Food microbiology最新文献

{"title":"The characteristics of histamine and tyramine degradation of Saccharomyces cerevisiae HL10 and HL17 and their application in wine fermentation","authors":"Bing Han ,&nbsp;Yunyu Tang ,&nbsp;Yiding Xie ,&nbsp;Haiyue Liu ,&nbsp;Hui Zhou ,&nbsp;Shanghua Wu ,&nbsp;Jicheng Zhan ,&nbsp;Weidong Huang ,&nbsp;Yilin You","doi":"10.1016/j.fm.2025.104804","DOIUrl":"10.1016/j.fm.2025.104804","url":null,"abstract":"<div><div>Histamine and tyramine are abundant in red wine and pose a risk to the health of consumers. In this study, <em>S. cerevisiae</em> HL10 and HL17, with great ability to degrade histamine and tyramine, were selected through degradation dynamics, enzyme activity kinetics, stress tolerance, and winemaking performance evaluation. Results revealed that HL10 and HL17 exhibited the ability to eliminate &gt;47 mg/L of these two amines in must simulated medium, and the dynamics of histamine and tyramine degradation were mainly related to the activities of monoamine oxidase and diamine oxidase. Compared with the commercial yeast, HL10 and HL17 inoculated individually decreased levels of acetic acid, histamine, tyramine, and total amine, as well as increased the contents of hexanoic acid, ethyl ester, octanoic acid, ethyl ester, and benzeneacetaldehyde (OAV &gt;1.0) of Beihong and Merlot wines, enhancing their fruity and floral characteristics. These results demonstrated the potential of HL10 and HL17 in reducing biogenic amines and improving the aroma typicality and complexity of wines, which is of great significance for the industrial production of wines with high safety and quality.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104804"},"PeriodicalIF":4.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873474","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 endogenous lactic acid bacteria potential: Isolation to genetic insights on aromatic compounds","authors":"Daniel Kuhn ,&nbsp;Caroline Schmitz ,&nbsp;Gabriela Rabaioli Rama ,&nbsp;Manuela Araujo Costa ,&nbsp;Priscilla Romina De Gregorio ,&nbsp;José Matías Irazoqui ,&nbsp;Ariel Fernando Amadio ,&nbsp;Angiolella Lombardi ,&nbsp;Vera Lúcia Milani Martins ,&nbsp;Daiane Heidrich ,&nbsp;Simone Beux ,&nbsp;Daniel Neutzling Lehn ,&nbsp;Lucélia Hoehne ,&nbsp;Claucia Fernanda Volken de Souza","doi":"10.1016/j.fm.2025.104800","DOIUrl":"10.1016/j.fm.2025.104800","url":null,"abstract":"<div><div>This study aimed to explore the technological potential of endogenous lactic acid bacteria (LAB) isolated from milk and cheese produced in São Paulo, Brazil, for use in the preparation of fermented dairy products. A total of 562 microorganisms were isolated, with <em>Lacticaseibacillus rhamnosus</em> and <em>Enterococcus faecalis</em> being the predominant species. Among these, 169 isolates were characterized for their technological properties, and Principal Component Analysis (PCA) was applied to rank the most promising strains. Based on this analysis, 43 isolates were selected and evaluated for acidification potential, autolysis, antimicrobial activity, antibiotic susceptibility, and aromatic compound production. <em>Lactobacillus delbrueckii</em> CTR1 exhibited the highest acidification potential (ΔpH 1.00). <em>Lacticaseibacillus rhamnosus</em> JLR3 displayed strong antimicrobial activity, particularly against <em>Salmonella</em> Enteritidis and <em>Staphylococcus aureus</em>, while <em>Enterococcus faecium</em> ITR5 was effective against <em>Escherichia coli</em>. The aromatic compound profile of fermented milks led to the selection of <em>Lacticaseibacillus rhamnosus</em> AQTR10 and <em>Enterococcus xinjiangensis</em> AQLM2 for sequencing and functional characterization. These strains were shown to produce diacetyl (butane-2,3-dione), acetoin (3-hydroxy-butan-2-one), acetic acid (ethanoic acid), and acetaldehyde (ethanal). Functional annotation revealed that <em>L. rhamnosus</em> possesses the genetic machinery for diacetyl and acetoin biosynthesis via the citrate pathway, as well as for acetaldehyde and acetic acid production through an aldehyde dehydrogenase-encoding gene. In <em>E. xinjiangensis</em>, genetic evidence for acetaldehyde biosynthesis was identified. These findings suggest that the two LAB strains isolated from dairy samples in southeastern Brazil hold promise as adjunct cultures for fermented dairy product development.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104800"},"PeriodicalIF":4.