Food microbiology最新文献

{"title":"Deciphering the different saccharide metabolism patterns of unconventional interspecies brewery isolates","authors":"Yu Guan ,&nbsp;Qianyao Hou ,&nbsp;Chunfeng Liu ,&nbsp;Jinjing Wang ,&nbsp;Qi Li","doi":"10.1016/j.fm.2025.104954","DOIUrl":"10.1016/j.fm.2025.104954","url":null,"abstract":"<div><div>The fermentation performance of yeasts is pivotal in very high gravity (VHG) lager beer brewing, particularly in terms of their ability to consume maltose and maltotriose. In this study, we collected two unconventional interspecies brewery isolates used in lager beer brewing, which exhibit different saccharide metabolism patterns. A hybrid of <em>Saccharomyces cerevisiae</em> and <em>Saccharomyces kudriavzevii</em> had a higher affinity for both glucose and maltotriose, while another hybrid of <em>S. cerevisiae</em>, <em>Saccharomyces eubayanus,</em> and <em>Saccharomyces uvarum</em> could rapidly consume more maltose. Transcriptome and comparative genomics were analyzed based on their fermentation performance during VHG brewing. We found that mutated Sk-<em>IMAx</em> could be helpful for maltotriose usage, while Sk-<em>MIG2</em> could repress maltose consumption. Moreover, their different energy metabolism distribution also influenced the saccharide pattern greatly. The combination of heterosis from both <em>Saccharomyces</em> hybrids might shed light on innovation in VHG lager beer brewing and other diverse fermentation industries. Furthermore, a better understanding of cellular and genetic mechanisms could help us explore other possibilities in hybrids between <em>Saccharomyces</em> siblings.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104954"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323556","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 insights into bacterial community, viral diversity and community-scale functions in fermented red pepper","authors":"Zhihua Li ,&nbsp;Chi Zhao ,&nbsp;Zhenyu Mao ,&nbsp;Lingyan Zhao ,&nbsp;Petri Penttinen ,&nbsp;Suyi Zhang","doi":"10.1016/j.fm.2025.104986","DOIUrl":"10.1016/j.fm.2025.104986","url":null,"abstract":"<div><div>Fermented red peppers (FRPs) provide distinct flavor and possible health benefits, but understanding of their microbial functions, viral diversity, pathogenicity, and horizontal gene transfer (HGT) patterns remains limited. Integrated multi-method analysis revealed FRP's bacterial community was dominated by <em>Bacillus</em> (21.52 %), <em>Lactobacillus sensu lato</em> (14.27 %), and <em>Pantoea</em> (13.60 %). <em>Bacillus</em> drove core fermentation with an over 40 % contribution to carbon degradation and iron reduction. The virome was dominated by Caudoviricetes phages, yet 25.5 % of the functions of viral genes remained unknown. Critically, multidrug resistance genes were the most abundant ARGs, and beneficial bacteria served as major reservoirs for ARGs, co-occurring with potential opportunistic pathogens. Despite inhibitory conditions, these last dominated key metabolic nodes hydrogen generation and acetate oxidation. Counterintuitively, ARG profiles correlated with bacterial composition but not with mobile genetic elements or detected HGT events, challenging HGT as the primary ARG driver. These findings necessitate dual strategies: leveraging key microbes for fermentation efficiency while implementing stringent monitoring to mitigate pathogen and ARG related risks.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104986"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145620314","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 and antimycotoxin activity of plant-synthesized silver nanoparticles (AgNPs): A novel approach to combat food contamination","authors":"Glory Kah ,&nbsp;Oluwasola A. Adelusi ,&nbsp;Sefater Gbashi ,&nbsp;Patience M. Awafong ,&nbsp;Patrick B. Njobeh","doi":"10.1016/j.fm.2025.104979","DOIUrl":"10.1016/j.fm.2025.104979","url":null,"abstract":"<div><div>Fungi and mycotoxins hugely contaminate food and feed commodities and consequently contribute to adverse effects on health and the economy. While various measures have been adopted to control food contamination, the potential application of nanotechnology to control fungi and mycotoxins in food seems promising; nevertheless, it has not been sufficiently explored. This study investigated