Food microbiology最新文献

Population structure of Bacillus cereus sensu lato associated with foodborne outbreaks in France between 2004 and 2023. 与2004年至2023年法国食源性疫情相关的蜡样芽孢杆菌的种群结构

IF 4.6 1区农林科学

Food microbiology Pub Date : 2026-01-01 Epub Date: 2025-07-30 DOI: 10.1016/j.fm.2025.104882

Ksenia Mozhaitseva, Sylvie Pairaud, Olivier Firmesse, Mathilde Bonis

{"title":"Population structure of Bacillus cereus sensu lato associated with foodborne outbreaks in France between 2004 and 2023.","authors":"Ksenia Mozhaitseva, Sylvie Pairaud, Olivier Firmesse, Mathilde Bonis","doi":"10.1016/j.fm.2025.104882","DOIUrl":"https://doi.org/10.1016/j.fm.2025.104882","url":null,"abstract":"<p><p>Bacillus cereus sensu lato (Bcsl) is a group of closely related bacterial species known for their resistant spores, enabling them to persist in a dormant state and thereby colonize and adapt across diverse environments. Bcsl is known for its harmful impact on human health, producing toxins that cause emetic and diarrheal syndromes or provoking extradigestive infections. Importantly, Bcsl is the most frequent confirmed or presumptive causative agent associated with foodborne outbreaks (FBOs) in France. In our study, we assessed the population structure of a large collection of Bcsl isolated during FBOs investigation in France between 2004 and 2023, focusing on the association between distinct populations and food categories. Using 294 genomes from 183 FBOs, we applied genomic clustering and phylogenomic analysis and then identified three predominant Bcsl populations. B. cereus sensu stricto (17.0 %) prevailed in composite dishes, B. paranthracis (16.1 %) was positively associated with cereals, and B. thuringiensis subsp. kurstaki (7.6 %) was predominantly found in vegetable-based salads. Some strains were phylogenetically closely related to clinical isolates, highlighting the need to assess the antibiotic susceptibility of Bcsl. Notably, one Bcsl clade, B. cytotoxicus, lacking beta-lactamase-encoding genes showed a greatly increased sensitivity to ampicillin than other Bcsl considered to be naturally resistant to beta-lactams. Additionally, various strains from distinct populations showed reduced susceptibility to macrolides and cyclins. Finally, accurately differentiated populations will be used in further epidemiological studies and in dose-response modeling.</p>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"104882"},"PeriodicalIF":4.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948654","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}

引用次数: 0

Impact of physiological transitions during forward processing on Shiga-toxin producing Escherichia coli risks in lettuce. 正加工过程中生理变化对生菜产志贺毒素大肠杆菌风险的影响。

IF 4.6 1区农林科学

Food microbiology Pub Date : 2026-01-01 Epub Date: 2025-08-06 DOI: 10.1016/j.fm.2025.104892

