensive research has characterized the role of 2-phenylethanol (2-PE) as a quorum-sensing molecule in relatively simple fermentation systems like wine, its molecular mechanism in complex, high-protein matrices such as fermented sour fish remains largely unexplored. This study integrates untargeted metabolomics, transcriptomics, and various indicator to fill this critical gap, aiming to uncover the differential metabolite accumulation and molecular mechanisms that occur during the fermentation process of S. cerevisiae 31 upon the 2-PE supplement. KEGG pathway analysis showed that 2-PE mainly affected amino acid metabolizing pathway. Transcriptomic analysis further revealed that 2-PE supplementation significantly altered the expression of genes involved in cell wall biosynthesis, glycolysis, and the TCA cycle, providing a molecular basis for its effects on physiological metabolism and flavor synthesis. This study provides a novel molecular perspective for the targeted enhancement of flavor and quality in traditional fermented sour fish.

2-苯乙醇（2-PE）是一种群体感应信号分子，广泛存在（由酵母产生），可以增强葡萄酒等食品中酵母驱动的发酵风味。先前的研究表明，2-PE也存在于发酵酸鱼中的优势菌株酿酒酵母31中，并影响其生长、代谢和风味。虽然广泛的研究表明2-苯乙醇（2-PE）在相对简单的发酵系统（如葡萄酒）中作为群体感应分子的作用，但其在复杂的高蛋白基质（如发酵酸鱼）中的分子机制仍未被探索。本研究结合非靶向代谢组学、转录组学和多种指标来填补这一关键空白，旨在揭示补充2-PE后酿酒酵母31发酵过程中差异代谢物积累和分子机制。KEGG途径分析表明，2-PE主要影响氨基酸代谢途径。转录组学分析进一步揭示，补充2-PE显著改变了细胞壁生物合成、糖酵解和TCA循环相关基因的表达，为其对生理代谢和风味合成的影响提供了分子基础。本研究为传统发酵酸鱼的风味和品质的靶向改善提供了新的分子视角。

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引用次数: 0

Dynamics of thermophilic starters in PDO Comté cheese: Insights from viability qPCR PDO comt<s:1>奶酪中嗜热发酵剂的动态：来自活力qPCR的见解。

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

International journal of food microbiology

Pub Date : 2025-11-12 DOI: 10.1016/j.ijfoodmicro.2025.111530

Christine Achilleos , Jade Lutin , Franck Dufrene , Philippe Guyot , Romain Palme , Yvette Bouton , Solange Buchin

In Comté cheese production, Streptococcus thermophilus and thermophilic lactobacilli (Lactobacillus delbrueckii and Lactobacillus helveticus) drive acidification and early fermentation. This study investigated their dynamics during ripening in cheeses from two factories, over two production periods, using culture-based counts, qPCR, and PMAxx-based viability-qPCR (v-qPCR). Two starter types were compared: a natural whey starter (NWS) and a defined S. thermophilus strain starter (control). Thermophilic starters persisted throughout ripening, but their dynamics varied with cell type (culturable, total, viable), species, and starter type. Culturable counts declined by 3–6 log units during ripening. S. thermophilus maintained high total and viable levels (≈7–8 log gu/g of cheese), with minimal discrepancies between qPCR and v-qPCR results in control cheeses, indicating a predominantly viable population. In contrast, L. delbrueckii and L. helveticus showed marked viability losses, with discrepancies of up to 3 log units between total and viable counts by the end of ripening, suggesting a higher increase in non-viable lactobacilli compared to S. thermophilus. Starter type significantly influenced S. thermophilus culturability and viability, with the control strain maintaining higher levels over time, suggesting the importance of strain composition in the starter. No effect was observed on lactobacilli culturability. It was only observed for total and viable L. helveticus, depending on the period. v-qPCR effectively quantified viable thermophilic starters and revealed that culture-based methods underestimated viable populations. The persistence of thermophilic starters in multiple physiological states, influenced by the starter type, questions their potential functional role in flavor and texture development during cheese maturation.

在康特斯奶酪生产中，嗜热链球菌和嗜热乳酸杆菌（德尔布鲁氏乳杆菌和helveticus乳杆菌）驱动酸化和早期发酵。本研究利用基于培养计数、qPCR和基于pmax的活力-qPCR （v-qPCR）研究了两家工厂的奶酪在两个生产周期内成熟过程中的动态。比较了两种发酵剂类型：天然乳清发酵剂（NWS）和定义的嗜热链球菌发酵剂（对照）。嗜热发酵剂在整个成熟过程中持续存在，但其动态随细胞类型（可培养的，总的，活的），种类和发酵剂类型而变化。在成熟过程中，可培养数量下降了3-6个对数单位。在对照奶酪中，嗜热链球菌保持了较高的总量和活菌水平（≈7-8 log gu/g）， qPCR结果与v-qPCR结果之间的差异很小，表明存在主要的活菌群体。相比之下，delbrueckii和L. helveticus表现出明显的活力损失，在成熟结束时，总数和活菌数之间的差异高达3个对数单位，这表明与嗜热链球菌相比，无活力乳酸菌的增加更高。发酵剂类型显著影响嗜热葡萄球菌的培养能力和生存能力，对照菌株随着时间的推移保持较高的水平，表明发酵剂中菌株组成的重要性。对乳酸菌的培养性无影响。根据不同的时期，只观察到总乳杆菌和活乳杆菌。v-qPCR有效地定量了活的嗜热发酵剂，并揭示了基于培养的方法低估了活菌群。受发酵剂类型的影响，嗜热发酵剂在多种生理状态下的持续存在，对其在奶酪成熟过程中风味和质地发展中的潜在功能作用提出了质疑。

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引用次数: 0