Food microbiology最新文献

{"title":"Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment","authors":"Wangsheng Sun,&nbsp;Xiaowen Chen,&nbsp;Sinuo Feng,&nbsp;Jia Han,&nbsp;Shiqi Li,&nbsp;Fangyu Long,&nbsp;Jing Guo","doi":"10.1016/j.fm.2024.104651","DOIUrl":"10.1016/j.fm.2024.104651","url":null,"abstract":"<div><div>To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-<em>Saccharomyces</em> yeast extracellular extract treatment for fermentation was established. The extracellular extract from <em>Zygosaccharomyces rouxii</em>, <em>Pichia kudriavzevii</em>, and <em>Meyerozyma guilliermondii</em> were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104651"},"PeriodicalIF":4.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420685","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":"Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeling approach","authors":"Danielle de Sousa Severo ,&nbsp;Wiaslan Figueiredo Martins ,&nbsp;Marília Miotto ,&nbsp;Silvani Verruck ,&nbsp;Rafael Rodrigues de Oliveira ,&nbsp;Gláucia Maria Falcão de Aragão","doi":"10.1016/j.fm.2024.104650","DOIUrl":"10.1016/j.fm.2024.104650","url":null,"abstract":"<div><div>This study compares the plate count (PC) and the Propidium Monoazide-quantitative Polymerase Chain Reaction (PMA-qPCR) methods to assess the growth of a cocktail of three serotypes of <em>Salmonella enterica</em> (Heidelberg, Typhimurium, and Enteritidis) in cooked, sliced, and vacuum-packaged turkey breast (STB) under isothermal storage temperatures (8 °C–20 °C), using predictive models. Standard curves were developed for PMA-qPCR, demonstrating high efficiency (101%) and sensitivity, with quantification limits ranging from 1 to 2 log₁₀ CFU/g for all temperatures studied. Comparative analysis revealed a significant correlation (<em>R</em>^<em>2</em> = 0.99; 95% CI) between the PC and PMA-qPCR methods; however, the agreement analysis indicated a mean difference (Bias) of −0.11 log₁₀ CFU/g (<em>p</em> &lt; 0.05), suggesting underestimation by the PC method. This indicates the presence of stressed or viable but nonculturable (VBNC) cells, detectable by PMA-qPCR but not by PC. The Baranyi and Roberts model showed a good ability to describe the behavior of <em>S</em>. <em>enterica</em> cocktail in STB for PC and PMA-qPCR data under all isothermal conditions. The exponential secondary model more accurately represented the temperature dependence of the maximum specific growth rate compared to the Ratkowsky square root model, with <em>R</em>^<em>2</em> values ≥ 0.984 and <em>RMSE</em> values ≤ 0.011 for both methods. These results suggest that combining PMA-qPCR with predictive modeling allows for a more accurate prediction of <em>S</em>. <em>enterica</em> growth, compared to PC method. In the event of cold chain disruptions of meat products, the use of PMA-qPCR method allow the quantification of VBNC cells, that can still pose a health risk to consumers, especially in ready-to-eat products.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104650"},"PeriodicalIF":4.5,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359646","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":"Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud","authors":"Dongliang Ren ,&nbsp;Shuangping Liu ,&nbsp;Hui Qin ,&nbsp;Mengyang Huang ,&nbsp;Xiaolin Bai ,&nbsp;Xiao Han ,&nbsp;Suyi Zhang ,&nbsp;Jian Mao","doi":"10.1016/j.fm.2024.104646","DOIUrl":"10.1016/j.fm.2024.104646","url":null,"abstract":"<div><div>Strong-flavor Baijiu (SFB) production has relied on pit mud (PM) as a starter culture. The maturation time of natural PM (NPM) is about 30 years, so artificial PM (APM) with a shorter maturation time has attracted widespread attention. This study reveals the microbial and functional dissimilarities of APM and NPM, and helps to elucidate the different metabolic roles of microbes during substrate degradation and flavor formation. Significant differences in the microbial community were observed between APM and NPM, manifesting as variations in the abundance of core microorganisms. Total of 187 high-quality metagenome-assembled genomes (MAGs) were obtained based on the metagenomic binning technology, mainly including Firmicutes (n = 106), Bacteroidota (n = 15) and Chloroflexota (n = 14). Furthermore, the relative concentration of flavor compounds in 4-year APM was similar to those in 30-year NPM, but different from those in 100-year NPMs. <em>Methanosarcina</em>, <em>Methanobacterium</em>, <em>Methanoculleus</em>, Anaerolineae bacterium and <em>Aminobacterium</em> were the key bacteria responsible for the flavor differences. From a functional perspective, amino