Joshua Ombaka Owade, Teresa M Bergholz, Jade Mitchell

{"title":"Impact of physiological transitions during forward processing on Shiga-toxin producing Escherichia coli risks in lettuce.","authors":"Joshua Ombaka Owade, Teresa M Bergholz, Jade Mitchell","doi":"10.1016/j.fm.2025.104892","DOIUrl":"https://doi.org/10.1016/j.fm.2025.104892","url":null,"abstract":"<p><p>Cold stress during forward processing delays of lettuce can induce the formation of viable but nonculturable (VBNC) cells of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and pose risks of foodborne disease outbreaks. This study investigated the effect of physiological changes during the forward processing cold chain on the risks of illness from consuming lettuce contaminated with STEC O157:H7. A probabilistic quantitative microbial risk assessment model was developed to quantify the risks associated with consuming field-bagged Romaine hearts and shredded and packaged lettuce contaminated with STEC O157:H7. The exposure assessment included the farm-to-consumer pathway, with probability distributions generated using 10<sup>5</sup> Monte Carlo simulations. The risk of illness was calculated using a previously published beta-Poisson model. Scenario analysis was conducted to account for transition to VBNC over 5 days of cold storage. The median risk of consuming field-bagged Romaine hearts and shredded and packaged lettuce was 1.88×10<sup>-8</sup> (95 % CI = 1.59×10<sup>-11</sup>; 4.97×10<sup>-4</sup>) and 9.12×10<sup>-7</sup> (95 % CI = 2.41×10<sup>-8</sup>, 3.90×10<sup>-5</sup>), respectively. Convolution tests showed the distribution of risks of consuming Romaine hearts and shredded and packaged lettuce were not significantly (p > 0.05) different. Physiological changes due to cold stress during forward processing did not significantly increase the risk of illness for either field-bagged Romaine hearts or shredded and packaged lettuce (p > 0.05). While post-processing factors were the most important uncertainty factors influencing the risks from shredded and packaged lettuce, both pre- and postharvest factors most influenced the risks from field-bagged Romaine hearts. We concluded that cold stress along the lettuce distribution chain, despite inducing physiological changes in the cells, did not significantly increase the risks of illness.</p>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"104892"},"PeriodicalIF":4.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948615","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}

引用次数: 0

Tomato leaf microstructure affects the adhesion and localization of Salmonella enterica as shown using biomimetics. 仿生学显示，番茄叶片微观结构影响肠沙门氏菌的粘附和定位。

IF 4.6 1区农林科学

Food microbiology Pub Date : 2026-01-01 Epub Date: 2025-08-07 DOI: 10.1016/j.fm.2025.104893

Orian Dayan, Yulia Kroupitski, Tali Sayas, Shlomo Sela Saldinger, Maya Kleiman

{"title":"Tomato leaf microstructure affects the adhesion and localization of Salmonella enterica as shown using biomimetics.","authors":"Orian Dayan, Yulia Kroupitski, Tali Sayas, Shlomo Sela Saldinger, Maya Kleiman","doi":"10.1016/j.fm.2025.104893","DOIUrl":"https://doi.org/10.1016/j.fm.2025.104893","url":null,"abstract":"<p><p>Non-typhoidal Salmonella enterica serovars are a major cause of diarrheal diseases worldwide and represent a significant health concern. Several Salmonella outbreaks worldwide originated from bacteria residing on plants, specifically on leaves. Understanding the adhesion and survival of Salmonella upon the leaf surface is, hence, of great importance. Among other factors involved in the localization and adhesion of Salmonella to the leaf surface, the surface microstructure did not receive significant attention. Here, we study the localization and adhesion of Salmonella to the surface of tomato leaves, with emphasis on the role of the leaf surface microstructure. To do so, we use biomimetics, a field in chemistry and material sciences aimed at mimicking biological systems. We formed synthetic replication of the leaf surface microstructure, to isolate the microstructure property from all other leaf properties. We found that the distribution of Salmonella upon the leaf surface is not random and there is a clear localization preference to the intercellular spaces and the trichomes. We found that this localization repeats in the synthetic system, suggesting this phenomenon is due to the microstructural features of the leaf. The localization of Salmonella on the trichome is independent of flagella, curli or cellulose, and does not require bacterial viability. However, the overall adhesion of Salmonella to both natural and synthetic leaf surfaces decreased in the cellulose mutant. This result emphasizes the strength of the model synthetic system we developed. A better understanding of Salmonella interaction with leaf surfaces could yield new directions for prevention methods. The findings in this research could assist in the development of such directions.</p>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"104893"},"PeriodicalIF":4.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948597","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}

引用次数: 0

Dual-phase Hog1 activation and transporter gene reprogramming enable extreme sugar tolerance in food osmophilic yeasts. 双相Hog1激活和转运体基因重编程使食物嗜渗酵母具有极强的糖耐受性。

IF 4.6 1区农林科学

Food microbiology Pub Date : 2026-01-01 Epub Date: 2025-07-21 DOI: 10.1016/j.fm.2025.104879