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876530","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":"Factors affecting ethanol tolerance in Kazachstania unispora Mkaz: membrane characteristics and antioxidative stress","authors":"Jin Liu ,&nbsp;Wenyu Cui ,&nbsp;Yu Zhang ,&nbsp;Jing Dong ,&nbsp;Ziyu Sun ,&nbsp;Mandlaa ,&nbsp;Zhongjun Chen","doi":"10.1016/j.fm.2025.104801","DOIUrl":"10.1016/j.fm.2025.104801","url":null,"abstract":"<div><div><em>Kazachstania unispora</em> is extensively utilized as a food-grade fermentation agent due to its strong stress-resistance and superior fermentation properties. However, ethanol stress during fermentation negatively impacts its performance. Therefore, selecting ethanol-tolerant <em>K</em>. <em>unispora</em> and understanding its tolerance mechanisms are critical for enhancing fermentation efficiency and product quality. In this study, a mutant strain <em>K. unispora</em> Mkaz, capable of tolerating up to 20 % (vol/vol) ethanol and exhibiting favorable fermentation characteristics, was developed through mutagenesis. Comprehensive phenotypic and multi-omics analyses were conducted to elucidate the mechanisms underlying its ethanol tolerance. The results indicated that increased levels of total fatty acid (TFA), particularly long-chain fatty acid (LCFA) and very long-chain fatty acid (VLCFA), as well as trehalose and ergosterol under ethanol stress, improved membrane characteristics, thereby enhancing ethanol tolerance. Furthermore, elevated activities of adenosine triphosphatase (ATPase), superoxide dismutase (SOD), and catalase (CAT) contributed to ethanol tolerance by reducing oxidative stress. Genomic and transcriptomic analyses revealed key mutations and differentially expressed genes (DEGs) associated with the biosynthesis of fatty acid (FA), trehalose, and ergosterol, as well as the regulation of oxidative stress. This study provides novel insights into the ethanol tolerance mechanisms in <em>K. unispora</em>, laying a foundation for its potential application in food fermentation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104801"},"PeriodicalIF":4.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876531","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":"A review of curcumin-mediated photodynamic bactericidal technology for food preservation: Limitations and improvement strategies","authors":"Zhenlong Zhou ,&nbsp;Pengzhen Li ,&nbsp;Ruoxin Chen ,&nbsp;Xinyu Cai ,&nbsp;Wenjun Zhang ,&nbsp;Penghui Fan ,&nbsp;Jianyu Su","doi":"10.1016/j.fm.2025.104802","DOIUrl":"10.1016/j.fm.2025.104802","url":null,"abstract":"<div><div>Foodborne pathogens are a major cause of food safety incidents and pose a significant risk to human health. In response, the food industry is actively researching innovative microbial disinfection methods to address this growing concern. One promising solution is photodynamic inactivation, a non-thermal sterilization technique that has attracted considerable attention due to its broad-spectrum antibacterial activity, environmental benefits and cost-effectiveness. Curcumin, a food-grade photosensitizer, has shown promising photodynamic bactericidal activity, making it a strong candidate for food decontamination and spoilage prevention. Therefore, a timely and comprehensive review of Cur-mediated photodynamic bactericidal technology is essential to evaluate current research progress and stimulate future studies in food science. This review systematically analyses the limitations of Cur-mediated photodynamic inactivation in food applications based on the photosensitization mechanism of Cur. In addition, we summarize strategies to improve the photodynamic bactericidal efficiency of Cur through synergistic methods and innovative delivery systems. Finally, we discuss the challenges and outline future research directions in this field. Overall, this review aims to provide new perspectives and insights to advance Cur-mediated photodynamic bactericidal technology and promote its widespread use in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104802"},"PeriodicalIF":4.5,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870282","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":"The effect of uracil on the freeze-drying survival rate of Lactiplantibacillus plantarum YR07 based on transcriptome analysis","authors":"Sha-sha Zheng ,&nbsp;Wen-di Zhang ,&nbsp;Li-jun Tan ,&nbsp;Li-fang Zou ,&nbsp;Ying-ying Hu ,&nbsp;Liu Yang ,&nbsp;Bao-cai