Food microbiology最新文献

{"title":"Predicting and preventing the next viral disease transmitted through food","authors":"Jeffrey T. LeJeune","doi":"10.1016/j.fm.2025.104782","DOIUrl":"10.1016/j.fm.2025.104782","url":null,"abstract":"<div><div>The ability of viruses to infect humans following oral exposure and disrupt normal physiological or anatomical functions is a hallmark of their potential to cause foodborne disease. While the etiology of the vast majority of foodborne diseases remains undetermined, viruses are often identified as the culprit when the cause is ascertained. Many undiagnosed causes of foodborne illnesses, especially sporadic cases, may go undetected or be caused by yet-to-be-identified viruses. The potential for food to become a transmission vehicle for viral diseases that are not typically acquired following ingestion may be described within the epidemiological paradigm. This model considers the characteristics and interactions of the host (the human), the agent (the virus), and the environment (the food, the food producing animal or the food production environment). Importantly, these factors are not static and evolution of viruses, transformations in agrifood systems, and changes in environmental conditions and human health and behaviour may contribute to increased pathogenicity, virulence, or exposure. In the context of determining the potential for additional viruses to emerge as important causes of foodborne disease, factors that contribute to hazard characterization (e.g., receptor affinity and distribution) and exposure assessment (e.g., prevalence in food animals and food hygiene) are reviewed. Although it is not possible to predict the type, the timing nor the location of the emergence of the next important cause of foodborne viral disease, the deployment and implementation of actions and behaviours related to personal and food hygiene, sanitation, and safe food handling practices can reduce the likelihood and impact of known and emergent viruses on the safety of the food supply and human health.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104782"},"PeriodicalIF":4.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"VBNC induction and persistence of Listeria monocytogenes Scott A as a defence mechanism against free chlorine stress","authors":"Marianna Arvaniti ,&nbsp;Athanasios Balomenos ,&nbsp;Panagiotis Tsakanikas ,&nbsp;Panagiotis Skandamis","doi":"10.1016/j.fm.2025.104781","DOIUrl":"10.1016/j.fm.2025.104781","url":null,"abstract":"<div><div>Sodium hypochlorite (SH) belongs to the chlorine-releasing agents (CRAs) and is widely used as a disinfectant or a bleaching agent for sanitizing in the food processing environment and fresh-cut industry. In the present study, the potential induction of dormancy states, i.e. the VBNC state and persistence, in <em>Listeria monocytogenes</em>, Scott A strain, was evaluated after exposure to SH for 3 h at 20 °C. Our results showed that the concentration of free chlorine after cells (10^9.5 CFU/mL) resuspension into the working solution decreased down to 3.7 ppm (SD ± 0.4 ppm; pH 6.64 ± 0.1). To detect VBNC fractions we evaluated comparatively the results of plate counting with fluorescence microscopy, using 5(6)-carboxy-fluorescein diacetate (CFDA; metabolic activity) and propidium iodide (PI; death) staining. The resuscitation capacity of <em>L. monocytogenes</em> stressed single cells was monitored real-time on TSAYE at 37°C, using time-lapse microscopy. Thus, colony outgrowth kinetics were estimated and non-diving fractions were detected. Furthermore, variability in the division time per generation was examined. Our analyses showed that SH induces the VBNC state and persistence in <em>L. monocytogenes</em>. Phenotypic variants of “high” fitness, i.e. size colony variations (SCVs) were also detected in response to SH stress. <em>L. monocytogenes</em> cells presented a prolonged lag time after exposure to SH. This phenomenon is a defence mechanism that allows cells to tolerate stress and maximize population fitness. The investigation of the VBNC state is of high importance for the food industry, as the impacts of VBNC induction and single cell outgrowth heterogeneity can contribute to false-negative detection outcomes.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104781"},"PeriodicalIF":4.