Hong Guo, Qi Wang, Wenxi Lv, Yuxiang Zhang, Fei Wang, Yahong Yuan, Tianli Yue

{"title":"Dual-phase Hog1 activation and transporter gene reprogramming enable extreme sugar tolerance in food osmophilic yeasts.","authors":"Hong Guo, Qi Wang, Wenxi Lv, Yuxiang Zhang, Fei Wang, Yahong Yuan, Tianli Yue","doi":"10.1016/j.fm.2025.104879","DOIUrl":"https://doi.org/10.1016/j.fm.2025.104879","url":null,"abstract":"<p><p>The protein kinase Hog1 plays a central role in cellular responses, including cell volume and gene expression regulation during osmoregulation in the model yeast Saccharomyces cerevisiae. Despite sharing the conserved kinase Hog1 for osmotic response, Zygosaccharomyces rouxii and S. cerevisiae exhibit markedly different sugar resistance. Here, we systematically compared the phenotypes, Hog1 phosphorylation kinetics, and transcriptomic profiles of both yeasts under 60 % (w/v) extremely high-glucose stress. Under 60 % (w/v) extremely high-glucose stress, Z. rouxii exhibits prolonged survival with volume recovery post-shrinkage, contrasting S. cerevisiae's irreversible collapse. Additionally, we found that the important Hog1 kinase shows transient activation with Hsp70-coupled recovery in Z. rouxii versus sustained activation in S. cerevisiae. Correspondingly, transcriptome data showed different expression patterns of transmembrane transport differentially expressed genes (DEGs): S. cerevisiae upregulated high-affinity transporter genes (HXT3: 5.2-fold; HXT4: 4.7-fold), whereas Z. rouxii induced low-affinity transporter genes (ZYRO0E10054 (FFZ1): 1.6-fold; ZYRO0F02090 (FFZ2): 25.8-fold) under 60 % (w/v) extremely high-glucose stress. Most transmembrane transport gene expression patterns persist in 60 °brix apple juice stress (complex sugar), except for stress-type-specific induction of ZYRO0F02090 (FFZ2) and ZYRO0E09988 (FLR1). Our work deciphers the evolutionary divergence of sugar osmoadaptation strategies in yeasts, providing actionable targets for engineering microbial sugar tolerance.</p>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"104879"},"PeriodicalIF":4.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948629","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}

引用次数: 0

Combined detection of foodborne pathogens in irrigation water in Jiangsu, China. 江苏省灌溉水中食源性致病菌联合检测

IF 4.6 1区农林科学

Food microbiology Pub Date : 2026-01-01 Epub Date: 2025-07-28 DOI: 10.1016/j.fm.2025.104885

Yajing Xie, Jiayao Lu, Bin Li, Dandi Li, Xuefei Du, Bochao Fan, Cunzheng Zhang, Xianjin Liu, Stefan Schmidt

