Food microbiology最新文献

{"title":"Mechanistic insight into curcumin-induced conjugative plasmid transfer acceleration: Role of intracellular arginine uptake","authors":"Min-ge Wang ,&nbsp;Kai-di Liu ,&nbsp;Wen-jie Jin ,&nbsp;Run-bo Li ,&nbsp;Jun-qi Liu ,&nbsp;Liang-xing Fang ,&nbsp;Jian Sun ,&nbsp;Xiao-ping Liao","doi":"10.1016/j.fm.2025.104895","DOIUrl":"10.1016/j.fm.2025.104895","url":null,"abstract":"<div><div>Curcumin exhibits a broad spectrum of applications spanning multiple domains, including its incorporation in dietary supplements, functional beverages, cosmetic formulations, and nutraceutical products. Nevertheless, its potential influence on the development of antibiotic resistance remains to be fully elucidated. Therefore, this study aims to investigate the effects of curcumin on the conjugative transfer of plasmids carrying antibiotic resistance genes (ARGs). Our findings indicate that curcumin significantly enhanced the transfer of RP4 plasmid, as well as clinically relevant plasmids carrying <em>bla</em>_NDM, <em>mcr-1</em> and <em>tet</em>(X4). Further mechanisms analysis revealed that curcumin facilitated plasmid conjugation transfer by increasing bacterial membrane permeability, inducing oxidative stress, and accelerating energy metabolism, while altering the expression levels of key genes involved in horizontal gene transfer (HGT). Notably, curcumin elevated intracellular arginine levels, and exogenous arginine supplementation further promoted plasmid transfer. Arginine uptake genes (<em>artJ</em>, <em>artI</em> and <em>argT</em>) were upregulated following curcumin exposure, and the absence of <em>artJ</em> significantly attenuated curcumin-induced arginine accumulation and plasmid transfer, demonstrating the crucial role of the <em>artJ</em> gene in facilitating curcumin-induced plasmid transfer through its promotion of arginine uptake. These findings provide new insights into an unrecognized risk of curcumin in potentially accelerating the spread of antibiotic resistance, highlight the unintended consequences of curcumin use in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104895"},"PeriodicalIF":4.6,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780345","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":"Combined effect of low energy X-ray irradiation and natural antibacterial formulation for decontamination of mother's milk","authors":"Muhammed R. Sharaby ,&nbsp;Lily Jaiswal ,&nbsp;Stephane Salmieri ,&nbsp;Monique Lacroix","doi":"10.1016/j.fm.2025.104891","DOIUrl":"10.1016/j.fm.2025.104891","url":null,"abstract":"<div><div>Human milk in milk banks is prone to contamination by foodborne pathogens at many stages, from collection to packaging and storage. The objective of the study was to evaluate the bactericidal effect of an antibacterial formulation (AF; 0.025 % v/v) combined with X-ray irradiation up to 2 kGy (acceleration voltage of 55 kV; low voltage (LX) or 350 kV; high voltage (HX)) on vegetative cells of <em>B. cereus</em>, <em>S. aureus</em> and <em>C. sakazakii</em> in frozen milk. The D₁₀ values in HX-ray treatment were 0.367, 0.410, and 0.205 kGy for <em>B. cereus</em>, <em>S. aureus</em> and <em>C. sakazakii</em>, respectively, and 0.384, 0.445, and 0.232 for LX-ray treatment. The addition of AF in human milk increased radiosensitivity (RS) of pathogens, with a higher RS value recorded in LX-ray treatment against <em>B. cereus</em>, and <em>S. aureus</em> (1.47 and 1.37) compared to 1.43 and 1.26 in HX-ray irradiated samples. The effect of the combined treatment on physicochemical attributes of milk samples was evaluated<strong>.</strong> The combined treatments didn't affect significantly lactose content, lipid oxidation, viscosity and color parameters, with better stability of these parameters in LX-ray treated samples compared to HX-ray treated samples at higher doses (1 and 2 kGy). The results obtained showed potential applicability of low energy X-ray in combination with AF as innovative antimicrobial non-thermal intervention that may be used human milk decontamination.