Food microbiology最新文献

{"title":"Comparing thermal resistance of Salmonella in chili (Capsicum), cinnamon (Cinnamomum cassia), and black pepper (Piper nigrum) powders","authors":"Yucen Xie ,&nbsp;Mei-Jun Zhu ,&nbsp;Shyam Sablani ,&nbsp;Juming Tang","doi":"10.1016/j.fm.2025.104820","DOIUrl":"10.1016/j.fm.2025.104820","url":null,"abstract":"<div><div>Thermal treatment is one of the most effective methods used in the food industry for pathogen control in low-moisture foods. The water activity (<em>a</em>_<em>w</em>) at treatment temperatures, not room temperature, is an important factor influencing microbial thermal resistance. This study evaluated the thermal resistance of a three-strain <em>Salmonella</em> cocktail in chili, cinnamon, and black pepper powders that had been pre-conditioned to room temperature <em>a</em>_<em>w</em> of 0.30 or 0.50 (i.e., <em>a</em>_{<em>w</em>,<em>21°C</em>} = 0.3 and 0.5). <em>a</em>_<em>w</em> of these samples increased differently in sealed containers when they were heated from 20 to 90 °C. Regardless of spice type, <em>Salmonella</em> thermal resistance decreased with increasing <em>a</em>_<em>w</em>. In chili, the observed <em>D</em>_{<em>70°C</em>}-values (the time required to inactivate 90% cells at a given temperature) for <em>Salmonella</em> in the samples of <em>a</em>_{<em>w</em><em>,21°C</em>} 0.30 (<em>a</em>_{<em>w</em><em>,70°C</em>} 0.35) was 15.4 min and in the samples of <em>a</em>_{<em>w</em><em>,21°C</em>} 0.50 (<em>a</em>_{<em>w</em><em>,70°C</em>} 0.52) was 1.8 min. At the same <em>a</em>_{<em>w</em><em>,21°C</em>}, the observed <em>D</em>-values of <em>Salmonella</em> in chili and cinnamon were significantly (<em>P</em> &lt;0.05) lower than in black pepper. However, based on <em>a</em>_<em>w</em> at treatment temperatures, <em>Salmonella</em> showed similar thermal resistance in cinnamon and black pepper but was less resistant in chili. The findings highlight the importance of <em>a</em>_<em>w</em> at treatment-temperature in determining microbial thermal resistance and suggest that milder temperatures may be sufficient for <em>Salmonella</em> control in chili powder.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"132 ","pages":"Article 104820"},"PeriodicalIF":4.5,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167317","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":"AHLs-driven quorum sensing modulates competitive interspecies interactions in synthetic biofilms community among fish spoilage bacteria","authors":"Jun Zhang,&nbsp;Zhong Lu,&nbsp;Hao Wen,&nbsp;Jiashi Li,&nbsp;Lifang Feng,&nbsp;Haixia Lu,&nbsp;Junli Zhu","doi":"10.1016/j.fm.2025.104818","DOIUrl":"10.1016/j.fm.2025.104818","url":null,"abstract":"<div><div>Food spoilage microorganisms often reside in dense mixed-species biofilms mediated by quorum sensing (QS). However, the regulatory mechanisms underlying interspecific interactions within spoilage microecosystems remain poorly understood. In this study, an experimental mixed-species biofilms model consisting of <em>Pseudomonas fluorescens</em>, <em>Shewanella baltica</em>, and <em>Acinetobacter johnsonii</em> was established to examine interspecies interactions at different temperatures and to explore regulatory role of N-acyl-L-homoserine lactones (AHLs). Genome sequencing revealed that compared to only LuxR receptor in <em>S. baltica</em> and <em>A. johnsonii</em>, <em>P. fluorescens</em> possesses a complete LuxI/R-type QS system and numerous genes related to biofilms formation and iron acquisition. Phenotypic results confirmed that <em>P. fluorescens,</em> as the dominant strain in the mixed-species biofilms, enhanced its competitiveness at low temperatures by repressing <em>S. baltica</em> metabolism. Meanwhile, <em>S. baltica</em> and <em>A. johnsonii</em> could eavesdrop on AHLs signaling secreted by <em>P. fluorescens</em>, particularly C₄-HSL. C₄-HSL-mediated QS modulated interspecies competition within the biofilms community and contribute to increased disinfectant resistance, likely through enhanced antioxidant capacity. Transcriptomic analysis revealed that C₄-HSL activated multiple genes expression involved in oxidative stress defense to mitigate intracellular ROS accumulation, including antioxidant enzyme synthesis, pyoverdine production for iron chelation and competitive advantage, and the upregulating ABC transporters and two-component systems to facilitate substance transport. Thus, these findings demonstrate that AHL-mediated interspecies communication plays a critical role in maintaining biofilms stability and provide mechanistic insights into QS-driven bacterial adaptation, offering potential strategies for targeted biofilms control.