Discovery of the dipicolinic acid synthase in the spoilage fungus Paecilomyces reveals its role in spore heat, salt, and alkaline pH resistance

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-13 DOI:10.1016/j.foodres.2025.115994

Su-Yan Wang , Yun-Jiao Zhang , Li-Xiao Chen , Yi-Bo Pang , Daniela D. Herrera-Balandrano , Paul Daly , Feng-Quan Liu , Marta Filipa Simões , Xin-Chi Shi , Pedro Laborda

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Abstract

Paecilomyces, a food spoilage fungus, releases airborne spores that are highly resistant to harsh environmental conditions, including pasteurization. In this study, dipicolinic acid (DPA), which is a common component of bacterial spores, was detected in Paecilomyces maximus conidia at concentrations from 0.1 % to 2.8 % w/w (DPA weight per spore weight). The DPA synthase (PmDpa) was identified and obtained through heterologous expression in Escherichia coli. The enzyme was iron-dependent and catalyzed the conversion of L-2,3-dihydrodipicolinate (DHD) into DPA in the presence of NAD⁺. Mutant Δpmdpa spores exhibited altered morphology and reduced resistance to heat, salinity, and alkaline pH compared to wild-type spores, indicating that PmDpa plays a key role in the structure and environmental tolerance of P. maximus spores. DPA was identified in the spores of several Paecilomyces, Aspergillus, and Penicillium strains, indicating its prevalence in the conidia of Thermoascaceae and Aspergillaceae (Eurotiales). This study identifies DPA in Eurotiales spores for the first time and highlights the first key gene associated with Paecilomyces spore resistance.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.