Food microbiology最新文献

{"title":"Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties","authors":"Gabriele Busetta ,&nbsp;Giuliana Garofalo ,&nbsp;Marialetizia Ponte ,&nbsp;Marcella Barbera ,&nbsp;Antonio Alfonzo ,&nbsp;Elena Franciosi ,&nbsp;Nicola Francesca ,&nbsp;Giuseppe Frusteri ,&nbsp;Daniela Piazzese ,&nbsp;Adriana Bonanno ,&nbsp;Rosario Schicchi ,&nbsp;Giancarlo Moschetti ,&nbsp;Raimondo Gaglio ,&nbsp;Luca Settanni","doi":"10.1016/j.fm.2024.104684","DOIUrl":"10.1016/j.fm.2024.104684","url":null,"abstract":"<div><div>The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (<em>Rhus coriaria</em>) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the “Suino Nero dei Nebrodi” breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP. Plate counts showed that DSFP did not inhibit the growth of lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts, all of which reached approximately 7.0 log CFU/g in 45 d ripened salamis. Except for the CTR production, <em>Escherichia coli</em> levels decreased to undetectable amounts at 30 d of ripening. Culture-independent methods identified 16 taxonomic groups, with LAB being the predominant group across all trials, comprising 46.05–81.81 % of relative abundance (RA) in 45 d ripened salamis. Physicochemical analysis indicated that adding DSFP increased antioxidant activity by nearly 30 % and reduced primary lipid oxidation to levels comparable to those achieved with nitrate salt. The addition of DSFP in CMC, EXP1, and EXP2 salamis resulted in an approximate 11 % increase in total terpene aromatic profiles. Sensory evaluation indicated that the addition of DSFP did not impact overall acceptability (<em>p</em> &gt; 0.05). Therefore, incorporating DSFP in fermented meat production offers a viable alternative to the use of synthetic preservatives.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104684"},"PeriodicalIF":4.5,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743738","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":"Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains","authors":"Paloma Toraño ,&nbsp;Alba Martín-García ,&nbsp;Albert Bordons ,&nbsp;Nicolas Rozès ,&nbsp;Cristina Reguant","doi":"10.1016/j.fm.2024.104689","DOIUrl":"10.1016/j.fm.2024.104689","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB), principally <em>Oenococcus oeni</em>, play crucial roles in wine production, contributing to the transformation of L-malic acid into L-lactic acid during malolactic fermentation (MLF). This fermentation is influenced by different factors, including the initial LAB population and wine stress factors, such as nutrient availability. Yeast mannoproteins can enhance LAB survival in wine. This study explored in model conditions the impact of a commercial mannoprotein extract on MLF dynamics in ten <em>O. oeni</em> strains. The results revealed strain-specific responses in fermentation kinetics and mannoprotein utilization. Mannoprotein addition influenced MLF outcomes, depending on the strain and concentration. The variability in MLF confirmed different technological aptitude of the strains used. The α-mannosidase enzymatic activity was determined and showed higher values in the supernatant than in whole cells. Moreover, α-mannosidase activity varied among strains, suggesting differential regulation in response to fermentation conditions. These findings highlight the importance of understanding mannoprotein interactions with <em>O. oeni</em> for optimizing MLF efficiency and enhancing wine quality. Further research under cellar conditions is needed to evaluate the potential of yeast mannoproteins to promote MLF.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104689"},"PeriodicalIF":4.5,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142817638","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":"Evolution and ecology of C30 carotenoid synthesis in Lactobacillaceae and application of pigmented lactobacilli in pasta production","authors":"Vi D. Pham ,&nbsp;Morgan Gerlinsky ,&nbsp;Silvio Lettrari ,&nbsp;Michael G. Gänzle","doi":"10.1016/j.fm.2024.104688","DOIUrl":"10.1016/j.fm.2024.104688","url":null,"abstract":"<div><div>Pasta is a staple food in many parts of the world. A bright yellow colour of pasta is preferred by consumers. However, the colour is easily degraded during pasta processing. In a sourdough used for pasta production, we