Food microbiology最新文献

{"title":"Insights into meat-microbiome interactions: from community assembly to meat spoilage","authors":"Guangyu Wang ,&nbsp;Yuxin Liu ,&nbsp;Fang Ma ,&nbsp;Weifen Qiu","doi":"10.1016/j.fm.2025.105010","DOIUrl":"10.1016/j.fm.2025.105010","url":null,"abstract":"<div><div>Meat spoilage represents a critical challenge in food security and sustainability. Although extensive research has characterized meat microbiota composition and identified specific spoilage organisms, comprehensive understanding of the complex ecological dynamics within meat microbiomes remains limited. This review critically examines current knowledge of meat-associated microbiomes by applying an ecological perspective to address four key questions: the functional roles assigned to microorganisms during community assembly, microbial colonization and adaptation mechanisms in meat ecosystems, nutrient utilization patterns driving metabolic activities and ecological interactions, and microbial interaction effects on community ecology and functional outcomes. Through systematic exploration of these questions, we reveal that meat spoilage is determined by community dynamics and functional activities of entire microbial ecosystems rather than individual species alone. Our analysis identifies critical research gaps including inadequate understanding of core and keystone taxa contributions, limited exploration of microbial interactions, and insufficient integration of multi-omics approaches with ecological modeling. Based on these findings, future practical applications should focus on ecology-guided preservatives that target key spoilage pathways and predictive models integrating metabolic fluxes with environmental parameters. This comprehensive paradigm shift from composition-focused to function-oriented research will enhance theoretical understanding and provide practical insights for more effective spoilage control in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105010"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734846","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":"Beyond antifungal efficacy: Rethinking plant-synthesized silver nanoparticles through fungal responses observed by Kah et al. (2026)","authors":"Patpicha Arunsan ,&nbsp;Schawanya K. Rattanapitoon ,&nbsp;Phornphitcha Pechdee ,&nbsp;Nathkapach K. Rattanapitoon","doi":"10.1016/j.fm.2025.105003","DOIUrl":"10.1016/j.fm.2025.105003","url":null,"abstract":"","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105003"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734976","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":"Mechanisms and formulation of Aureobasidium pullulans S2 for effective management of black and gray mold in red grapes","authors":"Qiya Yang ,&nbsp;Xi Zhang ,&nbsp;Duole Yin ,&nbsp;Solairaj Dhanasekaran ,&nbsp;Chenggong Liu ,&nbsp;Xuewen Li ,&nbsp;Hongyin Zhang","doi":"10.1016/j.fm.2025.105000","DOIUrl":"10.1016/j.fm.2025.105000","url":null,"abstract":"<div><div>Red grapes are vulnerable to postharvest infections caused by <em>Aspergillus niger</em> and <em>Botrytis cinerea</em> due to their delicate skin and rich nutrient content. This study examined the effectiveness of <em>A. pullulans</em> S2 in managing postharvest black mold and gray mold on red grapes. Results demonstrated that <em>A. pullulans</em> S2 significantly reduced both the incidence and severity of disease while enhancing the activity of enzymes related to defense and the accumulation of antioxidant compounds. Additionally, 2-Phenylethanol generated by <em>A. pullulans</em> S2 exhibited strong antifungal properties by disrupting the cell membrane integrity and promoting reactive oxygen species accumulation in pathogens. Furthermore, a lyophilized formulation of <em>A. pullulans</em> S2 was developed using an optimized protective agent combination via response surface methodology. This resulted in a high post-lyophilization survival rate of 85.2 % and significant biocontrol efficacy after 90 days of storage. These results underscore the potential of <em>A. pullulans</em> S2 as a potent biocontrol agent for postharvest grape diseases.