Food microbiology最新文献

{"title":"Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage","authors":"Samuel C. Watson ,&nbsp;Nirosh D. Aluthge ,&nbsp;Rebecca A. Furbeck ,&nbsp;Samodha C. Fernando ,&nbsp;Byron D. Chaves ,&nbsp;Gary A. Sullivan","doi":"10.1016/j.fm.2025.104787","DOIUrl":"10.1016/j.fm.2025.104787","url":null,"abstract":"<div><div>Limiting bacterial spoilage and thereby protecting the economic value of raw beef destined for export is a top priority of the United States beef industry. Organic acid processing aids are commonly used to decrease pathogenic loads on raw beef, but knowledge of their efficacy against common spoilage bacteria is limited. Beef chuck rolls (IMPS 116A, N = 24) were obtained from two different processing facilities in Nebraska and treated with either 4.5 % lactic acid, 2.5 % Beefxide®, or 380 ppm peroxyacetic acid alongside a no-treatment control. Samples were stored at 2.7 °C for 112 days. Every 28 days, samples were evaluated using aerobic, anaerobic, psychrotrophic, lactic acid bacteria, and <em>Pseudomonas</em> plate counts and using amplicon sequencing of the V4 region of the 16S rRNA gene. Significant differences (P &lt; 0.05) between groups were determined using DeSeq2. <em>Lactococcus</em> became the most abundant genus on day 28 and every subsequent sampling point regardless of treatment group. <em>Pseudomonas</em> and <em>Yersinia</em> were also present at perceptible levels and were identified to be higher in control samples compared to lactic acid treated samples through differential abundance analysis. Concentrations of culturable bacteria increased during storage across all plating methods (P &lt; 0.05), but treatment differences were minimal. Overall, these treatments had impact on the bacterial diversity during storage. When considering the use of processing aids to limit spoilage, the treatment should be chosen based on a targeted specific spoilage organism.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104787"},"PeriodicalIF":4.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143792173","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 radio frequency inactivation on bacterial DNA and membrane integrity in meat-based food model systems with various microstructures","authors":"Julian Espitia ,&nbsp;Davy Verheyen ,&nbsp;Shubhangi Mehrotra ,&nbsp;Dmytro S. Kozak ,&nbsp;Jan F.M. Van Impe","doi":"10.1016/j.fm.2025.104786","DOIUrl":"10.1016/j.fm.2025.104786","url":null,"abstract":"<div><div>Radio Frequency (RF) bacterial inactivation has been successfully used in several food products. However, RF dielectric heating can be affected by several factors, including food composition. Changes in the food matrix can not only influence microbial inactivation but also potentially alter RF inactivation mechanisms. Despite this, limited studies have been conducted to understand RF heating in different food matrices and its inactivation mechanisms. In the present study, three meat-based model systems were used (Liquid, Emulsion and Aqueous gel) for RF inactivation of <em>Listeria monocytogenes</em> and <em>S</em><em>almonella</em> Typhimurium at 27.12 MHz. The presence of fat and gel in the matrix increased <em>L. monocytogenes</em> heat resistance only at mild temperatures (&lt;60 °C) compared to liquid. On the contrary, <em>S.</em> Typhimurium inactivation rate was always slower in the presence of fat and gel in the matrix than in liquid during the whole RF treatment. dsDNA integrity did not show significant differences between treated and untreated samples, while cell membrane was damaged during RF heating for both microorganisms. Thus, RF microbial inactivation can be directly affected depending on the organisms and the medium complexity (e.g. fat, gel). Regarding RF inactivation mechanisms at 27.12 MHz, this study found no evidence of nonthermal effects. However, further research at the microscopic level is needed in order to better understand RF inactivation mechanisms.