Food microbiology最新文献

{"title":"Biocontrol of Salmonella enterica serovar Enteritidis in raw meat using bacteriophage-loaded gelatine-pullulan composite films incorporating cellulose nanofibers","authors":"Jean Carlos Correia Peres Costa ,&nbsp;Asma Entezari ,&nbsp;Ramón Morcillo-Martín ,&nbsp;Araceli Bolívar ,&nbsp;Arícia Possas ,&nbsp;Esther Rincón ,&nbsp;Eduardo Espinosa ,&nbsp;Fernando Pérez-Rodríguez","doi":"10.1016/j.fm.2025.105012","DOIUrl":"10.1016/j.fm.2025.105012","url":null,"abstract":"<div><div>This study aimed to develop a novel bioactive film based on a 1:4 gelatine and pullulan copolymer (GEL20:PUL80) reinforced with cellulose nanofibers (CNFs) and incorporating lytic bacteriophages (S16 and FO1a) for the biocontrol of <em>Salmonella enterica</em> serovar Enteritidis in raw meat. Physicochemical, mechanical, optical, thermal, and morphological properties of the bioactive films were characterized. Results revealed that incorporating 3–5% CNFs significantly improved phage stability during 5 weeks at 25 °C. Despite variations in CNFs content, the GEL20:PUL80 matrix maintained a high and stable release profile. Tested mechanical properties indicated that CNFs enhanced tensile strength and reduced water vapor permeability, while phage incorporation increased elasticity but slightly decreased transparency. <em>In vitro</em> assays demonstrated that higher CNFs content delayed initial phage release. When applied to artificially contaminated beef, chicken, and pork fillets stored at 4 and 12 °C, the films showed significant reductions in <em>S.</em> Enteritidis, especially at 12 °C, with the highest efficacy observed at day 7 of storage in chicken meat, resulting in a growth inhibition of 2.5 log CFU/g. The observed antimicrobial effect was attributed to the increased host metabolic activity at mild abuse temperatures, which may enhance phage infectivity rates. This effect, combined with the sustained release of active phages and the protective structure provided by CNFs, contributed to the overall performance, although the level of effectiveness varied among the different meat types. Results also evidenced a slight loss of efficacy toward the end of storage (i.e., 9 days). These findings highlight the potential of CNFs-reinforced GEL:PUL films loading phages as an eco-friendly and effective packaging solution for mitigating <em>S.</em> Enteritidis contamination in raw meat products, supporting the development of safe and sustainable food preservation technologies.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105012"},"PeriodicalIF":4.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882348","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":"Evaluation and predictive modelling of okara (poly)phenol metabolite production via lactic acid fermentation","authors":"Vicente Agulló ,&nbsp;Martina Marrella ,&nbsp;Lorena Sanchez Martinez ,&nbsp;Sonia Figuccia ,&nbsp;Luca Fontechiari ,&nbsp;Jasmine Hadj Saadoun ,&nbsp;Luca Calani ,&nbsp;Daniele Del Rio ,&nbsp;Pedro Mena ,&nbsp;Camilla Lazzi ,&nbsp;Annalisa Ricci ,&nbsp;Letizia Bresciani","doi":"10.1016/j.fm.2026.105050","DOIUrl":"10.1016/j.fm.2026.105050","url":null,"abstract":"<div><div>Okara, a soy-processing by-product rich in bioactive compounds like isoflavones, represents a promising substrate for valorisation. This study explored how lactic acid bacteria (LAB) and <em>Bacillus subtilis</em>, used either in mono- or in co-culture, can enhance the phenolic composition of okara through controlled fermentation. The design of experiment was applied for testing four strains across different inoculum levels, fermentation temperatures, and times, and phenolic profiles were quantified using UHPLC-QqQ-MS/MS. LAB fermentation significantly improved the phenolic content and profile of okara, particularly using <em>Pediococcus pentosaceus</em> and <em>Lactobacillus paracasei</em> under extended fermentation at 25 °C, resulting in up to 38% increase in total phenolics. Fermentation promoted the bioconversion of isoflavone glycosides into aglycones through <em>β</em>-glucosidase activity. Phenyllactic acid derivatives were detected, although no other low molecular weight phenolics were observed. Thanks to the application of predictive modelling the variables most affecting phenolic outcomes were identified and optimal fermentation conditions could be defined. When co-cultures were used, the fermentation process strongly influenced bioactive compound profile, highlighting the need for tailored microbial combinations. Overall, these findings demonstrated an efficient biotechnological approach for converting okara into a functional food ingredient with enhanced potential health-promoting properties, supporting its industrial valorisation within circular bioeconomy frameworks.