{"title":"Combined detection of foodborne pathogens in irrigation water in Jiangsu, China.","authors":"Yajing Xie, Jiayao Lu, Bin Li, Dandi Li, Xuefei Du, Bochao Fan, Cunzheng Zhang, Xianjin Liu, Stefan Schmidt","doi":"10.1016/j.fm.2025.104885","DOIUrl":"https://doi.org/10.1016/j.fm.2025.104885","url":null,"abstract":"<p><p>Numerous foodborne disease outbreaks have been attributed to the consumption of fresh produce contaminated with foodborne pathogens. Contaminated irrigation water is a well-established source of bacterial and viral contamination during primary production and is frequently responsible for the contamination of fresh produce. However, efficient methods for the simultaneous detection of bacterial and viral pathogens present in irrigation water are still scarce. A new recombined method was developed to recover two foodborne viruses (human norovirus [huNoV, GI and GII] and rotavirus [RV]) and three pathogenic bacteria (Salmonella Enteritidis, Listeria monocytogenes, and Staphylococcus aureus) from irrigation water for strawberry production. The foodborne viruses and pathogenic bacteria were effectively recovered from spiked water using this method, even at low concentrations. The detection limits of the viruses (huNoV GII, huNoV GI, and RV) were 11, 4.5, and 16 genocopies/mL, while the detection limits of pathogenic bacteria (S. Enteritidis, L. monocytogenes, and S. aureus) were 7, 10, and 4 cells/mL. Using this method, the presence of foodborne pathogens in strawberry irrigation water samples collected from the Jiangsu province (China) was confirmed, with 61 % of samples testing positive for huNoV GII, 38.7 % for huNoV GI, 29.0 % for Salmonella spp., 16.1 % for L. monocytogenes, 9.7 % for S. aureus, and 3.2 % for RV or hepatitis A virus (HAV). HuNoV was also detected in strawberry samples, collected simultaneously from the same farm, when high huNoV detection frequencies and contamination levels were found in irrigation water samples, indicating that huNoV-contaminated irrigation water is a risk when used for strawberry production. This is the first report on the simultaneous detection of selected viral and bacterial pathogens from irrigation water in China, with the new method reported applicable for monitoring other relevant pathogens (e.g., coronavirus) in various water resources.</p>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"104885"},"PeriodicalIF":4.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948521","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}

引用次数: 0

From genes to products: High-efficiency biosynthesis and holistic optimization strategies for monounsaturated fatty acids. 从基因到产品：单不饱和脂肪酸的高效生物合成和整体优化策略。

IF 4.6 1区农林科学

Food microbiology Pub Date : 2026-01-01 Epub Date: 2025-08-05 DOI: 10.1016/j.fm.2025.104894

Lu-Wei Xu, Yan-Cheng Lin, Yi-Ting Shen, Xin Qi, Zi-Xu Zhang, Wang Ma, Xiao-Man Sun

{"title":"From genes to products: High-efficiency biosynthesis and holistic optimization strategies for monounsaturated fatty acids.","authors":"Lu-Wei Xu, Yan-Cheng Lin, Yi-Ting Shen, Xin Qi, Zi-Xu Zhang, Wang Ma, Xiao-Man Sun","doi":"10.1016/j.fm.2025.104894","DOIUrl":"https://doi.org/10.1016/j.fm.2025.104894","url":null,"abstract":"<p><p>Monounsaturated fatty acids (MUFAs), particularly palmitoleic, oleic and nervonic acids, serve essential functions in cardiovascular health, metabolic regulation and neuroprotection. Microbial fermentation has emerged as a sustainable production platform that circumvents the geographical constraints and high costs associated with traditional agricultural systems. This review establishes a holistic framework for sustainable MUFA production, systematically integrating upstream metabolic engineering (Δ9 desaturase pathway optimization and chassis strain design), midstream precision fermentation (artificial intelligence-driven dynamic control of bioreactor parameters), and downstream processing (supercritical fluid extraction and microencapsulation). Key strategies include enhancing precursor flux via enzyme engineering, resolving NADPH cofactor imbalances, implementing artificial intelligence-guided genome-scale metabolic models for real-time bioprocess optimization. This review emphasizes the value of microbial production of MUFAs and its optimization methods, while exploring its potential in nutraceutical and biomedical applications.</p>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"104894"},"PeriodicalIF":4.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144948647","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}

引用次数: 0

Reduction of acetic acid in Cabernet Sauvignon wine fermented by atmospheric and room temperature plasma-mutagenized Saccharomyces cerevisiae 常压和室温等离子体诱变酿酒酵母菌发酵赤霞珠葡萄酒中乙酸的减少