acid and carbohydrate metabolism were key functions of PM microbial, and showed differences between APM and NPM. Finally, substrate degradation and flavor generation pathways were found to exist in multiple microorganisms. Combine the relative abundance of microorganisms with the absolute abundance of enzymes, <em>Clostridium</em>, <em>Lactobacillus</em>, <em>Petrimonas</em>, <em>Methanoculleus</em>, <em>Prevotella</em>, <em>Methanobacterium</em>, <em>Methanosarcina</em>, <em>Methanothrix</em>, <em>Proteiniphilum</em>, <em>Bellilinea</em>, <em>Anaerolinea</em>, <em>Anaeromassilibacillus</em>, <em>Syntrophomonas</em> and <em>Brevefilum</em> were identified as the key microorganisms in APM and NPM.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104646"},"PeriodicalIF":4.5,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359645","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":"Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters","authors":"Siwen Hou ,&nbsp;Zihua Liang ,&nbsp;Qi Wu ,&nbsp;Qiqi Cai ,&nbsp;Qibiao Weng ,&nbsp;Weiling Guo ,&nbsp;Li Ni ,&nbsp;Xucong Lv","doi":"10.1016/j.fm.2024.104647","DOIUrl":"10.1016/j.fm.2024.104647","url":null,"abstract":"<div><div>Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with <em>Jiuqu</em> (starter). <em>Jiuqu</em> makes an important contribution to the formation of the flavor characteristics of rice wine. <em>Hongqu</em> and <em>Maiqu</em> are two kinds of <em>Jiuqu</em> commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with <em>Hongqu</em> and <em>Maiqu</em> as fermentation agents. The results showed that the amino acid content of rice wine fermented with <em>Maiqu</em> (MQW) was significantly lower than that of rice wine fermented with <em>Hongqu</em> (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that <em>Weissiella</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Saccharomyces</em>, <em>Aspergilus</em> and <em>Monascus</em> were identified as the predominant microbial genera in HQW brewing process, while <em>Saccharopolyspora</em>, <em>Lactococcus</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Pediococcus</em>, <em>Pantoea</em>, <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Lichtheimia</em> and <em>Nakaseomyces</em> were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104647"},"PeriodicalIF":4.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359644","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":"Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3","authors":"Huijie Pei ,&nbsp;Yilun Wang ,&nbsp;Wei He ,&nbsp;Yue Zhang ,&nbsp;Lamei Yang ,&nbsp;Jinhai Li ,&nbsp;Yixuan Ma ,&nbsp;Xinjie Hu ,&nbsp;Shuhong Li ,&nbsp;Jianlong Li ,&nbsp;Kaidi Hu ,&nbsp;Aiping Liu ,&nbsp;Xiaolin Ao ,&nbsp;Hui Teng ,&nbsp;Ran Li ,&nbsp;Qin Li ,&nbsp;Likou Zou ,&nbsp;Shuliang Liu ,&nbsp;Yong Yang","doi":"10.1016/j.fm.2024.104644","DOIUrl":"10.1016/j.fm.2024.104644","url":null,"abstract":"<div><p>Histamine is predominantly produced in sausages via the decarboxylation of histidine by bacteria. Furthermore, histamine-producing bacteria usually possess the enzyme histidine decarboxylase (hdc). <em>Enterobacter hormaechei</em> RH3 isolated from sausages exhibited significant levels of histamine production despite the absence of <em>hdc</em>. In this study, we elucidated the previously unidentified mechanism underlying histamine production by RH3. We identified an enzyme, NehdX-772, exhibiting the hdc activity from the cell lysate supernatant of RH3, which was annotated as ornithine decarboxylase. The optimal activity of NehdX-772 was recorded at 35 °C and pH 6.0, and it could tolerate a salt concentration of 2.5% (w/v) NaCl. Moreover, artificial inoculation revealed that NehdX-772 was synthesized at significant levels in sausages, leading to an increase in histamine levels. The discovery of NehdX-772 explains the underlying mechanism of histamine production by RH3 and can be applied to decrease histamine production in sausages.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104644"},"PeriodicalIF":4.