the antifungal effect of plant-mediated silver nanoparticles (AgNPs) form <em>Garcinia kola</em>, <em>Carica papaya</em>, <em>Achillea millefolium</em>, <em>Ocimum gratissimum</em>, and <em>Perilla frutescens</em> against ten food-borne fungi. Furthermore, the effect of <em>Garcinia kola</em> AgNPs and <em>Achillea millefolium</em> AgNPs against aflatoxin (AFB1 and AFB2) and ochratoxin (OTA and OTB) production by Aspergillus <em>flavus, Aspergillus ochraceus</em>, and <em>Aspergillus clavatus</em> was determined by using an Ultra Performance Liquid Chromatography-Triple Quadrupole Spectrometry (UPLC-MS/MS) instrument to quantify the amount of aflatoxins and ochratoxins produced following AgNPs antifungal treatments. The characterization analysis of AgNPs showed that stable and crystalline AgNPs were bioformulated, with sizes ranging from 10.9 to 67.5 nm. The antifungal effect of AgNPs by agar well diffusion method after 7 days of incubation revealed that at a concentration of 100 mg/L, AgNPs were able to exhibit an antifungal effect on the tested food-borne pathogens. As found, a maximum inhibitory zone (MIZ) of 20.3 mm by <em>Penicillium frutescens</em> AgNPs on <em>Penicillium chrysogenum</em> was obtained, while a 10.7 mm MIZ exhibited by <em>Carica papaya</em> AgNPs on <em>Aspergillus Niger</em> was recorded. Mycelial growth inhibition (MGI) activity of AgNPs at varying concentrations of 6.25, 12.5, 25, 50, and 100 mg/L was established. The highest MGI of AgNPs of 100 % was recorded against <em>Penicillium citrinum,</em> while the lowest MGI of 6.7 % for <em>Aspergillus flavus</em> was noted. The significant difference at p ≤ 0.05 was validated by comparing MIZ and MGI induced by the tested AgNPs to the control groups. The ability of AgNPs derived from <em>Garcinia kola</em> and <em>Achillea millefolium</em> showed a reduction in mycotoxin (AFB₁, AFB₂, OTA, and OTB) production as the concentration of the synthesized AgNPs increased. These findings demonstrate that AgNPs have immense potential as antifungal agents for controlling the growth of fungi and the subsequent biosynthesis of their respective mycotoxins.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104979"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526226","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":"A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation","authors":"Lin Zhang,&nbsp;Yi Zhang,&nbsp;Jun Huang,&nbsp;Rongqing Zhou,&nbsp;Chongde Wu","doi":"10.1016/j.fm.2025.104974","DOIUrl":"10.1016/j.fm.2025.104974","url":null,"abstract":"<div><div>Reducing sodium in soy sauce fermentation while preserving flavor and safety presents significant technical challenges. To address this, we constructed a synthetic microbial community (SynMC) comprising <em>Tetragenococcus halophilus</em> T10, <em>Zygosaccharomyces rouxii</em> QH-25, and <em>Wickerhamiella versatilis</em> CGMCC 3790 for reduced-salt fermentation (13 %NaCl). Multi-omics analysis revealed three coordinated improvements: First, microbial community stabilization through suppression of spoilage taxa (e.g., <em>Millerozyma</em>) and enrichment of functional genera (e.g., <em>Wickerhamiella</em>), reducing negative ecological correlations from 5.3 % to 1.7 % compared to the low-salinity control group. Second, metabolic restructuring enhanced characteristic aromas while reducing biogenic amines (BAs) to 21.98 mg/L (76 % lower than L group). Third, metatranscriptomics identified upregulated amino acid metabolism (238 % more BA-degrading enzymes) and carbohydrate utilization pathways. These synergistic effects indicate that strategic microbial consortia design can overcome the salt reduction challenge through targeted ecological and metabolic regulation, enabling industrial-scale production of superior, safer low-salt soy sauce.