Food microbiology最新文献

{"title":"Bioactivities evaluation of an endophytic bacterial strain Bacillus tequilensis QNF2 inhibiting apple ring rot caused by Botryosphaeria dothidea on postharvest apple fruits","authors":"Yonghong Huang ,&nbsp;Jinghui Li ,&nbsp;Xiaoying Shan ,&nbsp;Hanting Wang ,&nbsp;Yanxin Duan","doi":"10.1016/j.fm.2024.104590","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104590","url":null,"abstract":"<div><p>Apple ring rot, one of the most common apple postharvest diseases during storage, is caused by <em>Botryosphaeria dothidea</em>. Presently, the disease management is primarily dependent on chemical fungicide application. Here we demonstrated an endophyte bacterium <em>Bacillus tequilensis</em> QNF2, isolated from Chinese leek (<em>Allium tuberosum</em>) roots considerably suppressed <em>B. dothidea</em> mycelial growth, with the highest suppression of 73.56 % and 99.5 % in the PDA and PDB medium, respectively in vitro confront experiments. In in vivo experiments, <em>B. tequilensis</em> QNF2 exhibited a control efficacy of 88.52 % and 100 % on ring rot disease on postharvest apple fruits inoculated with <em>B. dothidea</em> disc and dipped into <em>B. dothidea</em> culture, respectively. In addition, <em>B. tequilensis</em> QNF2 volatile organic compounds (VOCs) also manifested markedly inhibition against <em>B. dothidea</em> mycelial growth and the ring rot on postharvest apple fruits. Moreover, <em>B. tequilensis</em> QNF2 severely damaged the mycelial morphology of <em>B. dothidea</em>. Finally, <em>B. tequilensis</em> QNF2 significantly repressed the expression of six pathogenicity-related genes, such as <em>adh</em>, <em>aldh</em>, <em>aldh3</em>, <em>galm</em>, <em>pdc1</em>, <em>pdc2</em>, involved in glycolysis/gluconeogenesis of <em>B. dothidea</em>. The findings of the study proved that <em>B. tequilensis</em> QNF2 was a promising alternative for controlling apple ring rot of postharvest apple fruit.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141539802","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":"Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production","authors":"Wangsheng Sun,&nbsp;Sinuo Feng,&nbsp;Pengfei Bi,&nbsp;Jia Han,&nbsp;Shiqi Li,&nbsp;Xu Liu,&nbsp;Zhe Zhang,&nbsp;Fangyu Long,&nbsp;Jing Guo","doi":"10.1016/j.fm.2024.104589","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104589","url":null,"abstract":"<div><p>To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-<em>Saccharomyces</em> yeast and lactic acid bacteria was investigated. <em>Lacticaseibacillus paracasei</em>, <em>Lactiplantibacillus plantarum</em>, and <em>Limosilactobacillus fermentum</em>, which have robust <em>β</em>-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with <em>Zygosaccharomyces rouxii</em> and <em>Meyerozyma guilliermondii</em>, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-<em>Saccharomyces</em> yeast individually. Particularly, the collaboration between <em>Lacp. plantarum</em> and <em>Z. rouxii</em> significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141481163","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":"Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing","authors":"Zachariah Vice ,&nbsp;William de Florio ,&nbsp;Joseph Masabni ,&nbsp;Luis Cisneros-Zevallos ,&nbsp;Alejandro Castillo ,&nbsp;Chris R. Kerth ,&nbsp;Mustafa Akbulut ,&nbsp;Thomas M. Taylor","doi":"10.1016/j.fm.2024.104586","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104586","url":null,"abstract":"<div><p>Wood is reportedly more difficult to maintain in hygienic condition versus other food contact materials, yet its use in produce packing and retail warrants efforts to reduce the risk of microbial pathogen contamination and attachment. This study characterized antifouling capabilities of fluorinated silanes applied to wood used in fresh edible produce handling to render the wood superhydrophobic and less supportive of bacterial pathogen attachment. Pine and oak cubic coupon surfaces were treated with 1% (w/w) silane or left untreated. Treated and untreated coupons were inoculated with <em>Salmonella enterica</em> or <em>Listeria monocytogenes</em> and held to facilitate pathogen attachment for 1, 4, or 8 h. Silane treatment of wood produced significant reductions in the proportions of strongly attaching cells for both pathogens versus loosely attaching cells (<em>P</em> &lt; 0.01). <em>Salmonella</em> attachment demonstrated a dependency on wood treatment; silane-treated wood supported a lower fraction of strongly adhering cells (1.87 ± 1.24 log CFU/cm²) versus untreated wood (3.72 ± 0.67 log CFU/cm²). <em>L. monocytogenes</em> demonstrated significant declines in strongly attaching cells during extended exposure to silane-treated wood, from 7.59 ± 0.14 to 5.27 ± 0.68 log CFU/cm² over 8 h post-inoculation. Microscopic analysis demonstrated silane treatment increased the surface roughness of both woods, leading to superhydrophobic conditions on wood surfaces, consequently decreasing strong attachment of pathogenic bacteria.