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242855","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":"SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment","authors":"Ruthchelly Tavares da Silva ,&nbsp;Alyson José dos Santos Franco ,&nbsp;Maria Mayara de Souza Grilo ,&nbsp;Atila Lima ,&nbsp;Karina Lidiane Alcântara Saraiva ,&nbsp;Rafaela de Siqueira Ferraz Carvalho ,&nbsp;Geany Targino de Souza Pedrosa ,&nbsp;Donald W. Schaffner ,&nbsp;Marciane Magnani","doi":"10.1016/j.fm.2024.104645","DOIUrl":"10.1016/j.fm.2024.104645","url":null,"abstract":"<div><div>This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and cucumber) using different inoculum levels (6.0 and 4.0 log PFU/sample). Bacteriophage φ6 survival on contaminated gloves was assessed over 9 days at 25 °C. The effectiveness of photodynamic treatment using curcumin as a photosensitizer to inactivate φ6 on fruits was determined. The fruit type and the glove material influenced the φ6 transfer. Longer contact times resulted in greater φ6 transfer. The highest φ6 transfer occurred from tomato to HDPE glove (0.8% or −1.1 log % transfer) after 30 s of contact at the higher inoculum level. Bacteriophage φ6 was detected on cross-contaminated HDPE gloves for up to 6 days. Bacteriophage φ6 survived better on vinyl gloves cross-contaminated by cucumber vs. tomato (detected up to 6 vs 3 days). Photodynamic inactivation of φ6 was time-dependent and varied with the tested fruit but was not influenced by viral starting concentration. Photodynamic treatment decreased the φ6 titer by 3.0 and 2.2 log PFU/sample in tomato and cucumber, respectively. Transmission electronic microscopy showed that photodynamic treatment changed the structure of the φ6 capsid. These findings may help in the management of SARS-CoV-2 contamination risks in fruit handling. They may also help in the establishment of effective measures to manage cross-contamination risk.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104645"},"PeriodicalIF":4.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142311933","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":"Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments","authors":"Seungwoo Cha ,&nbsp;Kijoo Cho ,&nbsp;Nayoung Lim ,&nbsp;Hyewon Oh ,&nbsp;Eunji Choi ,&nbsp;Sangmin Shim ,&nbsp;Sung-ho Lee ,&nbsp;Ji-Sook Hahn","doi":"10.1016/j.fm.2024.104643","DOIUrl":"10.1016/j.fm.2024.104643","url":null,"abstract":"<div><p><em>Saccharomyces cerevisiae</em> SPC-SNU 70-1 is a commercial diploid baking yeast strain valued for its excellent bread-making qualities, including superior leavening capabilities and the production of flavor-enhancing volatile organic acids. Despite its benefits, this strain faces challenges in fermenting both lean (low-sugar) and sweet (high-sugar) doughs. To address these issues, we employed the CRISPR/Cas9 genome editing system to modify genes without leaving any genetic scars. For lean doughs, we enhanced the yeast's ability to utilize maltose over glucose by deleting a gene involved in glucose repression. For sweet doughs, we increased glycerol production by overexpressing glycerol biosynthetic genes and optimizing redox balance, thereby improving the tolerence to osmotic stress during fermentation. Additionally, the glycerol-overproducing strain demonstrated enhanced freeze tolerance, and bread made from this strain exhibited improved storage properties. This study demonstrates the feasibility and benefits of using engineered yeast strains, created solely by editing their own genes without introducing foreign genes, to enhance bread making.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104643"},"PeriodicalIF":4.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242854","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":"Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection","authors":"Madeleine Moazzami ,&nbsp;Emma Bergenkvist ,&nbsp;Sofia Boqvist ,&nbsp;Sara Frosth ,&nbsp;Solveig Langsrud ,&nbsp;Trond Møretrø ,&nbsp;Ivar Vågsholm ,&nbsp;Ingrid Hansson","doi":"10.1016/j.fm.2024.104639","DOIUrl":"10.1016/j.fm.2024.104639","url":null,"abstract":"<div><p>To prevent foodborne illness, adequate cleaning and disinfection (C&amp;D) is essential to remove pathogenic bacteria from the slaughter environment. The aim of this study was to determine the presence of <em>Campylobacter</em> spp., <em>Listeria monocytogenes,</em> and extended-spectrum beta-lactamase-producing <em>Escherichia coli</em> (ESBL <em>E. coli</em>) before and after C&amp;D in slaughterhouses.</p><p>Samples from food- and non-food contact surfaces taken before and after C&amp;D in one red meat and one poultry slaughterhouse were analyzed for the target bacteria. Whole-genome sequencing and antimicrobial susceptibility testing were performed.</p><p>In total, 484 samples were analyzed. <em>Campylobacter</em> spp. were isolated from 13.0% to 15.5% of samples before C&amp;D in the red meat and poultry slaughterhouse, respectively. <em>Listeria monocytogenes</em> was isolated before C&amp;D in 12.5% and 5.2% of samples in the red meat and poultry slaughterhouse, respectively. It was noted that <em>C. jejuni</em> was detected on multiple surfaces and that <em>L. monocytogenes</em> showed potential persistence in one slaughterhouse. After C&amp;D, <em>L. monocytogenes</em> was found in one sample. ESBL <em>E. coli</em> was not detected either before or after C&amp;D.