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Uncovering the Beneficial Role of Limosilactobacillus fermentum E7 Exhibiting Antioxidant Activity in Ameliorating DSS-Induced Ulcerative Colitis in a Murine Model.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010137

Hongyan Zhang, Hailing Wang, Yue Li, Yue Leng, Ke Lin, Dayong Ren

{"title":"Uncovering the Beneficial Role of Limosilactobacillus fermentum E7 Exhibiting Antioxidant Activity in Ameliorating DSS-Induced Ulcerative Colitis in a Murine Model.","authors":"Hongyan Zhang, Hailing Wang, Yue Li, Yue Leng, Ke Lin, Dayong Ren","doi":"10.3390/foods14010137","DOIUrl":"10.3390/foods14010137","url":null,"abstract":"Background: Ulcerative colitis (UC) is a chronic intestinal disease of growing global concern. Bacteria associated with fermented food or probiotics regulate immune and inflammatory responses, playing a key role in intestinal immune homeostasis.Results: Five probiotics with relatively good antioxidant effects, namely Lactiplantibacillus plantarum H6, Latilactobacillus sakei QC9, Limosilactobacillus fermentum E7, Bacillus subtills D1, and Bacillus licheniformis Q13, were screened out from 30 strains of probiotics through in vitro antioxidant assays. The five probiotics had varying degrees of alleviating effects on UC mice and improved various physiological indicators, such as oxidative stress parameters and histopathological sections. The effects of E7, D1, and Q13 were more pronounced. Furthermore, E7 effectively regulated UC mouse intestinal microbiota composition, increased short-chain fatty acid concentration, and promoted the expression of anti-inflammatory factors, such as interleukin 10 (IL-10), while suppressing that of pro-inflammatory factors, such as interleukin 1β (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor α (TNF-α). Meanwhile, D1 and Q13 only exhibited partial alleviating effects. Finally, E7 increased the expression of tight junction proteins in colon tissues.Conclusions: E7 showed superior efficacy to other probiotics in alleviating UC, offering novel therapeutic prospects for safer and effective management of UC.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719463/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010143

Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia, Wendy Franco

{"title":"Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.","authors":"Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia, Wendy Franco","doi":"10.3390/foods14010143","DOIUrl":"10.3390/foods14010143","url":null,"abstract":"The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except for the evaluation of tyramine production and citric acid intake. This process included morphological, metabolic, fermentation yield, and resistance tests to identify promising malolactic strains. Morphological assessments led to the selection of 23 isolates, which were genetically identified as Levilactobacillus brevis (65% abundance) and Leuconostoc mesenteroides (35% abundance). Among these, eight strains exhibited low sugar metabolism rates, while three demonstrated competitive growth and malolactic activity in a synthetic medium containing 10% ethanol, outperforming a commercial strain. Low consumption was observed in the qualitative citric acid intake test, whereas a positive response was noted for tyramine production. At the conclusion of the sequential selection criteria, Levilactobacillus brevis BCV-46 exhibited the most favorable characteristics for potential use as a malolactic starter culture, successfully withstanding the combined stress factors of ethanol, pH, and SO2.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720079/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Breastfeeding Practices and Food Consumption of Socially Vulnerable Children.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010138

Natália A Oliveira, Nathalia Pizato, Érika S O Patriota, Ariene S do Carmo, Gabriela Buccini, Vivian S S Gonçalves

{"title":"Breastfeeding Practices and Food Consumption of Socially Vulnerable Children.","authors":"Natália A Oliveira, Nathalia Pizato, Érika S O Patriota, Ariene S do Carmo, Gabriela Buccini, Vivian S S Gonçalves","doi":"10.3390/foods14010138","DOIUrl":"10.3390/foods14010138","url":null,"abstract":"Promoting child well-being and development requires a multidimensional approach, including the right to adequate food practices. Socially vulnerable children are more exposed to adverse experiences, such as inadequate food consumption due to poverty. In this context, home-visiting programs are an important strategy for nutritional and health care education to provide relevant guidelines. This study describes breastfeeding and food consumption of children aged 0 to 24 months assisted by the Happy Child Program (Programa Criança Feliz-PCF) and aimed to investigate their association with socioeconomic factors and adherence to the program. This is an observational study, with a cross-sectional design, carried out with children assisted by the PCF in the Federal District, Brazil. Multivariate analysis was performed to identify sociodemographic and income factors, and household visits characteristics associated with breastfeeding, dietary diversity, and the consumption of ultra-processed food. A total of 301 children were assessed, 51.16% of whom were female. In 58.99% of households, the reference person was the mother; 86.20% were unemployed, and 27.08% had a low education degree. About 62.65% of beneficiaries lived on up to USD 200.00 per month and the majority faced food insecurity. The child's age, and the mother's current work situation were independently associated with the current breastfeeding situation, especially higher among women who did not work (p = 0.015). The minimum dietary diversity among children over 6 months old was 62.21% and presented a positive association with adherence to the program (p = 0.005). On the other hand, the consumption of ultra-processed foods was 77.21% and was associated with a longer follow-up time within the program (p = 0.047). The associations observed revealed the need to integrate family food choices and nutritional education into public policies for early childhood.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719526/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010134

