Food microbiology最新文献

{"title":"Botrytis fruit rot management: What have we achieved so far?","authors":"Mansi Dwivedi ,&nbsp;Pooja Singh ,&nbsp;Abhay K. Pandey","doi":"10.1016/j.fm.2024.104564","DOIUrl":"10.1016/j.fm.2024.104564","url":null,"abstract":"<div><p><em>Botrytis cinerea</em> is a destructive necrotrophic phytopathogen causing overwhelming diseases in more than 1400 plant species, especially fruit crops, resulting in significant economic losses worldwide. The pathogen causes rotting of fruits at both pre-harvest and postharvest stages. Aside from causing gray mold of the mature fruits, the fungus infects leaves, flowers, and seeds, which makes it a notorious phytopathogen. Worldwide, in the majority of fruit crops, <em>B. cinerea</em> causes gray mold. In order to effectively control this pathogen, extensive research has been conducted due to its wide host range and the huge economic losses it causes. It is advantageous to explore detection and diagnosis techniques of <em>B. cinerea</em> to provide the fundamental basis for mitigation strategies. <em>Botrytis cinerea</em> has been identified and quantified in fruit/plant samples at pre- and post-infection levels using various detection techniques including DNA markers, volatile organic compounds, qPCR, chip-digital PCR, and PCR-based nucleic acid sensors. In addition, cultural, physical, chemical, biological, and botanical methods have all been used to combat Botrytis fruit rot. This review discusses research progress made on estimating economic losses, detection and diagnosis, as well as management strategies, including cultural, physical, chemical, and biological studies on <em>B. cinerea</em> along with knowledge gaps and potential areas for future research.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141023906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing","authors":"Sotiriοs Ι. Ekonomou,&nbsp;Sue Kageler,&nbsp;Alexandros Ch Stratakos","doi":"10.1016/j.fm.2024.104561","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104561","url":null,"abstract":"<div><p>The current study aimed to determine if the 3D-printing speed and temperature would impact the transferability of foodborne pathogens from the stainless-steel (SS) food cartridge to the 3D-printed food ink<em>. Staphylococcus aureus</em> and <em>Escherichia coli</em> were inoculated onto the interior surface of the SS food cartridges. Subsequently, a model food ink was extruded with a recommended macronutrient contribution of 55.8, 23.7, and 20.5% of carbohydrates, proteins, and fat, respectively. The impact of 3D-printing temperatures and speeds on transfer rates was analysed using a Two-Way ANOVA. <em>S. aureus</em> was transferred more from the cartridge to the food ink with a population of 3.39, 2.98, and 3.09 log CFU/g compared to 2.03, 2.06, and 2.00 log CFU/g for <em>E. coli</em> at 2000, 3000, and 4000 mm/s printing speed, respectively, at 25 °C. A Kruskal-Wallis Test was employed to investigate the effect of different speeds and temperatures on the transferability of <em>S. aureus</em> and <em>E. coli</em>. Speed was the main factor affecting <em>S. aureus</em> transferability, while temperature (25 and 50 °C) had the greatest impact on <em>E. coli</em> transferability. This research seeks to advance the understanding of 3D-printing parameters in pathogen transferability and help the food industry move towards this technology's quick and safe adoption.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000996/pdfft?md5=744640f3cf9b2ab82cb28a90370e5af8&pid=1-s2.0-S0740002024000996-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948221","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":"Characterisation of a SapYZU11@ZnFe2O4 biosensor reveals its mechanism for the rapid and sensitive colourimetric detection of viable Staphylococcus aureus in food matrices","authors":"Wenyuan Zhou ,&nbsp;Aiping Deng ,&nbsp;Xiaoxing Fan ,&nbsp;Yeling Han ,&nbsp;Yajun Gao ,&nbsp;Lei Yuan ,&nbsp;Xiangfeng Zheng ,&nbsp;Dan Xiong ,&nbsp;Xuechao Xu ,&nbsp;Guoqiang Zhu ,&nbsp;Zhenquan Yang","doi":"10.1016/j.fm.2024.104560","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104560","url":null,"abstract":"<div><p>Although bacteriophage-based biosensors hold promise for detecting <em>Staphylococcus aureus</em> in food products in a timely, simple, and sensitive manner, the associated targeting mechanism of the biosensors remains unclear. Herein, a colourimetric biosensor SapYZU11@ZnFe₂O₄, based on a