identified the pigmented <em>Fructilactobacillus</em> spp. FUA 3913, which represents a novel species that remains to be described ,and carries genes for the carotenoid-producing enzymes CrtM and CrtN in its genome. HPLC and spectral analysis identified the carotenoid as 4,4′-diaponeurosporene which is also produced by other lactobacilli expressing CrtM and CrtN. The topology of the CrtM/N trees does not match the phylogeny of the organisms, indicating that the enzymes were acquired by horizontal gene transfer. Pigmentation is frequent in insect-associated lactobacilli and lactobacilli that are part of the phyllosphere. Pigmented heterofermentative lactobacilli may enhance the yellow colour of durum semolina pasta by two mechanisms, first, by producing carotenoids and second, by preventing lipoxygenase-mediated degradation of durum carotenoids during dough mixing and extrusion. The comparison of the influence of fermentation with the non-pigmented, homofermentative <em>Lactiplantibacillus plantarum</em>, the non-pigmented heterofermentative <em>Fructilactobacillus sanfranciscensis</em> and the pigmented, heterofermentative <em>Fructilactobacillus</em> spp. FUA3913 indicated that inhibition of lipid oxidation is more relevant for the colour of pasta. In summary, our study provides novel insights into the evolution of C30 carotenoid and ecology of lactobacilli, and documents the use of pigmented lactobacilli to enhance the yellow colour of fermented foods.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104688"},"PeriodicalIF":4.5,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743739","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":"Natural borneol improves cellular uptake of curcumin to enhance its photodynamic bactericidal activity against Escherichia coli ATCC 8739","authors":"Zhenlong Zhou ,&nbsp;Ruoxin Chen ,&nbsp;Pengzhen Li ,&nbsp;Penghui Fan ,&nbsp;Lin Ma ,&nbsp;Xinyu Cai ,&nbsp;Yuchao Hou ,&nbsp;Binbin Li ,&nbsp;Jianyu Su","doi":"10.1016/j.fm.2024.104686","DOIUrl":"10.1016/j.fm.2024.104686","url":null,"abstract":"<div><div>Photodynamic inactivation (PDI), a non-thermal sterilization method, has attracted considerable attention due to its broad-spectrum antimicrobial activity, environmental friendliness and cost-effectiveness. Curcumin (Cur), a food-grade photosensitizer, exhibits photodynamic antimicrobial activity based primarily on its efficiency in intracellular accumulation. However, Cur's low water solubility and the barriers presented by the outer membrane of Gram-negative bacteria challenge its ability to penetrate the cytoplasm. Natural borneol (NB), a monoterpene food flavoring agent, has also been shown to improve the efficiency of drug absorption. In this study, we demonstrated that NB significantly improved the cellular uptake of Cur, thereby enhancing its photodynamic bactericidal activity against Gram-negative <em>Escherichia coli</em> (<em>E. coli</em>) ATCC 8739, a potential alternative to enterohemorrhagic <em>E. coli</em> O157:H7. This effect was attributed to NB's ability to disrupt the integrity of the <em>E. coli</em> bacterial membrane, thereby increasing cellular permeability. Transcriptomic analysis further confirmed that NB dysregulated the expression of genes associated with bacterial membrane structure and function in <em>E. coli</em>. Consequently, the increased accumulation of Cur in <em>E. coli</em> led to excessive production of intracellular reactive oxygen species (ROS) upon exposure to 6.5 J/cm² blue light (BL). These ROS, analyzed biochemically and transcriptionally, primarily disrupted bacterial membrane structure and function, the antioxidant system, and ultimately caused bacterial death. Remarkably, this combined strategy not only reduced <em>E. coli</em> contamination in the tested orange juice, but also preserved its nutritional quality. In conclusion, this research provides an innovative and effective approach to maintaining food safety.