IF 4.6 1区农林科学

Food microbiology Pub Date : 2025-10-08 DOI: 10.1016/j.fm.2025.104951

Nan Wu , Xiaoqing Zhang , Erhu Li

{"title":"Reduction of acetic acid in Cabernet Sauvignon wine fermented by atmospheric and room temperature plasma-mutagenized Saccharomyces cerevisiae","authors":"Nan Wu , Xiaoqing Zhang , Erhu Li","doi":"10.1016/j.fm.2025.104951","DOIUrl":"10.1016/j.fm.2025.104951","url":null,"abstract":"<div><div>Acetic acid, a major byproduct of <em>Saccharomyces cerevisiae</em> alcoholic fermentation, hinder fermentation efficiency and wine quality. This study improved wine yeast strains through ARTP mutagenesis, resulting in mutant DC-3 with enhanced fermentation performance and reduced acetic acid production. Analysis of DC-3 showed improved oenological properties, including a 25.84 % decrease in acetic acid production compared to wild-type strain RV002 in synthetic grape juice. The study identified a regulatory mechanism in DC-3 that reduces acetate production by suppressing pyruvate decarboxylase, enhancing alcohol dehydrogenase, and inhibiting acetaldehyde dehydrogenase activities, while redirecting metabolism towards glycerol biosynthesis. Transcriptomic analysis confirmed this metabolic shift. DC-3 consistently produced lower acetic acid levels and exhibited a unique volatile profile with higher alcohols and lower esters, specifically reducing acetate esters compared to RV002 in Cabernet Sauvignon wine. This study introduces a novel approach to breeding low-acetate-producing <em>S. cerevisiae</em> strains in Cabernet Sauvignon wine fermentation using ARTP mutagenesis. It lays the groundwork for enhancing wine fermentation processes.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104951"},"PeriodicalIF":4.6,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145266423","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}

引用次数: 0

A genomic view on lactic metabolism 乳酸代谢的基因组观点

IF 4.6 1区农林科学

Food microbiology Pub Date : 2025-10-06 DOI: 10.1016/j.fm.2025.104945

Nanzhen Qiao, Michael G. Gänzle

{"title":"A genomic view on lactic metabolism","authors":"Nanzhen Qiao, Michael G. Gänzle","doi":"10.1016/j.fm.2025.104945","DOIUrl":"10.1016/j.fm.2025.104945","url":null,"abstract":"<div><div>Lactic acid bacteria relate in many ways to the well-being and the economic activity of humans. Lactic acid bacteria are recognised as human pathogens but also are beneficial members of commensal microbial communities in humans and animals, and are used as probiotics. Lactic acid bacteria impact food quality and safety both as beneficial fermentation microbes and as spoilage organisms. Owing to their multi-faceted relationship to humans, the carbohydrate metabolism of lactic acid bacteria has been subject to research for more than a century. The aim of this review is to link the wealth of knowledge on lactic metabolism to the currently available genomic information on lactic acid bacteria.</div><div>Homofermentative and heterofermentative lactic acid bacteria take a substantially different approach to energy generation, have different substrate preferences and thus co-exist in multiple ecological niches. Many lactic acid bacteria maintain electron transfer chains to use oxygen, nitrate or iron as terminal electron acceptors under suitable conditions. The metabolism of organic acids and diols contributes to acid resistance and support stationary-phase survival. The ecology of lactic acid bacteria also shapes metabolic preferences and several metabolic traits differentiate insect associated, vertebrate-host adapted, free living and domesticated lactic acid bacteria. Knowledge of metabolic preferences that relate to phylogeny or the adaptation to different ecological niches facilitates selection of starter cultures for conventional and novel food fermentations.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104945"},"PeriodicalIF":4.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265616","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}

引用次数: 0

Redefining LuxI as a metabolic gatekeeper in bacterial spoilage of refrigerated turbot by Hafnia alvei H4 重新定义LuxI作为冷藏大比目鱼被Hafnia alvei H4细菌破坏的代谢守门人

