Foods最新文献

{"title":"Characterization of the <i>Bacillus cereus</i> Group Isolated from Ready-to-Eat Foods in Poland by Whole-Genome Sequencing.","authors":"Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski","doi":"10.3390/foods13203266","DOIUrl":"10.3390/foods13203266","url":null,"abstract":"<p><p><i>Bacillus cereus sensu lato</i> can contaminate food and cause food poisoning by producing toxins such as cereulide, toxin BL, and cytotoxin K. In this study, we retrospectively analyzed <i>B. cereus sensu lato</i> from retail food products and food poisoning cases using PCR methods to determine their virulence profiles. A new toxin profile, encoding all four toxins (<i>hbl</i>, <i>nhe</i>, <i>cytK</i>, <i>ces</i>), was found in 0.4% of isolates. The toxin profiles, classified into A-J, revealed that 91.8% harbored <i>nhe</i> genes, while <i>hbl</i>, <i>cytK</i>, and <i>ces</i> were detected in 43.8%, 46.9%, and 4.2% of isolates, respectively. Whole-genome sequencing (WGS) identified four distinct species within the <i>B. cereus</i> group, with 21 isolates closely related to <i>B. cereus sensu stricte</i>, 25 to <i>B. mosaicus</i>, 2 to <i>B. toyonensis</i>, and 1 to <i>B. mycoides</i>. Three novel sequence types (STs 3297, 3298, 3299) were discovered. Antibiotic resistance genes were common, with 100% of isolates carrying beta-lactam resistance genes. Fosfomycin (80%), vancomycin (8%), streptothricin (6%), tetracycline (4%), and macrolide resistance (2%) genes were also detected. These results highlight the genetic diversity and antibiotic resistance potential of <i>B. cereus sensu lato</i> strains in Polish food products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506886/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497851","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}

{"title":"Preservative Effect of Alga Flour Extract on Frozen Horse Mackerel (<i>Trachurus trachurus</i>) Lipids.","authors":"Miriam Martínez, Marcos Trigo, Santiago P Aubourg, Alicia Rodríguez","doi":"10.3390/foods13203265","DOIUrl":"10.3390/foods13203265","url":null,"abstract":"<p><p>The aim of this study was to investigate the preservative properties of alga <i>Gelidium</i> sp. flour when included in the glazing medium employed for the frozen storage (-18 °C) of horse mackerel (<i>Trachurus trachurus</i>). Different concentrations (low, medium, and high) of an aqueous extract were tested and compared to a control water-glazing condition. Quality changes (lipid oxidation and hydrolysis, fatty acid (FA) profile, and trimethylamine (TMA) formation) were determined after 3- and 6-month storage periods. A general quality loss (lipid oxidation with hydrolysis development and TMA formation) with the frozen storage period was detected in all samples. The presence of an alga flour (AF) extract in the glazing medium led to a lower (<i>p</i> < 0.05) TBARS and fluorescent compound formation and to higher (<i>p</i> < 0.05) polyene values in frozen fish. Furthermore, a preserving effect on free fatty acids was detected in AF-treated fish. On the contrary, the AF-glazing treatment did not affect (<i>p</i> > 0.05) the TMA formation and the total n3/total n6 FA ratio. In general, preservative effects were found to be higher in frozen fish corresponding to the medium concentration tested. Current results show the potential of <i>Gelidium</i> sp. flour as a natural source of preservative hydrophilic compounds for the quality enhancement of frozen horse mackerel.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506956/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497926","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}

{"title":"Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions.","authors":"Nan Li, Xiaotong Zhang, Juan Zhu, Yinta Li, Rong Liu, Peng Zhang, Suzhen Wei, Xuejun Fu, Xinyan Peng","doi":"10.3390/foods13203252","DOIUrl":"10.3390/foods13203252","url":null,"abstract":"<p><p>This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, emulsifying, and water-holding capacities. FTIR analysis showed structural changes, while fluorescence and hydrophobicity increased, indicating tertiary structure alterations. This suggests that sonication efficiently modifies WPI functionality. Under ideal conditions, φ = 80 emulsions were most stable, with no foaming or phase separation. Laser scanning revealed well-organized emulsions at φ = 80. This study provides a reference for modifying and utilizing WPI.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506998/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497901","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}

