International journal of food microbiology最新文献_第9页

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

Quorum sensing in Listeria monocytogenes and control strategies for its inhibition in the food industry 单核增生李斯特菌群体感应及其在食品工业中的抑制策略。

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

International journal of food microbiology

Pub Date : 2025-11-11 DOI: 10.1016/j.ijfoodmicro.2025.111518

Xinyi Pang , Yunting Wang , Zeyin Feng , Rui Xu , Jing Sun , Xiangfei Li , Yingjian Lu , Hyun-Gyun Yuk

Listeria monocytogenes is an important foodborne pathogen that can persist in food-processing environments and threatens public health by causing fatal listeriosis. During transmission from the non-host to the host environment, L. monocytogenes encounters a variety of stresses and regulates gene expression by coordinately relying on quorum sensing (QS). With many recent studies on QS inhibitors (QSIs) targeting L. monocytogenes, an in-depth understanding of the QS regulatory mechanisms and the updated application status of QSIs for combating L. monocytogenes is necessary. This review systematically discusses the accessory gene regulator (Agr) system and LuxS system in L. monocytogenes, with a special focus on their regulatory mechanisms associated with biofilm formation, virulence expression, and antimicrobial resistance. Notably, the regulation of Agr system can be modulated by environmental stresses including temperature, nutrient availability and disinfectant exposure. Furthermore, natural (plant-derived compounds and bacterial metabolites) and synthetic QSIs of L. monocytogenes are summarized, and their potential as alternative biocontrol agents is comprehensively evaluated. Finally, the challenges limiting the application of QSIs in the food industry are discussed, along with the outlines of potential avenues for future aspects such as incorporation or coating nanomaterials with QSIs. This review provides an overview of QS regulatory mechanisms in L. monocytogenes and perspectives on the potential of QSIs as novel antimicrobial agents in the food industry.

单核增生李斯特菌是一种重要的食源性病原体，可在食品加工环境中持续存在，并通过引起致命的李斯特菌病威胁公众健康。单核增生乳杆菌在从非宿主环境传播到宿主环境的过程中，受到多种胁迫，依靠群体感应（quorum sensing， QS）协调调节基因表达。随着近年来针对单核增生乳杆菌的QS抑制剂（QSIs）的研究越来越多，有必要深入了解QS调控机制以及QSIs在抗单核增生乳杆菌中的最新应用现状。本文系统讨论了单核增生乳杆菌的辅助基因调控系统（Agr）和LuxS系统，重点讨论了它们与生物膜形成、毒力表达和耐药性相关的调控机制。值得注意的是，Agr系统的调节可以受到环境压力的调节，包括温度、养分可用性和消毒剂暴露。综述了单核增生乳杆菌的天然（植物源性化合物和细菌代谢物）和人工qsi，并对其作为生物防治替代剂的潜力进行了综合评价。最后，讨论了限制qsi在食品工业中应用的挑战，以及未来潜在途径的概述，例如与qsi结合或涂覆纳米材料。本文综述了单增李斯特菌中QS的调控机制，并对qsi作为食品工业新型抗菌药物的潜力进行了展望。

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引用次数: 0

Molecular interpretation of flavor improvement for Pixian Douban fermented with Bacillus bioaugmentation in the tank based on whole-genome and metatranscriptomics 基于全基因组和亚转录组学的酵母菌发酵郫县豆瓣风味改良分子生物学研究

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

International journal of food microbiology

Pub Date : 2025-11-11 DOI: 10.1016/j.ijfoodmicro.2025.111528

Jinjing Yuan , Lifei Lai , Mengmeng Li , Ziqi Xiao , Yuan Liu , Xinyu Li , Haixia Zhang , Qi Zhu , Weifeng Sun , Wenwu Ding