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105000"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145659057","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":"Biocontrol potential and mechanism of a seed-endophytic Bacillus velezensis NEAU-HLD-9 against gray mold in green beans","authors":"Kuan Zhang ,&nbsp;Xiaoyan Yu ,&nbsp;Xinru Yang ,&nbsp;Zhiqi Yang ,&nbsp;Yan Zhang ,&nbsp;Jiayi Liu ,&nbsp;Xiangjing Wang ,&nbsp;Junwei Zhao ,&nbsp;Wensheng Xiang","doi":"10.1016/j.fm.2025.105018","DOIUrl":"10.1016/j.fm.2025.105018","url":null,"abstract":"<div><div>Gray mold caused by <em>Botrytis cinerea</em> has a severe impact on postharvest green beans, leading to quality degradation and substantial economic losses. The application of plant endophytic microorganisms has proven to be a reliable and safe strategy for controlling fungal diseases. In the present study, an endophytic bacterium, <em>Bacillus velezensis</em> NEAU-HLD-9, was isolated from healthy bean seeds and exhibited strong inhibitory activity against <em>Botrytis cinerea</em>. This strain could form biofilms, enhance the activity of defense enzymes, and boost the content of active secondary metabolites in green beans. The crude lipopeptide extracts from NEAU-HLD-9 remarkably suppressed the mycelial growth and spore germination of <em>B</em>. <em>cinerea</em>. It is worth noting that the crude lipopeptide extracts also effectively controlled gray mold in green beans by reducing both disease incidence and lesion diameter. PCR and LC-MS analyses suggested that the crude lipopeptide extracts comprised two antifungal compounds. Whole genome sequencing revealed that the strain contained 15 gene clusters responsible for secondary metabolite synthesis, including those for antifungal compounds. In summary, both <em>Bacillus velezensis</em> NEAU-HLD-9 and its crude lipopeptide extracts strongly inhibited <em>Botrytis cinerea in vitro</em> and <em>in vivo</em>, suggesting a promising approach for the management of gray mold in green beans.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105018"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837121","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 effects and physiological phenotypic changes in Escherichia coli O157:H7 induced into VBNC state by hydrogen peroxide silver ion treatment in biofilms","authors":"Kangning Zhao ,&nbsp;Runhua Ji ,&nbsp;Can Li ,&nbsp;Xiaoya Wang ,&nbsp;Menghua Duan ,&nbsp;Shuhao Zeng ,&nbsp;Shaochuang Zhang ,&nbsp;Tianzhen Ma ,&nbsp;Haoran Cui ,&nbsp;Yajing Kong ,&nbsp;Hui Yang ,&nbsp;Ziyi Zhang ,&nbsp;Chao Shi","doi":"10.1016/j.fm.2025.105017","DOIUrl":"10.1016/j.fm.2025.105017","url":null,"abstract":"<div><div>Hydrogen peroxide and silver ions (HPS) is an emerging disinfectant widely used for sanitizing food contact surfaces and equipment. <em>Escherichia coli</em> O157:H7 is a major foodborne pathogen that represents a significant threat to public health. This study systematically evaluated the impact of growth medium (LB broth and beef broth, a food model) and temperature (25 °C and 37 °C) on the HPS-induced formation of the viable but non-culturable (VBNC) state in <em>E. coli</em> O157:H7 biofilms. The results indicated that, upon complete entry into the VBNC state following treatment with the same concentrations of HPS (1:40 and 1:80 dilutions), the biofilms cultured in beef broth formed the fewest VBNC state cells, at 9.26 ± 3.27 % and 13.36 ± 1.73 %, respectively, while those cultured at 37 °C formed the most VBNC state cells, at 22.60 ± 2.39 % and 23.81 ± 1.87 %, respectively. Compared to untreated cells, VBNC state cells exhibited elevated reactive oxygen species (ROS) levels, increased activities of superoxide dismutase (SOD) and catalase (CAT), reduced intracellular ATP concentrations, and depolarized membrane potentials, indicating oxidative stress and diminished metabolic activity. Morphologically, VBNC cells showed shrinkage, rough and unevenly wrinkled surfaces, and reduced cell volumes relative to untreated cells. Resuscitation of VBNC state cells was achieved within 24 h upon incubation in LB broth, LB broth supplemented with 2.0 mg/mL pyruvate, or beef broth. These findings underscore food safety risks from HPS-induced VBNC <em>E. coli</em> O157:H7 in biofilms, offering insights for safe HPS application in the food industry.