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104686"},"PeriodicalIF":4.5,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699201","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":"Co-culture fermentation of Debaryomyces hansenii and Bacillus atrophaeus alleviates quality deterioration of litchi fruit by ameliorating microbial community diversity and composition","authors":"Zhen Li ,&nbsp;Yu Wang ,&nbsp;Rui Li ,&nbsp;Yuxin Hu ,&nbsp;Xin Wang ,&nbsp;Wen Li ,&nbsp;Yuanzhi Shao","doi":"10.1016/j.fm.2024.104683","DOIUrl":"10.1016/j.fm.2024.104683","url":null,"abstract":"<div><div>Microbial communities, both on the surface and within fruit, play a crucial role in reducing postharvest diseases and maintaining fruit quality. This study investigated the effects of co-culture fermentation supernatant of <em>Debaryomyces hansenii</em> (Y) and <em>Bacillus atrophaeus</em> (T) on disease control and quality preservation of postharvest litchi fruit, while exploring the underlying mechanisms through microbiome profiling. The results indicated that Y + T treatment not only reduced decay percentage, weight loss, and pH increase but also preserved the pericarp cell integrity and reduced the lignin accumulation. Additionally, it delayed changes in firmness, chroma value, anthocyanin content, and the contents of soluble sugar, protein, and vitamin C during storage. High-throughput sequencing revealed significant differences in the diversity and richness of bacterial and fungal species between the control and Y + T-treated fruit. The Y + T treatment maintained microbial diversity, promoted the growth and metabolism of potentially beneficial genera (e.g., <em>Cyanobacteria</em>, <em>Bacillus</em>, <em>Paenibacillus</em>, <em>Hanseniaspora</em>, <em>Pichia</em>), and suppressed pathogenic genera (e.g., <em>Xylaria</em>, <em>Lasiodiplodia</em>, <em>Gibberella</em>, <em>Fusarium</em>). These changes contributed to promote disease resistance and improve postharvest quality of litchi fruit. This study provides valuable insights into how microbial antagonists can regulate postharvest diseases and sets the groundwork for developing beneficial microbial consortia to enhance the postharvest safety and commercial value of litchi fruit.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104683"},"PeriodicalIF":4.5,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142698752","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":"Assessment of the ability of Lactococcus lactis 537 to bind aflatoxin M1 in the presence of inulin and Terminalia ferdinandiana (Kakadu plum)","authors":"Batlah Almutairi ,&nbsp;Mary T. Fletcher ,&nbsp;Hung Trieu Hong ,&nbsp;Anran Dong ,&nbsp;Mark S. Turner ,&nbsp;Yasmina Sultanbawa","doi":"10.1016/j.fm.2024.104682","DOIUrl":"10.1016/j.fm.2024.104682","url":null,"abstract":"<div><div>One promising method for the detoxification of Aflatoxin M1 (AFM1) involves the use of probiotic bacteria combined with prebiotics. This approach is both safe and cost-effective, while also offering additional health benefits. The objective of this study was to investigate the capacity of <em>Lactococcus lactis</em> 537 (<em>Lc. Lactis</em> 537) to bind AFM1 in milk and phosphate-buffered saline (PBS), either in the presence or absence of inulin or Kakadu plum fruit powder (KP), which are prebiotic substances. <em>Lc. Lactis</em> 537 was incubated for 0, 1, 2, and 24 h at 30 °C, with or without inulin or KP, to assess its ability to bind and reduce AFM1 levels. The concentration of AFM1 was determined using liquid chromatography-mass spectrometry (LC-MS9) during the different incubation periods. The results demonstrated that <em>Lc. Lactis</em> 537 significantly reduced the initial concentration of AFM1 in both milk and PBS after 24 h of incubation. Moreover, the presence of inulin or KP enhanced the binding and reduction capacity of <em>Lc. Lactis</em> 537. This suggests that the synbiotic effect where probiotic bacteria like <em>Lc. Lactis</em> work in synergy with prebiotics such as inulin or KP could play a critical role in the removal of AFM1 from contaminated substances. In conclusion, the synbiotic of <em>Lc. Lactis</em> 537 with inulin or KP represents a promising biological approach for AFM1 detoxification, and further research is warranted to explore its potential applications in food safety.