Considering the flavor disadvantages of the strong acidity and whole pungency in Pixian Douban (PXDB) of the tank fermentation, an improvement was obtained by the bioaugmentation of B. licheniformis JY and B. atrophaeus XY, and the underlying mechanism was explored by whole-genome and metatranscriptomics. The key volatiles contents especially for phenethyl alcohol, 1-nonanal, and 4-ethylphenol were increased by Bacillus bioaugmentation while the acid content was reduced. The metatranscriptome analysis indicated that Zygosaccharomyces and Bacillus were the dominant strains in the group of Bacillus bioaugmentation while the key life functions of microorganisms remained highly active, effectively driving the metabolic activities related to flavors. The multi-omics analysis showed that the metabolic activities related to the flavors of the initial fermentation were promoted by the up-regulated DEGs while the metabolic activities like protein synthesis in the later fermentation was inhibited by the down-regulated DEGs. Seven DEGs of significant expression in the predicated metabolic pathways of these two Bacillus strains were found, which implied a promotion of the downstream pathways that could contribute to the flavor improvement, providing a potential explanation for the flavor improvement of the product. The combined analysis of the sample qualities and multi-omics results indicated that the Bacillus bioaugmentation was effective but declined with fermentation time, suggesting a necessary of keeping bioaugmentation by regularly adding Bacillus strains. The results of this study provided a potential interpretation for Bacillus bioaugmentation in the PXDB fermentation, which offered a reference for the microbial agent development of PXDB fermentation in the tank.

针对郫仙豆瓣（PXDB）发酵过程中酸性强、全辛辣的风味缺陷，通过对地衣芽孢杆菌（B. licheniformis JY）和萎缩芽孢杆菌（B. atrophaeus XY）进行生物强化，对其进行改良，并通过全基因组和亚转录组学方法探讨其作用机制。芽孢杆菌增强后，主要挥发物，特别是苯乙醇、1-壬醛和4-乙酚含量增加，而酸含量降低。元转录组分析表明，在芽孢杆菌生物增强组中，Zygosaccharomyces和Bacillus是优势菌株，微生物的关键生命功能保持高度活跃，有效地驱动了与风味相关的代谢活动。多组学分析表明，上调的DEGs促进了发酵初期与风味相关的代谢活动，而下调的DEGs抑制了发酵后期蛋白质合成等代谢活动。在这两株芽孢杆菌的预测代谢途径中发现了7个显著表达的deg，这意味着促进了下游途径，可能有助于改善风味，为产品的风味改善提供了可能的解释。样品质量和多组学分析结果表明，芽孢杆菌的生物增强效果是有效的，但随着发酵时间的延长而减弱，说明有必要定期添加芽孢杆菌菌株来保持生物增强效果。本研究结果为PXDB发酵中芽孢杆菌的生物增强提供了可能的解释，为PXDB发酵罐内微生物制剂的开发提供了参考。

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引用次数: 0

Distinct phylogenetic patterns and assembly processes of abundant and rare taxa in traditional grain vinegar fermentation ecosystem 传统食醋发酵生态系统中丰富和稀有类群的不同系统发育模式和组合过程。

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

International journal of food microbiology

Pub Date : 2025-11-11 DOI: 10.1016/j.ijfoodmicro.2025.111517

Mingye Peng , Bo Li , Yunli Zhu , Lu Guo , Lei Deng , Zhicong Shen , Zhiwen Jia , Yang Chen , Junjun Gao , Mengzhou Zhou

Brewing microbes play a crucial role in regulating the fermentation process and quality characteristics of Chinese traditional fermented foods, particularly grain vinegar. However, in the context of acetic acid fermentation, the phylogenetic characteristics, community assembly mechanisms, and environmental drivers of bacterial communities under complex environmental gradients remain insufficiently explored, particularly the differences between abundant and rare taxa. In this study, the acetic acid fermentation of Zhenjiang aromatic vinegar was employed as a model to systematically analyze the phylogenetic niche distribution, community assembly processes, and key environmental drivers associated with abundant and rare bacterial taxa. We found that abundant taxa exhibited broader ecological niches and lower phylogenetic clustering than rare taxa, while rare taxa displayed stronger phylogenetic signals and broader environmental response thresholds. Homogeneous selection of deterministic processes dominated the assembly of abundant taxa. In contrast, stochastic processes were the primary drivers of rare taxa assembly, as further supported by neutral theory models. pH and ethanol were identified as the key environmental factors influencing the community assembly of abundant and rare bacterial taxa, respectively. These findings provide new insights into the phylogenetic responses and community assembly mechanisms of brewing microbes adapting to environmental changes in complex fermentation ecosystems.