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105017"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837123","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":"Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation","authors":"Lingxuan Huang ,&nbsp;Chao Yang ,&nbsp;Qian Ge ,&nbsp;Bangzhu Peng","doi":"10.1016/j.fm.2025.105007","DOIUrl":"10.1016/j.fm.2025.105007","url":null,"abstract":"<div><div>Aroma formation during alcoholic fermentation is largely driven by yeast metabolism. Non-<em>Saccharomyces</em> strains have attracted increasing attention for their ability to enhance flavor diversity and sensory complexity. In this study, three non-<em>Saccharomyces</em> strains—<em>Hanseniaspora uvarum</em> QTX22, <em>Metschnikowia pulcherrima</em> YC-15, and <em>Pichia kluyveri</em> QTX15—were isolated from Marselan wine. Whole-genome sequencing and comparative genomic analyses revealed that <em>P. kluyveri</em> QTX15 exhibited moderate gene family expansion, with significant enrichment in redox-related pathways, suggesting enhanced metabolic potential. Notably, gene families associated with redox processes and ester biosynthesis were prominently represented, indicating potential for elevated aroma compound production. To experimentally validate these genomic insights, fermentation trials were performed using Marselan grape must that was sterilized at 121 °C to ensure microbiological control. While this standardized condition guarantees reproducibility, it should be noted that such intense heat may alter must composition compared to typical winemaking practice. Fermentations with <em>P. kluyveri</em> QTX15 and <em>S. cerevisiae</em> RC212 were conducted under static conditions at 28 °C. Gas chromatography–mass spectrometry (GC-MS), combined with multivariate statistical analysis including variable importance in projection (VIP) scores and sensory thresholds, highlighted 15 aroma compounds that may contribute to the wine's aroma profile. Compared with <em>S. cerevisiae</em> RC212, <em>P. kluyveri</em> QTX15 produced higher levels of acetate esters such as phenylethyl acetate (9190 μg/L vs. 1580 μg/L), isobutyl acetate, and isoamyl acetate —showing 2- to 6-fold increases—contributing to intensified fruity and floral aromas. These findings identify <em>P. kluyveri</em> QTX15 as a valuable non-<em>Saccharomyces</em> resource for enhancing aroma quality in fermented beverages, supporting its application in food and beverage fermentation.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105007"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837136","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":"Protein expression and morphological adaptations of Campylobacter jejuni under prolonged cold stress in chicken juice","authors":"Kidon Sung ,&nbsp;Miseon Park ,&nbsp;Ohgew Kweon ,&nbsp;Alena Savenka ,&nbsp;Angel Paredes ,&nbsp;Saeed Khan","doi":"10.1016/j.fm.2025.105020","DOIUrl":"10.1016/j.fm.2025.105020","url":null,"abstract":"<div><div><em>Campylobacter jejuni</em> is a foodborne pathogen with limited ability to thrive at low temperatures. This study investigated the survival and proteomic responses of <em>C. jejuni</em> NCTC 11168 during prolonged storage at 4 °C, with specific focus on its behavior in chicken juice. An initial rapid decrease of 80–90 % in viable cell counts across various broth media was observed within the first 10 days; however, chicken juice provided the most conducive environment for slowing the decline in cell viability compared to Brain Heart Infusion Broth (BHI) and Mueller Hinton (MH) broths. Electron microscopy revealed morphological transitions from spiral to coccoid forms over time, indicative of a stress adaptation strategy. Proteomic analysis identified 50 upregulated and six downregulated proteins, with key enriched functional categories including translation, ribosomal biogenesis, energy metabolism, cell envelope biogenesis, and motility. KEGG pathway analysis highlighted significant changes in metabolic pathways, flagellar assembly, and bacterial secretion systems. A protein-protein interaction network revealed clusters associated with ribosomal function, cell envelope maintenance, and motility. The acidic periplasmic protein <em>Cj0424</em> (8.92-fold), previously linked to biofilm formation and oxidative stress response, was the most upregulated protein. Notably, no virulence-associated proteins were detected under cold storage conditions. These findings suggest that <em>C. jejuni</em> employs a multifaceted stress response to low temperatures, enhancing its persistence in food matrices and posing a potential transmission risk.