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104818"},"PeriodicalIF":4.5,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107549","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":"Multi-laboratory validation study of a real-time PCR method for detection of Salmonella in frozen fish","authors":"Hua Wang ,&nbsp;Shannon Kiener ,&nbsp;Shizhen Steven Wang ,&nbsp;Kaiping Deng ,&nbsp;Emily Smith ,&nbsp;Kai-Shun Chen ,&nbsp;Ruiqing Pamboukian ,&nbsp;Anna Laasri ,&nbsp;Catalina Pelaez ,&nbsp;Jodie Ulaszek ,&nbsp;Matthew Kmet ,&nbsp;Antonio De Jesus ,&nbsp;Guodong Zhang ,&nbsp;Thomas Hammack ,&nbsp;Ravinder Reddy","doi":"10.1016/j.fm.2025.104813","DOIUrl":"10.1016/j.fm.2025.104813","url":null,"abstract":"<div><div>A multi-laboratory validation (MLV) study was performed to validate a quantitative PCR (qPCR) method developed by the FDA for detecting <em>Salmonella</em> in frozen fish. Frozen fish represents foods that use blending sample preparation procedure in the BAM <em>Salmonella</em> method. This study was carried out after a successful MLV study with baby spinach which represents foods that use soaking sample preparation procedure. Fourteen laboratories participated in this study and they each analyzed twenty-four blind-coded frozen fish test portions using both the qPCR and BAM culture (reference) methods. Across collaborators, this study yielded a ∼39 % and a ∼40 % positive rate for the qPCR and culture methods, respectively, which were within the fractional range (25 %–75 %) that is required by the FDA's Microbiological Method Validation Guidelines. The difference (ND-PD) and sum (ND + PD) of the numbers of negative deviation (ND) and positive deviation (PD), which measure disagreement of results between the qPCR and culture methods, both did not exceed the Acceptability Limit required by ISO 16140–2:2016. The relative level of detection (RLOD), which compares the levels of detection between the two methods, was approximately 1. Together, these results demonstrate that the qPCR and BAM culture methods performed equally well for the detection of <em>Salmonella</em>. Furthermore, the study showed that the qPCR method yielded reproducible results among laboratories and was both sufficiently sensitive and specific for the detection of <em>Salmonella</em> in foods. Automatic DNA extraction improves qPCR sensitivity with a higher quality of DNA extract and provides a high throughput application for FDA laboratories.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104813"},"PeriodicalIF":4.5,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071834","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":"Enhancing freeze-thaw tolerance of yeast using silver carp muscle hydrolysate: Transcriptomic insights into cryoprotective mechanism","authors":"Chengzhi Yuan,&nbsp;Haidong Liu,&nbsp;Faxiang Wang,&nbsp;Jian Yu,&nbsp;Xianghong Li,&nbsp;Yiqun Huang,&nbsp;Yongle Liu","doi":"10.1016/j.fm.2025.104817","DOIUrl":"10.1016/j.fm.2025.104817","url":null,"abstract":"<div><div>This study aimed to investigate the improvement effects of a silver carp muscle hydrolysate (SCMH) on freeze-thaw (FT) tolerance of baker's yeast and the related mechanism. Yeast cells with or without addition of SCMH were subjected to 0 to 6 FT cycles, and their cell viability, leavening activity, growth kinetics, morphology, and transcriptome were examined. The results showed that the SCMH-added yeast had significantly higher cell viability (40.7 %), leavening activity (473.2 mL kg⁻¹·h⁻¹), and maximum specific growth rate (2.63 h⁻¹) than those in control (CK) group (0 %, 287.2 mL kg⁻¹·h⁻¹, and 1.74 h⁻¹, respectively), after 6 FT cycles. Frozen-thawed yeast with SCMH also exhibited better cell structural integrity compared to that of the CK yeast. Transcriptomic analysis revealed that the incorporation of SCMH led to significantly increased counts of differentially expressed genes (DEGs) in yeast cells after 6 FT cycles, and transcriptionally regulated the pathways associated with ribosome biogenesis and function, amino acid metabolism, carbohydrate metabolism, and lipid metabolism. Therefore, the