酿造微生物在我国传统发酵食品，尤其是食醋的发酵过程和品质特性中起着至关重要的调节作用。然而，在醋酸发酵的背景下，复杂环境梯度下细菌群落的系统发育特征、群落组装机制和环境驱动因素的探索还不够充分，特别是丰富和稀有分类群之间的差异。本研究以镇江香醋醋酸发酵为模型，系统分析了丰富和稀有细菌类群的系统发育生态位分布、群落聚集过程和关键环境驱动因素。研究发现，与稀有类群相比，稀有类群的生态位更广，系统发育聚类更低，而稀有类群的系统发育信号更强，环境响应阈值更宽。确定性过程的同质选择主导了丰富类群的组合。相反，随机过程是稀有类群聚集的主要驱动因素，这得到了中性理论模型的进一步支持。pH和乙醇分别是影响丰富细菌类群和稀有细菌类群群落聚集的关键环境因子。这些发现为研究复杂发酵生态系统中酿酒微生物适应环境变化的系统发育响应和群落组装机制提供了新的思路。

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引用次数: 0

Oat-based beverage biofortification with the novel riboflavin-overproducing and dextran-producing Leuconostoc mesenteroides B12-B2 strain 利用新型过量生产核黄素和右旋糖酐的肠系膜Leuconostoc B12-B2菌株进行燕麦饮料生物强化。

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

International journal of food microbiology

Pub Date : 2025-11-07 DOI: 10.1016/j.ijfoodmicro.2025.111513

Kenza Zarour , Annel M. Hernández-Alcántara , Farah Bouacheria , Lylia Yamina Boufatah , Leonor Rodríguez-Sánchez , Paloma López , Mari Luz Mohedano

During fermentation, incorporation of food grade lactic acid bacteria that synthesize functional metabolites, such as vitamins, prebiotics, and bioactive compounds is an efficient strategy for in situ biofortification of food. In this study, exposure of the dextran-producer Leuconostoc mesenteroides B12 to roseoflavin (300 μg) resulted in the selection of the riboflavin-overproducing B12-B2 strain, which produced high levels of riboflavin (vitamin B₂) (1.5 mg/L) and dextran (2.92 g/L) in a synthetic medium. During fermentation of a commercial oat-based beverage over 24 h, B12-B2 exhibited good cell growth (up to 3.16 × 10¹¹ CFU/mL), together with high metabolic activity, acidification capability (42.4°D) and high CO₂ production (26 mM). Moreover, B12-B2 efficiently produced riboflavin (0.57 mg/L), dextran (5.32 mM), mannitol (79.21 mM), lactic acid (29.98 mM) and the prebiotic oligosaccharide panose (13.39 mM). The dynamic viscosity of the oat-based beverage increased significantly during fermentation with B12-B2 (to approximately 305.5 mPa·s). The ability to reduce pH values and influence in cell viability was confirmed after a storage period of 28 days. The present study highlights, for the first time, the potential of L. mesenteroides for the biofortification of plant-based beverages, a product category in which this species has not previously been employed as a starter or additive culture.

在发酵过程中，加入食品级乳酸菌，合成功能性代谢物，如维生素、益生元和生物活性化合物，是原位生物强化食品的有效策略。在本研究中，将制造右旋糖酐的Leuconostoc mesenteroides B12暴露于玫瑰黄素（300 μg）中，选择了过量生产核黄素的B12-B2菌株，该菌株在合成培养基中产生高水平的核黄素（维生素B2）（1.5 mg/L）和右旋糖酐（2.92 g/L）。在24 h的商业燕麦饮料发酵过程中，B12-B2表现出良好的细胞生长（高达3.16 × 1011 CFU/mL），同时具有高代谢活性，酸化能力（42.4°D）和高CO₂产量（26 mM）。此外，B12-B2还能高效生成核黄素（0.57 mg/L）、葡聚糖（5.32 mM）、甘露醇（79.21 mM）、乳酸（29.98 mM）和益生元低聚糖（13.39 mM）。在B12-B2发酵过程中，燕麦饮料的动态粘度显著增加（约为305.5 mPa·s）。28天后，证实了其降低pH值和影响细胞活力的能力。本研究首次强调了肠系膜乳杆菌在植物性饮料生物强化方面的潜力，这是一种以前从未被用作发酵剂或添加剂培养物的产品类别。

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引用次数: 0

Prevalence, antimicrobial resistance, and genetic characterization of Listeria monocytogenes in the Korean pork production chain 韩国猪肉生产链中单核细胞增生李斯特菌的流行、耐药性和遗传特征

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

International journal of food microbiology

Pub Date : 2025-11-06 DOI: 10.1016/j.ijfoodmicro.2025.111515

Miru Lee , Jeong-Ih Shin , Amany Hassan , Yeun-Jun Chung , Seung-Hyun Jung , Kun Taek Park