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104786"},"PeriodicalIF":4.5,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816660","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":"Food products confiscated from air passengers travelling from third countries into the European Union: Microbiological analyses and genomic characterization of zoonotic and multiresistant bacteria","authors":"Nicola Rinn ,&nbsp;Anja Müller ,&nbsp;Ann-Sophie Braun ,&nbsp;Gabriel Greif ,&nbsp;Dagmar Stiefel ,&nbsp;Corinna Kehrenberg","doi":"10.1016/j.fm.2025.104783","DOIUrl":"10.1016/j.fm.2025.104783","url":null,"abstract":"<div><div>Illegal imports of food of animal origin from third countries into the EU are a potential transmission route for zoonotic and multiresistant bacterial pathogens. Here, we collected illegally imported food products that were confiscated from passengers arriving from non-EU countries at Frankfurt International Airport (FRA), Germany. A total of 100 food samples were microbiologically tested for the presence of foodborne and multiresistant pathogens and hygiene parameters were determined. For this, samples were qualitatively examined for <em>Salmonella</em> spp., <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus</em>, Shiga toxin-producing <em>Escherichia coli</em> (STEC), methicillin-resistant <em>S. aureus</em> (MRSA), and extended-spectrum β-lactamase (ESBL)-/AmpC-producing Enterobacterales<em>.</em> Quantitative microbiological analyses included aerobic mesophilic colony counts, <em>L. monocytogenes</em>, coagulase-positive staphylococci, Enterobacterales and <em>E. coli</em> counts. Overall, Enterobacterales and <em>E. coli</em> were detected in 36 % and 23 % of the samples, respectively, indicating hygiene deficiencies, while foodborne pathogens were observed in 17 % of the samples. Selected isolates were subjected to a comprehensive genotypic analysis, for which they were whole genome sequenced. It was demonstrated that the <em>S. aureus</em> isolates (n = 11) revealed a wide variety of genotypic profiles, with one isolate belonging to a newly assigned sequence type ST8323. Three <em>S. aureus</em> isolates were classified as multiresistant, including one MRSA. The <em>Salmonella enterica</em> isolates (n = 3) belonged to three serovars (Uganda, Altona, Rauform) and were susceptible to all antimicrobial agents tested. Further, no resistance was detected in the obtained <em>L. monocytogenes</em> isolates (n = 3; ST8, ST121, ST425). In three of the 23 presumed commensal <em>E. coli</em> isolates multiresistance was observed, whereas the single STEC isolate (O43:H2) was susceptible. In addition, we obtained five ESBL-producing Enterobacterales isolates, of which one isolate carried a rarely described <em>bla</em>_SHV-168 subtype. Overall, the data show that illegal imports in the baggage of airline passengers can facilitate the spread of zoonotic and multiresistant bacterial isolates, including those resistant to third-generation cephalosporins and quinolones. This contributes to the transmission of newly described or uncommon lineages.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"131 ","pages":"Article 104783"},"PeriodicalIF":4.5,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799153","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":"Predicting and preventing the next viral disease transmitted through food","authors":"Jeffrey T. LeJeune","doi":"10.1016/j.fm.2025.104782","DOIUrl":"10.1016/j.fm.2025.104782","url":null,"abstract":"<div><div>The ability of viruses to infect humans following oral exposure and disrupt normal physiological or anatomical functions is a hallmark of their potential to cause foodborne disease. While the etiology of the vast majority of foodborne diseases remains undetermined, viruses are often identified as the culprit when the cause is ascertained. Many undiagnosed causes of foodborne illnesses, especially sporadic cases, may go undetected or be caused by yet-to-be-identified viruses. The potential for food to become a transmission vehicle for viral diseases that are not typically acquired following ingestion may be described within the epidemiological paradigm. This model considers the characteristics and interactions of the host (the human), the agent (the virus), and the environment (the food, the food producing animal or the food production environment). Importantly, these factors are not static and evolution of viruses, transformations in agrifood systems, and changes in environmental conditions and human health and behaviour may contribute to increased pathogenicity, virulence, or exposure. In the context of determining the potential for additional viruses to emerge as important causes of foodborne disease, factors that contribute to hazard characterization (e.g., receptor affinity and distribution) and exposure assessment (e.g., prevalence in food animals and food hygiene) are reviewed. Although it is not possible to predict the type, the timing nor the location of the emergence of the next important cause of foodborne viral disease, the deployment and implementation of actions and behaviours related to personal and food hygiene, sanitation, and safe food handling practices can reduce the likelihood and impact of known and emergent viruses on the safety of the food supply and human health.