SCMH could help yeast withstand FT stress, likely via a dual mechanism for inhibiting ice growth and inducing some freeze-adapted transcriptional regulation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104817"},"PeriodicalIF":4.5,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107658","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":"Insight into the synergistic antibacterial effect of Nisin and Chinese chive seed extract against Staphylococcus aureus and their application in pasteurized milk","authors":"Jinqi Guo ,&nbsp;Yuanyuan Liu ,&nbsp;Lili Wei ,&nbsp;Xiangru Wang ,&nbsp;Yanyan Zhu ,&nbsp;Wei Yu ,&nbsp;Jiage Ma","doi":"10.1016/j.fm.2025.104816","DOIUrl":"10.1016/j.fm.2025.104816","url":null,"abstract":"<div><div>Nisin has been considered as a food preservative against <em>Staphylococcus aureus</em>, a significant foodborne pathogen that poses a threat to human health. However, the effectiveness of Nisin is also affected due to its instability. In virtue of this, the synergistic antibacterial activity of Nisin combined with Chinese chive seed extract (CSE) against <em>S. aureus</em> was evaluated. Checkerboard assays indicated that Nisin and CSE showed a synergistic effect on <em>S.</em> aureus ATCC29213 with fractional inhibitory concentration indices = 0.25. Time-kill assays revealed that the combined treatment resulted in a significant reduction in the number of <em>S. aureus</em> than either Nisin or CSE treatment alone (<em>P</em> &lt; 0.05). Scanning electron microscopy suggested the depression of the cell surface following treatment with combination with Nisin and CSE. The positive effect of CSE on Nisin activity was further confirmed by DNA and protein leakage, flow cytometry as well as confocal laser scanning microscopy. The combination of Nisin and CSE significantly changed the adhesion, quorum sensing and global regulation genes expression of <em>S. aureus</em> compared with the Nisin or CSE treatment alone by real-time fluorescence quantitative PCR (<em>P</em> &lt; 0.05). Nisin combined with CSE has a more effective antibacterial effect in pasteurized milk than either Nisin or CSE alone during 8 d at 25 °C and 4 °C. These results revealed that the combination of Nisin and CSE could serve as an effective natural preservative to control <em>S. aureus</em> in dairy products.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104816"},"PeriodicalIF":4.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071833","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":"Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application","authors":"Juan Flores ,&nbsp;Sarah König ,&nbsp;Mathias Hutzler ,&nbsp;Oliver Kunz ,&nbsp;Kristoffer Krogerus ,&nbsp;Florian Lehnhardt ,&nbsp;Frederico Magalhães ,&nbsp;Natalia Svedlund ,&nbsp;Nubia Grijalva-Vallejos ,&nbsp;Brian Gibson","doi":"10.1016/j.fm.2025.104815","DOIUrl":"10.1016/j.fm.2025.104815","url":null,"abstract":"<div><div>Strains of <em>Saccharomyces cerevisiae</em> were isolated from a traditionally produced Andean maize-based chicha from Ecuador and characterised with respect to their potential use in industrial beer brewing. Whole-genome sequencing revealed that the strains were related to the ‘French Guiana’ and ‘Mexican Agave’ <em>S. cerevisiae</em> clades, though the available evidence indicates that they belong to a previously undescribed population, and are thus unrelated to traditional European brewing strains. Small-scale screening for wort fermentation revealed two strains with brewing potential. These outperformed commercial reference brewing strains and had fermentation profiles and alcohol yields similar to those of diastatic <em>S. cerevisiae</em> strains of the Mosaic/Beer 2 group. Indeed, both strains possessed functional copies of the <em>STA1</em> gene responsible for extracellular glucoamylase activity seen in diastatic members of the Beer 2 group. Sequence identity suggested that the same <em>STA1</em> gene is shared by the chicha and Beer 2 strains despite their genomic dissimilarity, suggesting the possibility of ancient admixture. Pilot-scale brewing trials confirmed the wort fermentation potential of the chicha strains. Beers were characterised by high concentrations of fruity esters and the clove-like compound 4-vinylguaiacol, both of which are typical features of wheat beers and related styles. Sensory trials further confirmed the potential of these strains for brewing, with beers comparing favourably to one produced with a commercial wheat-beer strain under the same conditions. Apart from 4-vinylguaiacol, which is considered an essential flavour compound in wheat beers, no off-flavours were detected in test beers. Results highlight the value of assessing industrial brewing potential of non-European strains associated with traditional cereal-based fermentations.