Xu","doi":"10.1016/j.fm.2025.104803","DOIUrl":"10.1016/j.fm.2025.104803","url":null,"abstract":"<div><div>This study aimed to elucidate how adding uracil to the culture medium enhanced the freeze-drying resistance of <em>Lactiplantibacillus plantarum</em> YR07. The results showed that uracil significantly increased the number of viable cells and the freeze-drying survival rate of <em>L. plantarum YR07</em> (<em>P</em> &lt; 0.05). This effect was primarily achieved through the regulation of several key genes, including those involved in energy production (pyrR, pyrB, purQ, purN, adhE), cell barrier protection (fabG, serS), cell repair (oppA, uvrC), and oxidative stress response (cysK). Specifically, uracil promoted energy production and substrate availability by upregulating genes related to carbohydrate metabolism and purine biosynthesis. Additionally, uracil enhanced the synthesis of unsaturated fatty acids and glutamine biosynthesis by regulating the expression of genes related to the cell wall and membrane, thereby strengthening the physical protective barrier. Furthermore, by promoting the expression of genes involved in DNA and protein repair, uracil provided the raw materials necessary for cellular repair and helped restore damaged structures by influencing nucleotide metabolism and protein synthesis. Uracil also stimulated the production of sulfur-containing amino acids, which helped <em>L. plantarum YR07</em> resist oxidative stress and reduce cellular damage. Together, these regulatory mechanisms significantly enhanced the adaptive capacity of <em>L. plantarum YR07</em> under harsh environmental conditions.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104803"},"PeriodicalIF":4.5,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873473","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":"Characterization of riboflavin-overproducing Bifidobacterium longum subsp. infantis strains selected by roseoflavin treatment","authors":"Héctor Tamés ,&nbsp;Isabel Cuesta ,&nbsp;Xenia Vázquez ,&nbsp;Paloma López ,&nbsp;Lorena Ruiz ,&nbsp;Patricia Ruas-Madiedo","doi":"10.1016/j.fm.2025.104799","DOIUrl":"10.1016/j.fm.2025.104799","url":null,"abstract":"<div><div>Diet is the primary source of riboflavin (B₂) for humans. It can also be produced by lactic acid bacteria ingested with foods and by gut microbial commensals, including some bifidobacteria. Herein an <em>in silico</em> analysis of potential regulatory mechanisms affecting <em>ribD</em> transcription and translation in <em>Bifidobacterium longum</em> subsp. <em>infantis</em> is presented. Riboflavin-overproducing strains were selected by treatment with roseoflavin of <em>B. longum</em> susbp. <em>infantis</em> CECT4551^T and its spontaneous derivative IPLA60011. Whole genomes of both parental strains and the sequencing of the <em>rib</em> clusters of the riboflavin-overproducing ones were conducted. Punctual mutations affecting different stem-loops in the aptamer region of the FMN-riboswitch involved in the regulation of the <em>rib</em> expression were detected. Riboflavin overproduction of the derivative strains was confirmed through HPLC quantification in RAMc and MRSc cultures, ranging from 64.9 to 441.2 μg/L. These levels correlated to predicted secondary folding and stability of the aptamer region and/or expression platform of the <em>rib</em> FMN riboswitch. Safety and technological properties of the riboflavin-overproducing derivatives, in terms of antibiotic resistance profile and carbohydrate utilization capabilities, were not altered following roseoflavin exposure, thus confirming the potential aptitude of the riboflavin-overproducing derivatives to produce biofortified foods such as those formulated on dairy matrixes.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104799"},"PeriodicalIF":4.5,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839027","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":"Optimizing Monascus pigment production: Insights from mycelial morphology, gene expression, and transcriptomic analysis in simulated seawater fermentation","authors":"Wenqian Zhao ,&nbsp;Tao Li ,&nbsp;Mei Pang,&nbsp;Xihong Zhao,&nbsp;Ting Hu,&nbsp;Xueyan Sun,&nbsp;Gong Chen","doi":"10.1016/j.fm.2025.104797","DOIUrl":"10.1016/j.fm.2025.104797","url":null,"abstract":"<div><div><em>Monascus</em> pigments (MPs) are secondary metabolites produced by <em>Monascus</em> spp., which can be significantly influenced by the extreme environment. In this work, the regulatory mechanism of MPs in