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105050"},"PeriodicalIF":4.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188713","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 investigation of microbial community dynamics and metabolic regulation in mulberry wine fermentation under temperature and acid stress","authors":"Mingyue Ji ,&nbsp;Jiangang Gong ,&nbsp;Zixian Liu,&nbsp;Xinru Liu,&nbsp;Xiya Wang,&nbsp;Changwei Ao,&nbsp;Jianxin Tan","doi":"10.1016/j.fm.2025.105022","DOIUrl":"10.1016/j.fm.2025.105022","url":null,"abstract":"<div><div>This study employed an integrated approach of metagenomics and metabolomics to investigate microbial community dynamics during mulberry wine fermentation under varying temperatures (17–29 °C) and pH levels (3.0–4.5). Twenty treatment combinations, spanning 27 days, captured the temporal dynamics of microbial communities and metabolic activity. Environmental stress significantly shaped community assembly, with <em>Saccharomyces cerevisiae</em> acting as the dominant fermentation organism and <em>Lactobacillus</em> spp. associated with organic acids. Core population analysis revealed specialized functions in ethanol production, acid resistance, and flavor biosynthesis. An optimal fermentation efficiency of 82 % and an ethanol content of 9.1 % vol. were achieved with the response surface method, resulting in optimal fermentation conditions of 23 ± 1 °C with a pH of 3.5 ± 0.1. Multi-omics correlation network analysis revealed coordinated associations among gene expression, enzymatic activities, and metabolite profiles, including coordinated expression patterns of flavor compound biosynthesis pathways. This research provides evidence-based optimization strategies for industrial mulberry wine production, enhancing understanding of stress-responsive microbial adaptation mechanisms.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105022"},"PeriodicalIF":4.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839561","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":"Antifungal mechanisms of volatile organic compounds from Streptomyces albidoflavus SC-3 against postharvest kiwifruit rot caused by Botryosphaeria dothidea","authors":"Wenzhi Li ,&nbsp;Jiling Ma ,&nbsp;Youhua Long ,&nbsp;Weizhen Wang ,&nbsp;Xianhui Yin ,&nbsp;Zhuzhu Zhang ,&nbsp;Bingce Wang ,&nbsp;Lu Yang ,&nbsp;Hujun Qin","doi":"10.1016/j.fm.2026.105053","DOIUrl":"10.1016/j.fm.2026.105053","url":null,"abstract":"<div><div><em>Botryosphaeria dothidea</em> is one of the primary pathogens responsible for kiwifruit soft rot, leading to significant postharvest economic losses. <em>Streptomyces</em> spp., known for producing abundant volatile organic compounds (VOCs), have emerged as a crucial biological resource for controlling postharvest diseases. This study employed wheat grain cultures of <em>Streptomyces albidoflavus</em> SC-3 to produce VOCs, with the aim of systematically evaluating their antifungal mechanisms against <em>B. dothidea</em>. The VOCs emitted by SC-3 showed remarkable antifungal activity against <em>B. dothidea</em>, effectively inhibiting mycelial growth and suppressing sclerotia germination. Through optimization of culture conditions including inoculation volume, culture temperature, incubation time, and dosage of wheat grains, the antifungal efficacy of VOCs produced by SC-3 was significantly improved. Strain SC-3 VOCs reduced the pathogenicity of <em>B. dothidea</em> in kiwifruit, thereby delaying the progression of fruit soft rot. The VOCs induced abnormal hyphal morphology and compromised cell wall and membrane integrity of <em>B. dothidea</em>. Transcriptomic analysis further revealed that these VOCs primarily function by disrupting energy metabolism, impairing cell membrane integrity, and disturbing redox homeostasis-related metabolic pathways. GC-MS analysis identified three antifungal VOCs, including carvone, 3,5-di-tert-butylphenol, and 3-butylidenephthalide. Carvone exhibited the strongest inhibitory effect with EC₅₀ value of 0.03 μL mL⁻¹, suggesting that it serves as the key active compound against <em>B. dothidea</em>. In conclusion, <em>Streptomyces albidoflavus</em> SC-3 VOCs, primarily carvone, effectively control kiwifruit soft rot by inhibiting the pathogen <em>B. dothidea</em> through multiple mechanisms.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105053"},"PeriodicalIF":4.