broad-spectrum <em>S. aureus</em> lytic phage SapYZU11 and a ZnFe₂O₄ nanozyme, was constructed, and its capacity to detect viable <em>S. aureus</em> in food was evaluated. Characterisation of SapYZU11@ZnFe₂O₄ revealed its effective immobilisation, outstanding biological activity, and peroxidase-like capability. The peroxidase activity of SapYZU11@ZnFe₂O₄ significantly decreased after the addition of <em>S. aureus</em>, potentially due to blockage of the nanozyme active sites. Moreover, SapYZU11@ZnFe₂O₄ can detect <em>S. aureus</em> from various sources and <em>S. aureus</em> isolates that phage SapYZU11 could not lyse. This may be facilitated by the adsorption of the special receptor-binding proteins on the phage tail fibre and wall teichoic acid receptors of <em>S. aureus</em>. Besides, SapYZU11@ZnFe₂O₄ exhibited remarkable sensitivity and specificity when employing colourimetric techniques to rapidly determine viable <em>S. aureus</em> counts in food samples, with a detection limit of 0.87 × 10² CFU/mL. Thus, SapYZU11@ZnFe₂O₄ has broad application prospects for the detection of viable <em>S. aureus</em> cells on food substrates.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140901907","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":"Application of gelatin-based zinc oxide nanoparticles bionanocomposite coatings to control Listeria monocytogenes in Talaga cheese and camel meat during refrigerated storage","authors":"Ahmed M. Korany,&nbsp;Nasser S. Abdel-Atty,&nbsp;Mohamed M.A. Zeinhom,&nbsp;Amal H.A. Hassan","doi":"10.1016/j.fm.2024.104559","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104559","url":null,"abstract":"<div><p><em>Listeria monocytogenes</em> is a concerning foodborne pathogen incriminated in soft cheese and meat-related outbreaks, highlighting the significance of applying alternative techniques to control its growth in food. In the current study, eco-friendly zinc oxide nanoparticles (ZnO-NPs) were synthesized using <em>Rosmarinus officinalis, Punica granatum</em>, and <em>Origanum marjoram</em> extracts individually. The antimicrobial efficacy of the prepared ZnO-NPs against <em>L. monocytogenes</em> was assessed using the agar well diffusion technique. Data indicated that ZnO-NPs prepared using <em>Origanum marjoram</em> were the most effective; therefore, they were used for the preparation of gelatin-based bionanocomposite coatings. Furthermore, the antimicrobial efficacy of the prepared gelatin-based bionanocomposite coatings containing eco-friendly ZnO-NPs was evaluated against <em>L. monocytogenes</em> in Talaga cheese (an Egyptian soft cheese) and camel meat during refrigerated storage at 4 ± 1 ^oC. Talaga cheese and camel meat were inoculated with <em>L. monocytogenes</em>, then coated with gelatin (G), gelatin with ZnO-NPs 1% (G/ZnO-NPs 1%), and gelatin with ZnO-NPs 2% (G/ZnO-NPs 2%). Microbiological examination showed that the G/ZnO-NPs 2% coating reduced <em>L. monocytogenes</em> count in the coated Talaga cheese and camel meat by 2.76 ± 0.19 and 2.36 ± 0.51 log CFU/g, respectively, by the end of the storage period. Moreover, G/ZnO-NPs coatings controlled pH changes, reduced water losses, and improved the sensory characteristics of Talaga cheese and camel meat, thereby extending their shelf life. The obtained results from this study indicate that the application of gelatin/ZnO-NPs 2% bionanocomposite coating could be used in the food industry to control <em>L. monocytogenes</em> growth, improve quality, and extend the shelf life of Talaga cheese and camel meat.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140913808","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":"Multi-omics analysis of Streptomyces djakartensis strain MEPS155 reveal a molecular response strategy combating Ceratocystis fimbriata causing sweet potato black rot","authors":"Yongjing Zhang,&nbsp;Xiaoying Cao,&nbsp;Qiao Liu,&nbsp;Yujie Chen,&nbsp;Yiming Wang,&nbsp;Hao Cong,&nbsp;Changgen Li,&nbsp;Yanting Li,&nbsp;Yixuan Wang,&nbsp;Jihong Jiang,&nbsp;Ludan Li","doi":"10.1016/j.fm.2024.104557","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104557","url":null,"abstract":"<div><p>To investigate the potential antifungal mechanisms of rhizosphere Actinobacteria against <em>Ceratocystis fimbriata</em> in sweet potato, a comprehensive approach combining biochemical analyses and multi-omics techniques was employed in this study. A total of 163 bacterial strains were isolated from the rhizosphere soil of sweet potato. Among