Food microbiology最新文献

{"title":"Emergence of Salmonella Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants in Korea","authors":"Min Beom Kim,&nbsp;Young Ju Lee","doi":"10.1016/j.fm.2024.104568","DOIUrl":"10.1016/j.fm.2024.104568","url":null,"abstract":"<div><p>The plasmid of emerging <em>S</em>. Infantis (pESI) or pESI-like plasmid in <em>Salmonella enterica</em> Infantis are consistently reported in poultry and humans worldwide. However, there has been limited research on these plasmids of <em>S</em>. Infantis isolated from eggs. Therefore, this study aimed to analyze the prevalence and characteristics of <em>S</em>. Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants. In this study, the pESI-like plasmid was only detected in 18 (78.3%) of 23 <em>S</em>. Infantis isolates, and it was absent in the other 9 <em>Salmonella</em> serovars. In particular, <em>S</em>. Infantis isolates carrying the pESI-like plasmid showed the significantly higher resistance to β-lactams, phenicols, cephams, aminoglycosides, quinolones, sulfonamides, and tetracyclines than <em>Salmonella</em> isolates without the pESI-like plasmid (<em>p</em> &lt; 0.05). Moreover, all <em>S</em>. Infantis isolates carrying the pESI-like plasmid were identified as extended-spectrum β-lactamase (ESBL) producer, harboring the <em>bla</em>_CTX-M-65 and <em>bla</em>_TEM-1 genes, and carried non-β-lactamase resistance genes (<em>ant(3′′)-Ia</em>, <em>aph(4)-Ia</em>, <em>aac(3)-IVa</em>, <em>aph(3′)-Ic</em>, <em>sul1</em>, <em>tetA</em>, <em>dfrA14</em>, and <em>floR</em>) against five antimicrobial classes. However, all isolates without the pESI-like plasmid only carried the <em>bla</em>_TEM-1 gene among the β-lactamase genes, and either had no non-β-lactamase resistance genes or harbored non-β-lactamase resistance genes against one or two antimicrobial classes. Furthermore, all <em>S</em>. Infantis isolates carrying the pESI-like plasmid carried class 1 and 2 integrons and the <em>aadA1</em> gene cassette, but none of the other isolates without the pESI-like plasmid harbored integrons. In particular, D87Y substitution in the <em>gyrA</em> gene and IncP replicon type were observed in all the <em>S</em>. Infantis isolates carrying the pESI-like plasmid but not in the <em>S</em>. Infantis isolates without the pESI-like plasmid. The distribution of pulsotypes between pESI-positive and pESI-negative <em>S</em>. Infantis isolates was clearly distinguished, but all <em>S</em>. Infantis isolates were classified as sequence type 32, regardless of whether they carried the pESI-like plasmid. This study is the first to report the characteristics of <em>S</em>. Infantis carrying the pESI-like plasmid isolated from eggs and can provide valuable information for formulating strategies to control the spread of <em>Salmonella</em> in the egg industry worldwide.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104568"},"PeriodicalIF":5.3,"publicationDate":"2024-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141193592","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":"Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation","authors":"Luyao Zhang ,&nbsp;Mengyang Wang ,&nbsp;Hairu Song ,&nbsp;Weina Liang ,&nbsp;Xiaotong Wang ,&nbsp;Jianrui Sun ,&nbsp;Dahong Wang","doi":"10.1016/j.fm.2024.104565","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104565","url":null,"abstract":"<div><p>To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (<em>Wickerhamomyces anomalus</em> ZX-1) and two strains of lactic acid bacteria (<em>Lactobacillus plantarum</em> CGMCC 24035 and <em>Lactobacillus acidophilus</em> R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of <em>Lactobacillus</em>, <em>Saccharomyces</em>, <em>Pichia</em> and <em>Wickerhamomyces</em>, while the abundance <em>of Acetobacter</em>, <em>Apiotrichum</em>, <em>Delftia</em>, <em>Komagataeibacter</em>, <em>Kregervanrija</em> and <em>Aspergillus</em> significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with <em>Wickerhamomyces</em> and <em>Lactobacillus</em>. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104565"},"PeriodicalIF":5.3,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141083653","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":"Reliable and specific detection of Acanthamoeba spp. In dishcloths using quantitative real-time PCR assay","authors":"M. Reyes-Batlle ,&nbsp;E. Córdoba-Lanús ,&nbsp;A. Domínguez-de-Barros ,&nbsp;I. Sifaoui ,&nbsp;R.L. Rodríguez-Expósito ,&nbsp;S. Mantesa-Rodríguez ,&nbsp;J.E. Piñero ,&nbsp;J. Lorenzo-Morales","doi":"10.1016/j.fm.2024.104562","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104562","url":null,"abstract":"<div><p><em>Acanthamoeba</em> spp., are ubiquitous protist which belongs to Free-Living Amoeba (FLA) group, is considered as causal agent of side-threatening keratitis or fatal encephalitis among other human infections. Besides, this parasite has been reported as host for other microorganisms important to human health such as <em>Campylobacter</em> spp. or <em>Vibrio</em> spp. among others. This role of <em>Acanthamoeba</em> as pathogen and environmental phagocyte has increased the reports confirming its presence in human related environments, acting as a water quality indicator. Considering the tide relationship between water and kitchen environments, and the high prevalence of <em>Acanthamoeba</em> in water sources, the present study aims to establish a quick and accurate protocol based on DNA extraction and a real time qPCR assay to detect <em>Acanthamoeba</em> spp. in dishcloths. The procedure has been validated by processing 17 used dishcloths. Our findings demonstrated the high sensitivity of the qPCR assay used which was capable of detecting up to one <em>Acanthamoeba</em> from an <em>in vitro</em> contaminated dishcloth. The protocol accurately detected 64.7% of positive samples for <em>Acanthamoeba</em> spp, (in 4 samples DNA concentrations corresponded to 1-10² amoebae). Our findings demonstrate the importance of FLA surveillance by efficient and sensitive methods since one amoeba is capable of colonizing human related food environments such as kitchens sinks and could be a potential source of infection.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104562"},"PeriodicalIF":5.3,"publicationDate":"2024-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S074000202400100X/pdfft?md5=e00d743e6d7e7806dfcc7243917c8b36&pid=1-s2.0-S074000202400100X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141072690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative physiological and transcriptomic analysis of sono-biochemical control over post-acidification of Lactobacillus delbrueckii subsp. bulgaricus","authors":"Xiaohui Zhang ,&nbsp;Yuanrong Zheng ,&nbsp;Changyu Zhou ,&nbsp;Jinxuan Cao ,&nbsp;Daodong Pan ,&nbsp;Zhendong Cai ,&nbsp;Zhen Wu ,&nbsp;Qiang Xia","doi":"10.1016/j.fm.2024.104563","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104563","url":null,"abstract":"<div><p>Thermosonication (UT) prestress treatments combining with varied fermentation patterns has been revealed as an effective method to regulate post-acidification as exerted by <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em> (<em>L. delbrueckii</em>), but sono-biochemical controlling mechanisms remain elusive. This study employed physiological and transcriptomic analysis to explore the response mechanism of <em>L. delbrueckii</em> to UT-induced microstress (600 W, 33 kHz, 10 min). UT stress-induced inhibition of acidification of <em>L. delbrueckii</em> during (post)-fermentation was first confirmed, relying on the UT process parameters such as stress exposure duration and UT power. The significantly enhanced membrane permeability in cells treated by 600 W for 10 min than the microbes stressed by 420 W for 20 min suggested the higher dependence of UT-derived stresses on the treatment durations, relative to the ultrasonic powers. In addition, ultrasonication treatment-induced changes in cell membrane integrity enhanced and/or disrupted permeability of <em>L. delbrueckii</em>, resulting in an imbalance in intracellular conditions associated with corresponding alterations in metabolic behaviors and fermentation efficiencies. UT-prestressed inoculum exhibited a 21.46% decrease in the membrane potential during the lag phase compared to untreated samples, with an intracellular pH of 5.68 ± 0.12, attributed to the lower activities of H⁺-ATPase and lactate dehydrogenase due to UT stress pretreatments. Comparative transcriptomic analysis revealed that UT prestress influenced the genes related to glycolysis, pyruvate metabolism, fatty acid synthesis, and ABC transport. The genes encoding 3-oxoacyl-[acyl-carrier-protein] reductases I, II, and III, CoA carboxylase, lactate dehydrogenase, pyruvate oxidase, glucose-6-phosphate isomerase, and glycerol-3-phosphate dehydrogenase were downregulated, thus identifying the relevance of the UT microstresses-downregulated absorption and utilization of carbohydrates with the attenuated fatty acid production and energy metabolisms. These findings could contribute to provide a better understanding of the inactivated effects on the post-acidification of <em>L. delbrueckii</em> by ultrasonic pretreatments, thus providing theoretical basis for the targeted optimization of acidification inhibition efficiencies for yogurt products during chilled preservation processes.