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"132 ","pages":"Article 104815"},"PeriodicalIF":4.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167315","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":"Identification of core microbial communities and their influence on flavor-oriented traditional fermented sour cucumbers","authors":"Qiang Hu ,&nbsp;Shuangqi Cheng ,&nbsp;Dongsheng Qian ,&nbsp;Yanyun Wang ,&nbsp;Guangfa Xie ,&nbsp;Qi Peng","doi":"10.1016/j.fm.2025.104810","DOIUrl":"10.1016/j.fm.2025.104810","url":null,"abstract":"<div><div>Sour cucumber is a traditional fermented vegetable with global popularity, yet its fermentation process often leads to inconsistencies in quality and flavor due to the reliance on natural fermentation. This study identifies 12 core volatile organic compounds (VOCs) contributing to its unique flavor and investigates the key microbial species involved in the fermentation process. Using a synthetic microbial consortium constructed from core microbial species, we successfully replicated the flavor profile of naturally fermented sour cucumbers while enhancing safety by reducing nitrite levels. This approach also reduced bitterness and astringency, while improving sourness and umami, providing a robust framework for standardized production of high-quality fermented vegetables. These findings offer practical solutions for improving flavor quality and ensuring the safety of fermented foods.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104810"},"PeriodicalIF":4.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107657","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":"Source attribution studies of foodborne pathogens, 2010–2023: a review and collection of estimates","authors":"Aleksandra Davydova ,&nbsp;Christina Fastl ,&nbsp;Lapo Mughini-Gras ,&nbsp;Li Bai ,&nbsp;Kunihiro Kubota ,&nbsp;Sandra Hoffmann ,&nbsp;Tety Rachmawati ,&nbsp;Sara M. Pires","doi":"10.1016/j.fm.2025.104812","DOIUrl":"10.1016/j.fm.2025.104812","url":null,"abstract":"<div><div>Identifying the most important sources and transmission routes of foodborne pathogens is crucial for developing food safety strategies at both national and regional levels. Various source attribution approaches and methods have been applied worldwide. This review aims to provide an overview of available studies that estimate the attribution of foodborne illnesses globally, regionally, and nationally, compiled by pathogen and region. We conducted a search in PubMed to identify peer-reviewed source attribution studies of one or more foodborne pathogens published from January 2010 to July 2023. Additionally, we consulted experts of the Foodborne Disease Burden Epidemiology Reference Group (FERG) for 2021–2025 and screened reference lists of included articles to identify further relevant studies. The extracted studies were categorized by pathogen, source attribution method, country, and region. We identified 62 studies published during the specified period, covering 34 pathogens across 26 countries, and extracted source attribution estimates. The most frequently studied pathogens were <em>Salmonella</em>, <em>Campylobacter</em>, and <em>Escherichia coli</em>. The methods most used were microbial subtyping, outbreak analysis, and mixed methods. Extracted data show substantial variation in results across methods and countries, highlighting the challenges of reaching a consensus on the relative contributions of foodborne disease sources at both regional and global levels based on empirical data. All extracted estimates are available in supplementary materials.