Alma Delia Noriega-Juárez, Libier Meza-Espinoza, María de Lourdes García-Magaña, Rosa Isela Ortiz-Basurto, Martina Alejandra Chacón-López, Luis Miguel Anaya-Esparza, Efigenia Montalvo-González

{"title":"Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation.","authors":"Alma Delia Noriega-Juárez, Libier Meza-Espinoza, María de Lourdes García-Magaña, Rosa Isela Ortiz-Basurto, Martina Alejandra Chacón-López, Luis Miguel Anaya-Esparza, Efigenia Montalvo-González","doi":"10.3390/foods14010134","DOIUrl":"10.3390/foods14010134","url":null,"abstract":"Aguamiel is the sap extracted from various species of maguey (Agave spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value. Understanding the composition of aguamiel is crucial as it may offer beneficial effects for human health. Reports have indicated its significance as a source of essential amino acids, vitamins, minerals, and fructooligosaccharides with prebiotic potential. Additionally, aguamiel can harbor diverse microorganisms, including lactic acid bacteria (Lactococcus and Leuconostoc spp.) and yeasts, contributing antioxidant, nutritional, prebiotic, and probiotic properties. However, aguamiel is prone to rapid fermentation due to its nature, which can alter its sensory and nutritional characteristics. This review provides insight into the broad nutritional composition, microbial diversity, and metabolites beneficial to the human health of fresh aguamiel. At the same time, it reviews the technologies applied to aguamiel to preserve its nutritional properties and functional metabolites and extend its shelf life. Thus, the data included in this document may lead to greater beverage consumption and further research to find new conservation alternatives that change its organoleptic and functional properties as little as possible.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719483/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010141

Burcu Aksoy Canyolu, Beste Özben Sadıç

{"title":"Dietary Salt-Related Knowledge, Attitudes and Behaviors in Healthy and Hypertensive Turkish Adults from Food Choice Perspective.","authors":"Burcu Aksoy Canyolu, Beste Özben Sadıç","doi":"10.3390/foods14010141","DOIUrl":"10.3390/foods14010141","url":null,"abstract":"Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs in Turkey. This cross-sectional study was conducted on 415 adults in a hospital in Turkey. A structured questionnaire assessing salt-related KABs was administered, and blood pressure was measured. The majority of participants were aware of the health risks associated with high salt intake. Higher overall attitude scores increased the odds of performing most behaviors to reduce salt, except for checking food labels, using spices instead of salt, and purchasing foods labeled as low-sodium, by almost three-fold. These results suggest that both normotensive and hypertensive adults need to improve their knowledge of the health effects and dietary sources of salt, and how to reduce it. Salt-related KABs were not found to be aligned with all positive attitudes toward salt consumption; this indicates the need for regulations that operate independently of public perceptions, such as policies for reducing salt in the food industry and making reduced-salt products more affordable to encourage healthier food choices.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720551/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010139

Muhammad Faisal, Asri Gani, Murna Muzaifa, M Bagas Heriansyah, Hera Desvita, Suraiya Kamaruzzaman, Ahmad Sauqi, Daru Ardiansa

{"title":"Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel.","authors":"Muhammad Faisal, Asri Gani, Murna Muzaifa, M Bagas Heriansyah, Hera Desvita, Suraiya Kamaruzzaman, Ahmad Sauqi, Daru Ardiansa","doi":"10.3390/foods14010139","DOIUrl":"10.3390/foods14010139","url":null,"abstract":"This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distillation at 190 °C. Liquid smoke with a concentration of 3% was combined with turmeric extract at a ratio of 2, 4, 6, and 8 g/L (CLS 2:1, CLS 4:1, CLS 6:1 and CLS 8:1). TVB-N testing showed that the mixture of liquid smoke and turmeric at a ratio of CLS 6: 1 and CLS 8: 1 maintains the freshness of fish for 48 h. Meanwhile, organoleptic testing reports that the best mixture was CLS 8:1. The number of colonies in the CLS 2:1, CLS 4:1, CLS 6:1, and CLS 8:1 mixtures were 4.92, 4.92, 4.16, and 4 × 10⁵ colonies/g after 44 h of soaking. The MPN test result at 48 h of soaking is 1.1 × 103 MPN/g. Generally, mackerel preserved with a mixture of turmeric extract and liquid smoke with a ratio of 8:1 can be consumed up to a shelf life of 48 h at room temperature storage.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719596/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Electrochemical Detection of Bisphenol A and Catechol in Red Wine.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010133