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104974"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526277","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":"Rapid and visual detection of Listeria monocytogenes by combining one-pot LAMP–CRISPR/Cas12b with lateral flow assay","authors":"Xuelan Liu ,&nbsp;Yuting Zheng ,&nbsp;Zhiwei Chen ,&nbsp;Shiqi Wang ,&nbsp;Hongyan Liao ,&nbsp;Jianye Jia ,&nbsp;Guijun Wang ,&nbsp;Jialing Wang ,&nbsp;Chunyan Yuan ,&nbsp;Xiaoxi Guo ,&nbsp;Yuelan Yin ,&nbsp;Qinghai Hu","doi":"10.1016/j.fm.2025.104977","DOIUrl":"10.1016/j.fm.2025.104977","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em>, the leading cause of fatalities worldwide among foodborne pathogens, poses serious risks to food safety and public health. Therefore, a rapid and accurate detection method is crucial for early interception and effective management. In this study, a one-pot LAMP–CRISPR/Cas12b detection system based on the <em>lmo0753</em> gene was developed for rapid detection of <em>L. monocytogenes</em> by combining loop-mediated isothermal amplification (LAMP) with a CRISPR/Cas12b assay. Further integration of a lateral flow assay (LFA) to develop a LAMP–CRISPR/Cas12b–LFA assay enabled direct detection of the results on the strips with the naked eye. Nine L. <em>monocytogenes</em> strains belonging to eight serotypes tested positive with both the one-pot LAMP–CRISPR/Cas12b and LAMP–CRISPR/Cas12b–LFA assays. Two assays did not show cross-reactivity with <em>L. innocua</em> and eight other foodborne bacteria. The limits of detection were 10 CFU/mL for pure culture and 20 CFU/g for spiked pork samples. Moreover, the enrichment time was substantially shortened to 3 h for pork samples spiked with only <em>L. monocytogenes</em> F2365, and 4–5 h for pork samples spiked with mixed bacteria. In addition, with one-pot LAMP-CRISPR/Cas12b detection, 5 of 66 fresh pork samples, 1 of 20 ready-to-eat food samples, and 2 of 24 raw milk samples tested positive for <em>L. monocytogenes</em>, in agreement with the results obtained through a culture based standard method. Thus, this study established one-pot LAMP–CRISPR/Cas12b and LAMP–CRISPR/Cas12b–LFA assays for rapid, visual detection of <em>L. monocytogenes</em> in food samples.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104977"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463846","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-mycotoxin interactions in food: A review of ecotoxicological implications and omics approaches for understanding detoxification mechanisms","authors":"Charles Obinwanne Okoye ,&nbsp;Bonaventure Chidi Ezenwanne ,&nbsp;Olasoji Olufemi Olalowo ,&nbsp;Oma Judith Ajanwachukwu ,&nbsp;Kingsley Ikechukwu Chukwudozie","doi":"10.1016/j.fm.2025.104955","DOIUrl":"10.1016/j.fm.2025.104955","url":null,"abstract":"<div><div>Mycotoxins, toxic secondary metabolites produced by fungi such as <em>Aspergillus</em>, <em>Fusarium</em>, and <em>Penicillium</em>, frequently contaminate food supplies, posing risks to human health, animal welfare, and ecosystem stability. Mycotoxins like aflatoxins, ochratoxin A, fumonisins, trichothecenes, and zearalenone disrupt microbial communities, food chains, and environmental matrices, with synergistic interactions amplifying their toxicity. This review explores microbial-mycotoxin interactions in food systems, focusing on ecotoxicological implications and omics approaches for elucidating detoxification mechanisms. Microbial detoxification, through adsorption by cell wall components (e.g., β-glucans) or enzymatic biodegradation (e.g., lactonases, oxidoreductases), offers a sustainable alternative to physical and chemical methods. However, challenges include variable detoxification efficiency, mechanistic uncertainties, regulatory hurdles, and the detection of masked mycotoxins in complex food matrices. Omics technologies such as metagenomics, genomics, transcriptomics, and their integration provide comprehensive insights into microbial diversity, gene expression, enzyme activity, and metabolite transformations. In addition, omics integration enhances understanding of microbial-mycotoxin dynamics, supporting targeted biocontrol strategies. Future prospects include leveraging synthetic biology, CRISPR-based gene editing, and machine learning-assisted bioinformatics to optimize microbial strains and predict detoxification outcomes. By addressing these challenges, omics-driven approaches can mitigate mycotoxin contamination, ensure food safety, and reduce ecotoxicological impacts across global food systems.