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104891"},"PeriodicalIF":4.6,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144766796","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":"Protective efficacy of nanoencapsulation of algal extract for preventing and controlling Clostridium botulinum in fish products","authors":"Gamal M. Hamad ,&nbsp;Najla Mohamed Abushaala ,&nbsp;Naglaa K.F. Elshamandy ,&nbsp;Dalia Rawy Kamal Ibrahim ,&nbsp;Rasha G. Tawfik ,&nbsp;Ahmed Rashad Mahmoud ,&nbsp;Yasser El-Halmouch ,&nbsp;Reda Abdallah ,&nbsp;Seham E. Abu Ahmed ,&nbsp;Essa Mohamed Hassan Ahmed ,&nbsp;Samy E. Elshaer ,&nbsp;Mohamed E.A. Kholief ,&nbsp;Ahmed M. Zeitoun","doi":"10.1016/j.fm.2025.104889","DOIUrl":"10.1016/j.fm.2025.104889","url":null,"abstract":"<div><div>Research is being conducted on the usage of algae extracts as natural preservatives in the storage of fish products to extend shelf life, maintain quality and safety, and satisfy consumer preferences. <em>Laurencia obtusa</em> (Hudson), <em>Actinotrichia fragilis</em> (Forsskål) Børgesen, and <em>Gracilaria dendroids</em> sp. nov. are three species of red algae assumed to possess antibacterial properties. The objective of our study was to ascertain whether the nanocapsules of these algal extracts may be employed as a food preservation agent to inhibit the pathogenic bacteria <em>Clostridium botulinum</em>, which is prevalent in several fish products (fish burgers, fish fillets, Fesikh, Renga, canned tuna, canned mackerel, and canned sardines). Nanocapsules were synthesized using polymer coating techniques and characterized by zeta potential, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FT-IR) techniques. The results revealed that Fesikh showed the highest percentage (36 %) of positive isolates of <em>C. botulinum</em>. The antibacterial activity assessment revealed that the nanoencapsulation of <em>A. fragilis</em> extract exhibited the most significant antibacterial activity towards <em>C</em>. <em>botulinum</em>. This was attributed to the high concentrations of tannins, flavonoids, and phenolic compounds, which demonstrated antimicrobial properties. The findings indicated that the application of <em>A</em>. <em>fragilis</em> nanoencapsulated algae extract in the preservation of fish products decreased the total bacterial count. Meanwhile, <em>A. fragilis</em> was verified as a secure preservative through safety assessments, encompassing cytotoxicity, shelf life, and sensory evaluation.</div><div>In summary, the algal extracts from <em>L. obtusa</em>, <em>A. fragilis</em>, and <em>G. dendroids</em> exhibited high levels of phenolic compounds, potent antioxidant effects, and significant antibacterial activity; hence, they can be developed as natural preservatives for fish products.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104889"},"PeriodicalIF":4.6,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144766798","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":"Cell wall integrity pathway regulates red pigment secretion in Antarctic fungi Geomyces wnf-18c","authors":"Jiawen Du ,&nbsp;Yunxia Zhao ,&nbsp;Lingzong Meng ,&nbsp;Xiaofeng Zhu ,&nbsp;Xiaoyu Xu ,&nbsp;Jun Wang ,&nbsp;Long Liu ,&nbsp;Xinyuan Zhang ,&nbsp;Lingkai Kong ,&nbsp;Nengfei Wang","doi":"10.1016/j.fm.2025.104890","DOIUrl":"10.1016/j.fm.2025.104890","url":null,"abstract":"<div><div>Natural pigments have high safety and are widely used in food, cosmetics and medicine. However, at present, sources of natural pigments are extremely scarce, especially those from microorganisms. In this study, we isolated a fungus from a polar soil sample that produces purplish-red pigment and is safe and non-toxic. More importantly, the color of this pigment is very similar to the high-end pigment carminic acid, so this pigment has the potential to replace carminic acid. Besides, we obtained a strain with high yield of red pigment by ARTP (Atmospheric and Room Temperature Plasma, ARTP) mutagenesis, and explored the molecular mechanisms of high yield of red pigment. We found that the cell wall integrity (CWI) plays a critical role in the secretion of this red pigment, and identified the function of <em>rho1</em> and <em>bck1</em> in this fungus, which are critical genes in CWI pathway. The deletion of <em>rho1</em> or <em>bck1</em> significantly promote the secretion of red pigment. The Δ<em>rho1</em> and Δ<em>bck1</em> strains exhibited reduced contents of cell wall components and transcription of related genes, such as chitin and β-1,3-glucan, and the cell wall stress response was also significantly affected in these two strains. What is more noteworthy is that the overexpression of chitin synthase CHS3 hinders pigment secretion, which further confirms the role of cell wall integrity in pigment secretion. Our findings revealed the relationship of CWI pathway and pigment secretion in polar microorganism, which is of great significance for the exploitation and utilization of polar microbial resources.