Food microbiology最新文献

{"title":"Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure","authors":"Shangjie Yao ,&nbsp;Huan Yang ,&nbsp;Min Zhang ,&nbsp;Jiao Xian ,&nbsp;Rongqing Zhou ,&nbsp;Yao Jin ,&nbsp;Jun Huang ,&nbsp;Chongde Wu","doi":"10.1016/j.fm.2024.104616","DOIUrl":"10.1016/j.fm.2024.104616","url":null,"abstract":"<div><p>Based on the previous research results that the addition of sucrose in the medium improved the biofilm formation of <em>Tetragenococcus halophilus</em>, the influence of sucrose on biofilm formation was explored. Moreover, the influence of exogenous expression of related genes <em>sacA</em> and <em>galE</em> from <em>T. halophilus</em> on the biofilm formation of <em>L. lactis</em> NZ9000 was investigated. The results showed that the addition of sucrose in the medium improved the biofilm formation, the resistance of biofilm cells to freeze-drying stress, and the contents of exopolysaccharides (EPS) and eDNA in the <em>T. halophilus</em> biofilms. Meanwhile, the addition of sucrose in the medium changed the monosaccharide composition of EPS and increased the proportion of glucose and galactose in the monosaccharide composition. Under 2.5% (m/v) salt stress condition, the expression of gene <em>sacA</em> promoted the biofilm formation and the EPS production of <em>L. lactis</em> NZ9000 with the sucrose addition in the medium and changed the EPS monosaccharide composition. The expression of gene <em>galE</em> up-regulated the proportion of rhamnose, galactose, and arabinose in the monosaccharide composition of EPS, and down-regulated the proportion of glucose and mannose. This study will provide a theoretical basis for regulating the biofilm formation of <em>T. halophilus,</em> and provide a reference for the subsequent research on lactic acid bacteria biofilms.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104616"},"PeriodicalIF":4.5,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141939599","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":"Surveillance of household foodborne disease outbreaks in Zhejiang Province, China, 2010–2022","authors":"Lili Chen,&nbsp;Jikai Wang,&nbsp;Ronghua Zhang,&nbsp;Hexiang Zhang,&nbsp;Xiaojuan Qi,&nbsp;Yue He,&nbsp;Jiang Chen","doi":"10.1016/j.fm.2024.104612","DOIUrl":"10.1016/j.fm.2024.104612","url":null,"abstract":"<div><h3>Background</h3><p>Foodborne diseases are a growing public health concern worldwide and households are a common setting. This study aimed to explore the epidemiological characteristics of household foodborne disease outbreaks in Zhejiang Province and propose targeted prevention and control measures.</p></div><div><h3>Methods</h3><p>Descriptive statistical methods were used to analyze household foodborne disease outbreak data collected from the Foodborne Disease Outbreaks Surveillance System in Zhejiang Province from 2010 to 2022.</p></div><div><h3>Results</h3><p>Household foodborne disease outbreaks showed an upward trend during the study period (Cox-Staurt trend test, <em>p</em> = 0.01563 &lt; 0.05). These outbreaks mainly occurred from June to September, with 62.08% (352/567) of all reported outbreaks. The number of reported outbreaks varied in 11 prefectures, with a maximum of 100 and a minimum of only 7. Household foodborne disease outbreaks had a wide spectrum of etiologic factors. Mushroom toxins accounted for the largest proportion of all etiologies (43.39 %) and caused the highest proportion of hospitalization (54.18%) and death (78.26%). Such outbreaks are caused by accidently eating wild poisonous mushrooms. Bacterial infection (16.23%) was the second most common etiology, with <em>Salmonella</em> spp. and <em>Vibrio parahaemolyticus</em> being the primary pathogens. These outbreaks were caused by improper storage, improper processing or a combination of factors, and the foods involved were mainly aquatic animals, eggs and cooked meat. Other identified etiologies included plant toxins (9.52%), chemicals (7.23%), animal toxins (3.70%), and viruses (1.76%). Among the above-mentioned etiologies, mushroom toxins, bacteria, and animal toxins had seasonal characteristics. Analysis of regions and etiologies revealed that the proportion of various etiologies was different in 11 prefectures. Wild mushrooms (43.39%), aquatic animals (9.88%), and toxic plants (8.47%) were the top three foods involved in these outbreaks. The most common factors contributing to household foodborne disease outbreaks were inedibility and misuse (59.08%), followed by multiple factors (7.58%), improper storage (7.41%), and improper processing (7.41%).