IF 4.6 1区农林科学

Food microbiology Pub Date : 2025-10-05 DOI: 10.1016/j.fm.2025.104949

Xue Li , Hongman Hou

{"title":"Redefining LuxI as a metabolic gatekeeper in bacterial spoilage of refrigerated turbot by Hafnia alvei H4","authors":"Xue Li , Hongman Hou","doi":"10.1016/j.fm.2025.104949","DOIUrl":"10.1016/j.fm.2025.104949","url":null,"abstract":"<div><div>Refrigerated seafood spoilage, a major threat to food safety and quality, is primarily driven by specific spoilage organisms whose molecular mechanisms remain insufficiently elucidated. Here, we demonstrate that <em>Hafnia alvei</em> H4, a dominant spoiler in turbot, accelerates spoilage by deploying a LuxI-mediated metabolic override to disrupt putrescine homeostasis. Genetic knockout studies showed that <em>luxI</em> deletion (Δ<em>luxI</em>), but not <em>luxR</em>, most effectively suppressed spoilage, reducing putrescine and total volatile basic nitrogen (TVB-N) by 58 % and 52 %, respectively, compared to the wild type. Regression analysis established putrescine and cadaverine as an indicator of spoilage in aquatic products, strongly correlated with TVB-N (R<sup>2</sup> > 0.966, <em>p</em> < 0.05). Subsequent induction assays with ornithine/putrescine uncovered a >110 mg/L feedback inhibition threshold, while genomic analysis mapped PotE as the primary efflux transporter. Real-time transport monitoring revealed that LuxI sustains extracellular putrescine at levels exceeding 500 mg/L—far above the inhibition threshold—effectively activating proteolytic pathways. This work position LuxI as a metabolic gatekeeper and offer a mechanistic basis for novel quorum sensing-targeted strategies to mitigate seafood spoilage.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104949"},"PeriodicalIF":4.6,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265617","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}

引用次数: 0

Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics 低温大曲衍生金斑热曲霉QH-1产酯特性的多组学验证

IF 4.6 1区农林科学

Food microbiology Pub Date : 2025-10-04 DOI: 10.1016/j.fm.2025.104946

Mengjiao Yuan , Tong Lu , Hongxia Zhang , Jiali Wang , Meilin Cui , Wei Zhao , Yanfang Wu , Xiaozhuang Ren , Pengbo Yao , Xiuhong Zhang

{"title":"Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics","authors":"Mengjiao Yuan , Tong Lu , Hongxia Zhang , Jiali Wang , Meilin Cui , Wei Zhao , Yanfang Wu , Xiaozhuang Ren , Pengbo Yao , Xiuhong Zhang","doi":"10.1016/j.fm.2025.104946","DOIUrl":"10.1016/j.fm.2025.104946","url":null,"abstract":"<div><div><em>Thermoascus aurantiacus</em> is a dominant microorganism in diverse high-temperature Daqu samples, and even in low-temperature Daqu. However, its role in producing ester-based aromatic compounds remains incompletely understood. This study employed multi-omics approaches to characterize the esters-producing capacity of <em>T</em>. <em>aurantiacus</em> QH-1 derived from low-temperature Daqu used for light-flavor Baijiu brewing. Genome sequencing uncovered 58 genes encoding enzymes involved in esters metabolism, while only 23 ester-metabolizing enzymes were identified with proteomics analysis. When the fungal cultures of <em>T</em>. <em>aurantiacus</em> QH-1 at 40 °C, 45 °C, and 50 °C were analyzed by metabolomics approach, respectively, a total of 56 kinds of volatile esters flavor compounds were detected, including 24 ethyl esters which are key contributors to Baijiu flavor. Ethyl acetate, the most important aroma ingredient in light-flavor Baijiu, was the most abundant ester across all temperature conditions. Enzymatic properties of the crude esterase from <em>T. aurantiacus</em> QH-1 revealed the optimal condition was at 50 °C and pH 5, with acetic acid significantly enhanced enzymatic activity. These results indicated that <em>T</em>. <em>aurantiacus</em> QH-1 could produce lots of esters flavor compounds, established it as a primary functional microorganism responsible for imparting aromatic compounds for Daqu.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"134 ","pages":"Article 104946"},"PeriodicalIF":4.6,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265614","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}

引用次数: 0