simulated seawater fermentation (SSF) were investigated following mycelial morphology, gene expression, and transcriptomic analysis. Yield of the extracellular yellow pigments (EYPs) was significantly increased by 34.2 % in SSF, compared with the conventional fermentation (CF). The relative proportion of four EYPs (Y1/Y2-Y4) and the relative content of intracellular orange pigments to yellow pigments (O/Y) were also significantly (<em>p</em> &lt; 0.05) changed. Fluorescence inverted microscope (FIM) and field emission scanning electron microscope (FE-SEM) showed the mycelium morphology was regulated in better status to facilitate the metabolism and secretion of MPs in SSF. The pigment biosynthesis gene <em>MpFasA2</em>, <em>MpFasB2</em>, <em>MpPKS5, mppB</em>, <em>mppC</em>, <em>mppD,</em> and <em>mppE</em> were significantly (<em>p</em> &lt; 0.05) up-regulated, whereas the regulatory genes <em>mppR1</em>, <em>mppR2</em> were significantly (<em>p</em> &lt; 0.05) down-regulated in SSF. Transcriptome further revealed 83 differentially expressed genes (DEGs) between the two groups (CF vs SSF), with 40 up-regulated and 43 down-regulated. Among them, polyketide synthase genes and fatty acid oxidative degradation pathways related to pigment synthesis were significantly up-regulated in SSF, which promoted the metabolism of MPs. The down-regulation of DNA replication pathway indicated a slowdown in cell growth and differentiation, which keeping a favorable state for MPs synthesis. Biometabolism-related pathways of cell wall component and secretion-related pathways were also significantly regulated to accelerate the transmembrane transport of EYPs. This study may provide clues to clarify the response mechanism of high osmotic tolerance of <em>Monascus</em> spp.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104797"},"PeriodicalIF":4.5,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816663","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":"D-tagatose biotransformation from lactose by lactase and recombinant Bacillus subtilis expressing l-arabinose isomerase, and the product separation, purification and crystallization","authors":"Xin Wen ,&nbsp;Huibin Lin ,&nbsp;Guangwen Liu ,&nbsp;Yuhang Ning ,&nbsp;Yilin Ren ,&nbsp;Can Li ,&nbsp;Chengjia Zhang ,&nbsp;Nannan Dong ,&nbsp;Jianqiang Lin ,&nbsp;Xin Song ,&nbsp;Guoqiang Zhuang ,&nbsp;Jianqun Lin","doi":"10.1016/j.fm.2025.104785","DOIUrl":"10.1016/j.fm.2025.104785","url":null,"abstract":"<div><div><span>d</span>-Tagatose is a low-calorie rare sugar with notable physiological benefits. The recombinant <em>Bacillus subtilis</em> expressing L-arabinose isomerase (LAI) was constructed and used together with lactase for biotransformation of <span>d</span>-tagatose from cheap substrate of lactose. Under optimum conditions, 45.6 g/L <span>d</span>-tagatose was produced from 200 g/L lactose, achieving a conversion yield of 0.228 g <span>d</span>-tagatose/g lactose. <span>d</span>-Glucose produced by lactose hydrolysis was removed by anaerobic fermentation with <em>Saccharomyces cerevisiae</em>. Subsequently, the sugar solution containing <span>d</span>-galactose and <span>d</span>-tagatose was decolorized by using powdered activated carbon, desalinated by anion and cation exchange resin beds, and separated by chromatographic column, resulting in decolorization rate of 95.5 %, desalinization rate of 93.8 % and <span>d</span>-tagatose solution purity of 97.9 %. Finally, the separated <span>d</span>-tagatose solution was concentrated and crystallized, resulting in <span>d</span>-tagatose crystals with 99.9 % purity. In summary, this paper establishes a complete bioprocess for <span>d</span>-tagatose from lactose catalyzed by using recombinant <em>B. subtilis</em> and lactase. The methods developed in this study show promise for mass production of food-grade <span>d</span>-tagatose from the inexpensive substrate lactose.