</p></div><div><h3>Conclusions</h3><p>Household foodborne disease outbreaks were closely related to the lack of knowledge regarding foodborne disease prevention. Therefore, public health agencies should strengthen residents’ surveillance and health education to improve food safety awareness and effectively reduce foodborne diseases in households. In addition, timely publicity and early warning by relevant government departments, the introduction of standards to control the contamination of pathogenic bacteria in raw materials, and strengthened supervision of the sale of substances that may cause health hazards, such as poisonous mushrooms and nitrites, will also help reduce such outbreaks.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104612"},"PeriodicalIF":4.5,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001503/pdfft?md5=52f4b1acd77cdbaff306f60a88e03d3a&pid=1-s2.0-S0740002024001503-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848549","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":"Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment","authors":"Sherazade Fikri ,&nbsp;Véronique Perreault ,&nbsp;Marie-Hélène Lessard ,&nbsp;Charles Goulet ,&nbsp;Alain Doyen ,&nbsp;Steve Labrie","doi":"10.1016/j.fm.2024.104611","DOIUrl":"10.1016/j.fm.2024.104611","url":null,"abstract":"<div><p>The quality and sensory attributes of juices are influenced by their natural microbiota and the microorganisms found on filtration membranes. This study aimed to assess the influence of natural microbiota and specific contaminants, including <em>Candida krusei</em>, <em>Rhodotorula mucilaginosa</em>, <em>Debaryomyces prosopidis</em>, <em>Ralstonia insidiosa</em>, and <em>Lactiplantibacillus paraplantarum</em>, isolated from cranberry juice and its associated industrial filtration membranes, on the characteristics of cranberry juice. Their growth kinetics and impacts on total phenols, total anthocyanins, total proanthocyanins, total organic acids, pH, titratable acidity, and volatile compounds were assessed. During the 42 h fermentation period, <em>Candida krusei</em> and <em>Ralstonia insidiosa</em> exhibited significant growth, increasing by 1-log and 3-log, respectively. The natural microbiota led to a 7% and 6% reduction in anthocyanins and proanthocyanidins, while <em>Candida krusei</em> and <em>Rhodotorula mucilaginosa</em> caused losses of 10% and 7% in proanthocyanidins, respectively. Organic acid content remained stable, except for an 8% decrease caused by <em>Ralstonia insidiosa</em>. Volatile compounds underwent significant increases, particularly in green (703%), winey (100%), mushroom (306%), and fusel (2678%) notes. These findings underscore the rapid impact of microorganisms from natural microbiota and filtration membranes on cranberry juice characteristics, highlighting the importance for beverage industries to prioritize customer safety and satisfaction.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104611"},"PeriodicalIF":4.5,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001497/pdfft?md5=9e23d2bd1f3c7d64aeab876b510ce245&pid=1-s2.0-S0740002024001497-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843599","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":"Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia","authors":"Laingshun Huoy ,&nbsp;Sireyvathanak Vuth ,&nbsp;Sophanith Hoeng ,&nbsp;Chilean Chheang ,&nbsp;Phalla Yi ,&nbsp;Chenda San ,&nbsp;Panha Chhim ,&nbsp;Sopacphear Thorn ,&nbsp;Bunsopheana Ouch ,&nbsp;Dengrachda Put ,&nbsp;Lyna Aong ,&nbsp;Kongkea Phan ,&nbsp;Leila Nasirzadeh ,&nbsp;Siteng Tieng ,&nbsp;Erik Bongcam-Rudloff ,&nbsp;Susanna Sternberg-Lewerin ,&nbsp;Sofia Boqvist","doi":"10.1016/j.fm.2024.104614","DOIUrl":"10.1016/j.fm.2024.104614","url":null,"abstract":"<div><p><em>Salmonella</em> is a major bacterial concern for public health globally. Although there are limited documentation on the prevalence of <em>Salmonella</em> species in Cambodia's food chain, some reports indicate that salmonellosis is a severe gastrointestinal infection in its population and especially in children. To investigate the presence of <em>Salmonella</em> spp., 