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the evolution of microbial communities from the phyllosphere and carposphere to the grape must of Vitis vinifera L. cv's Chardonnay and Pinot noir","authors":"Amber Justine Africa ,&nbsp;Mathabatha Evodia Setati ,&nbsp;Arina Corli Hitzeroth ,&nbsp;Erna Hailey Blancquaert","doi":"10.1016/j.fm.2025.104780","DOIUrl":"10.1016/j.fm.2025.104780","url":null,"abstract":"<div><div>Microbial communities associated with the grapevine phyllosphere and carposhere are a fundamental determinant of grape and wine quality. High throughput amplicon sequencing was used to profile the fungal and bacterial communities on the associated phylloplane and carposphere of <em>Vitis vinifera</em> L. cv's Chardonnay and Pinot noir in the Elgin and Hemel-en-Aarde wine districts of South Africa in the 2021–2022 growing season. The subsequent grape must was analysed to determine the prevalent microbiome. The most abundant bacterial and fungal genera found in both the phylloplane and carposphere of Chardonnay and Pinot noir were <em>Pseudomonas</em> and <em>Filobasidium</em>. The LEfSe (Linear discriminant analysis Effect Size) revealed significant differences in fungal and bacterial biomarkers from leaf, berry and grape must samples; however, no biomarkers were identified for cultivar nor location. Fungal β-diversity was significantly similar at different phenological stages, whereas bacterial β-diversity was significantly similar regardless of the site of colonisation. However, skin integrity of the grapes was may have influenced the microbial diversity.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104780"},"PeriodicalIF":4.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"N-Acetyl-O-methyl-tyrosine from Bipolaris bicolor: A novel fungicide for postharvest anthracnose and citrus preservation","authors":"Zikui Zheng ,&nbsp;Yicheng Xu ,&nbsp;Hui-xi Zou ,&nbsp;Xiufeng Yan ,&nbsp;Peng Cao","doi":"10.1016/j.fm.2025.104779","DOIUrl":"10.1016/j.fm.2025.104779","url":null,"abstract":"<div><div>The necessity for safe and effective alternatives to conventional chemical fungicides is underscored by postharvest citrus fruit losses due to anthracnose, caused by <em>Colletotrichum gloeosporioides</em>. In this context, the biocontrol fungus <em>Bipolaris bicolor</em> WZU-HOG4, isolated from Ougan pericarp, was identified as possessing antimicrobial activity. Through bioassay-guided fractionation and subsequent metabolite profiling, <em>N-</em>Acetyl-<em>O</em>-methyl-tyrosine was identified as the active antifungal compound using NMR and HRESIMS. This compound demonstrated significant inhibitory effects against <em>C</em>. <em>gloeosporioides</em> and other pathogens, exhibiting a relatively broad-spectrum antifungal activity. Molecular docking analysis indicated that <em>N</em>-acetyl-<em>O</em>-methyl-tyrosine binds to tyrosinase with greater affinity than Vitamin C, effectively inhibiting its activity. Furthermore, Ougan fruits treated with the compound exhibited increased activities of antioxidant enzymes SOD, POD, and CAT, reduced MDA content, and decreased oxidative stress during storage. Cytotoxicity assays conducted on HEK-293 cells confirmed the compound's safety at the tested concentrations. <em>N</em>-acetyl-<em>O</em>-methyl-tyrosine emerges as a promising natural antifungal and tyrosinase inhibitor for citrus postharvest preservation, providing a safe alternative to chemical preservatives for extending shelf life.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104779"},"PeriodicalIF":4.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Survival of Listeria monocytogenes on growing and harvested Trumpet Royale (Pleurotus eryngii), Alba Clamshell (Hypsizygus tessellatus), and Brown Clamshell (Hypsizygus tessellatus) mushrooms","authors":"Tianyi Tu ,&nbsp;Zhuosheng Liu ,&nbsp;Xiran Li ,&nbsp;Chenxi Guo ,&nbsp;Zhuo Chen ,&nbsp;Hongye Wang ,&nbsp;Luxin Wang","doi":"10.1016/j.fm.2025.104778","DOIUrl":"10.1016/j.fm.2025.104778","url":null,"abstract":"<div><div>Outbreaks and recalls of <em>Listeria monocytogenes</em> associated with commercial mushrooms have been reported in recent years. Unfortunately, knowledge about the survival of <em>L. monocytogenes</em> on different mushrooms remains limited. This study aims to characterize the survival of <em>L</em>. <em>monocytogenes</em> on growing and harvested Trumpet Royale (<em>Pleurotus eryngii</em>), Alba Clamshell (<em>Hypsizygus tessellatus</em>), and Brown Clamshell (<em>Hypsizygus tessellatus</em>) mushrooms. Mushrooms were spot-inoculated with rifampin-resistant cocktails of <em>L</em>. <em>monocytogenes</em> on the caps with an initial level of ca. 8 and 4 log CFU/mushroom and air-dried for 30 min until no visible inoculum was observed on the inoculated area. The survival of <em>L. monocytogenes</em> was monitored on growing and harvested mushrooms for up to 7 days after inoculation. <em>L. monocytogenes</em> inoculated on growing mushrooms dropped below the limit of detection after day 2 or day 3 regardless of the inoculation levels. <em>L</em>. <em>monocytogenes</em> persisted on harvested mushrooms for up to 7 days regardless of mushroom types and inoculation levels at 4 °C. By the end of 7-day storage, 6.1, 3.8, and 6.2 log CFU/mushroom of <em>L</em>. <em>monocytogenes</em> were recovered from Trumpet Royale, Alba Clamshell, and Brown Clamshell, respectively (inoculation level: ca. 8 log CFU/mushroom). At low inoculation levels (ca. 4 log CFU/mushroom), <em>L</em>. <em>monocytogenes</em> positive samples were found in all types of mushrooms after 7-day storage. The results of this study highlight one key important finding, that is the behavior of <em>L</em>. <em>monocytogenes</em> is significantly different between growing mushrooms and harvested mushrooms. Such information is critical for the development of food safety plans for the mushroom industry from pre-harvest to post-harvest stages.