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104890"},"PeriodicalIF":4.6,"publicationDate":"2025-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144757459","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":"Ecological presence and functional role of bacteriophages in fermented vegetables","authors":"Xia Lin ,&nbsp;Chunhui Deng ,&nbsp;Yue Shu ,&nbsp;Shengshuai Li ,&nbsp;Yunlong Song ,&nbsp;Hong Kong ,&nbsp;Ziwei Liang ,&nbsp;Lei Liu ,&nbsp;Yu Rao","doi":"10.1016/j.fm.2025.104884","DOIUrl":"10.1016/j.fm.2025.104884","url":null,"abstract":"<div><div>Fermented vegetables are widely favored by consumers for their distinctive flavors and nutritional value, with their quality attributes being closely associated with microbiome dynamics. Recent advances in high-throughput sequencing technologies have revealed abundant bacteriophage resources within the fermented vegetable microbiome. These viral components significantly influence fermentation processes and product characteristics by modulating microbial community structure and function. However, research on optimizing vegetable fermentation processes through bacteriophage-mediated regulation remains in its nascent stage. This study systematically summarizes the compositional characteristics and dynamic patterns of microbial communities in fermented vegetables. We review the latest research progress on bacteriophage diversity and functional properties in fermented vegetables. Furthermore, by integrating multi-omics data, we provide insights into the complex interaction network among bacteriophages, host microbiota, and metabolic products. The results demonstrate that bacteriophages precisely regulate the fermentation process by mediating microbial community succession via lytic-lysogenic cycles and participating in the biosynthesis of key flavor compounds through encoded auxiliary metabolic genes. Finally, we sort out an integrated technical framework combining metagenomics and culturomics. This research provides novel insights into understanding the functional mechanisms of bacteriophages in fermented vegetables, offers a theoretical foundation for developing precision fermentation technologies based on bacteriophage regulation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104884"},"PeriodicalIF":4.6,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750334","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":"Transcriptomic analysis of Lactiplantibacillus plantarum SH7 reveals LuxS/AI-2 quorum sensing-mediated putrescine degradation and enhanced biogenic amine reduction via luxS gene overexpression","authors":"Yumeng Sui,&nbsp;Biying Zhang,&nbsp;Ziyi Zhang,&nbsp;Jiasheng Lu,&nbsp;Baohua Kong,&nbsp;Jing Ren,&nbsp;Qian Chen","doi":"10.1016/j.fm.2025.104887","DOIUrl":"10.1016/j.fm.2025.104887","url":null,"abstract":"<div><div>In this study, transcriptomic techniques were used to analyze how 4,5-dihydroxy-2,3-pentanedione (DPD), an exogenous autoinducer-2 (AI-2) precursor, promotes putrescine degradation by <em>Lactiplantibacillus plantarum</em> SH7 through the <em>LuxS</em>/AI-2 quorum sensing (QS) system. The Kyoto Encyclopedia of Genes and Genomes analysis showed that DPD addition up-regulated putrescine-degradation genes and down-regulated putrescine-synthesis genes in <em>L. plantarum</em> SH7, promoting putrescine degradation from both degradation and synthesis aspects. Based on the above result, the impact of inoculation <em>L. plantarum</em> SH7 with overexpressed <em>luxS</em> gene (<em>L. plantarum</em> SH7-pMG36e-<em>luxS</em>) on biogenic amine (BA) content in dry sausages was explored. The total BA content of dry sausage inoculated with <em>L. plantarum</em> SH7-pMG36e-<em>luxS</em> on days 3, 6, and 9 (53.43, 81.89, and 96.14 mg/kg, respectively) was lower than that of both the <em>L. plantarum</em> SH7 inoculated and the non-inoculated treatments. At the end of the fermentation, the degradation rates of putrescine and cadaverine by <em>L. plantarum</em> SH7-pMG36e-<em>luxS</em> were as high as 75.26 % and 61.40 %, respectively. This study revealed the mechanism of putrescine degradation through the <em>LuxS</em>/AI-2 QS system, clarified the practical application effect of <em>L. plantarum</em> SH7-pMG36e-<em>luxS</em> in reducing amines in dry sausages, and provided new insights for the development of engineered lactic acid bacteria starters with a functional <em>LuxS</em>/AI-2 QS system and for reducing the BAs content in fermented meat products.