Food Bioscience最新文献

{"title":"Elucidation of chemosensory and neurophysiological approaches of rice (Oryza sativa L.) bran foods with sugar substitutes through permutation and machine learning-assisted screening methods","authors":"Hyeonjin Park ,&nbsp;Younglan Ban ,&nbsp;Seong Jun Hong ,&nbsp;Se Young Yu ,&nbsp;Hee Sung Moon ,&nbsp;Eui-Cheol Shin","doi":"10.1016/j.fbio.2025.107090","DOIUrl":"10.1016/j.fbio.2025.107090","url":null,"abstract":"<div><div>This study aimed to examine the physicochemical and chemosensory properties and neurophysiological intake response of rice bran cookies. In physicochemical and chemosensory properties, various concentrations of RB (0 %, 2 %, 4 %, 6 %, and 8 %) prepared with sugar substitutes. <em>γ</em>-Oryzanol, antioxidant activity, taste patterns, and volatile compounds were evaluated. Based on these parameters, the optimal intake concentration was identified as the 8 % rice bran cookie with the sugar substitute. For the neurophysiological assement, mental status was evaluated using an electroencephalogram (EEG) and standardized low-resolution electromagnetic tomography (s-LORETA). EEG analysis included nine wave types, among which theta, alpha, and slow-alpha waves increased in most brain regions following the consumption of the 8 % RB cookie. s-LORETA results showed activation of the superior temporal gyrus in the alpha band after intake, which may be associated with a state of relaxation. This study provides fundamental data supporting the potential utilization of RB in functional food development.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107090"},"PeriodicalIF":4.8,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335830","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":"Phenolic cyanidin-3-O-glucoside: purification and evaluation against allura-red AC-induced inflammation, oxidative stress, and organ damage in rats","authors":"Faiza I.A. Abdella ,&nbsp;Tahani Y.A. Alanazia ,&nbsp;Maha Awjan Alreshidi ,&nbsp;Hessah Difallah A Al-Enazy ,&nbsp;Hissah Khashman Alshammari ,&nbsp;Noureddine Alouche ,&nbsp;Khaled Hamden","doi":"10.1016/j.fbio.2025.107122","DOIUrl":"10.1016/j.fbio.2025.107122","url":null,"abstract":"<div><div>Allura Red AC (ARAC), a synthetic red colorant widely used in candies, beverages, snacks, baked goods, and ice cream, is known for its long-term side effects, including immune dysregulation, inflammation, oxidative stress, and impairment of vital functions. In this study, we assessed the protective effects of the natural pigment cyanidin-3-O-glucoside (C3G) against ARAC-induced damage. <em>In vitro</em>, C3G showed dose-dependent inhibition of phospholipase A2 (PLA2), prostaglandin synthase (PGS), and elastase (ELA), with up to 93 % inhibition at 400 μg/mL and IC50s of 92–158 μg/mL. It also inhibited albumin denaturation (IC50: 175 μg/mL) more effectively than diclofenac (IC50: 372 μg/mL). Additionally, C3G stabilized sickle erythrocyte membranes (90 % at 400 μg/mL; IC50: 77 μg/mL) better than indomethacin (IC50: 115 μg/mL). In rats with ARAC-induced blood inflammation, C3G administration effectively prevented blood dysfunction by modulating hematological indices and significantly suppressing key inflammatory enzymes PLA2, ELA, and myeloperoxidase (MPO) by 62, 60, and 67 %, respectively. C3G also significantly reduces oxidative stress markers, such as hydrogen peroxide (H₂O₂), thiobarbituric acid reactive substances (TBARS), and total oxidant status (TOS), while enhancing total antioxidant status (TAS). C3G protected hepatic and renal tissues by reducing MPO activity, TBARS, and PLA2 levels, alongside lowering serum markers of organ damage (AST, ALT, ALP, LDH, creatinine, and urea) in ARAC-treated rats. Histological analysis confirmed that C3G safeguards liver and kidney tissues from ARAC-induced abnormalities, including damage to glomerular capillaries, wrinkled basement membranes, and distorted proximal tubules. Conclusions, C3G is a promising natural alternative to harmful synthetic food colorants, with strong anti-inflammatory, antioxidant, and organ-protective effects.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107122"},"PeriodicalIF":4.8,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335926","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":"Onion skin (Allium cepa L.) of three landrace varieties produced in Uruguay: minerals and fatty acids composition, phytochemical compounds, in vitro antioxidant and anti-inflammatory properties","authors":"Nandy Espino ,&nbsp;Giovanni Galietta ,&nbsp;Ana Vodanovich ,&nbsp;Cecilia Carballo ,&nbsp;Maria Cristina Cabrera ,&nbsp;Ali Saadoun","doi":"10.1016/j.fbio.2025.107112","DOIUrl":"10.1016/j.fbio.2025.107112","url":null,"abstract":"<div><div>The onion skin powder (OSP) of three Uruguayan varieties, namely Arber (yellow), Pantanoso (yellow) and Naqué (red) were studied regarding chemical composition, phenolic content, antioxidant capacity and anti-inflammatory activity. The samples were obtained from local producers, were collected after drying in the field and passed through a crusher to obtain OSP. Dietary fiber ranging 69.76–71.57 g/100 g dry matter (DM), and mineral content, particularly Calcium (19.4–22.5 g/kg DM), Mg (1.2–1.7 g/kg DM) and potassium (K; 3.6–8.6 g/kg DM), make these three OSP important sources of these nutrients for human and animal health. The Naqué variety was particularly rich in K, magnesium and protein content, while Arber and Pantanoso had more copper. The three varieties proved to be a source of phenolic compounds, with Arber variety showing the higher content of total polyphenols (72.90 mg GAE/g DM) and flavonoids (29.50 mg QE/g DM), among which the quercetin content was the most represented (11.38 mg/g DM). The antioxidant potential of OSP was determined by DPPH and ABTS assay, the three varieties shows a high percentage of inhibition, ranging from 75.31 to 87.46 and 84.74–90.99 % inhibition, respectively. The anti-inflammatory activity was determined as a function of the percentage of inhibition of protein denaturation, which ranged from 59.88 to 77.33 %. The results of the present investigation show interesting compounds and properties of OSP of the varieties studied and could help Uruguayan onion producers to value and promote the use of their by-products as a potential food supplement.