</p><p>These findings show the possibility to remove pathogenic bacteria from slaughter and meat processing facilities, but also indicate that deficiencies in slaughter hygiene pose a risk of cross-contamination of meat.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104639"},"PeriodicalIF":4.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001771/pdfft?md5=d6940073e6d1c3a35b29139623883a50&pid=1-s2.0-S0740002024001771-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230361","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":"Development and application of a bacteriophage cocktail for Shigella flexneri biofilm inhibition on the stainless steel surface","authors":"Jieun Choi ,&nbsp;Siyeon Park ,&nbsp;Yoonjee Chang","doi":"10.1016/j.fm.2024.104641","DOIUrl":"10.1016/j.fm.2024.104641","url":null,"abstract":"<div><p>Food contamination and biofilm formation by <em>Shigella</em> in food processing facilities are major causes of acute gastrointestinal infection and mortality in humans. Bacteriophages (phages) are promising alternatives to antibiotics in controlling plankton and biofilms in food matrices. This study isolated two novel phages, S2_01 and S2_02, with lytic activity against various <em>Shigella</em> spp. From sewage samples. Transmission electron microscopy revealed that phages S2_01 and S2_02 belonged to the <em>Caudovirales</em> order. On characterizing their lytic ability, phage S2_01 initially exhibited relatively weak antibacterial activity, while phage S2_02 initially displayed rapid antibacterial activity after phage application. A combination of these phages in a 1:9 ratio was selected, as it has been suggested to elicit the most rapid and sustained lysis ability for up to 24 h. It demonstrated lytic activity against various foodborne pathogens, including six <em>Shigella</em> spp. The phage cocktail exhibited biofilm inhibition and disruption abilities of approximately 79.29% and 42.55%, respectively, after 24 h in a 96-well microplate. In addition, inhibition (up to 23.42%) and disruption (up to 19.89%) abilities were also observed on stainless steel surfaces, and plankton growth was also significantly suppressed. Therefore, the phage cocktail formulated in this study displays great potential as a biological control agent in improving food safety against biofilms and plankton.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104641"},"PeriodicalIF":4.5,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142168959","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":"Combined application of the endophyte Bacillus K1 and sodium dehydroacetate alleviates postharvest gray mold in grapes","authors":"Baozhen Feng ,&nbsp;Chunshuang Ding ,&nbsp;Peiqian Li ,&nbsp;Li Fu","doi":"10.1016/j.fm.2024.104637","DOIUrl":"10.1016/j.fm.2024.104637","url":null,"abstract":"<div><p><em>Botrytis cinerea</em>, which causes postharvest gray mold, is a primary pathogen that limits grape shelf-life and consumption and causes substantial yield loss worldwide. The combined use of biocontrol agents and food additives has attracted increasing interest. The effects of combined treatment with the endophyte <em>Bacillus subtilis</em> K1 and sodium dehydroacetate (SD) on the occurrence of gray mold and maintenance of grape fruit quality were studied. Treatment with a K1 suspension (1 × 10⁸ CFU/ml) combined with 0.32 g/L SD resulted in markedly improved control of <em>B. cinerea</em> on grapes. The disease incidence and severity in the groups treated with K1 alone or in combination with SD were significantly lower than those in the control groups (P &lt; 0.05) when the mixtures were applied 2 h after pathogen inoculation. Moreover, application of the mixture could maintain the appearance, firmness, total soluble solid (TSS) content and titratable acidity (TA) of grape fruit. Furthermore, the combination triggered increases in the activities of defense-related enzymes such as peroxidase (POD), phenylalanine ammonia lyase (PAL), catalase (CAT), superoxide dismutase (SOD) and polyphenol oxidase (PPO). Additionally, it could increase the vitamin C content. Thus, appropriate combinations of biocontrol agents and chemical reagents can provide effective protection against postharvest decay.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104637"},"PeriodicalIF":4.5,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242853","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}