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104782"},"PeriodicalIF":4.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759689","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":"VBNC induction and persistence of Listeria monocytogenes Scott A as a defence mechanism against free chlorine stress","authors":"Marianna Arvaniti ,&nbsp;Athanasios Balomenos ,&nbsp;Panagiotis Tsakanikas ,&nbsp;Panagiotis Skandamis","doi":"10.1016/j.fm.2025.104781","DOIUrl":"10.1016/j.fm.2025.104781","url":null,"abstract":"<div><div>Sodium hypochlorite (SH) belongs to the chlorine-releasing agents (CRAs) and is widely used as a disinfectant or a bleaching agent for sanitizing in the food processing environment and fresh-cut industry. In the present study, the potential induction of dormancy states, i.e. the VBNC state and persistence, in <em>Listeria monocytogenes</em>, Scott A strain, was evaluated after exposure to SH for 3 h at 20 °C. Our results showed that the concentration of free chlorine after cells (10^9.5 CFU/mL) resuspension into the working solution decreased down to 3.7 ppm (SD ± 0.4 ppm; pH 6.64 ± 0.1). To detect VBNC fractions we evaluated comparatively the results of plate counting with fluorescence microscopy, using 5(6)-carboxy-fluorescein diacetate (CFDA; metabolic activity) and propidium iodide (PI; death) staining. The resuscitation capacity of <em>L. monocytogenes</em> stressed single cells was monitored real-time on TSAYE at 37°C, using time-lapse microscopy. Thus, colony outgrowth kinetics were estimated and non-diving fractions were detected. Furthermore, variability in the division time per generation was examined. Our analyses showed that SH induces the VBNC state and persistence in <em>L. monocytogenes</em>. Phenotypic variants of “high” fitness, i.e. size colony variations (SCVs) were also detected in response to SH stress. <em>L. monocytogenes</em> cells presented a prolonged lag time after exposure to SH. This phenomenon is a defence mechanism that allows cells to tolerate stress and maximize population fitness. The investigation of the VBNC state is of high importance for the food industry, as the impacts of VBNC induction and single cell outgrowth heterogeneity can contribute to false-negative detection outcomes.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104781"},"PeriodicalIF":4.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the evolution of microbial communities from the phyllosphere and carposphere to the grape must of Vitis vinifera L. cv's Chardonnay and Pinot noir","authors":"Amber Justine Africa ,&nbsp;Mathabatha Evodia Setati ,&nbsp;Arina Corli Hitzeroth ,&nbsp;Erna Hailey Blancquaert","doi":"10.1016/j.fm.2025.104780","DOIUrl":"10.1016/j.fm.2025.104780","url":null,"abstract":"<div><div>Microbial communities associated with the grapevine phyllosphere and carposhere are a fundamental determinant of grape and wine quality. High throughput amplicon sequencing was used to profile the fungal and bacterial communities on the associated phylloplane and carposphere of <em>Vitis vinifera</em> L. cv's Chardonnay and Pinot noir in the Elgin and Hemel-en-Aarde wine districts of South Africa in the 2021–2022 growing season. The subsequent grape must was analysed to determine the prevalent microbiome. The most abundant bacterial and fungal genera found in both the phylloplane and carposphere of Chardonnay and Pinot noir were <em>Pseudomonas</em> and <em>Filobasidium</em>. The LEfSe (Linear discriminant analysis Effect Size) revealed significant differences in fungal and bacterial biomarkers from leaf, berry and grape must samples; however, no biomarkers were identified for cultivar nor location. Fungal β-diversity was significantly similar at different phenological stages, whereas bacterial β-diversity was significantly similar regardless of the site of colonisation. However, skin integrity of the grapes was may have influenced the microbial diversity.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104780"},"PeriodicalIF":4.