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104682"},"PeriodicalIF":4.5,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142698751","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":"Suppression of ergosterol biosynthesis by dictamnine confers resistance to gray mold on harvested fruit","authors":"Kui Liu ,&nbsp;Yuhan Liu ,&nbsp;Yangzhi Liu ,&nbsp;Xinhua Huang ,&nbsp;Yanhong Jia ,&nbsp;Lizhu Ji ,&nbsp;Shiping Tian ,&nbsp;Tong Chen","doi":"10.1016/j.fm.2024.104681","DOIUrl":"10.1016/j.fm.2024.104681","url":null,"abstract":"<div><div><em>Botrytis cinerea</em> is a major cause of postharvest rot in fresh fruits and vegetables worldwide. Consequently, the pursuit of environmentally friendly and efficient alternatives to fungicides has emerged as a hot spot of research. In this study, it was found that dictamnine (DIC, 4-methoxyfuro [2,3-β] quinoline), an active ingredient from <em>Dictamnus dasycarpus</em> Turcz, efficiently inhibited spore germination and mycelial growth of <em>B. cinerea</em>, alleviated the development of lesions caused by <em>B. cinerea</em> on postharvest apples, kiwifruits, cherry tomatoes and strawberries in a dose-dependent manner. RNA sequencing analysis followed by Gene Ontology (GO) term enrichment revealed that functional genes related to cell membrane function were significantly enriched, while most genes associated with ergosterol biosynthesis were down-regulated. Molecular docking indicated that DIC bound to the rate-limiting enzymes BcERG1 (squalene monooxygenase) and BcERG11 (Lanosterol 14-alpha demethylase) at −7.1 and −7.2 kcal mol⁻¹, respectively. Additionally, it was observed that the application of DIC led to a decrease in ergosterol content, which compromised membrane integrity and normal membrane potential. Interestingly, exogenous ergosterol addition partially restored the inhibitory effect of DIC on the germination of <em>B. cinerea</em> spores and the lesion development on apple fruit. Taken together, these results indicate the potential for utilizing DIC as a promising antifungal substitute for controlling gray mold in postharvest fruit.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104681"},"PeriodicalIF":4.5,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142698750","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":"Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny","authors":"Adalet Dishan ,&nbsp;Yasin Ozkaya ,&nbsp;Mehmet Cevat Temizkan ,&nbsp;Mukaddes Barel ,&nbsp;Zafer Gonulalan","doi":"10.1016/j.fm.2024.104679","DOIUrl":"10.1016/j.fm.2024.104679","url":null,"abstract":"<div><div>This study has provided characterization data (carriage of virulence, antifungal resistance, caseinase activity, biofilm-forming ability and genotyping) of <em>Candida albic</em>ans isolates and the occurrence of <em>Cand</em>ida species in traditional cheeses collected from Kayseri, Türkiye. Phenotypic (E-test, Congo red agar and microtiter plate tests) and molecular tests (identification, virulence factors, biofilm-formation, antifungal susceptibility) were carried out. The phylogenetic relatedness of <em>C. albic</em>ans isolates was obtained by constructing the PCA dendrogram from the mass spectra data. Of 102 samples, 13 (12.7%) were found to be contaminated with <em>C. albic</em>ans, 15 (14.7%), 10 (9.8%) and five (4.9%) were found to be contaminated with <em>C. kru</em>sei, <em>C. lusit</em>ane and <em>C. paraplo</em>sis, respectively. While seven (16.2%) of 43 <em>Candida</em> spp. isolates were obtained from cheese collected from villages, 36 (83.7%) belonged to cheeses collected from traditional retail stores. The carriage rate of <em>C. albic</em>ans isolates belonging to virulence factors <em>HSP90</em> and <em>PLB1</em> genes was 30.7%. <em>ALST1</em>, <em>ALST3</em>, <em>BCR</em>, <em>ECE</em>, <em>and</em> <em>HWP</em> (virulence and biofilm-associated) genes were harbored by 30.7%, 23%, 38.4%, 53.8%, and 38.4% of the 13 isolates. According to the microplate test, eight (61.5%) of 13 isolates had strong biofilm production. <em>ERG11</em> and <em>FKS1</em> (antifungal resistance genes) were found in 46.1% and 23% of 13 isolates, respectively. Due to missense mutations, K128T, E266D and V488I amino acid changes were detected for some isolates regarding azole resistance. As a result of the E-test, of the 13 isolates, one (7.6%) was resistant to flucytosine, four (30.7%) were resistant to caspofungin, and nine (69.2%) were resistant to fluconazole. The PCA analysis clustered the studied isolates into two major clades. <em>C. albic</em>ans isolates of traditional cheese collected from villages were grouped in the same cluster. Among the <em>C. albic</em>ans isolates from village cheese, there were those obtained from the same dairy milk at different times. Samples from the same sales points produced at different dairy farms were also contaminated with <em>C. albic</em>ans. Concerning food safety standards applied from farm to fork, in order to prevent these pathogenic agents from contaminating cheeses, attention to the hygiene conditions of the sale points, conscious personnel, prevention of cross contamination will greatly reduce public health threats in addition to the application of animal health control, milking hygiene, pasteurization parameters in traditional cheese production.