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104887"},"PeriodicalIF":4.6,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144757458","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":"Comparative genomics and phenotypes of Oenococcus alcoholitolerans and Oenococcus oeni, two sister species adapted to ethanol-rich environments","authors":"Aitor Balmaseda ,&nbsp;Marc Lorentzen ,&nbsp;Lucie Duthil ,&nbsp;Cécile Miot-Sertier ,&nbsp;Olivier Claisse ,&nbsp;Tue K. Nielsen ,&nbsp;Lars Hansen ,&nbsp;Patrick Lucas","doi":"10.1016/j.fm.2025.104886","DOIUrl":"10.1016/j.fm.2025.104886","url":null,"abstract":"<div><div>From the genus <em>Oenococcus,</em> the most studied species is <em>O. oeni</em> due to its role in malolactic fermentation (MLF) during the winemaking process. In 2014, a new member of the genus —alongside <em>O. kitaharae</em> and <em>O. sicerae</em>— was discovered: <em>O. alcoholitolerans</em>. Whereas <em>O. oeni</em> is found in oenological matrixes, from grapes to wine, <em>O. alcoholitolerans</em> is found in cachaça residues and bioethanol fermentation. Though these ecological niches are different, they share the presence of high ethanol concentrations, which could be related to their evolutionary adaptation. This study provides the first sequenced and circularized genome of <em>O. alcoholitolerans (</em>UFRJ-M7), which was used for a comparative genomic analysis with the species <em>O. oeni</em>. In addition, the physiological traits of both species were compared regarding malolactic fermentation performance and survival in conditions of increasing ethanol and acid. The results showed great genetic differences in genes related to defence mechanisms, transcriptional factors, and some aspects of metabolism, such as sugar catabolism, purine/pyrimidine, coenzyme and vitamin biosynthesis. All these variations can be attributed to the specific adaptations of <em>O. oeni</em> and <em>O. alcoholitolerans</em> to their respective ecological niches. Notably, <em>O. alcoholitolerans</em> has not been detected in analyzed wine samples. This observation aligns with laboratory-based physiological tests, which demonstrated that the combined stress of ethanol and low pH prevented the survival of <em>O. alcoholitolerans</em>, despite its ability to carry out the MLF.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104886"},"PeriodicalIF":4.6,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144757457","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":"Interplay and integrated regulation of astaxanthin-lipid biosynthesis in microbial systems: A review from metabolic pathway cross-talk to biotechnological optimization","authors":"Zhipeng Li ,&nbsp;Lifen He ,&nbsp;Yuanzhen Song ,&nbsp;Danling Tang ,&nbsp;Fan Feng ,&nbsp;Shaofan Cha ,&nbsp;Tao Hong ,&nbsp;Mingjing Zheng ,&nbsp;Xiping Du ,&nbsp;Yanbing Zhu ,&nbsp;Yuanfan Yang ,&nbsp;Zedong Jiang ,&nbsp;Fan He ,&nbsp;Lijun Li ,&nbsp;Hui Ni ,&nbsp;Qingbiao Li","doi":"10.1016/j.fm.2025.104883","DOIUrl":"10.1016/j.fm.2025.104883","url":null,"abstract":"<div><div>Astaxanthin, a lipid-soluble carotenoid with antioxidant and anti-inflammatory properties, is mainly found in microorganisms. Its production is limited by lipid availability. Microbial lipids, like PUFAs, are also new food resources with health benefits. Due to the lipid-soluble nature of astaxanthin and the shared substrate, there exists a complex interrelationship between astaxanthin and lipid biosynthesis in microorganisms. However, the dynamic equilibrium mechanism and optimal metabolic flux distribution are not yet fully understood, which affects their co-production synthesis in the food industry. This review comprehensively summarizes the competitive relationship between the substrates of astaxanthin and lipids and the synergistic relationship of their products in microorganisms. Both astaxanthin and lipid synthesis require acetyl-CoA, and weakening lipid synthesis directs more carbon toward astaxanthin production. The condensation of lipids with free astaxanthin forms astaxanthin esters, promoting astaxanthin accumulation. It proposes novel strategies, including multi-gene fusion regulation, gene editing, AlphaFold, and isotope tracer metabolomics, to analyze and optimize metabolic flux changes in microbial astaxanthin and lipid biosynthesis pathways. It suggests that the dynamic equilibrium between astaxanthin and lipids may stabilize toward a balanced state. Furthermore, this review introduces a dual-layer intelligent learning structure model combining the genetic neural network model (GNN) at the genetic level with the metabolic flux neural network model (MNN) to analyze the dynamic processes of metabolic flux and products like lipids and astaxanthin. This aims to optimize the metabolic process for the high-yield production of astaxanthin and lipids. This review provides a theoretical foundation for breeding high-yield astaxanthin and lipid strains, advancing the development of food microbial resources.