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188841","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":"Chemical profiling, molecular docking, and harnessing Manuka honey's antimicrobial and prebiotic potential in probiotic milk and yoghurt","authors":"Nehal Ibrahim ,&nbsp;Ashaimaa Y. Moussa ,&nbsp;Eman M. Taher ,&nbsp;Jinhai Luo ,&nbsp;Baojun Xu ,&nbsp;Lamiaa Ibrahim Ahmed","doi":"10.1016/j.fm.2026.105045","DOIUrl":"10.1016/j.fm.2026.105045","url":null,"abstract":"<div><div>The nutritional and therapeutic properties of Manuka honey (MH) constituted a major interest of the scientific community. The current study characterized the chemical composition of New Zealand MH via LC-HRMS/MS unveiling its richness in 59 compounds. MH antimicrobial activity was assessed against 7 microbial strains where <em>E. coli</em> was the most sensitive followed by <em>P. aeruginosa</em>. Two longitudinal studies were conducted, one examined MH potential use as a prebiotic with <em>Bifidobacterium bifidum</em> in functional probiotic milk, while the other examined its feasibility as a natural antimicrobial additive against <em>E. coli</em> ATCC 25922 in lab-manufactured yoghurt while maintaining the starter culture activity. MH (10 %) had no adverse effect on yoghurt starter culture activity despite significantly enhancing <em>B. bifidum</em> growth in probiotic milk (<em>p</em> &gt; 0.05). MH-fortified yoghurt showed higher sensory acceptability with no significant difference compared to control group (<em>p &lt;</em> 0.05) despite the lower overall acceptability score of MH-fortified milk. Furthermore, <em>E. coli</em> viability was significantly reduced by two logs in 10 % MH-fortified pasteurized milk by the end of the 14^th day and completely disappeared by the 5^th day of storage period of 10 % MH-fortified yoghurt (<em>p</em> &lt; 0.05). Additionally, molecular docking studies in <em>E. coli</em> DNA gyrase and <em>Pseudomonas</em> quorum sensing QscR enzymes manifested the role of eleven of MH components as powerful binders of these enzymatic pockets; thus, further confirming its antimicrobial and quorum sensing inhibitor activities in the biological system. Finally, this study emphasized that MH is an exquisite natural functional alternative, which opens new avenues for MH's application in dairy sector, not only as a natural sweetener but also as a prebiotic and natural antimicrobial food preservative.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105045"},"PeriodicalIF":4.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188840","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":"Why is Bacillus cereus group enriched in sufu? -A study on prevalence, characterization and traceability","authors":"Zekun Jin ,&nbsp;Li Li ,&nbsp;Yin Zheng ,&nbsp;Peipei An ,&nbsp;Liling Lu ,&nbsp;Zhaohui Zhou","doi":"10.1016/j.fm.2026.105038","DOIUrl":"10.1016/j.fm.2026.105038","url":null,"abstract":"<div><div>This study aims to investigate the characteristics and contamination sources of the <em>Bacillus cereus</em> group in sufu to enhance food safety control. A total of 90 commercial sufu samples were analyzed, revealing a high contamination rate of 97.8 %, with 6.7 % exceeding the safety limit of 5 log CFU/g. 43 representative isolates from white, red, and spicy sufu varieties were further characterized using PCR-based virulence gene profiling, MLST, and <em>panC</em> gene sequence analysis. Virulence gene profiling revealed universal presence of <em>nheABC</em> and <em>entFM</em> (100 %), with <em>cytK</em> and the complete <em>hblACD</em> cluster present in 44.8 % and 11.6 % of isolates, respectively. Isolates harboring the complete <em>nheABC</em> or <em>hblACD</em> genes were confirmed to produce the corresponding Nhe or Hbl enterotoxins in soymilk. MLST and <em>panC</em> sequencing revealed distinct phylogenetic profiles among the isolates, with heat-resistant strains being frequently identified. To trace contamination routes, samples from a production facility, including environmental surfaces, equipment, raw materials, and semi-finished products, were analyzed using microbial culture and RAPD. The solid-state fermentation stage was identified as the critical control point for <em>B. cereus</em> proliferation, with raw soybeans and air serving as primary reservoirs. <em>B. cereus</em> introduced via raw materials adhered to equipment, forming persistent biofilms that facilitated cross-contamination. Conventional cleaning and disinfection procedures (on-site cleaning, standard food disinfectants) demonstrated limited efficacy against these biofilms. These findings systematically clarify the hazard characteristics, genetic background, and contamination pathways of <em>B. cereus</em> in sufu production, providing a scientific basis for targeted intervention and sanitation optimization in industrial processing.