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"127 ","pages":"Article 104679"},"PeriodicalIF":4.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142660586","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 of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surfaces","authors":"Junxin Zhao ,&nbsp;Deguo Wang ,&nbsp;Chen Wang ,&nbsp;Yunzhi Lin ,&nbsp;Haomin Ye ,&nbsp;Aye Thida Maung ,&nbsp;Mohamed El-Telbany ,&nbsp;Yoshimitsu Masuda ,&nbsp;Ken-ichi Honjoh ,&nbsp;Takahisa Miyamoto ,&nbsp;Fugang Xiao","doi":"10.1016/j.fm.2024.104680","DOIUrl":"10.1016/j.fm.2024.104680","url":null,"abstract":"<div><div><em>Salmonella</em> Schwarzengrund and <em>Escherichia coli</em> O157:H7 are ones of foodborne pathogens that can produce biofilms and cause serious food poisoning. Bacteriophages are an emerging antibacterial strategy used to prevent foodborne pathogen contamination in the food industry. In this study, the combined antibacterial effects of the polyvalent phage PS5 and sodium hexametaphosphate (SHMP) against both pathogens were investigated to evaluate their effectiveness in food applications. The combined treatment with phage PS5 (multiplicity of infection, MOI = 10) and 1.0% SHMP inhibited the growth of <em>S.</em> Schwarzengrund and <em>E. coli</em> O157:H7, and the viable counts of both decreased by more than 2.45 log CFU/mL. In KAGOME vegetable and fruit mixed juice, the combined treatment with PS5 (MOI = 100) and 1.0% SHMP also resulted in significant pathogen inactivation at 4 °C after 24 h. PS5 (10¹⁰ PFU/mL) and 1.0% SHMP showed stronger synergistic effects on biofilm formation and the removal of established biofilms on polystyrene plates. Additionally, we evaluated their combined effects on reducing the biofilms of <em>S.</em> Schwarzengrund and <em>E. coli</em> O157:H7 on glass tubes and cabbage leaves at 4 °C. These findings indicate the utility of this approach in the biocontrol of the planktonic and biofilm cells of <em>S.</em> Schwarzengrund and <em>E. coli</em> O157:H7 on foods and food contact surfaces.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104680"},"PeriodicalIF":4.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654295","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 flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis","authors":"Qi Peng ,&nbsp;Huajun Zheng ,&nbsp;Leping Quan ,&nbsp;Shanshan Li ,&nbsp;Jiaxin Huang ,&nbsp;Jiachen Li ,&nbsp;Guangfa Xie","doi":"10.1016/j.fm.2024.104677","DOIUrl":"10.1016/j.fm.2024.104677","url":null,"abstract":"<div><div>Huangjiu, a traditional Chinese alcoholic beverage, varies widely in quality and consistency when brewed using the traditional pour-over rice wine technique, largely due to the variability in its microbial community in an open fermentation environment. This study streamlined the microbial complexity using amplicon sequencing and culture-dependent methods, leading to the identification of a set of core microbial species instrumental in flavor development. A synthetic microbial community was crafted from these key species and employed in fermentation experiments. In this study, we demonstrated that the synthetic microbial community not only replicated the major flavor profiles of traditional pour-over rice wine but also it is further proved that the core species directly determines the main flavor of pour-over rice wine, these findings are supported by our quantitative analysis of volatile compounds and sensory evaluation data. This research underscores the potential of synthetic microbial communities in standardizing production processes and improving the sensory quality of traditional beverages like Huangjiu.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"126 ","pages":"Article 104677"},"PeriodicalIF":4.5,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654294","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}