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104778"},"PeriodicalIF":4.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Unravelling microbial interactions in a synthetic broad bean paste microbial community","authors":"Chunfeng Liu ,&nbsp;Feng Yi ,&nbsp;Chengtuo Niu ,&nbsp;Qi Li","doi":"10.1016/j.fm.2025.104767","DOIUrl":"10.1016/j.fm.2025.104767","url":null,"abstract":"<div><div>The biotic factors governing the assembly and functionality of broad bean paste microbiota remain largely unexplored due to its highly complex fermentation ecosystem. This study constructed a synthetic community comprising <em>Zygosaccharomyces rouxii</em>, <em>Staphylococcus carnosus, Bacillus subtilis</em>, <em>Bacillus amyloliquefaciens</em>, <em>Tetragenococcus halophilus</em> and <em>Weissella confusa</em>, representing key microorganisms involved in broad bean paste fermentation. The generalized Lotka-Volterra (gLV) model revealed that the microbial interaction network among the six species was dominated by pairwise interactions. The abundances of most species in the multi-species communities at 2 and 4 days were accurately predicted using the gLV model, based on pairwise species combinations outcomes. Among pairwise interactions, negative interactions (57 %) were significantly more prevalent than positive interactions (37 %), with the former generally being stronger. Subsequent investigations demonstrated that the tested <em>Z. rouxii</em> inhibited acid accumulation by acid-producing bacteria, while the two strains belonging to the genus <em>Bacillus</em> stimulated lactic acid bacteria growth and lactic acid accumulation. The sequential inoculation strategy, informed by the interaction network, enhanced the synthetic community's bioaugmentation in broad bean paste, significantly improving ester and mellow flavors, reducing unpleasant odors, and increasing volatile flavor substances to 9.43 times that of natural fermentation. Overall, this study revealed the interaction network of six key microorganisms in broad bean paste using the gLV model and guided the application of the synthetic community in its fermentation, significantly enhancing flavor quality.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104767"},"PeriodicalIF":4.5,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food","authors":"Yuhang Fan ,&nbsp;Renjie Gan ,&nbsp;Ziyuan Zhang,&nbsp;Jiayu Xu,&nbsp;Sitong Liu,&nbsp;Yuyang Bu,&nbsp;Chuanai Cao,&nbsp;Qian Liu,&nbsp;Xiufang Xia,&nbsp;Baohua Kong,&nbsp;Fangda Sun","doi":"10.1016/j.fm.2025.104769","DOIUrl":"10.1016/j.fm.2025.104769","url":null,"abstract":"<div><div>Umami peptides are important non-volatile compounds produced by protein degradation, contributing to food umami flavor and enhancing product quality. Microbial fermentation promotes the production of taste peptides, including umami peptides, which act as key flavor substances and precursors. Microbial-derived umami peptides are cost-effective, easy to produce, and a major source of umami peptide production. Although microbial fermentation of umami peptides has been extensively studied in preparation, screening, and evaluation, a systematic review of microbial fermentation is still lacking. Therefore, this paper aims to address the following aspects: (1) umami peptide taste characteristics, influencing factors, and preparation methods; (2) microbial sources of umami peptides; (3) the current application status of microbial fermentation-derived umami peptides in various foods; and (4) future directions for microbial fermentation of umami peptides. Consequently, this literature review seeks to offer insights for advancing microbial fermentation in umami peptide production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104769"},"PeriodicalIF":4.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiae","authors":"Yanjun Wei,&nbsp;Yingxi Chen,&nbsp;Xinping Lin,&nbsp;Sufang Zhang,&nbsp;Beiwei Zhu,&nbsp;Chaofan Ji","doi":"10.1016/j.fm.2025.104777","DOIUrl":"10.1016/j.fm.2025.104777","url":null,"abstract":"<div><div>Kombucha is a fermented beverage produced through the fermentation of sweetened tea by a symbiotic community of bacteria and yeasts (SCOBY). Microbial fermentation in kombucha increases low-molecular-weight polyphenols contents, effectively improving the bioavailability and antioxidant properties. However, the biotransformation pathways of polymerized polyphenols remain poorly understood. This study combines polyphenol dynamics with transcriptomic and proteomic analyses to elucidate the metabolic pathways in <em>Saccharomyces cerevisiae</em>, a yeast frequently found in kombucha, during black tea broth fermentation. Firstly, profiles of polyphenols, particularly catechins were analyzed and key points of polyphenol changes kinetics were identified, then transcriptome and proteome of <em>S. cerevisiae</em> were examined. The overall omics data profile indicated the reduction in protein synthesis in <em>S. cerevisiae</em>, reflecting a shift in resource allocation, with energy focused more on metabolic activities rather than on growth.