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141444541","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":"Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer","authors":"Jose Aguiar-Cervera ,&nbsp;Federico Visinoni ,&nbsp;Penghan Zhang ,&nbsp;Katherine Hollywood ,&nbsp;Urska Vrhovsek ,&nbsp;Oliver Severn ,&nbsp;Daniela Delneri","doi":"10.1016/j.fm.2024.104585","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104585","url":null,"abstract":"<div><p>In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial <em>Saccharomyces cerevisiae</em>. High-throughput solid and liquid media fitness screening compared the ability of eight <em>Saccharomyces</em> and four non-<em>Saccharomyces</em> yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that <em>Hanseniaspora vineae</em> displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that <em>H. vineae</em> on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a <em>S. cerevisiae</em> brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the <em>H. vineae</em> monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 <em>S. cerevisiae</em>/<em>H. vineae</em> ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001230/pdfft?md5=677dac139b2c5bd86d73d74cb77b97b8&pid=1-s2.0-S0740002024001230-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439214","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":"Unraveling the antifungal and anti-aflatoxin B1 mechanisms of piperitone on Aspergillus flavus","authors":"Shan Wei ,&nbsp;Qianru Xu ,&nbsp;Shan Pei ,&nbsp;Yangyong Lv ,&nbsp;Yang Lei ,&nbsp;Shuaibing Zhang ,&nbsp;Huanchen zhai ,&nbsp;Yuansen Hu","doi":"10.1016/j.fm.2024.104588","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104588","url":null,"abstract":"<div><p><em>Aspergillus flavus</em> infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were performed to investigate the effects and mechanisms of piperitone on <em>A. flavus</em> growth and aflatoxin B1 biosynthesis. Piperitone significantly inhibited the growth of <em>A. flavus</em>, AFB1 production, and its pathogenicity on peanuts and corn flour. Differentially expressed genes (DEGs) associated with the synthesis of chitin, glucan, and ergosterol were markedly down-regulated, and the ergosterol content was reduced, resulting in a disruption in the integrity of the cell wall and cell membrane. Moreover, antioxidant genes were down-regulated, the correspondingly activities of antioxidant enzymes such as catalase, peroxidase, and superoxide dismutase were reduced, and levels of superoxide anion and hydrogen peroxide were increased, leading to a burst of reactive oxygen species (ROS). Accompanied by ROS accumulation, DNA fragmentation and cell autophagy were observed, and 16 aflatoxin cluster genes were down-regulated. Overall, piperitone disrupts the integrity of the cell wall and cell membrane, triggers the accumulation of ROS, causes DNA fragmentation and cell autophagy, ultimately leading to defective growth and impaired AFB1 biosynthesis.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141434756","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":"Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine","authors":"Pamela Anelli ,&nbsp;Chiara Dall’Asta ,&nbsp;Giuseppe Cozzi ,&nbsp;Filomena Epifani ,&nbsp;Daria Carella ,&nbsp;Davide Scarpetta ,&nbsp;Milena Brasca ,&nbsp;Antonio Moretti ,&nbsp;Antonia Susca","doi":"10.1016/j.fm.2024.104587","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104587","url":null,"abstract":"<div><p>Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption.</p><p>Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted <em>Penicillium biforme</em> among filamentous fungi, collected from 58 out of 68 cheeses, and <em>Debaryomyces hansenii</em> among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between <em>P. biforme</em> and <em>Aspergillus westerdijkiae</em> by <em>in vitro</em> analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":4.5,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001254/pdfft?md5=488e05e7dfd605aec63606205ffa81ee&pid=1-s2.0-S0740002024001254-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439257","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":"Differential adaptation of the yeast Candida anglica to fermented food","authors":"Frédéric Bigey ,&nbsp;Xavière Menatong Tene ,&nbsp;Marc Wessner ,&nbsp;Martine Pradal ,&nbsp;Jean-Marc Aury ,&nbsp;Corinne Cruaud ,&nbsp;Cécile Neuvéglise","doi":"10.1016/j.fm.2024.104584","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104584","url":null,"abstract":"<div><p>A single strain of <em>Candida anglica,</em> isolated from cider, is available in international yeast collections. We present here seven new strains isolated from French PDO cheeses. For one of the cheese strains, we achieved a high-quality genome assembly of 13.7 Mb with eight near-complete telomere-to-telomere chromosomes. The genomes of two additional cheese strains and of the cider strain were also assembled and annotated, resulting in a core genome of 5966 coding sequences. Phylogenetic analysis showed that the seven cheese strains clustered together, away from the cider strain. Mating-type locus analysis revealed the presence of a <em>MAT</em>a locus in the cider strain but a <em>MAT</em>alpha locus in all cheese strains. The presence of LINE retrotransposons at identical genome position in the cheese strains, and two different karyotypic profiles resulting from chromosomal rearrangements were observed. Together, these findings are consistent with clonal propagation of the cheese strains. Phenotypic trait variations were observed within the cheese population under stress conditions whereas the cider strain was found to have a much greater capacity for growth in all conditions tested.