Listeria monocytogenes, a major foodborne pathogen, causes invasive listeriosis with a high mortality rate. Its distribution and genomic diversity in livestock products in Korea remain poorly understood. This study investigated the prevalence and genomic characteristics of L. monocytogenes across Korean pork production and distribution chains. Samples from pigs, carcasses, meat, and the environment were collected from farms, slaughterhouses, and supermarkets nationwide. L. monocytogenes was recovered from 60 retail meat samples (19.0 %) but not from farms or slaughterhouses, suggesting that contamination occurs mainly during downstream processing and distribution. Whole-genome sequencing identified nine sequence types (STs) across two lineages, with Lineage II-ST9 being most prevalent. Within ST9, the core genome multilocus sequence typing-defined CT4379 subgroup was widespread across all provinces and harbored repUS43 plasmid replicon and tetM within a horizontal gene-transfer structure, also found in other Listeria STs and bacterial species. All ST9 isolates carried a premature stop codon (PMSC) in inlA. Two Lineage I-ST224 isolates were evolutionary linked to the outbreak strain FSCNU0110 in Korea in 2018, sharing an identical llsX PMSC in Listeria pathogenicity island (LIPI)-3. LIPI-4 was exclusively detected in ST87, a hypervirulent clone found in multiple provinces. Seven isolates from imported pork were ST3 and ST321, indicating potential international transmission via pork trade. All isolates possessed intrinsic antimicrobial resistance genes. The detection of persistent and hypervirulent clones in final pork products underscores the need for high-resolution genomic surveillance and strict hygiene interventions during meat processing and distribution for reducing the occurrence of listeriosis.

单核细胞增生李斯特菌是一种主要的食源性病原体，引起侵袭性李斯特菌病，死亡率高。它在韩国畜产品中的分布和基因组多样性仍然知之甚少。本研究调查了韩国猪肉生产和分销链中单核增生乳杆菌的流行程度和基因组特征。从全国的农场、屠宰场和超市收集了猪、尸体、肉和环境的样本。从60份零售肉类样本（19.0%）中检出单增李斯特菌，但没有从农场或屠宰场检出，这表明污染主要发生在下游加工和分销过程中。全基因组测序在两个谱系中鉴定出9种序列类型（STs），其中谱系II-ST9最为普遍。在ST9中，核心基因组多位点序列分型定义的CT4379亚群广泛分布于所有省份，并且在水平基因转移结构中含有repUS43质粒复制子和tetM，这在其他李斯特菌STs和细菌物种中也发现了。所有ST9分离株在inlA中都携带一个过早终止密码子（PMSC）。两个谱系I-ST224分离株与2018年韩国爆发的菌株FSCNU0110进化相关，在李斯特菌致病性岛(LIPI)-3中共享相同的llsX PMSC。LIPI-4仅在ST87中检测到，这是一种在多个省份发现的高毒性克隆。从进口猪肉中分离出的7株为ST3和ST321，表明可能通过猪肉贸易进行国际传播。所有分离株均具有内在的抗微生物基因。在最终猪肉产品中发现持久性和高毒力克隆，强调需要在肉类加工和分销过程中进行高分辨率基因组监测和严格的卫生干预，以减少李斯特菌病的发生。

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引用次数: 0

Integration of a marine bacteriophage into chitosan, sodium alginate and methylcellulose-based coatings to control microbial spoilage and Vibrio alginolyticus growth in fish 将海洋噬菌体整合到壳聚糖、海藻酸钠和甲基纤维素基涂层中，以控制鱼类微生物腐败和溶藻弧菌的生长

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

International journal of food microbiology

Pub Date : 2025-11-05 DOI: 10.1016/j.ijfoodmicro.2025.111514

Christina Anna Stafyli , Evmorfia Athanasopoulou , Magda Tseperka , Dimitrios Skliros , Theofania Tsironi , Emmanouil Flemetakis

The global food industry faces significant challenges related to food spoilage, particularly in aquaculture, where pathogens like Vibrio species are major disease-causing agents. This study investigated the use of bacteriophage Athena1 as a biocontrol agent in biodegradable coatings for fish contaminated with Vibrio alginolyticus V1, evaluating its stability, lytic efficacy, and performance within biopolymer-based coatings.