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104955"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323557","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":"Antimicrobial mist pretreatment for enhancing superheated steam efficacy in inactivating Enterococcus faecium NRRL B-2354 on dry food processing surface","authors":"Shruthy Seshadrinathan ,&nbsp;V.M. Balasubramaniam ,&nbsp;Abigail B. Snyder","doi":"10.1016/j.fm.2025.104956","DOIUrl":"10.1016/j.fm.2025.104956","url":null,"abstract":"<div><div>Superheated steam (SHS) is an emerging sanitation technology for dry food processing environments. This study investigates the efficacy of antimicrobial pretreatments in conjunction with SHS to inactivate microorganisms on stainless steel surfaces. Stainless steel coupons were inoculated with <em>Enterococcus faecium</em> (11.1 ± 0.4 log CFU/cm²), equilibrated to a water activity of 0.2 (a_w), and subjected to various antimicrobial pretreatments prior to SHS exposure. This includes soaking for 10 or 20 s in sterile water, 70 % ethanol, 0.05 % peracetic acid (mist applied for 5 s), or acidified oil emulsion (100 μL). SHS experiments were conducted using both bench-scale (100 % steam content) and pilot-scale equipment (5 % steam, 95 % hot air). The nozzle-to-surface distance was maintained at 3 cm. All experiments were performed in triplicate, and surviving microorganisms were enumerated using plate counts (detection limit: 0.2 log CFU/cm²). Antimicrobial pretreatments alone resulted in microbial reductions of &lt;2.0 ± 0.5 log CFU/cm². SHS treatment using the bench-scale system achieved &gt;6.4 ± 0.3 log CFU/cm² reduction regardless of pretreatment. Pilot-scale SHS treatment (with or without antimicrobials) achieved lower reductions (&lt;2.8 ± 0.2 log CFU/cm², <em>p</em> &lt; 0.05) possibly due to lower steam content. Increasing the treatment intensity (195 °C for 30 s) resulted moderate improvement in microbial inactivation (3.3 ± 0.6 log CFU/cm²). This study demonstrates that antimicrobial pretreatments can enhance the efficacy of SHS sanitation and highlights the importance of steam content in the treatment environment.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104956"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360682","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":"p-coumaric acid induces Brettanomyces bruxellensis death under winemaking conditions","authors":"P. Bodin,&nbsp;S. Sachot,&nbsp;A. Roland,&nbsp;F. Remize,&nbsp;C. Camarasa","doi":"10.1016/j.fm.2025.104978","DOIUrl":"10.1016/j.fm.2025.104978","url":null,"abstract":"<div><div><em>Brettanomyces bruxellensis</em> is a significant spoilage yeast in wine, known for producing volatile phenols that alter wine aroma and quality. These compounds are formed from hydroxycinnamic acids (HCA), including ferulic, <em>p</em>-coumaric, and caffeic acids, which are naturally present in grapes and in wine. HCA conversion to ethyl phenols is an original and conserved characteristic of <em>B. bruxellensis</em> that results from the presence of a two-step pathway. We hypothesized HCA conversion serves as a detoxification strategy for <em>B. bruxellensis</em>. This study investigated how different HCA concentrations affect growth and viability of 24 <em>B. bruxellensis</em> strains, with a particular focus on two wine-isolated strains (L1760 and 2OT13_02).</div><div>Under wine-like conditions, only <em>p</em>-coumaric acid exhibited a cytotoxic effect, affecting growth, cell viability, and the conversion of HCA to vinylphenol (VP) and ethylphenol (EP) in a concentration-dependent manner. This effect was specifically induced by <em>p</em>-coumaric acid itself, rather than by its VP or EP derivatives. It was more pronounced at pH 3.3, likely due to enhanced diffusion of the acidic form across yeast membrane. The two strains showed a similar behavior, although with a different degree of tolerance. Sensitivity of the 24-strain panel to HCA showed a large diversity, possibly linked to genetic traits.</div><div>Our findings highlight the potential of using naturally occurring wine compounds like <em>p</em>-coumaric acid as part of an integrated strategy to control <em>B. bruxellensis</em> population in wine.