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105020"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837124","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":"Efficient quenching activity and thermostability of N-acyl homoserine lactonase AiiA against fish spoilage mediated by Pseudomonas fluorescens via rational design","authors":"Jiashi Li,&nbsp;Zhong Lu,&nbsp;Xiaoli Zeng,&nbsp;Hanxiao Zhang,&nbsp;Haixia Lu,&nbsp;Lifang Feng ,&nbsp;Junli Zhu","doi":"10.1016/j.fm.2025.105002","DOIUrl":"10.1016/j.fm.2025.105002","url":null,"abstract":"<div><div>Quorum quenching through natural and nontoxic <em>N</em>-acyl homoserine lactonase (AHL-lactonase) has been regarded as a promising approach for inactivating QS-mediated bacterial spoilage. However, their poor catalytic performance remains a major challenge for practical application. To address these limitations, we developed an efficient rational design strategy for AHL lactonase AiiA to obtain a variant with high catalytic efficiency and a broad substrate spectrum, based on computer-aided structural analysis, molecular dynamics simulation, and energy calculation. Results showed that three highly flexible regions in AiiA were identified as vital sites to recognize and position different substrates, possessing high engineering potential. Among the obtained 10 mutants, AiiA^A130T exhibited the strongest degradation against short-chain AHL (C₄-HSL and C₆-HSL), along with improved thermostability, compared to wild-type enzyme (AiiA^WT). In <em>Pseudomonas fluorescens</em> PF07, a majority of AHLs were quenched to undetectable levels by AiiA^A130T, and the lactone ring of C₄-HSL was verified to hydrolyze and produce form butyryl-L-homoserine. Its biofilm biomass, exopolysaccharides, exoprotein contents, and exoprotease activity were effectively repressed by 64.63 %, 48.86 %, 51.85 %, 61.50 % by AiiA^A130T, respectively, in contrast with 46.51 %, 29.08 %, 23.55 %, 19.5 % by AiiA^WT, without affecting bacterial growth. Moreover, the transcription levels of 16 crucial QS and biofilm-related genes in PF07 were dramatically downregulated (<em>P</em> &lt; 0.05), as evidenced by qRT-PCR. In contrast with the slight preservation for AiiA^WT, AiiA^A130T effectively retarded the fillet deterioration of large yellow croaker and extended their shelf life by 2 days. Overall, this study presents an efficient strategy for modifying AHL lactonase and yields a high-performance mutant, offering the application potential of AHL lactonase for controlling QS-mediated microbial spoilage of seafood.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105002"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787736","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":"Prevalence of Escherichia coli, Campylobacter spp. and Salmonella spp. in the East African Community: a systematic literature review and meta-analysis","authors":"Maureen Kuboka ,&nbsp;Ianetta Mutie ,&nbsp;Karin Artursson ,&nbsp;Johanna Lindahl ,&nbsp;Gunnar Carlsson ,&nbsp;Florence Mutua ,&nbsp;Delia Grace","doi":"10.1016/j.fm.2025.105004","DOIUrl":"10.1016/j.fm.2025.105004","url":null,"abstract":"<div><div>Pathogenic <em>Escherichia coli</em>, <em>Salmonella</em> spp. and <em>Campylobacter</em> spp. are bacteria associated with foodborne diseases. This systematic review and meta-analysis investigates the prevalence of these pathogens in foods sold across seven East African Community (EAC) countries and identifies key risk factors for contamination. A comprehensive search for peer-reviewed papers and grey literature was conducted in six databases (PubMed, CAB Direct, African Journals Online, Google Scholar, ScienceDirect, and Web of Science), as well as 12 online repositories. The review encompassed studies published in English and French between January 2000 and June 2022, adhering to the 2020 guidelines for the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. Eligible studies