Athena1 demonstrated stable lytic activity across various pH and temperature conditions. When directly applied to fish slices, the phage significantly inhibited V. alginolyticus V1 growth, confirming its effectiveness in complex matrices like fish flesh. Results coming from the application of Coating+Athena1 varied: chitosan exhibited strong inherent antimicrobial properties with limited added benefit from the phage, while methylcellulose managed to maintain phage stability and showed effective bacterial inhibition. Sodium alginate, however, displayed inconsistent phage activity, potentially due to interactions with other fish spoilage microbiota.

Overall, these findings suggest that Vibrio-infecting bacteriophages hold potential as biocontrol agents in active biodegradable coatings and films for fish products. Further research should focus on optimizing phage release and stability across biopolymer matrices to enhance practical applications in food preservation, with emphasis on selecting tailored bacteriophages for effective biocontrol.

全球食品工业面临着与食品腐败有关的重大挑战，特别是在水产养殖中，弧菌等病原体是主要的致病因子。本研究研究了噬菌体Athena1作为生物防治剂在生物降解涂层中的应用，以防治被溶藻弧菌V1污染的鱼类，并评价了其在生物聚合物涂层中的稳定性、降解效果和性能。Athena1在不同的pH值和温度条件下表现出稳定的裂解活性。当直接应用于鱼片时，该噬菌体显著抑制了溶藻弧菌V1的生长，证实了其在鱼肉等复杂基质中的有效性。涂层+Athena1的应用结果各不相同：壳聚糖表现出强大的固有抗菌性能，但噬菌体的附加效益有限，而甲基纤维素则保持了噬菌体的稳定性，并表现出有效的细菌抑制作用。然而，海藻酸钠表现出不一致的噬菌体活性，可能是由于与其他鱼类腐败微生物群的相互作用。总之，这些发现表明，感染弧菌的噬菌体有潜力作为生物防治剂，用于鱼类产品的活性生物降解涂层和薄膜。进一步的研究应侧重于优化噬菌体在生物聚合物基质中的释放和稳定性，以加强在食品保鲜中的实际应用，重点是选择适合的噬菌体进行有效的生物防治。

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引用次数: 0

Effect of quorum sensing signal molecular analog 4-hydroxy-5-methyl-3(2H)-furanone on the microbial diversity and flavor characteristics of Sichuan Paocai 群体感应信号分子类似物4-羟基-5-甲基-3(2H)-呋喃酮对四川泡菜微生物多样性和风味特性的影响

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

International journal of food microbiology

Pub Date : 2025-11-05 DOI: 10.1016/j.ijfoodmicro.2025.111510

Chunhui Deng , Qin Peng , Xia Lin , Yue Shu , Shengshuai Li , Yunlong Song , Hong Kong , Lei Liu , Ziwei Liang , Yu Rao

Sichuan paocai, a distinctive type of Chinese fermented vegetable, is highly favored by consumers for its unique flavor. Microbial metabolism plays a crucial role in the fermentation process and flavor development of paocai. This study explored the effects of the Quorum sensing (QS) molecular analog 4-hydroxy-5-methyl-3(2H)-furanone (MHF) on the spoilage microorganisms in Sichuan paocai, as well as the microbial diversity and flavor characteristics during fermentation. The results showed that MHF functioned as an AI-2 signaling molecule at a concentration of 100 μmol/L, inducing bioluminescence in Vibrio harveyi BB170. Additionally, MHF effectively inhibited biofilm formation of Klebsiella trevisanii, Providencia ewingii, Enterobacter cloacae, Pichia sp., and Candida tropicalis, while delaying pellicle formation. No significant differences were observed in the total bacterial counts, lactic acid bacterial (LAB) counts, or pH during fermentation with or without MHF. However, the addition of MHF significantly increased the relative abundance of Lactiplantibacillus while decreasing those of Enterobacter and Bacillus. Moreover, MHF supplementation effectively reduced nitrite and butyric acid production, while increasing the content of free amino acids (FAAs) such as aspartic acid (Asp) and glutamic acid (Glu), as well as volatile organic compounds (VOCs), including eucalyptol, linaloolmol and phenylethyl alcohol. Therefore, MHF can delay Sichuan paocai spoilage, increase the relative abundance of Lactiplantibacillus, and enhance Sichuan paocai flavor.