{"title":"Antioxidant Activity and Other Characteristics of Lactic Acid Bacteria Isolated from Korean Traditional Sweet Potato Stalk Kimchi.","authors":"Jung-Min Park, Ji-Woon Moon, Bo-Zheng Zhang, Byoung-Ki An","doi":"10.3390/foods13203261","DOIUrl":"10.3390/foods13203261","url":null,"abstract":"<p><p>The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and <i>Bacillus</i> spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk. Four strains of LAB were identified, including SPK2 (<i>Levilactobacillus brevis</i> ATCC 14869), SPK3 (<i>Latilactobacillus sakei</i> NBRC 15893), SPK8 and SPK9 (<i>Leuconostoc mesenteroides</i> subsp. <i>dextranicum</i> NCFB 529). SPK2, SPK3, SPK8, and SPK9 showed 64.64-94.23% bile acid resistance and 78.66-82.61% pH resistance. We identified over 10⁶ CFU/mL after heat treatment at 75 °C. Four strains showed high antimicrobial activity to <i>Escherichia coli and Salmonella</i> Typhimurium with a clear zone of >11 mm. SPK2 had the highest antioxidative potentials, higher than the other three bacteria, with 44.96 μg of gallic acid equivalent/mg and 63.57% DPPH scavenging activity. These results demonstrate that the four strains isolated from sweet potato kimchi stalk show potential as probiotics with excellent antibacterial effects and may be useful in developing health-promoting products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507834/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497838","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}

{"title":"Antibacterial Effects of Thermosonication Technology on <i>Salmonella typhimurium</i> Strains Identified from Swine Food Chain: An In Vitro Study.","authors":"Luca Pennisi, Gianluigi Ferri, Carlotta Lauteri, Daniele Di Clerico, Alberto Vergara","doi":"10.3390/foods13203259","DOIUrl":"10.3390/foods13203259","url":null,"abstract":"<p><p>Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 <i>Salmonella typhimurium</i> strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco^® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that <i>Salmonella</i> strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507906/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497836","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}

{"title":"Sublethal Damage Caused by Cold Plasma on <i>Bacillus cereus</i> Cells: Impact on Cell Viability and Biofilm-Forming Capacity.","authors":"Laura Eced-Rodríguez, Michael Beyrer, Dolores Rodrigo, Alejandro Rivas, Consuelo Esteve, Maria Consuelo Pina-Pérez","doi":"10.3390/foods13203251","DOIUrl":"10.3390/foods13203251","url":null,"abstract":"<p><p>The <i>Bacillus cereus</i> group represents a serious risk in powdered and amylaceous foodstuffs. Cold plasma (the fourth state of matter) is emerging as an alternative effective nonthermal technology for pasteurizing a wide range of matrices in solid, liquid, and powder form. The present study aims to evaluate the mechanisms involved in <i>Bacillus cereus</i> inactivation via cold plasma, focusing on (i) the technology's ability to generate damage in cells (at the morphological and molecular levels) and (ii) studying the effectiveness of cold plasma in biofilm mitigation through the direct effect and inhibition of the biofilm-forming capacity of sublethally damaged cells post-treatment. Dielectric barrier discharge cold plasma (DBD-CP) technology was used to inactivate <i>B. cereus</i>, <i>B. thuringiensis</i>, and <i>B. mycoides</i> under plasma power settings of 100, 200, and 300 W and treatment times ranging from 1 to 10 min. Inactivation levels were achieved in 2-7 log₁₀ cycles under the studied conditions. Percentages of sublethally damaged cells were observed in a range of 45-98%, specifically at treatment times below 7 min. The sublethally damaged cells showed poration, erosion, and loss of integrity at the superficial level. At the molecular level, proteins and DNA leakage were also observed for <i>B. cereus</i> but were minimal for <i>B. mycoides</i>. Biofilms formed by <i>B. cereus</i> were progressively disintegrated under the DBD-CP treatment. The greater the CP treatment intensity, the greater the tearing of the bacteria's biofilm network. Additionally, cells sublethally damaged by DBD-CP were evaluated in terms of their biofilm-forming capacity. Significant losses in the damaged cells' biofilm network density and aggregation capacity were observed when <i>B. cereus</i> was recovered after inactivation at 300 W for 7.5 min, compared with the untreated cells. These results provide new insights into the future of tailored DBD-CP design conditions for both the inactivation and biofilm reduction capacity of <i>B. cereus</i> sensu lato species, demonstrating the effectiveness of cold plasma and the risks associated with sublethal damage generation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507064/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497914","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}