employed probabilistic sampling and reported the proportion of contaminated samples. Out of 4134 initial records, 53 studies met the inclusion criteria. Most were conducted in Kenya (n = 22) and Tanzania (n = 21), with no eligible studies found for Burundi and South Sudan. <em>E. coli</em> and <em>Salmonella</em> spp. were the most frequently studied pathogens, while <em>Campylobacter</em> spp. was less represented. Using a random-effects model in Stata®, pooled prevalence estimates were 41 % for <em>E. coli</em> (95 % CI: 34–52 %), 12 % for <em>Salmonella</em> spp. (95 % CI: 12–27 %), and 9 % for <em>Campylobacter</em> spp. (95 % CI: 7–32 %). Significant heterogeneity was observed and further explored through meta-regression and subgroup analyses. Contamination levels varied by food type, processing status, sample size, and country. Meat, especially poultry, showed the highest prevalence of bacterial contamination across all pathogens. Alarmingly, beverages were also highly contaminated, with <em>E. coli</em> detected in 66.3 % (95 % CI: 31–89 %) and <em>Salmonella</em> spp. in 11.8 % (95 % CI: 1–55 %) of samples. Key risk factors included poor hygiene practices, inadequate sanitation, high storage temperatures, and a lack of food safety training. These findings underscore the urgent need for improved food safety measures in the EAC region for improved public health and support trade advancement. The study also highlights critical gaps in surveillance, particularly for <em>Campylobacter</em> spp., pathogenic <em>E. coli</em>, and data from some EAC countries.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 105004"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787737","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":"From process to flavor: Microbial and sensory characterization of traditional Kaak and its artisanal production methods","authors":"Rachelle Alhosry ,&nbsp;Lucie Arnould ,&nbsp;Olivier Rué ,&nbsp;Rosette Daoud ,&nbsp;Pierre Abi Nakhoul ,&nbsp;Delphine Sicard ,&nbsp;Marie-José Ayoub","doi":"10.1016/j.fm.2025.104999","DOIUrl":"10.1016/j.fm.2025.104999","url":null,"abstract":"<div><div>With rising interest in legume-based fermented products, traditional legume fermentation practices are gaining renewed attention. One such example is Kaak, a traditional Lebanese baked product made using naturally fermented chickpea-soaked water. This study presents the first comprehensive analysis of Kaak production and microbial species diversity. Despite practices variations among bakers, five key steps were consistently identified: chickpea-soaked water fermentation, preparation of two starters, dough preparation and baking. Fungal species diversity, analyzed using Illumina Miseq ITS1 sequencing, revealed high variation in fungal species composition of chickpea-soaked water (W) between bakeries, with dominance of <em>Saccharomyces cerevisiae</em> in some samples. In contrast, the fermented starters (F1 and F2) and the dough (D) consistently included <em>Alternaria</em> species and <em>S. cerevisiae.</em> Bacterial species analysis, using 16S rDNA V3-V4 sequencing, revealed a dominance of <em>Weissella</em> species in some dough samples while <em>Clostridium perfringens</em> was consistently the most abundant bacterial species in chickpea-soaked water and throughout the process. This species seems to have a major contribution to the organoleptic properties of traditional Kaak made with chickpea-soaked water as evidenced by descriptive quantitative sensory analysis that revealed unique distinctive features of traditional Kaak, pertaining to aroma, taste and texture in comparison to Kaak made with commercial <em>S. cerevisiae</em> strains without chickpea-soaked water. Altogether, these findings reveal, for the first time, the unique sensorial profile of traditional Kaak associated with its specific microbial diversity and traditional production. These findings contribute to a deeper understanding of traditional legume-based fermentation and highlight the value of preserving artisanal practices.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"136 ","pages":"Article 104999"},"PeriodicalIF":4.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787739","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}