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001229/pdfft?md5=c31c70f5dfdbee85cc5d08fea00acc6b&pid=1-s2.0-S0740002024001229-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141303176","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":"Identification and evaluation of an endophytic antagonistic yeast for the control of gray mold (Botrytis cinerea) in apple and mechanisms of action","authors":"Xiaoyan Yu ,&nbsp;Kuan Zhang ,&nbsp;Jiayi Liu ,&nbsp;Zhenhua Zhao ,&nbsp;Bowen Guo ,&nbsp;Xiangjing Wang ,&nbsp;Wensheng Xiang ,&nbsp;Junwei Zhao","doi":"10.1016/j.fm.2024.104583","DOIUrl":"10.1016/j.fm.2024.104583","url":null,"abstract":"<div><p>Gray mold, caused by <em>Botrytis cinerea</em>, is a prevalent postharvest disease of apple that limits their shelf life, resulting in significant economic losses. The use of antagonistic microorganisms has been shown to be an effective approach for managing postharvest diseases of fruit. In the present study, an endophytic yeast strain PGY-2 was isolated from apples and evaluated for its biocontrol efficacy against gray mold and its mechanisms of action. Results indicated that strain PGY-2, identified as <em>Bullera alba</em>, reduced the occurrence of gray mold on apples and significantly inhibited lesion development in pathogen-inoculated wounds. Gray mold control increased with the use of increasing concentrations of PGY-2, with the best disease control observed at 10⁸ cells/mL. Notably, <em>Bullera alba</em> PGY-2 did not inhibit the growth of <em>Botrytis cinerea in vitro</em> indicating that the yeast antagonist did not produce antimicrobial compounds. The rapid colonization and stable population of PGY-2 in apple wounds at 4 °C and 25 °C confirmed its ability to compete with pathogens for nutrients and space. PGY-2 also had a strong ability to form a biofilm and enhanced the activity of multiple defense-related enzymes (POD, PPO, APX, SOD, PAL) in host tissues. Our study is the first time to report the use of <em>Bullera alba</em> PGY-2 as a biocontrol agent for postharvest diseases of apple and provide evidence that <em>Bullera alba</em> PGY-2 represents an endophytic antagonistic yeast with promising biocontrol potential and alternative to the use of synthetic, chemical fungicides for the control of postharvest gray mold in apples.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141391988","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":"Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region","authors":"Ágnes Belák ,&nbsp;Mónika Kovács ,&nbsp;András Ittzés ,&nbsp;Andrea Pomázi","doi":"10.1016/j.fm.2024.104582","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104582","url":null,"abstract":"<div><p>One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by <em>Botrytis cinerea.</em> At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.</p><p>Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.</p><p>The developed qPCR is highly specific and sensitive as can clearly distinguish between <em>B. cinerea</em> and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by <em>B. cinerea</em> to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001205/pdfft?md5=f3971aff8ea4ae9761fdefb3dc131caa&pid=1-s2.0-S0740002024001205-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292390","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":"Characterization and analysis of dynamic changes of microbial community associated with grape decay during storage","authors":"Peiwen Huang,&nbsp;Jiang Li,&nbsp;Qinghua Gong,&nbsp;Zihan Zhang,&nbsp;Bo Wang,&nbsp;Zhenquan Yang,&nbsp;Xiangfeng Zheng","doi":"10.1016/j.fm.2024.104581","DOIUrl":"10.1016/j.fm.2024.104581","url":null,"abstract":"<div><p>The rot caused by pathogens during the storage of table grapes is an important factor that affects the development of the grape industry and food safety, and it cannot be ignored. The development of innovative methods for pathogen control should be based on a comprehensive understanding of the overall microbial community changes that occur during grape storage. The study aims to investigate the relationship between the native microbiota (including beneficial, pathogenic and spoilage microorganisms) on grape surfaces and the development of disease during grape storage. In this study, the bacteria and fungi present on grape surfaces were analyzed during storage under room temperature conditions using high-throughput sequencing. During the storage of grapes at room temperature, observable diseases and a noticeable decrease in quality were observed at 8 days. Microbial community analysis showed that 4996 bacterial amplicon sequence variants (ASVs) and 488 fungal ASVs were determined. The bacterial richness exhibited an initial increase followed by a subsequent decrease. However, the diversity exhibited a distinct pattern of gradual decrease. The fungal richness and community diversity both exhibit a gradual decrease during the storage of grapes. Fungal β-diversity analysis showed that despite the absence of rot and the healthy state of grapes on the first and fourth days, the fungal β-diversity exhibited a significant difference. The analysis of changes in genera abundances suggested that <em>Candidatus Profftella</em> and <em>Aspergillus</em> exhibited dominance in the rotting grape at 16 days, which are the main pathogens that caused disease in the present study. The co-occurrence networks among the microbial showed that the <em>Candidatus proftella</em> genera has a positive correlation with <em>Aspergillus niger</em>, indicating that they work together to cause disease and promote growth in grapes. Predicting the function of bacterial communities found that the microorganisms associated with lipid metabolism at 4 days play an important role in the process of postharvest decay of grapes.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141281284","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}