{"title":"Characteristics and Bioactivities of Protein Hydrolysate from Cricket (<i>Acheta domesticus</i>) Powder Defatted Using Ethanol with Aid of Vacuum Impregnation.","authors":"Lalita Chotphruethipong, Theeraphol Senphan, Avtar Sigh, Pilaiwanwadee Hutamekalin, Pornpot Nuthong, Soottawat Benjakul","doi":"10.3390/foods13203250","DOIUrl":"10.3390/foods13203250","url":null,"abstract":"<p><p>Cricket is a potential proteinaceous source used for protein hydrolysate (PH) preparation, having several biological activities. Nevertheless, cricket has high lipid contents, which are susceptible to oxidation during PH preparation. Thus, ethanol was used together with vacuum impregnation (VI) to enhance defatting efficacy before PH preparation. Also, bioavailability of the digest of PH after gastrointestinal tract (GIT) digestion via the Caco-2 monolayer was assessed. Cricket powder was defatted using ethanol for 1-4 h. Lipid contents were decreased with enhancing time until 2 h. Additionally, the defatting efficacy was augmented when ethanol combined with VI at 4 cycles for 2 h (VI-E-2) was implemented. Lowered mono- and polyunsaturated fatty acid contents were also observed in the VI-E-2 sample. The VI-E-2 sample was used to prepare PH using Alcalase and Flavourzyme (0.2-0.4 units/g dry sample). PH prepared by Alcalase hydrolysis at 0.2 units/g dry sample (A-0.2) showed the higher ABTS radical-scavenging activity and FRAP, compared to that prepared by Flavourzyme hydrolysis (<i>p</i> < 0.05). Thus, the A-0.2 sample was selected for digestion via the GIT system. The obtained digest (500-1000 μg/mL) had bioavailability of peptides, depending on the levels used. Therefore, PH from defatted cricket powder could be a promising ingredient for food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508068/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497849","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}

{"title":"The Protective Effect against Lung Injury of Phytosome Containing the Extract of Purple Waxy Corn Tassel in an Animal Model of PM2.5-Induced Lung Inflammation.","authors":"Nut Palachai, Wipawee Thukham-Mee, Jintanaporn Wattanathorn","doi":"10.3390/foods13203258","DOIUrl":"10.3390/foods13203258","url":null,"abstract":"<p><p>Lung inflammation caused by fine particulate matter (PM), particularly PM2.5, poses a significant public health challenge, with oxidative stress and inflammation playing central roles in its pathophysiology. This study evaluates the protective effects of phytosome-encapsulated extract of purple waxy corn tassel (PPT) against PM2.5-induced lung inflammation. Male Wistar rats received PPT at doses of 100, 200, and 400 mg/kg BW for 21 days prior to exposure and continued to receive the same doses for 27 days during PM2.5 exposure. Significant reductions in inflammatory markers, including cyclooxygenase-2 (COX-II), various interleukins (IL-1β, IL-6, IL-8), tumor necrosis factor-alpha (TNF-α), and nuclear factor kappa B (NF-κB), were observed, indicating that PPT effectively regulates the inflammatory response. Additionally, PPT improved oxidative stress markers by reducing malondialdehyde (MDA) levels and enhancing antioxidant enzyme activities such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px), thereby restoring lung antioxidant defenses. Notably, the study revealed that PPT modulates epigenetic mechanisms, as evidenced by decreased histone deacetylase (HDAC) activity and upregulation of sirtuins in lung tissue. These epigenetic modifications likely contribute to the reduction in inflammation and oxidative stress, suggesting a multifaceted protective role of PPT that involves both direct biochemical pathways and epigenetic regulation. The interplay between reduced inflammatory signaling, enhanced antioxidant capacity, and epigenetic modulation underscores PPT's potential as a therapeutic agent for managing respiratory inflammation-related diseases and its promise for the development of future functional food products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507556/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497920","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}

{"title":"Valuable Data \"Gain\" and \"Loss\": The Quantitative Impact of Information Choice on Consumers' Decision to Buy Selenium-Rich Agricultural Products.","authors":"Bo Zhou, Huizhen Wu, Baoshu Wu, Zhenjiang Song","doi":"10.3390/foods13203256","DOIUrl":"10.3390/foods13203256","url":null,"abstract":"<p><p>Biotechnology assumes a paramount role in addressing micronutrient deficiencies. The promotion thereof and the augmentation of public awareness are indispensable for implementation. The advancement of big data presents challenges due to the plethora of information and the constrained processing capacity, thereby inducing difficulties in consumer decision-making. The study is obliged to intensify information dissemination to empower consumers to apprehend the value of selenium-enriched products as an integral constituent of positive nutrition guidance. The study undertook an experiment related to nutrition information acquisition, in which participants provided relevant interferences. The study utilized the structural equation model (SEM) and fuzzy set qualitative comparative analysis (<i>fsQCA</i>) to analyze the data. The study arrived at three research conclusions. Firstly, the furnishing of valuable information constitutes a significant factor in motivating consumers to purchase selenium-rich agricultural products. Secondly, the communication of brand information holds crucial significance in shaping the perception of product advantages and plays a salient role in the promotion and construction of selenium-rich agricultural products. Finally, the dissemination of health information can be incorporated into the process of promoting selenium-rich agricultural products. This conforms to the urgent necessity to address hidden hunger and establish a value identity.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507236/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497938","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}

{"title":"Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.","authors":"Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, Ana Chioru","doi":"10.3390/foods13203254","DOIUrl":"10.3390/foods13203254","url":null,"abstract":"<p><p>The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt's physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (<i>L*</i>) and redness increased (<i>a*</i>) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt's water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506973/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497870","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}