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104883"},"PeriodicalIF":4.5,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144712974","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 oxygen supplementation during fermentation on yeast gene expression and thiol release in wine","authors":"Adelaide Gallo ,&nbsp;Roberto Larcher ,&nbsp;Remi Schneider ,&nbsp;Alice Barbero ,&nbsp;Loris Tonidandel ,&nbsp;Martine Pradal ,&nbsp;Vincent Farines ,&nbsp;Virginie Galeote ,&nbsp;Tomas Roman","doi":"10.1016/j.fm.2025.104881","DOIUrl":"10.1016/j.fm.2025.104881","url":null,"abstract":"<div><div>Traditionally, oxygen supplementation has been more strongly associated with yeast vitality and sugar consumption kinetics than with aroma metabolism. This study investigated the effects of oxygen exposure during the exponential growth phase of yeast cells on the polyfunctional thiol profile of wine. Using quantitative real-time RT-PCR, the expression of five genes related to amino acid and peptide uptake, as well as two genes associated with β-lyase activity, was analyzed. UPLC/MS-MS was employed to quantify thiol precursors and volatile thiols in must and wine. The results revealed that oxygen upregulated the expression of genes involved in amino acid and peptide uptake, including <em>GAP1</em>, <em>OPT1</em>, <em>OPT2</em>, <em>PTR2</em>, <em>DAL5</em>, and <em>FOT3</em>, some of which are known thiol precursor permeases. Overexpression of those genes in oxygenated trials was correlated with a reduction in thiol precursor residues in wines, particularly GSH-3MH, which was depleted before entry into the stationary phase. Despite increased gene expression, the concentration of GSH-4MMP was not affected and remained constant during the growth phase. Additionally, the expression of the gene responsible for thiol-releasing β-lyases in yeasts, <em>IRC7</em>, was positively correlated with 4MMP concentration in wines when influenced by oxygen treatment during the initial 72 h of alcoholic fermentation. However, oxygen supplementation was associated with <em>STR3</em> downregulation, which may have contributed to the lower 3 MH release, despite the increased precursor intake.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104881"},"PeriodicalIF":4.5,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144712975","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":"Directed regulation of high-temperature Daqu microbiota and metabolites using synthetic communities","authors":"Qiuxiang Tang ,&nbsp;Yi Zhang ,&nbsp;Jun Huang ,&nbsp;Rongqing Zhou","doi":"10.1016/j.fm.2025.104880","DOIUrl":"10.1016/j.fm.2025.104880","url":null,"abstract":"<div><div>High-temperature Daqu (HTD) plays a critical role in shaping the microbial communities and metabolic profiles during the production of Jiangxiang-flavor <em>Baijiu</em> (JXFB). However, directed regulation of HTD properties remains challenging due to complex interactions among biotic and abiotic factors throughout the process. This study investigated the impact of <em>Bacillus</em> strains, including individual strains and synthetic microbial communities (SynMCs) composed of multiple strains, when combined with <em>Monascus floridanus</em> or <em>Muqu</em>, on the microbiota and metabolite profiles of HTD. Our results demonstrated that both functional strains and their combinations significantly influenced the microbial community structure and key flavor compounds. <em>Bacillus-</em>based interventions significantly increased pyrazine content, particularly in SynMCs supplemented with <em>Muqu</em>. Samples treated with <em>Monascus</em> and <em>Bacillus</em> exhibited greater consistency in organic acids, non-volatiles, and volatiles compared to other treatments, indicating that interkingdom interactions between fungi and bacteria enhance flavor control. The similarity index among fungal communities reached 44.44 %, while bacterial community similarity was only 25.51 %, and cluster analysis revealed a directional pattern in fungal succession. Co-occurrence network analysis indicated that high-yielding metabolite communities exhibited elevated average degree, average path length, and clustering coefficient, suggesting a higher connection density and information transfer, thereby promoting metabolite production. <em>Kroppenstedtia</em> displayed varied functions across different treatments, indicating that specific microbial combinations modulate the ecological roles of key taxa, resulting in changes in community structure and metabolism. These findings provide a theoretical basis for more controlled HTD fermentation, potentially enhancing the quality of JXFB.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"133 ","pages":"Article 104880"},"PeriodicalIF":4.5,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704899","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}