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"137 ","pages":"Article 105038"},"PeriodicalIF":4.6,"publicationDate":"2026-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973570","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":"Insights on the microbial resistance mechanisms of Listeria monocytogenes to Pulsed Electric Fields (PEF) treatments","authors":"Fotios Lytras ,&nbsp;Muhammad Ahmed Ihsan ,&nbsp;Georgios Psakis ,&nbsp;Ruben Gatt ,&nbsp;Guillermo Cebrián ,&nbsp;Javier Raso ,&nbsp;Vasilis P. Valdramidis","doi":"10.1016/j.fm.2025.105014","DOIUrl":"10.1016/j.fm.2025.105014","url":null,"abstract":"<div><div>This study aimed to identify the principal mechanisms of action by which <em>Listeria monocytogenes</em> EGD-e responds to pulsed electric field (PEF) treatments at pH 7.0, given its recognition as a robust target microorganism and strain. Microbiologically challenged buffer samples (pH 7.0) were subjected to pulses with an electric field strength of 20 kV/cm and their transcriptional response was assessed using RNA sequencing. Our analysis revealed 119 differentially expressed genes, 51 of which were upregulated and 68 downregulated. From the 51 upregulated genes, 4 were transcription regulators (<em>lmo1974, glnR, lmo806</em> and <em>lmo0371</em>) with the potential to influence the resistance of <em>L. monocytogenes</em> EGD-e. Additionally, assessment of 11 isogenic mutants at a PEF treatment (20 kV/cm, 184 kJ/kg) relative to the wild type identified the Δ<em>yneA</em> and Δ<em>clpB</em> deletion mutants as more resistant and more sensitive (<em>p&lt;0.05</em>). Finally, the isogenic mutant Δ<em>clpB</em> was assessed against the wild type at 25 kV/cm at different total specific energies (54, 113, 135 and 160 kJ/kg) resulting in statistical difference(<em>p&lt;0.05</em>) only under the highest parameter. In conclusion, transcriptomic analysis revealed that the primary mechanistic pathways of <em>L. monocytogenes</em> in response to PEF involve the preservation of homeostasis, energy availability, and quorum sensing. Additionally, the increased sensitivity of the Δ<em>clpB</em> mutant highlights a supplementary mechanism related to protein disaggregation and refolding under high-energy. These findings suggest that <em>L. monocytogenes</em> mounts a complex and multifaceted response to PEF treatments. These results can provide insights and support PEF treatment decontamination alone or as pretreatment in combination with other hurdles.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105014"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787741","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":"Dry surface biofilm of Salmonella and Cronobacter sakazakii: a real concern for the low moisture food industry","authors":"Vinícius S.A. Vaz ,&nbsp;Jéssica de A.F.F. Finger ,&nbsp;Raul F. Pereira ,&nbsp;Mariana S. Derami ,&nbsp;Jean-Yves Maillard ,&nbsp;Maristela S. Nascimento","doi":"10.1016/j.fm.2025.105013","DOIUrl":"10.1016/j.fm.2025.105013","url":null,"abstract":"<div><div><em>Salmonella</em> and <em>Cronobacter sakazakii</em> have been associated with outbreaks linked to low-moisture foods (LMF), and their persistence under desiccation stress can contribute to biofilm formation. This study evaluated different dry surface biofilm (DSB) formation protocols on stainless steel (SS) and polypropylene (PP), which differ with the combination of their hydrated (from 24 to 48h) and dry phase (from 48 to 120h). By the end of the protocols (C2), culturable sessile cells (CSC) reached counts up to 7.2 and 7.4 log CFU/cm² for <em>Salmonella</em> and <em>C. sakazakii,</em> respectively. In general, T5 (8/48 h) resulted in the lowest CSC counts (p &lt; 0.05), ranging from 3.7 to 5.5 log CFU/cm² for <em>Salmonella</em> and 4.5 to 6.3 log CFU/cm² for <em>C. sakazakii</em>. In addition, by the end of C2 there was no significant difference (p &lt; 0.05) between the surface materials. After catalase resuscitation, the culturability of the DSB increased between 1.1 log CFU/cm² and 2.8 log CFU/cm² for <em>Salmonella</em>, and 0.6 and 2.2 log CFU/cm² for <em>C. sakazakii</em>, indicating cells in the viable but non-culturable (VBNC) state. Confocal laser scanning microscopy showed the DSB thickness was impacted by the protocol type, being greatest in T1 and T4 (10.4–12.7 μm) and lowest in T3 (3.3–7.1 μm). Morphological changes such as elongation, spherical shape, desiccation, and cell lysis were observed in all biofilms. Overall, the duration of the hydrated phase was the main factor influencing DSB formation and the transition to VBNC state for both pathogens. It highlights the importance of strict moisture control and effective sanitation in LMF plants.