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104812"},"PeriodicalIF":4.5,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107547","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":"Hydrophilic guardians: Putative core proteins unaltered by 22 gene deletions mediate desiccation resistance in Cronobacter sakazakii","authors":"Ping Lu ,&nbsp;Juan Xue ,&nbsp;Aiying Shi ,&nbsp;Xuemeng Ji","doi":"10.1016/j.fm.2025.104814","DOIUrl":"10.1016/j.fm.2025.104814","url":null,"abstract":"<div><div><em>Cronobacter sakazakii</em> is a notorious foodborne pathogen linked to severe infections in neonates, with powdered infant formula serving as a common transmission route due to its ability to survive under desiccated conditions. Understanding the molecular mechanisms underlying its desiccation resistance is crucial for developing effective control strategies. In this study, we employed comparative proteomics and hydropathy profiling to investigate putative core proteins potentially involved in desiccation resilience. Proteomic analysis of wild-type and 22 knockout strains identified 1354 proteins, of which 156 were defined as putative core proteins due to stable abundance profiles. Among these, two uncharacterized proteins, ESA_03998 and ESA_01764, exhibited strong hydrophilic properties and were predicted to be surface-associated based on signal peptide analysis. Gene knockout of <em>ESA_03998</em> or <em>ESA_01764</em> significantly reduced surface hydrophilicity and survival under prolonged desiccation in both PBS and milk powder matrices. Additionally, Laurdan-based membrane fluidity assays revealed increased membrane rigidification (ΔGP) in mutant strains, indicating that these proteins help preserve membrane hydration and dynamics under low-moisture conditions. These findings establish a novel link between hydrophilic putative core proteins and membrane-associated desiccation resistance in <em>C. sakazakii</em>, offering insights into its persistence in dry food environments and highlighting potential targets for mitigating contamination in powdered infant formula.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104814"},"PeriodicalIF":4.5,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069844","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":"Novel application of L-type phenyllactate in the “three birds one stone” control of Burkholderia gladioli growth and bongkrekic acid production in Auricularia auricula","authors":"Rui Jiao ,&nbsp;Hui Li ,&nbsp;Xiyan Zhang,&nbsp;Yuwei Ren,&nbsp;Na Ling,&nbsp;Yingwang Ye","doi":"10.1016/j.fm.2025.104811","DOIUrl":"10.1016/j.fm.2025.104811","url":null,"abstract":"<div><div><em>Burkholderia gladioli</em> is a foodborne pathogen known for its production of toxic metabolites bongkrekic acid (BA). The aim of this study was to investigate a novel application of L-type phenyllactate (L-PLA) in the “three birds one stone” control of <em>B. gladioli</em> growth, biofilm formation, and BA production. The minimum inhibitory concentration and minimum bactericidal concentration of L-PLA against <em>B. gladioli</em> were both 2.0 mg/mL. L-PLA disrupted the integrity and structure of <em>B. gladioli</em>, resulting in leakage of intracellular components and reduction of cell viability. Meanwhile, the accumulation of reactive oxygen species indicated that oxidative stress was involved in the bactericidal mechanism of dissociated <em>B. gladioli</em>. SEM and confocal laser scanning microscope (CLSM) results confirmed the severe destruction of <em>B. gladioli</em> by L-PLA. Additionally, subinhibitory concentrations of L-PLA could effectively inhibit biofilm formation, which was achieved by a decrease in biofilm biomass and a reduction in the proportion of live and dead bacteria within the biofilm. L-PLA demonstrated a notable inhibitory effect on the motility of <em>B. gladioli</em>, accompanied by alterations in cell surface hydrophobicity and auto-aggregation. Furthermore, the synthesis of BA was considerably decreased when exposed to L-PLA stress for 5 d. RT-qPCR showed that the expression of genes involved in BA biosynthesis was suppressed by L-PLA. Notably, bacterial survival rate and BA production of <em>B. gladioli</em> in the <em>Auricularia auricula</em> soaking solution was significantly inhibited with L-PLA (1/2 × -2 × MIC), and did not affect sensory acceptability. Therefore, the present study demonstrates the efficacy of L-PLA as a powerful suppressor of both growth and BA biosynthesis in <em>B. gladioli</em>, aiding in the management and prevention of <em>B. gladioli</em> in food.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104811"},"PeriodicalIF":4.5,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937161","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}