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716248","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":"N-Acetyl-O-methyl-tyrosine from Bipolaris bicolor: A novel fungicide for postharvest anthracnose and citrus preservation","authors":"Zikui Zheng ,&nbsp;Yicheng Xu ,&nbsp;Hui-xi Zou ,&nbsp;Xiufeng Yan ,&nbsp;Peng Cao","doi":"10.1016/j.fm.2025.104779","DOIUrl":"10.1016/j.fm.2025.104779","url":null,"abstract":"<div><div>The necessity for safe and effective alternatives to conventional chemical fungicides is underscored by postharvest citrus fruit losses due to anthracnose, caused by <em>Colletotrichum gloeosporioides</em>. In this context, the biocontrol fungus <em>Bipolaris bicolor</em> WZU-HOG4, isolated from Ougan pericarp, was identified as possessing antimicrobial activity. Through bioassay-guided fractionation and subsequent metabolite profiling, <em>N-</em>Acetyl-<em>O</em>-methyl-tyrosine was identified as the active antifungal compound using NMR and HRESIMS. This compound demonstrated significant inhibitory effects against <em>C</em>. <em>gloeosporioides</em> and other pathogens, exhibiting a relatively broad-spectrum antifungal activity. Molecular docking analysis indicated that <em>N</em>-acetyl-<em>O</em>-methyl-tyrosine binds to tyrosinase with greater affinity than Vitamin C, effectively inhibiting its activity. Furthermore, Ougan fruits treated with the compound exhibited increased activities of antioxidant enzymes SOD, POD, and CAT, reduced MDA content, and decreased oxidative stress during storage. Cytotoxicity assays conducted on HEK-293 cells confirmed the compound's safety at the tested concentrations. <em>N</em>-acetyl-<em>O</em>-methyl-tyrosine emerges as a promising natural antifungal and tyrosinase inhibitor for citrus postharvest preservation, providing a safe alternative to chemical preservatives for extending shelf life.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104779"},"PeriodicalIF":4.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696657","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":"Survival of Listeria monocytogenes on growing and harvested Trumpet Royale (Pleurotus eryngii), Alba Clamshell (Hypsizygus tessellatus), and Brown Clamshell (Hypsizygus tessellatus) mushrooms","authors":"Tianyi Tu ,&nbsp;Zhuosheng Liu ,&nbsp;Xiran Li ,&nbsp;Chenxi Guo ,&nbsp;Zhuo Chen ,&nbsp;Hongye Wang ,&nbsp;Luxin Wang","doi":"10.1016/j.fm.2025.104778","DOIUrl":"10.1016/j.fm.2025.104778","url":null,"abstract":"<div><div>Outbreaks and recalls of <em>Listeria monocytogenes</em> associated with commercial mushrooms have been reported in recent years. Unfortunately, knowledge about the survival of <em>L. monocytogenes</em> on different mushrooms remains limited. This study aims to characterize the survival of <em>L</em>. <em>monocytogenes</em> on growing and harvested Trumpet Royale (<em>Pleurotus eryngii</em>), Alba Clamshell (<em>Hypsizygus tessellatus</em>), and Brown Clamshell (<em>Hypsizygus tessellatus</em>) mushrooms. Mushrooms were spot-inoculated with rifampin-resistant cocktails of <em>L</em>. <em>monocytogenes</em> on the caps with an initial level of ca. 8 and 4 log CFU/mushroom and air-dried for 30 min until no visible inoculum was observed on the inoculated area. The survival of <em>L. monocytogenes</em> was monitored on growing and harvested mushrooms for up to 7 days after inoculation. <em>L. monocytogenes</em> inoculated on growing mushrooms dropped below the limit of detection after day 2 or day 3 regardless of the inoculation levels. <em>L</em>. <em>monocytogenes</em> persisted on harvested mushrooms for up to 7 days regardless of mushroom types and inoculation levels at 4 °C. By the end of 7-day storage, 6.1, 3.8, and 6.2 log CFU/mushroom of <em>L</em>. <em>monocytogenes</em> were recovered from Trumpet Royale, Alba Clamshell, and Brown Clamshell, respectively (inoculation level: ca. 8 log CFU/mushroom). At low inoculation levels (ca. 4 log CFU/mushroom), <em>L</em>. <em>monocytogenes</em> positive samples were found in all types of mushrooms after 7-day storage. The results of this study highlight one key important finding, that is the behavior of <em>L</em>. <em>monocytogenes</em> is significantly different between growing mushrooms and harvested mushrooms. Such information is critical for the development of food safety plans for the mushroom industry from pre-harvest to post-harvest stages.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104778"},"PeriodicalIF":4.