四川泡菜是一种独特的中国发酵蔬菜，因其独特的风味而深受消费者的喜爱。微生物代谢在泡菜的发酵过程和风味形成中起着至关重要的作用。本研究探讨了群体感应（Quorum sensing， QS）分子类似物4-羟基-5-甲基-3(2H)-呋喃酮（MHF）对四川泡菜腐坏微生物的影响，以及发酵过程中微生物多样性和风味特征。结果表明，当浓度为100 μmol/L时，MHF作为AI-2信号分子，在哈维弧菌BB170中诱导生物发光。此外，MHF有效抑制trevisanii克雷伯氏菌、普罗维登氏菌、阴沟肠杆菌、毕氏酵母和热带假丝酵母的生物膜形成，同时延缓了膜的形成。在添加或不添加MHF的发酵过程中，细菌总数、乳酸菌（LAB）计数或pH值均无显著差异。然而，MHF的添加显著提高了乳酸杆菌的相对丰度，而降低了肠杆菌和芽孢杆菌的相对丰度。此外，MHF的补充有效地降低了亚硝酸盐和丁酸的产量，同时增加了游离氨基酸（FAAs）的含量，如天冬氨酸（Asp）和谷氨酸（Glu），以及挥发性有机化合物（VOCs），包括桉树醇、芳樟醇和苯乙醇。因此，MHF可以延缓川菜的变质，增加乳酸菌的相对丰度，增强川菜的风味。

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引用次数: 0

Predictive modelling of Listeria monocytogenes survival and recovery in salmon and pork subjected to sous vide cooking at 55 °C 55°C真空烹调三文鱼和猪肉中单核细胞增生李斯特菌存活和恢复的预测模型。

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

International journal of food microbiology

Pub Date : 2025-11-05 DOI: 10.1016/j.ijfoodmicro.2025.111516

Montserrat Vila-Brugalla , Sasha M. Rivera-Sánchez , Artur X. Roig-Sagués , M. Manuela Hernández-Herrero

Mild sous-vide processing is increasingly applied to enhance the sensory and nutritional quality of ready-to-eat foods. However, its microbiological safety remains uncertain, as moderate temperatures may allow survival and recovery of Listeria monocytogenes. This study investigated the behaviour of L. monocytogenes in salmon and pork fillets cooked at 55 °C for 30, 60, or 90 min and subsequently stored at 4 °C or 8 °C for up to 30 days. Two strains, Scott A and CECT 4031, were tested individually and as a cocktail. Outcomes varied according to strain and matrix: complete inactivation occurred only for CECT 4031 in pork, while survival and recovery were consistently detected in other conditions. Slow heating rates (< 2 °C/min) were associated with higher apparent resistance, particularly for Scott A. Inactivation deviated from log-linearity and was best described by the Geeraerd log-linear + tail and Mafart Weibull models, with D-values ranging from 6.8 to 8.3 min. During storage, post-treatment growth occurred in most salmon samples and in pork inoculated with Scott A at 8 °C. Sublethally injured cells recovered, showing maximum growth rates up to 1.0 log CFU g/day and lag phases of 2–14 days. These findings confirm that mild sous-vide treatments at 55 °C do not guarantee complete inactivation of L. monocytogenes, highlighting the need for validation studies that combine lethality and recovery outcomes. Predictive models integrating non-linear inactivation and heterogeneity provide a robust framework for assessing safety in minimally processed foods.

温和的真空烹调越来越多地应用于提高即食食品的感官和营养质量。然而，它的微生物安全性仍然不确定，因为适度的温度可能使单核增生李斯特菌存活和恢复。本研究调查了三文鱼和猪肉片在55°C下烹饪30、60或90分钟，然后在4°C或8°C下储存30天后单核细胞增生乳杆菌的行为。Scott A和CECT 4031这两种菌株分别进行了测试，并作为鸡尾酒进行了测试。结果因菌株和基质而异：只有猪肉中的CECT 4031发生完全失活，而在其他条件下一致检测到存活和恢复。缓慢的升温速率（< 2°C/min）与较高的表观电阻相关，特别是对Scott A.失活偏离对数线性，最好的描述是Geeraerd对数线性+尾和maart Weibull模型，d值范围为6.8至8.3 min。在储存期间，大多数鲑鱼样品和接种Scott A的猪肉在8°C下均出现处理后生长。亚致死损伤细胞恢复，显示最大生长速率可达1.0 log CFU g/天，滞后期为2-14天。这些发现证实，55°C的低温处理不能保证单核增生乳杆菌完全失活，强调需要进行结合致死率和恢复结果的验证研究。整合非线性失活和异质性的预测模型为评估最低限度加工食品的安全性提供了强有力的框架。

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引用次数: 0