them, strain MEPS155, identified as <em>Streptomyces djakartensis</em>, exhibited robust and consistent inhibition of <em>C. fimbriata</em> mycelial growth in <em>in vitro</em> dual culture assays, attributed to both cell-free supernatant and volatile organic compounds. Moreover, strain MEPS155 demonstrated diverse plant growth-promoting attributes, including the production of indole-3-acetic acid, 1-aminocyclopropane-1-carboxylate deaminase, phosphorus solubilization, nitrogen fixation, and enzymatic activities such as cellulase, chitinase, and protease. Notably, strain MEPS155 exhibited efficacy against various sweet potato pathogenic fungi. Following the inoculation of strain MEPS155, a significant reduction (<em>P</em> &lt; 0.05) in malondialdehyde content was observed in sweet potato slices, indicating a potential protective effect. The whole genome of MEPS155 was characterized by a size of 8,030,375 bp, encompassing 7234 coding DNA sequences and 32 secondary metabolite biosynthetic gene clusters. Transcriptomic analysis revealed 1869 differentially expressed genes in the treated group that cultured with <em>C. fimbriata</em>, notably influencing pathways associated with porphyrin metabolism, fatty acid biosynthesis, and biosynthesis of type II polyketide products. These alterations in gene expression are hypothesized to be linked to the production of secondary metabolites contributing to the inhibition of <em>C. fimbriata</em>. Metabolomic analysis identified 1469 potential differently accumulated metabolites (PDAMs) when comparing MEPS155 and the control group. The up-regulated PDAMs were predominantly associated with the biosynthesis of various secondary metabolites, including vanillin, myristic acid, and protocatechuic acid, suggesting potential inhibitory effects on plant pathogenic fungi. Our study underscores the ability of strain <em>S. djakartensis</em> MEPS155 to inhibit <em>C. fimbriata</em> growth through the production of secretory enzymes or secondary metabolites. The findings contribute to a theoretical foundation for future investigations into the role of MEPS155 in postharvest black rot prevention in sweet potato.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000959/pdfft?md5=86bc3ec933a23dbd93bbdd328a83b790&pid=1-s2.0-S0740002024000959-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825103","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 of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling","authors":"Alessandro Toscano,&nbsp;Diana Giannuzzi,&nbsp;Isaac Hyeladi Malgwi,&nbsp;Saptharati Deb,&nbsp;Chiara Broccanello,&nbsp;Andrea Squartini,&nbsp;Piergiorgio Stevanato,&nbsp;Alessio Cecchinato,&nbsp;Luigi Gallo,&nbsp;Stefano Schiavon","doi":"10.1016/j.fm.2024.104558","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104558","url":null,"abstract":"<div><p>In this study, we investigated the microbiota of 72 Italian ham samples collected after 12 months of seasoning. The hams were elaborated from pigs fed different rearing methods, including the traditional restricted medium protein diet chosen as control (C group); restrictive low protein diet (LP group); two <em>ad libitum</em> high-protein diet groups (HP9M group: slaughter at 9 months of age; HP170 group: slaughter at 170 kg). A multi-amplicon 16S metabarcoding approach was used, and a total of 2845 Amplicon Sequence Variants were obtained from the 72 ham samples. Main phyla included: Firmicutes (90.8%), Actinobacteria (6.2%), Proteobacteria (2.7%), and Bacteroidota (0.12%). The most common genera were <em>Staphylococcus, Tetragenococcus, and Brevibacterium</em>. Shannon index for α-diversity was found statistically significant, notably for the HP9M group, indicating higher diversity compared to C. PERMANOVA test on β-diversity showed significant differences in rearing methods between HP170 and C, HP170 and LP, and HP9M vs. C. All three rearing methods revealed associations with characteristic communities: the HP9M group had the highest number of associations, many of which were due to spoilage bacteria, whereas the LP group had the highest number of seasoning-favourable genera.