285 food samples (75 meat, 50 seafood, and 160 leafy green vegetable samples) were randomly collected from various local markets in Phnom Penh capital and nearby farms in Cambodia. Concurrently, field observations were conducted to collect data on food hygiene and practices among the relevant actors. All food samples were analyzed using bacterial culture and plate counts, and the findings were confirmed serially with biochemical, serological, and PCR tests. The observational data on food hygiene and practices from farm to market revealed that the spread of <em>Salmonella</em> in the food-value chain from farm to market could pose health risks to consumers. The overall prevalence of <em>Salmonella</em> spp. was 48.4% (138/285), while the prevalence in meat, seafood, and vegetables was 71% (53/75), 64% (32/50), and 33% (53/160), respectively. Mean <em>Salmonella</em> plate count ranged from 1.2 to 7.40 log10 CFU/g, and there was no significant difference in bacterial counts between meat, seafood, and vegetable samples (p &gt; 0.05). The most common serogroups among the isolated <em>Salmonella</em> spp. were B and C. These results suggest that a large proportion of meat, seafood, and vegetable products sold at local markets in Phnom Penh are contaminated with <em>Salmonella</em> spp. This is likely linked to inadequate hygiene and sanitation practices, including handling, storage, and preservation conditions. Observations on farms suggested that the prevalence of <em>Salmonella</em> in vegetables sold at the market could be linked to contamination relating to agricultural practices. Thus, controlling the spread of foodborne salmonellosis through the food-value chain from farms and retailers to consumers is warranted to enhance food safety in Cambodia.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104614"},"PeriodicalIF":4.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001527/pdfft?md5=49e64832fd200378eff9a679c66250d5&pid=1-s2.0-S0740002024001527-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843123","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":"Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei","authors":"Jie Zhong,&nbsp;Xiao Wu,&nbsp;Rui Guo,&nbsp;Jiaxin Li,&nbsp;Xiaogang Li,&nbsp;Junzi Zhu","doi":"10.1016/j.fm.2024.104613","DOIUrl":"10.1016/j.fm.2024.104613","url":null,"abstract":"<div><p>Anthracnose caused by <em>Colletotrichum scovillei</em> is a significant disease of pepper, including in postharvest stage. <em>Bacillus</em> species represent a potential microbial resource for controlling postharvest plant diseases. Here, a strain HG-8-2 was obtained and identified as <em>Bacillus velezensis</em> through morphological, biochemical, physiological, and molecular analyses. The culture filtrate showed highly antifungal activity against <em>C. scovillei</em> both <em>in vitro</em> and on pepper fruit. Crude lipopeptide extracts, which had excellent stability, could effectively inhibit mycelial growth of <em>C. scovillei</em> with an EC₅₀ value of 28.48 ± 1.45 μg mL⁻¹ and inhibited conidial germination. Pretreatment with the extracts reduced the incidence and lesion size of postharvest anthracnose on pepper fruit. Analysis using propidium iodide staining, malondialdehyde content detection and scanning electron microscope observation suggested that the crude lipopeptide extracts harbored antifungal activity by damaging cell membranes and mycelial structures. The RNA-seq analysis conducted on <em>C. scovillei</em> samples treated with the extracts, as compared to untreated samples, revealed significant alterations in the expression of multiple genes involved in protein biosynthesis. Overall, these results demonstrated that <em>B. velezensis</em> HG-8-2 and its crude lipopeptide extracts exhibit highly antagonistic ability against <em>C. scovillei</em>, thereby offering an effective biological agent for the control of anthracnose in pepper fruit.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104613"},"PeriodicalIF":4.