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105013"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787686","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":"Microbial community transfers across a pilot ripening cellar are increased by cheese wiping","authors":"Reshad Fantelli ,&nbsp;Patricia Battais ,&nbsp;Sébastien Theil ,&nbsp;Elisa Michel ,&nbsp;Mathilde Lacalmontie ,&nbsp;Sandrine Jacquenet ,&nbsp;Sullivan Lechêne ,&nbsp;Christophe Chassard ,&nbsp;Philippe Duquenne ,&nbsp;Céline Delbès","doi":"10.1016/j.fm.2025.105006","DOIUrl":"10.1016/j.fm.2025.105006","url":null,"abstract":"<div><div>Various biological agents (bacteria, molds, yeasts …) contribute by their metabolic activity to cheese's ripening. Cheese care procedures during ripening, like wiping, may disperse microorganisms from cheese rinds. Chronic inhalation of potential allergenic particles in ripening cellars may cause, for operators, development of respiratory diseases as asthma. However, microorganisms' emissions and transfers across ripening cellars during cares remained poorly documented. To evaluate microorganisms transfer consecutive to cheese wiping, we focused on microbial community from long-ripened cheeses (CH_LR) and its dispersion in air and on short-ripened cheeses (CH_SR). Twenty-four short-ripened cheeses, all wiped, were distributed into 3 experimental cellars (INRAE, Aurillac), two of which also received 6 long-ripened cheeses either wiped (cellar 2) or unwiped (cellar 3). Samples were taken over a period of 4 weeks in four environments: cheese rinds, cheese cloths, air and cellar walls. Levels of culturable microorganisms were assessed (n = 92). Microbial community compositions were analyzed by metabarcoding (16S rRNA and ITS genes, respectively) (n = 100 samples). Results showed an increase in airborne mold levels up to 7 log CFU. m⁻³ of air during cheese wiping, compared to 2–3 log CFU. m⁻³ without wiping activity. Microbial profiles analyses revealed dominant species on CH_LR such as <em>Mucor</em>, <em>Penicillium</em> and <em>Glutamicibacter</em> sp. In CH_LR, <em>Glutamicibacter</em> sp. (60 %), <em>Mucor</em> sp <em>and Penicillium</em> sp (50 % altogether), were transferred to air (respectively 60 % for <em>Glutamicibacter</em> sp <em>and</em> 90 % for both fungal species), cheese cloths and CH_SR. Wiping of CH_LR also contributed to the dispersion in air of less abundant genera of interest for cheese ripening like <em>Chrysosporium</em> (&lt;10 %).</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105006"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787738","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":"Wine yeast terroir: Presence and persistence of different oenological yeast clones (Saccharomyces and non-Saccharomyces) in spontaneous fermentations","authors":"Ana Benito-Castellanos ,&nbsp;Beatriz Larreina ,&nbsp;María Teresa Calvo de La Banda ,&nbsp;Sonia Ojeda ,&nbsp;Lucía González-Arenzana ,&nbsp;Ana Rosa Gutiérrez","doi":"10.1016/j.fm.2025.105019","DOIUrl":"10.1016/j.fm.2025.105019","url":null,"abstract":"<div><div>Microbiota linked to vineyards and winemaking has emerged as a key factor in defining <em>terroir</em>, giving rise to the concept of <em>microbial terroir</em>. This idea suggests that microbial communities, especially yeasts, may influence wine typicity over time. However, the extent to which these communities shape wine characteristics tied to a specific region or winery remains debated. This study examined yeast species and strains in 16 spontaneous fermentations (8 in 2022, 8 in 2023) at the same winery, using grapes from four vineyards and two winemaking conditions. A total of 1,036 yeast colonies were identified at species and strain levels. Among them, 222 <em>Saccharomyces cerevisiae</em> colonies were grouped into 37 native strains and three previously used commercial strains. The most abundant non-<em>Saccharomyces</em> yeasts were <em>Metchnikowia pulcherrima</em> (161 isolates, 15 strains) and <em>Lachancea thermotolerans</em> (138 isolates, 21 strains). Less common species included <em>Starmerella bacillaris</em> (34 isolates, 15 strains), <em>Kazachstania servazzi</em> (10 isolates, 1 strain), and <em>Hanseniaspora vineae</em> (20 isolates, 2 strains). Yeast biodiversity varied by vineyard and winemaking conditions. Differences between vintages suggest that annual climate variation significantly affects yeast diversity. No non-<em>Saccharomyces</em> strains were consistently found across fermentations and vintages, indicating the absence of stable <em>terroir</em>-associated strains. Although some <em>Saccharomyces cerevisiae</em> clones recurred, most were specific to a vintage, vineyard, or fermentation type, and thus cannot be considered responsible for a repeatable microbial signature in the wines produced.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105019"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837125","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}