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000960/pdfft?md5=490310142a3cff831ba826f6ceea8ac5&pid=1-s2.0-S0740002024000960-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825104","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":"Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid","authors":"Wenqin Cai ,&nbsp;Yin Wan ,&nbsp;Yanru Chen ,&nbsp;Haowei Fan ,&nbsp;Mengxiang Li ,&nbsp;Shengwen Wu ,&nbsp;Pei Lin ,&nbsp;Tingting Zeng ,&nbsp;Huibo Luo ,&nbsp;Dan Huang ,&nbsp;Guiming Fu","doi":"10.1016/j.fm.2024.104556","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104556","url":null,"abstract":"<div><p><em>Wickerhamomyces anomalus</em> is one of the most important ester-producing strains in Chinese <em>baijiu</em> brewing. Ethanol and lactic acid are the main metabolites produced during <em>baijiu</em> brewing, but their synergistic influence on the growth and ester production of <em>W. anomalus</em> is unclear. Therefore, in this paper, based on the contents of ethanol and lactic acid during Te-flavor <em>baijiu</em> brewing, the effects of different ethanol concentrations (3, 6, and 9% (v/v)) combined with 1% lactic acid on the growth and ester production of <em>W. anomalus</em> NCUF307.1 were studied and their influence mechanisms were analyzed by transcriptomics. The results showed that the growth of <em>W. anomalus</em> NCUF307.1 under the induction of lactic acid was inhibited by ethanol. Although self-repair mechanism of <em>W. anomalus</em> NCUF307.1 induced by lactic acid was initiated at all concentrations of ethanol, resulting in significant up-regulation of genes related to the Genetic Information Processing pathway, such as cell cycle-yeast, meiosis-yeast, DNA replication and other pathways. However, the accumulation of reactive oxygen species and the inhibition of pathways associated with carbohydrate and amino acid metabolism may be the main reason for the inhibition of growth in <em>W. anomalus</em> NCUF307.1. In addition, 3% and 6% ethanol combined with 1% lactic acid could promote the ester production of <em>W. anomalus</em> NCUF307.1, which may be related to the up-regulation of <em>EAT1</em>, <em>ADH5</em> and <em>TGL5</em> genes, while the inhibition in 9% ethanol may be related to down-regulation of <em>ATF2</em>, <em>EAT1, ADH2</em>, <em>ADH5</em>, and <em>TGL3</em> genes.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes","authors":"Marisa Gomez-Galindo ,&nbsp;Cristina Serra-Castelló ,&nbsp;Sara Bover-Cid ,&nbsp;Pilar Truchado ,&nbsp;Maria I. Gil ,&nbsp;Ana Allende","doi":"10.1016/j.fm.2024.104554","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104554","url":null,"abstract":"<div><p>Challenge tests are commonly employed to evaluate the growth behavior of <em>L. monocytogenes</em> in food matrices; they are known for being expensive and time-consuming. An alternative could be the use of predictive models to forecast microbial behavior under different conditions. In this study, the growth behavior of <em>L. monocytogenes</em> in different fresh produce was evaluated using a predictive model based on the Gamma concept considering pH, water activity (a_w), and temperature as input factors. An extensive literature search resulted in a total of 105 research articles selected to collect growth/no growth behavior data of <em>L. monocytogenes</em>. Up to 808 <em>L. monocytogenes</em> behavior values and physicochemical characteristics were extracted for different fruits and vegetables. The predictive performance of the model as a tool for identifying the produce commodities supporting the growth of <em>L. monocytogenes</em> was proved by comparing with the experimental data collected from the literature. The model provided satisfactory predictions on the behavior of <em>L. monocytogenes</em> in vegetables (&gt;80% agreement with experimental observations). For leafy greens, a 90% agreement was achieved. In contrast, the performance of the Gamma model was less satisfactory for fruits, as it tends to overestimate the potential of acid commodities to inhibit the growth of <em>L. monocytogenes</em>.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024000923/pdfft?md5=f88178fbb4097d6274098df069d606c7&pid=1-s2.0-S0740002024000923-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825105","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":"Selection of adjunct cultures for the ripening of plant cheese analogues","authors":"Jin Xie ,&nbsp;Michael G. Gänzle","doi":"10.1016/j.fm.2024.104555","DOIUrl":"https://doi.org/10.1016/j.fm.2024.104555","url":null,"abstract":"<div><p>Fermentation contributes to the taste and odor of plant cheeses. The selection of functional cultures for the fermentation of plant cheeses, however, is in its infancy. This study aimed to select lactic acid bacteria for ripening of soy and lupin cheese analogues. <em>Bacillus