Vertical transmission of eggshell microbiota modulates preservation efficiency: Metabolites from Bacillus subtilis as a novel shelf-life extension strategy

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

International journal of food microbiology Pub Date : 2025-09-19 DOI:10.1016/j.ijfoodmicro.2025.111450

Jiahao Zhu , Haibin Deng , Lipeng Xing , Junyi Luo , Ting Chen , Jiajie Sun , Yongliang Zhang , Qianyun Xi

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Abstract

This study investigated the differences in eggshell microbiota across laying periods of hens and their potential regulatory mechanisms on egg preservation. 16S rRNA analysis revealed significant microbial variations between peak and end-laying periods, showing a declining Bacillus/Staphylococcus ratio as hens aged. Bacillus subtilis, isolated and identified from peak-laying-period eggshell microbiota, demonstrated potent antimicrobial activity. Eggs pretreated with its supernatant exhibited higher Haugh units and yolk indices after one week of storage. Untargeted metabolomics suggested this preservation effect might be associated with metabolites from Bacillus subtilis that inhibit Staphylococcus aureus. These findings provide novel evidence for microbial vertical transmission influencing egg preservation and propose a probiotic metabolite-based strategy to extend egg shelf life.

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蛋壳微生物群的垂直传播调节保存效率：枯草芽孢杆菌的代谢物作为一种新的延长保质期的策略

本研究旨在探讨蛋鸡产蛋期蛋壳微生物群的差异及其对鸡蛋保存的潜在调控机制。16S rRNA分析显示，产蛋高峰期和产蛋末期微生物差异显著，随着蛋鸡年龄的增长，芽孢杆菌/葡萄球菌比例下降。枯草芽孢杆菌是从产蛋高峰期蛋壳微生物群中分离鉴定出来的，具有很强的抗菌活性。经其上清液预处理的鸡蛋在贮藏1周后，哈氏单位和蛋黄指数均有所提高。非靶向代谢组学表明，这种保存效果可能与枯草芽孢杆菌的代谢物抑制金黄色葡萄球菌有关。这些发现为微生物垂直传播影响鸡蛋保存提供了新的证据，并提出了一种基于益生菌代谢物的延长鸡蛋保质期的策略。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.