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104785"},"PeriodicalIF":4.5,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823602","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":"Mechanisms of Priestia megaterium PH3 in alleviating postharvest disease caused by Penicillium expansum in Nanguo pear fruit","authors":"Zilong Li ,&nbsp;Jiamin Jiang ,&nbsp;Keyu Sun ,&nbsp;Shuhong Ye","doi":"10.1016/j.fm.2025.104784","DOIUrl":"10.1016/j.fm.2025.104784","url":null,"abstract":"<div><div><em>Penicillium expansum</em> is one of the primary pathogens causing rot in fruit and vegetables. The progression of blue mold damages the appearance and nutritional value of produce, leading to significant economic losses. Recent studies have shown that endophytes, as a vital component of potential microbial agents, can control various fungal diseases. This study focuses on the inhibitory mechanism of the peanut endophyte <em>Priestia megaterium</em> PH3 against blue mold in Nanguo pear. The results demonstrated that the endophytic <em>P. megaterium</em> PH3 and its metabolites not only inhibit the spore germination of <em>P. expansum</em>. Most notably, after rapidly colonizing the surface of Nanguo pear fruit, <em>P. megaterium</em> PH3 enhances the activity of antioxidant enzymes (SOD, CAT, APX, MDHAR, DHAR and GR) and non-enzymatic antioxidants (AsA and GSH), suppressing the ROS surge caused by <em>P. expansum</em> infection. Additionally, the <em>P. megaterium</em> PH3 upregulates the activity of enzymes (PAL, C4H, 4CL, PPO and POD) and gene expression (<em>PuPAL</em>, <em>PuC4H</em> and <em>Pu4CL</em>) related to phenolics metabolism, promoting the synthesis and metabolism of phenolics and flavonoids compounds, effectively inhibiting the onset of blue mold in Nanguo pear. These findings indicate that <em>P. megaterium</em> PH3 is a promising and effective microbial agent for mitigating postharvest blue mold in Nanguo pear.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104784"},"PeriodicalIF":4.5,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816661","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":"Physical fields reverse FeSO4-induced VBNC state in Listeria monocytogenes and facilitate ferroptosis","authors":"Xiaolin Zhu,&nbsp;Yunhong Wang,&nbsp;Shurui Peng,&nbsp;Jiayi Zhang,&nbsp;Hongbo Li,&nbsp;Haizhen Mo,&nbsp;Liangbin Hu","doi":"10.1016/j.fm.2025.104796","DOIUrl":"10.1016/j.fm.2025.104796","url":null,"abstract":"<div><div>Non-thermal sterilization methods are effectively in eliminating foodborne pathogens while preserving the appearance and quality of food. In this study, three physical fields, magnetic field (MF), ultrasound (US), and blue light (BL), were introduced for their efficacy in sterilizing FeSO₄-induced viable but non-culturable (VBNC) <em>Listeria monocytogenes</em> (<em>L</em>. <em>monocytogenes</em>) cells over a 4 h treatment. The Fe-MF treatment induced <em>L</em>. <em>monocytogenes</em> cells to form VBNC state, resulting in an 80.13 % reduction in culturable cells, with a 90.58 % survival rate. The ultrasound-assisted FeSO₄ (Fe-US) treatment reduced the VBNC cell population by 52.63 %. In contrast, the blue light-assisted FeSO₄ (Fe-BL) treatment reversed the VBNC state toward culturable state at the node of 3 h, and induced irreversible 100 % cell death at 4 h, with a 94.73 % decrease in viability and 68.2 % membrane damage. Additionally, Fe-BL treatment led to cell wrinkling and secretion aggregation. BL treatment alone compromised membrane permeability and triggered intracellular protein aggregation. Mechanistic investigations revealed that BL-assisted treatment disrupted the protective mechanism of <em>L. monocytogenes</em> when induced by FeSO₄ to form VBNC state, compromised VBNC cell membranes, promoted intracellular Fe²⁺ accumulation, and induced a reactive oxygen species (ROS) burst and lipid peroxidation, ultimately leading to ferroptosis. Proteomic analysis identified 240 upregulated and 376 downregulated differentially expressed proteins, highlighting significant changes in pathways related to ribosome biosynthesis (related genes <em>rplJ</em> and <em>hpf</em> significant upregulated), intracellular iron homeostasis (<em>ctaB</em>, <em>hemN</em>, and <em>lmo2590</em> downregulated), cellular morphology (<em>mreB</em> and <em>tagH</em> downregulated), oxidative stress response (<em>lmo0720</em> and <em>lmo0799</em> downregulated), and DNA synthesis (<em>recA</em>, <em>dnaD</em>, <em>yidC2</em> and <em>fruB</em> downregulated). In conclusion, Fe-BL treatment effectively disrupted VBNC cell membranes, induced iron homeostasis imbalance, and triggered Fenton reaction-mediated ferroptosis. These findings provide a promising non-thermal sterilization strategy for inactivating VBNC <em>L. monocytogenes</em>, offering potential applications in food safety.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104796"},"PeriodicalIF":4.5,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799154","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}