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104563"},"PeriodicalIF":5.3,"publicationDate":"2024-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141097841","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":"Botrytis fruit rot management: What have we achieved so far?","authors":"Mansi Dwivedi ,&nbsp;Pooja Singh ,&nbsp;Abhay K. Pandey","doi":"10.1016/j.fm.2024.104564","DOIUrl":"10.1016/j.fm.2024.104564","url":null,"abstract":"<div><p><em>Botrytis cinerea</em> is a destructive necrotrophic phytopathogen causing overwhelming diseases in more than 1400 plant species, especially fruit crops, resulting in significant economic losses worldwide. The pathogen causes rotting of fruits at both pre-harvest and postharvest stages. Aside from causing gray mold of the mature fruits, the fungus infects leaves, flowers, and seeds, which makes it a notorious phytopathogen. Worldwide, in the majority of fruit crops, <em>B. cinerea</em> causes gray mold. In order to effectively control this pathogen, extensive research has been conducted due to its wide host range and the huge economic losses it causes. It is advantageous to explore detection and diagnosis techniques of <em>B. cinerea</em> to provide the fundamental basis for mitigation strategies. <em>Botrytis cinerea</em> has been identified and quantified in fruit/plant samples at pre- and post-infection levels using various detection techniques including DNA markers, volatile organic compounds, qPCR, chip-digital PCR, and PCR-based nucleic acid sensors. In addition, cultural, physical, chemical, biological, and botanical methods have all been used to combat Botrytis fruit rot. This review discusses research progress made on estimating economic losses, detection and diagnosis, as well as management strategies, including cultural, physical, chemical, and biological studies on <em>B. cinerea</em> along with knowledge gaps and potential areas for future research.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104564"},"PeriodicalIF":5.3,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141023906","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 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing","authors":"Sotiriοs Ι. Ekonomou,&nbsp;Sue Kageler,&nbsp;Alexandros Ch Stratakos","doi":"10.1016/j.fm.2024.104561","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104561","url":null,"abstract":"<div><p>The current study aimed to determine if the 3D-printing speed and temperature would impact the transferability of foodborne pathogens from the stainless-steel (SS) food cartridge to the 3D-printed food ink<em>. Staphylococcus aureus</em> and <em>Escherichia coli</em> were inoculated onto the interior surface of the SS food cartridges. Subsequently, a model food ink was extruded with a recommended macronutrient contribution of 55.8, 23.7, and 20.5% of carbohydrates, proteins, and fat, respectively. The impact of 3D-printing temperatures and speeds on transfer rates was analysed using a Two-Way ANOVA. <em>S. aureus</em> was transferred more from the cartridge to the food ink with a population of 3.39, 2.98, and 3.09 log CFU/g compared to 2.03, 2.06, and 2.00 log CFU/g for <em>E. coli</em> at 2000, 3000, and 4000 mm/s printing speed, respectively, at 25 °C. A Kruskal-Wallis Test was employed to investigate the effect of different speeds and temperatures on the transferability of <em>S. aureus</em> and <em>E. coli</em>. Speed was the main factor affecting <em>S. aureus</em> transferability, while temperature (25 and 50 °C) had the greatest impact on <em>E. coli</em> transferability. This research seeks to advance the understanding of 3D-printing parameters in pathogen transferability and help the food industry move towards this technology's quick and safe adoption.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104561"},"PeriodicalIF":5.3,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000996/pdfft?md5=744640f3cf9b2ab82cb28a90370e5af8&pid=1-s2.0-S0740002024000996-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterisation of a SapYZU11@ZnFe2O4 biosensor reveals its mechanism for the rapid and sensitive colourimetric detection of viable Staphylococcus aureus in food matrices","authors":"Wenyuan Zhou ,&nbsp;Aiping Deng ,&nbsp;Xiaoxing Fan ,&nbsp;Yeling Han ,&nbsp;Yajun Gao ,&nbsp;Lei Yuan ,&nbsp;Xiangfeng Zheng ,&nbsp;Dan Xiong ,&nbsp;Xuechao Xu ,&nbsp;Guoqiang Zhu ,&nbsp;Zhenquan Yang","doi":"10.1016/j.fm.2024.104560","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104560","url":null,"abstract":"<div><p>Although