Chao Wang, Xiangchuan Wu, Xinhe Lin, Xueting Zhu, Wei Ma, Jian Chen

{"title":"The Electrochemical Detection of Bisphenol A and Catechol in Red Wine.","authors":"Chao Wang, Xiangchuan Wu, Xinhe Lin, Xueting Zhu, Wei Ma, Jian Chen","doi":"10.3390/foods14010133","DOIUrl":"10.3390/foods14010133","url":null,"abstract":"The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO2@CeO2 nanozyme using a simple hydrothermal method, which was characterized by modern analytical methods, such as transmission electron microscope (TEM), X-ray diffraction (XRD), and energy dispersive X-ray spectroscopy (EDX), etc. We found that the addition of MnO2 significantly increased the laccase-like activity by 300% compared to CeO2 nanorods. Due to the excellent laccase-like activity of the MnO2@CeO2 nanozyme, we developed an electrochemical sensor for the detection of hazardous phenolic compounds such as bisphenol A and catechol in red wines by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). We used the MnO2@CeO2 nanozyme to develop an electrochemical sensor for detecting harmful phenolic compounds like bisphenol A and catechol in red wine due to its excellent laccase-like activity. The MnO2@CeO2 nanorods could be dispersion-modified glassy carbon electrodes (GCEs) by polyethyleneimine (PEI) to achieve a rapid detection of bisphenol A and catechol, with limits of detection as low as 1.2 × 10-8 M and 7.3 × 10-8 M, respectively. This approach provides a new way to accurately determine phenolic compounds with high sensitivity, low cost, and stability.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11719882/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010136

Li Guo, Guang Wu, Qingchun Yin, Lin Luo, Hao Deng

{"title":"Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.","authors":"Li Guo, Guang Wu, Qingchun Yin, Lin Luo, Hao Deng","doi":"10.3390/foods14010136","DOIUrl":"10.3390/foods14010136","url":null,"abstract":"Chlorine dioxide (ClO2) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO2 slow-releasing card for postharvest litchi. The optimal ClO2 slow-releasing card was prepared as follows: Card A was soaked in 2.5 mol/L NaClO2 and 0.3 mol/L CaCl2. Card B was soaked in 1 mol/L oxalic acid, 0.3 mol/L CaCl2, and natural pigment. Finally, cards A and B were dried and adhered using 60% gelatin. The ClO2 releasing time of the card was more than 120 h at 5-25 °C, and it could change color from dark yellow to white. The qualities of 3 kg litchi treated with no pieces (CK), half a piece (T1), one piece (T2), two pieces (T3), and three pieces (T4) of ClO2 slow-releasing card were compared. The results showed that litchi of T1 had significantly (p < 0.05) higher L* and a* values but a lower respiration rate and relative conductivity than CK after 7 days of storage, showing the best pulp qualities and pericarp color. Further correlation analyses revealed a significant positive correlation (R2 = 0.971) between Cya-3-O-gal-1 and a*, indicating a sharp decline in Cya-3-O-gal-1 and strong pericarp browning in CK. On the contrary, the low-releasing ClO2 of T1 effectively inhibited Cya-3-O-gal-1 degradation. This could be one of the reasons for the superior pericarp color of T1. This study provides a visual, efficient, and economical solution for postharvest litchi.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720410/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Stress Tolerance and Fermentation Performance in Commercial Yeast Strains for Industrial Applications.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010142

Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Tianzhi Qu, Jian Chen

{"title":"Evaluation of Stress Tolerance and Fermentation Performance in Commercial Yeast Strains for Industrial Applications.","authors":"Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Tianzhi Qu, Jian Chen","doi":"10.3390/foods14010142","DOIUrl":"10.3390/foods14010142","url":null,"abstract":"This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains were assessed for their fermentation performance and stress responses under glucose limitation, osmotic stress, acid stress, elevated ethanol concentrations, and temperature fluctuations. Results revealed significant variability in glucose consumption, ethanol production, and stress tolerance across strains. ACY34 and ACY84 demonstrated the highest fermentation efficiency, while ACY19 exhibited exceptional stress resilience, excelling under multiple stress conditions such as osmotic and ethanol stress. The findings highlight strain-specific performance, with some strains suited for high-yield fermentation and others excelling under challenging environmental conditions. These results provide critical insights for selecting and optimizing yeast strains tailored to specific industrial fermentation processes, contributing to improved productivity and product quality in food and beverage production.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720210/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage.

IF 4.7 2区农林科学

Foods Pub Date : 2025-01-06 DOI: 10.3390/foods14010140

Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen

{"title":"Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage.","authors":"Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen","doi":"10.3390/foods14010140","DOIUrl":"10.3390/foods14010140","url":null,"abstract":"The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. D. hansenii, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc fallax, Weissella minor, and Staphylococcus and Candida species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of D. hansenii SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 1","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720425/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142964422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0