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843547","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":"Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance","authors":"Juan M. Oteiza ,&nbsp;Leonardo do Prado-Silva ,&nbsp;Magdevis Y.R. Caturla ,&nbsp;Patricia A. Barril ,&nbsp;Leda Giannuzzi ,&nbsp;Anderson S. Sant’Ana","doi":"10.1016/j.fm.2024.104610","DOIUrl":"10.1016/j.fm.2024.104610","url":null,"abstract":"<div><p>This study aimed to assess the impact of adaptation of ten strains of O157:H7 and non-O157 <em>Escherichia coli</em> to low pH (acid shock or slow acidification) and the effects of this exposure or not on the resistance of <em>E. coli</em> strains to UV radiation in orange juice (pH 3.5). The acid-shocked cells were obtained through culture in tryptic soy broth (TSB) with a final pH of 4.8, which was adjusted by hydrochloric, lactic, or citric acid and subsequently inoculated in orange juice at 4 °C for 30 days. No significant differences (p &gt; 0.05) in survival in orange juice were observed between the serotypes O157:H7 and non-O157:H7 for acid-shocked experiments. After slow acidification, where the cells were cultured in TSB supplemented with glucose 1% (TSB + G), a significant increase (p &lt; 0.05) in survival was observed for all strains evaluated. The D-values (radiation dose (J/cm²) necessary to decrease the microbial population by 90%) were determined as the inverse of the slopes of the regressions (k) obtained by plotting log (N/N₀). The results show that among the strains tested, <em>E. coli</em> O157:H7 (303/00) and O26:H11 were the most resistant and sensitive strains, respectively. According to our results, the method of acid adaptation contributes to increasing the UV resistance for most of the strains tested.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104610"},"PeriodicalIF":4.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141842560","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":"Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging","authors":"Juan Carbonero-Pacheco ,&nbsp;Manuel Ayllón-Gavilán ,&nbsp;Inés M. Santos-Dueñas ,&nbsp;Jaime Moreno-García ,&nbsp;Juan Moreno ,&nbsp;Teresa García-Martínez ,&nbsp;Juan Carlos Mauricio","doi":"10.1016/j.fm.2024.104609","DOIUrl":"10.1016/j.fm.2024.104609","url":null,"abstract":"<div><p>Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as “criaderas and solera”. The complex microbiota of biofilm-forming <em>Saccharomyces cerevisiae</em> strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104609"},"PeriodicalIF":4.5,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001473/pdfft?md5=4dd7b5b811b02d683f457a883c11ffc5&pid=1-s2.0-S0740002024001473-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141950121","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":"Blackthorn fruit peel polyphenol extracts and photodynamic effect under blue light against Listeria monocytogenes","authors":"Magdalena A. Olszewska ,&nbsp;Aleksandra Zimińska ,&nbsp;Anna Draszanowska ,&nbsp;Tomasz Sawicki","doi":"10.1016/j.fm.2024.104608","DOIUrl":"10.1016/j.fm.2024.104608","url":null,"abstract":"<div><p>Photodynamic inactivation is an emerging antimicrobial treatment that can be enhanced by employing exogenous photosensitizers to eradicate foodborne pathogens. This study investigated a novel combinatory strategy to eradicate <em>Listeria monocytogenes</em> using blackthorn fruit peel (BFP) and blue light (BL). Extracts of BFP were characterized in terms of polyphenolic content, individual constituents, and antioxidant and antimicrobial activity. The concentration of phenolic compounds and antioxidant activity were both found to be determinants of antimicrobial activity. It was further speculated that flavonols, predominantly quercetin and rutin, were responsible for the activity of BFP against <em>L. monocytogenes</em>. A combination of BFP and BL resulted in a rapid inactivation of the pathogen by up to 4 log CFU/mL at 58.5 J/cm², corresponding to 15 min BL illumination. Flow cytometry analysis revealed that the bacterial cells lost activity and suffered extensive membrane damage, exceeding 90% of the population. After photosensitizing L<em>. monocytogenes</em> with the BFP constituents quercetin and rutin, a 1.3-log reduction was observed. When applied together, these compounds could inflict the same damaging effect on cells as they did individually when effects were added. Therefore, the results indicate that BFP represents a natural source of (pro-)photosensitizers, which act additively to create inactivation effects. This study may help identify more effective plant-based photosensitizers to control <em>L. monocytogenes</em> in food-related applications.