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104978"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463924","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":"Persistence of vegetative and sporulated forms of Clostridium perfringens exposed to air at different relative humidities","authors":"Léa Savard ,&nbsp;Sylvie Moundanga ,&nbsp;Stéphane Guyot ,&nbsp;Narjes Mtimet ,&nbsp;Olivier Firmesse ,&nbsp;Sébastien Dupont ,&nbsp;Laurent Beney","doi":"10.1016/j.fm.2025.104968","DOIUrl":"10.1016/j.fm.2025.104968","url":null,"abstract":"<div><div><em>C. perfringens</em>, an anaerobic bacterium, is a common cause of food poisoning that can persist on surfaces in slaughterhouses. However, the mechanisms governing its survival in such environments – characterised by variations in relative air humidity (RAH) – remain poorly understood. This study aimed to evaluate the effect of air exposure on <em>C. perfringens</em> survival and to identify the mechanisms responsible for its inactivation. Vegetative cells and spores of <em>C. perfringens</em> were deposited on inert surfaces and exposed to different RAH (11 %, 43 %, 75 %, 100 %) under both aerobic and anaerobic conditions, to assess the contributions of osmotic and oxidative effects induced by dehydration to cell death. At low RAH, more than 99 % of vegetative cells were inactivated within one day, regardless of oxygen presence. Epifluorescence microscopy and flow cytometry analyses revealed that dehydration and rehydration disrupted membrane integrity, contributing to inactivation through lethal mechanical damage. At 100 % RAH, vegetative cells survived over 3 days under aerobic conditions (&gt;1 %) and over 30 days under anaerobic conditions (&gt;0.003 %). The composition of the dehydration medium had little effect on cell survival. In contrast, spores were much more resistant, with around 10 % survival after two months of stress in presence of oxygen, without any significant effect of dehydration. These results highlight the potential of exploiting RAH fluctuations to develop control strategies targeting <em>C. perfringens</em> vegetative cells. However, the extreme resilience of spores confirms the need for specific and targeted decontamination methods to eliminate them effectively.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104968"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360681","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":"Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar","authors":"Jiajie Zhu ,&nbsp;Yuting Liao ,&nbsp;Yulin Zhao ,&nbsp;Jun Liu ,&nbsp;Zhicheng Li ,&nbsp;Xiangpeng Kong ,&nbsp;Suyi Zhang ,&nbsp;Chuan Song ,&nbsp;Qixu Fu ,&nbsp;Xianbin Wang ,&nbsp;Ruiqi Xue ,&nbsp;Xuemei Shi ,&nbsp;Yaomei Tian ,&nbsp;Rong Cao ,&nbsp;Jianming You ,&nbsp;Li Li","doi":"10.1016/j.fm.2025.104983","DOIUrl":"10.1016/j.fm.2025.104983","url":null,"abstract":"<div><div>Sichuan <em>Shai</em> vinegar (SSV) is a traditional fermented product with complex microbial ecology. This study elucidated the functional division of labor within the yeast microbiota during the early stage (days 1–5) of solid-state fermentation in SSV. Investigating of four key yeast strains (<em>Saccharomyces cerevisiae</em>, <em>Pichia kudriavzevii</em>, <em>Kazachstania humilis</em>, and <em>Brettanomyces bruxellensis</em>) via co-culturing, metabolomics, and simulated fermentation revealed distinct roles: <em>Pichia kudriavzevii</em> dominated ester synthesis, <em>Brettanomyces bruxellensis</em> primarily produced characteristic flavor compounds (e.g., acetaldehyde, 4-ethylguaiacol), <em>Kazachstania humilis</em> efficiently produced acids accelerating acidification, and <em>Saccharomyces cerevisiae</em> produced ethanol, which served as a precursor for ester synthesis by other yeasts. The triple-strain combination of <em>Pichia kudriavzevii</em>, <em>Kazachstania humilis</em>, and <em>Brettanomyces bruxellensis</em> exhibited optimal synergy, achieving peak total acid (10.96 g/100 g DW) and acetic acid (3.54 g/100 g DW) content while significantly enhancing characteristic flavor profiles. Untargeted metabolomics indicated that this combination efficiently regulated multiple flavor biosynthesis pathways through pyruvate-mediated metabolic hubs. This systematic clarification of functional roles within the yeast community provides an experimental foundation for designing synthetic microbial starters to modulate flavor profiles and advance the standardization of fermented food production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"135 ","pages":"Article 104983"},"PeriodicalIF":4.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145576794","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}