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683876","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":"Unravelling microbial interactions in a synthetic broad bean paste microbial community","authors":"Chunfeng Liu ,&nbsp;Feng Yi ,&nbsp;Chengtuo Niu ,&nbsp;Qi Li","doi":"10.1016/j.fm.2025.104767","DOIUrl":"10.1016/j.fm.2025.104767","url":null,"abstract":"<div><div>The biotic factors governing the assembly and functionality of broad bean paste microbiota remain largely unexplored due to its highly complex fermentation ecosystem. This study constructed a synthetic community comprising <em>Zygosaccharomyces rouxii</em>, <em>Staphylococcus carnosus, Bacillus subtilis</em>, <em>Bacillus amyloliquefaciens</em>, <em>Tetragenococcus halophilus</em> and <em>Weissella confusa</em>, representing key microorganisms involved in broad bean paste fermentation. The generalized Lotka-Volterra (gLV) model revealed that the microbial interaction network among the six species was dominated by pairwise interactions. The abundances of most species in the multi-species communities at 2 and 4 days were accurately predicted using the gLV model, based on pairwise species combinations outcomes. Among pairwise interactions, negative interactions (57 %) were significantly more prevalent than positive interactions (37 %), with the former generally being stronger. Subsequent investigations demonstrated that the tested <em>Z. rouxii</em> inhibited acid accumulation by acid-producing bacteria, while the two strains belonging to the genus <em>Bacillus</em> stimulated lactic acid bacteria growth and lactic acid accumulation. The sequential inoculation strategy, informed by the interaction network, enhanced the synthetic community's bioaugmentation in broad bean paste, significantly improving ester and mellow flavors, reducing unpleasant odors, and increasing volatile flavor substances to 9.43 times that of natural fermentation. Overall, this study revealed the interaction network of six key microorganisms in broad bean paste using the gLV model and guided the application of the synthetic community in its fermentation, significantly enhancing flavor quality.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104767"},"PeriodicalIF":4.5,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738629","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":"Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiae","authors":"Yanjun Wei,&nbsp;Yingxi Chen,&nbsp;Xinping Lin,&nbsp;Sufang Zhang,&nbsp;Beiwei Zhu,&nbsp;Chaofan Ji","doi":"10.1016/j.fm.2025.104777","DOIUrl":"10.1016/j.fm.2025.104777","url":null,"abstract":"<div><div>Kombucha is a fermented beverage produced through the fermentation of sweetened tea by a symbiotic community of bacteria and yeasts (SCOBY). Microbial fermentation in kombucha increases low-molecular-weight polyphenols contents, effectively improving the bioavailability and antioxidant properties. However, the biotransformation pathways of polymerized polyphenols remain poorly understood. This study combines polyphenol dynamics with transcriptomic and proteomic analyses to elucidate the metabolic pathways in <em>Saccharomyces cerevisiae</em>, a yeast frequently found in kombucha, during black tea broth fermentation. Firstly, profiles of polyphenols, particularly catechins were analyzed and key points of polyphenol changes kinetics were identified, then transcriptome and proteome of <em>S. cerevisiae</em> were examined. The overall omics data profile indicated the reduction in protein synthesis in <em>S. cerevisiae</em>, reflecting a shift in resource allocation, with energy focused more on metabolic activities rather than on growth.</div><div>Specifically, enzymes related to biotransformation of polymerized polyphenols and hydrolyzing of glycoside polyphenols were extracted. For polymeric polyphenols, the upregulation of peroxidases (CCP1) and multicopper oxidases (FET3) suggests their role in the degradation of organic aromatic compounds. They also showed a strong correlation with catechin changes. Additionally, <em>S. cerevisiae</em> enzymes like monooxygenase (COQ6) likely contribute to the reductive cleavage of the O1−C2 bond in the C-ring of flavan-3-ols. Enzymes such as NADPH dehydrogenase 3 (OYE3) may be involved in catechin degradation in the later stages of fermentation. In addition, glycoside hydrolases, involved in breaking glycosidic bonds in polyphenol glycosides, were also identified. Based on these findings, the tea polyphenol biotransformation pathways in <em>S. cerevisiae</em> were mapped. This research provides a foundation for uncovering polyphenol metabolism pathways in starter cultures, designing new cultures to achieve predictable polyphenol profiles in kombucha, and enhancing its health benefits.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"130 ","pages":"Article 104777"},"PeriodicalIF":4.5,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632184","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}