bacteriophage-based biosensors hold promise for detecting <em>Staphylococcus aureus</em> in food products in a timely, simple, and sensitive manner, the associated targeting mechanism of the biosensors remains unclear. Herein, a colourimetric biosensor SapYZU11@ZnFe₂O₄, based on a broad-spectrum <em>S. aureus</em> lytic phage SapYZU11 and a ZnFe₂O₄ nanozyme, was constructed, and its capacity to detect viable <em>S. aureus</em> in food was evaluated. Characterisation of SapYZU11@ZnFe₂O₄ revealed its effective immobilisation, outstanding biological activity, and peroxidase-like capability. The peroxidase activity of SapYZU11@ZnFe₂O₄ significantly decreased after the addition of <em>S. aureus</em>, potentially due to blockage of the nanozyme active sites. Moreover, SapYZU11@ZnFe₂O₄ can detect <em>S. aureus</em> from various sources and <em>S. aureus</em> isolates that phage SapYZU11 could not lyse. This may be facilitated by the adsorption of the special receptor-binding proteins on the phage tail fibre and wall teichoic acid receptors of <em>S. aureus</em>. Besides, SapYZU11@ZnFe₂O₄ exhibited remarkable sensitivity and specificity when employing colourimetric techniques to rapidly determine viable <em>S. aureus</em> counts in food samples, with a detection limit of 0.87 × 10² CFU/mL. Thus, SapYZU11@ZnFe₂O₄ has broad application prospects for the detection of viable <em>S. aureus</em> cells on food substrates.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104560"},"PeriodicalIF":5.3,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140901907","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":"Application of gelatin-based zinc oxide nanoparticles bionanocomposite coatings to control Listeria monocytogenes in Talaga cheese and camel meat during refrigerated storage","authors":"Ahmed M. Korany,&nbsp;Nasser S. Abdel-Atty,&nbsp;Mohamed M.A. Zeinhom,&nbsp;Amal H.A. Hassan","doi":"10.1016/j.fm.2024.104559","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104559","url":null,"abstract":"<div><p><em>Listeria monocytogenes</em> is a concerning foodborne pathogen incriminated in soft cheese and meat-related outbreaks, highlighting the significance of applying alternative techniques to control its growth in food. In the current study, eco-friendly zinc oxide nanoparticles (ZnO-NPs) were synthesized using <em>Rosmarinus officinalis, Punica granatum</em>, and <em>Origanum marjoram</em> extracts individually. The antimicrobial efficacy of the prepared ZnO-NPs against <em>L. monocytogenes</em> was assessed using the agar well diffusion technique. Data indicated that ZnO-NPs prepared using <em>Origanum marjoram</em> were the most effective; therefore, they were used for the preparation of gelatin-based bionanocomposite coatings. Furthermore, the antimicrobial efficacy of the prepared gelatin-based bionanocomposite coatings containing eco-friendly ZnO-NPs was evaluated against <em>L. monocytogenes</em> in Talaga cheese (an Egyptian soft cheese) and camel meat during refrigerated storage at 4 ± 1 ^oC. Talaga cheese and camel meat were inoculated with <em>L. monocytogenes</em>, then coated with gelatin (G), gelatin with ZnO-NPs 1% (G/ZnO-NPs 1%), and gelatin with ZnO-NPs 2% (G/ZnO-NPs 2%). Microbiological examination showed that the G/ZnO-NPs 2% coating reduced <em>L. monocytogenes</em> count in the coated Talaga cheese and camel meat by 2.76 ± 0.19 and 2.36 ± 0.51 log CFU/g, respectively, by the end of the storage period. Moreover, G/ZnO-NPs coatings controlled pH changes, reduced water losses, and improved the sensory characteristics of Talaga cheese and camel meat, thereby extending their shelf life. The obtained results from this study indicate that the application of gelatin/ZnO-NPs 2% bionanocomposite coating could be used in the food industry to control <em>L. monocytogenes</em> growth, improve quality, and extend the shelf life of Talaga cheese and camel meat.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104559"},"PeriodicalIF":5.3,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140913808","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-omics analysis of Streptomyces djakartensis strain MEPS155 reveal a molecular response strategy combating Ceratocystis fimbriata causing sweet potato black rot","authors":"Yongjing Zhang,&nbsp;Xiaoying Cao,&nbsp;Qiao Liu,&nbsp;Yujie Chen,&nbsp;Yiming Wang,&nbsp;Hao Cong,&nbsp;Changgen Li,&nbsp;Yanting Li,&nbsp;Yixuan Wang,&nbsp;Jihong Jiang,&nbsp;Ludan Li","doi":"10.1016/j.fm.2024.104557","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104557","url":null,"abstract":"<div><p>To investigate the potential antifungal mechanisms of rhizosphere