velezensis</em> and <em>B. amyloliquefaciens</em> were used for germination of seeds to produce proteolytic enzymes; <em>Lactococcus lactis</em> and <em>Lactiplantibacillus plantarum</em> served as primary acidifying cultures. <em>Levilactobacillus hammesii</em>, <em>Furfurilactobacillus milii</em>, or <em>Lentilactobacillus buchneri</em> were assessed as adjunct cultures for the ripening of plant cheese. Growth of bacilli was inhibited at low pH. Both <em>Lc. lactis</em> and <em>Lp. plantarum</em> were inactived during plant cheese ripening. Cell counts of <em>Lv. hammesii</em> remained stable over 45 d of ripening while <em>Ff. milii</em> and <em>Lt. buchneri</em> grew slowly. Sequencing of full length 16S rRNA genes confirmed that the inocula the plant cheeses accounted for more than 98% of the bacterial communities. HPLC analysis revealed that <em>Lt. buchneri</em> metabolized lactate to acetate and 1,2-propanediol during ripening. Bacilli enhanced proteolysis as measured by quantification of free amino nitrogen, and the release of glutamate. LC-MS/MS analysis quantified kokumi-active dipeptides. The concentrations of γ-Glu-Leu, γ-Glu-Ile, and γ-Glu-Ala, γ-Glu-Cys in unripened cheeses were increased by seed germination but γ-Glu-Phe was degraded. <em>Lt. buchneri</em> but not <em>Lv. hammesii</em> or <em>Ff. milii</em> accumulated γ-Glu-Val, γ-Glu-Ile or γ-Glu-Leu during ripening, indicating strain-specific differences. In conclusion, a consortium of bacilli, acidification cultures and adjunct cultures accumulates taste- and kokumi-active compounds during ripening of plant cheeses.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140813266","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":"Identification of microbial communities and multi-species biofilms contamination in seafood processing environments with different hygiene conditions","authors":"Jun Zhang,&nbsp;Zhong Lu,&nbsp;Lifang Feng,&nbsp;Daofeng Qu,&nbsp;Junli Zhu","doi":"10.1016/j.fm.2024.104553","DOIUrl":"10.1016/j.fm.2024.104553","url":null,"abstract":"<div><p>Biofilms formed by spoilage and pathogenic bacteria increase microbial persistence, causing an adverse influence on the quality of seafood. The mono-species biofilms are widely reported, however, the contamination of multi-species biofilms and their matrix in food environments are still not fully understood. Here, we assessed the contamination of multi-species biofilms in three seafood processing environments with different hygiene levels by detecting bacterial number and three biofilm matrix components (carbohydrates, extracellular DNA (eDNA), and proteins). Samples comprising seven food matrix surfaces and eight food processing equipment surfaces were collected from two seafood processing plants (XY and XC) and one seafood market (CC). The results showed that the bacterial counts ranged from 1.89 to 4.91 CFU/cm² and 5.68 to 9.15 BCE/cm² in these surfaces by cultivation and real-time PCR, respectively. Six biofilm hotspots were identified, including four in CC and two in XY. Among the three processing environments, the amplicon sequence variants (ASVs) of <em>Proteobacteria</em>, <em>Bacteroidetes,</em> and <em>Actinobacteria</em> decreased with improved processing hygiene, while <em>Firmicutes</em> showed a decrease in the four most abundant phyla. The most prevalent bacteria belonged to genera <em>Psychrobacter</em>, <em>Acinetobacter</em>, and <em>Pseudomonas</em>, demonstrating the significant differences and alteration in bacterial community composition during different environments. From the biofilm hotspots, 15 isolates with strong biofilm forming ability were identified, including 7 <em>Pseudomonas</em>, 7 <em>Acinetobacter</em>, and 1 <em>Psychrobacter</em>. The <em>Pseudomonas</em> isolates exhibited the highest production of EPS components and three strong motilities, whose characteristics were positively correlated. Thus, this study verified the presence of multi-species biofilms in seafood processing environments, offering preliminary insights into the diversity of microbial communities during processing. It highlights potential contamination sources and emphasizes the importance of understanding biofilms composition to control biofilms formation in seafood processing environments.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":null,"pages":null},"PeriodicalIF":5.3,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140790903","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}