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104608"},"PeriodicalIF":4.5,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001461/pdfft?md5=5228c10d7828011d8ff9382f26917347&pid=1-s2.0-S0740002024001461-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141841586","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":"Soy protein hydrolysates induce menaquinone-7 biosynthesis by enhancing the biofilm formation of Bacillus subtilis natto","authors":"Yunxin Yi ,&nbsp;Moutong Chen ,&nbsp;Teodora Emilia Coldea ,&nbsp;Huirong Yang ,&nbsp;Haifeng Zhao","doi":"10.1016/j.fm.2024.104599","DOIUrl":"10.1016/j.fm.2024.104599","url":null,"abstract":"<div><p>Menaquinone-7 (MK-7) is a form of vitamin K₂ with health-beneficial effects. A novel fermentation strategy based on combining soy protein hydrolysates (SPHs) with biofilm-based fermentation was investigated to enhance menaquinone-7 (MK-7) biosynthesis by <em>Bacillus subtilis natto</em>. Results showed the SPHs increased MK-7 yield by 199.4% in two-stage aeration fermentation as compared to the SP-based medium in submerged fermentation, which was related to the formation of robust biofilm with wrinkles and the enhancement of cell viability. Moreover, there was a significant correlation between key genes related to MK-7 and biofilm synthesis, and the quorum sensing (QS) related genes, <em>Spo0A</em> and <em>SinR</em>, were downregulated by 0.64-fold and 0.39-fold respectively, which promoted biofilm matrix synthesis. Meanwhile, SPHs also enhanced the MK-7 precursor, isoprene side chain, supply, and MK-7 assembly efficiency. Improved fermentation performances of bacterial cells during fermentation were attributed to abundant oligopeptides (Mw &lt; 1 kDa) and moderate amino acids, particularly Arg, Asp, and Phe in SPHs. All these results revealed that SPHs were a potential and superior nitrogen source for MK-7 production by <em>Bacillus subtilis natto</em>.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104599"},"PeriodicalIF":4.5,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141728791","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 assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.","authors":"Pablo Ricardo Sanches de Oliveira ,&nbsp;Natalia Santos Pretes ,&nbsp;Anna Carla Ribeiro ,&nbsp;Juliana Cristina Castro ,&nbsp;Francielle Pelegrin Garcia ,&nbsp;Celso Vataru Nakamura ,&nbsp;Evandro Bona ,&nbsp;Jane Martha Graton Mikcha ,&nbsp;Miguel Machinski Junior ,&nbsp;Benício Alves de Abreu Filho","doi":"10.1016/j.fm.2024.104597","DOIUrl":"10.1016/j.fm.2024.104597","url":null,"abstract":"<div><p><em>Alicyclobacillus</em> spp. is a potential spoiling agent of acidic products and citrus drinks, leading to sensory alterations in contaminated products and consequent economic losses. Treatments such as pasteurization eliminate vegetative cells, but also create a favorable atmosphere for spore germination. To guarantee quality and safety, the application of natural substances as bioconservatives is a considerable and promising alternative for the food industry. This study evaluated the effect of hexane extract of <em>Matricaria chamomilla</em> L. (HE), Nisin (N) and their combination (HE + N). These compounds are present in some studies describing their antibacterial action, but no studies were found on the association of these compounds against the species <em>Alicyclobacillus</em> spp. This study aimed to analyze the antioxidant activity (AA) for the DPPH^• (0,23 μmol Trolox/mg) and ABTS (27.93 μmol Trolox/mg), the Checkboard test revealed synergism between HE and N with a fractional inhibitory index (FIC) of 0.068., and to study the antibacterial and sporicidal effect. The antibacterial and sporicidal activity was satisfactory against Alicyclobacillus acidoterrestris with MIC and MBC of 1.95 μg/mL and MSC of 7.81 μg/mL in analyzes using HE + N. The application in orange juice proved to be effective, with an MBC of 0.007 μg/mL. The MIC results served as a parameter for other tests carried out in this study, such as flow cytometry and Scanning Electron Microscopy (SEM), and for the evaluation of sensory characteristics with Electronic Nose (E-nose).</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104597"},"PeriodicalIF":4.5,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848247","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}