Actinobacteria against <em>Ceratocystis fimbriata</em> in sweet potato, a comprehensive approach combining biochemical analyses and multi-omics techniques was employed in this study. A total of 163 bacterial strains were isolated from the rhizosphere soil of sweet potato. Among them, strain MEPS155, identified as <em>Streptomyces djakartensis</em>, exhibited robust and consistent inhibition of <em>C. fimbriata</em> mycelial growth in <em>in vitro</em> dual culture assays, attributed to both cell-free supernatant and volatile organic compounds. Moreover, strain MEPS155 demonstrated diverse plant growth-promoting attributes, including the production of indole-3-acetic acid, 1-aminocyclopropane-1-carboxylate deaminase, phosphorus solubilization, nitrogen fixation, and enzymatic activities such as cellulase, chitinase, and protease. Notably, strain MEPS155 exhibited efficacy against various sweet potato pathogenic fungi. Following the inoculation of strain MEPS155, a significant reduction (<em>P</em> &lt; 0.05) in malondialdehyde content was observed in sweet potato slices, indicating a potential protective effect. The whole genome of MEPS155 was characterized by a size of 8,030,375 bp, encompassing 7234 coding DNA sequences and 32 secondary metabolite biosynthetic gene clusters. Transcriptomic analysis revealed 1869 differentially expressed genes in the treated group that cultured with <em>C. fimbriata</em>, notably influencing pathways associated with porphyrin metabolism, fatty acid biosynthesis, and biosynthesis of type II polyketide products. These alterations in gene expression are hypothesized to be linked to the production of secondary metabolites contributing to the inhibition of <em>C. fimbriata</em>. Metabolomic analysis identified 1469 potential differently accumulated metabolites (PDAMs) when comparing MEPS155 and the control group. The up-regulated PDAMs were predominantly associated with the biosynthesis of various secondary metabolites, including vanillin, myristic acid, and protocatechuic acid, suggesting potential inhibitory effects on plant pathogenic fungi. Our study underscores the ability of strain <em>S. djakartensis</em> MEPS155 to inhibit <em>C. fimbriata</em> growth through the production of secretory enzymes or secondary metabolites. The findings contribute to a theoretical foundation for future investigations into the role of MEPS155 in postharvest black rot prevention in sweet potato.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104557"},"PeriodicalIF":5.3,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000959/pdfft?md5=86bc3ec933a23dbd93bbdd328a83b790&pid=1-s2.0-S0740002024000959-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling","authors":"Alessandro Toscano,&nbsp;Diana Giannuzzi,&nbsp;Isaac Hyeladi Malgwi,&nbsp;Saptharati Deb,&nbsp;Chiara Broccanello,&nbsp;Andrea Squartini,&nbsp;Piergiorgio Stevanato,&nbsp;Alessio Cecchinato,&nbsp;Luigi Gallo,&nbsp;Stefano Schiavon","doi":"10.1016/j.fm.2024.104558","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104558","url":null,"abstract":"<div><p>In this study, we investigated the microbiota of 72 Italian ham samples collected after 12 months of seasoning. The hams were elaborated from pigs fed different rearing methods, including the traditional restricted medium protein diet chosen as control (C group); restrictive low protein diet (LP group); two <em>ad libitum</em> high-protein diet groups (HP9M group: slaughter at 9 months of age; HP170 group: slaughter at 170 kg). A multi-amplicon 16S metabarcoding approach was used, and a total of 2845 Amplicon Sequence Variants were obtained from the 72 ham samples. Main phyla included: Firmicutes (90.8%), Actinobacteria (6.2%), Proteobacteria (2.7%), and Bacteroidota (0.12%). The most common genera were <em>Staphylococcus, Tetragenococcus, and Brevibacterium</em>. Shannon index for α-diversity was found statistically significant, notably for the HP9M group, indicating higher diversity compared to C. PERMANOVA test on β-diversity showed significant differences in rearing methods between HP170 and C, HP170 and LP, and HP9M vs. C. All three rearing methods revealed associations with characteristic communities: the HP9M group had the highest number of associations, many of which were due to spoilage bacteria, whereas the LP group had the highest number of seasoning-favourable genera.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"122 ","pages":"Article 104558"},"PeriodicalIF":5.3,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000960/pdfft?md5=490310142a3cff831ba826f6ceea8ac5&pid=1-s2.0-S0740002024000960-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}