</div><div>Specifically, enzymes related to biotransformation of polymerized polyphenols and hydrolyzing of glycoside polyphenols were extracted. For polymeric polyphenols, the upregulation of peroxidases (CCP1) and multicopper oxidases (FET3) suggests their role in the degradation of organic aromatic compounds. They also showed a strong correlation with catechin changes. Additionally, <em>S. cerevisiae</em> enzymes like monooxygenase (COQ6) likely contribute to the reductive cleavage of the O1−C2 bond in the C-ring of flavan-3-ols. Enzymes such as NADPH dehydrogenase 3 (OYE3) may be involved in catechin degradation in the later stages of fermentation. In addition, glycoside hydrolases, involved in breaking glycosidic bonds in polyphenol glycosides, were also identified. Based on these findings, the tea polyphenol biotransformation pathways in <em>S. cerevisiae</em> were mapped. This research provides a foundation for uncovering polyphenol metabolism pathways in starter cultures, designing new cultures to achieve predictable polyphenol profiles in kombucha, and enhancing its health benefits.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104777"},"PeriodicalIF":4.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficient degradation of alternariol in food by a novel isolate, Bacillus pacificus ANSB901","authors":"Yanrong Liu ,&nbsp;Xinyue Zhang ,&nbsp;Mingxin Ma ,&nbsp;Yongpeng Guo ,&nbsp;Qiugang Ma ,&nbsp;Lihong Zhao","doi":"10.1016/j.fm.2025.104770","DOIUrl":"10.1016/j.fm.2025.104770","url":null,"abstract":"<div><div>Alternariol (AOH) is a mycotoxin that contaminates food and cause severe health issues for both humans and animals. Currently there are few researches on the degradation of AOH by microorganisms and enzymes. After screening 91 strains isolated from food samples and digestive tract chyme of chickens, it was found that <em>Bacillus pacificus</em> ANSB901 showed the highest AOH removal ratio, and its bacterial cell lysate could reduce AOH by 94% within 12 h. <em>B. pacificus</em> ANSB901 can efficiently eliminate AOH in distillers dried grains with soluble (DDGS), apple juice, and moldy maize. As potential food and feed supplements, <em>B. pacificus</em> ANSB901 appeared to show no sign of toxicity or virulence. Three AOH degradation products (C₁₄H₁₂O₅), (C₂₀H₂₀O₁₀), and (C₁₄H₁₂O₇) with low toxicity were observed. Based on the analysis of possible transformation pathways and whole genome sequencing of <em>B. pacificus</em> ANSB901, 15 protein candidates potentially involved in AOH degradation were screened for further validation. <em>B. pacificus</em> ANSB901 and its enzymes can serve as candidate biodegraders for AOH degradation in food and feed.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104770"},"PeriodicalIF":4.5,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during cheddar cheese ripening","authors":"Chen Chen,&nbsp;Junnan Zhou,&nbsp;Haiyan Yu,&nbsp;Xin Pan,&nbsp;Huaixiang Tian","doi":"10.1016/j.fm.2025.104768","DOIUrl":"10.1016/j.fm.2025.104768","url":null,"abstract":"<div><div>3-Methylbutanal, a key volatile compound contributing to the nutty flavor of cheese, was primarily produced through the microbial catabolism of leucine. This study focused on the metabolic pathway of 3-methylbutanal at the genetic level during the ripening of Cheddar cheese. The influence of key genes (<em>kdcA</em>, <em>pdhD</em>, and <em>codY</em>) in <em>Lactococcus lactis</em> 408, a specifically selected adjunct culture, on the production of 3-methylbutanal was evaluated. Over a 14-day ripening period, a minor difference in leucine production was observed among different samples with adjunct culture, while alterations in the genes <em>kdcA</em> and <em>pdhD</em>, which were overexpressed in the strain, led to a decreased concentration of α-ketoisocaproate. Utilizing headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection, a reduction was observed in 3-methylbutanal levels as ripening progressed. However, cheese fermented with the <em>codY</em> knockout strain displayed the highest level of 3-methylbutanal at both 0.5-day and 28-day ripening milestones. Further analysis using an Ag/AgCl electrode to assess the redox environment revealed that the higher redox potential in the <em>codY</em> knockout strain was instrumental in retaining elevated levels of 3-methylbutanal. These findings underscored the critical role of genetic factors in the flavor development of cheese and offered promising targets for enhancing flavor profiles in dairy products through biotechnological interventions.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104768"},"PeriodicalIF":4.5,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}