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107112"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335825","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":"Synergistic antibacterial activities of nisin with tea polyphenol, and rhamnolipid against Bacillus cereus and the applications in pasteurized milk and cooked rice","authors":"Mingxin Huang,&nbsp;Fuzhe Li,&nbsp;Weixuan He,&nbsp;Qingping Zhong","doi":"10.1016/j.fbio.2025.107110","DOIUrl":"10.1016/j.fbio.2025.107110","url":null,"abstract":"<div><div><em>Bacillus cereus</em>, a well-known foodborne pathogen, frequently contaminates a wide range of food products, thereby posing a significant threat to food safety. The aim of this study was to investigate the combined antimicrobial effects of nisin (NS), tea polyphenol (TP) and rhamnolipid (RL) against <em>B. cereus</em>. The minimum inhibitory concentrations of NS, RL, and TP against <em>B. cereus</em> were determined to be 2 mg/mL, 2 mg/mL, and 0.25 mg/mL, respectively. The checkerboard tests demonstrated that the binary combinations of NS and RL (NS-RL), as well as NS and TP (NS-TP), exhibited synergistic effects, with fractional inhibitory concentration indices (FICIs) of 0.5. In contrast, the combination of TP and RL (TP-RL) showed an additive effect (FICI = 0.75). The results of the antibacterial mechanism studies indicated that NS-TP synergistically induced cell membrane damage and promoted the efflux of intracellular substances from <em>B. cereus</em>. Additionally, TP-RL also facilitated the leakage of intracellular components. Meanwhile, the analysis of intracellular reactive oxygen species (ROS) levels revealed that NS-RL synergistically enhanced the accumulation of intracellular ROS. Furthermore, in the context of pasteurized whole milk and cooked rice, the addition of 0.13 mg/mL of TP and 1 mg/mL of RL significantly enhanced the antimicrobial activity of 1 mg/mL NS. This study provides valuable scientific insights for the application of these natural antimicrobials in food preservation, which is conducive to enhancing food safety and extending the shelf-life of food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107110"},"PeriodicalIF":4.8,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322322","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":"Dynamic interplay between core functional microbial succession and flavor metabolite formation in naturally fermented sufu: A multi-omics perspective","authors":"Chen Chen ,&nbsp;Jiaming Li ,&nbsp;Zahoor Ahmed ,&nbsp;Changyue Deng ,&nbsp;Feng Wang ,&nbsp;Jingwei Hu ,&nbsp;Yibin Zhou","doi":"10.1016/j.fbio.2025.107094","DOIUrl":"10.1016/j.fbio.2025.107094","url":null,"abstract":"<div><div>Sufu, a traditional Chinese fermented soybean product, has a diverse flavor profile influenced by fermentation methods and starter cultures. This study aimed to elucidate the dynamic interplay among microbial communities, quality, and flavor formation in naturally fermented sufu using multi-omics approaches. Through the characterization of flavor substances, a total of 78 volatile flavor compounds and 23 free amino acids (FAAs) were identified. Among them, 9 volatile flavor compounds (phenylethyl alcohol, odor activity value (OAV) = 3.11; 1-octen-3-ol, OAV = 34.83; ethyl valerate, OAV = 1.97; ethyl isobutyrate, OAV = 3.87; ethyl hexanoate, OAV = 1.17; phenylacetaldehyde, OAV = 3.90; 3-octanone, OAV = 3.84; 2-methoxy-4-vinylphenol, OAV = 2.94; and 2-pentylfuran, OAV = 21.15) and 11 FAAs (glutamic acid, alanine, glycine, proline, histidine, leucine, methionine, phenylalanine, tyrosine, valine, and isoleucine) were determined as key flavor substances in sufu. Additionally, three bioactive FAAs (Citrulline, Ornithine, and γ-Aminobutyric Acid) were identified. Metagenomic analysis revealed <em>Actinomucor</em>, <em>Enterobacter</em>, and <em>Tetragenococcus</em> as core functional microbiota, showing significant positive correlations (P &lt; 0.05) with these key flavor compounds. These microbial genera played pivotal roles in quality development, as evidenced by their association with peak enzyme activities (protease: 34.35 U/g; esterase: 20.08 U/g at 14 d), which drove texture softening (hardness reduction from 1840.71 to 543.13 g) and FAA accumulation (glutamic acid reached 3076.39 mg/100 g). The study establishes a microbial-enzyme-flavor network where protease initiates precursor release, esterase determines complexity, and lipase modulates specificity. The results provide scientific evidence for enhancing sufu fermentation to boost quality and flavor.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107094"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322323","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":"Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties","authors":"Ottavia Parenti ,&nbsp;Miriam Chiodetti ,&nbsp;Lorenzo Guerrini ,&nbsp;Alessandra Marti ,&nbsp;Eleonora Carini","doi":"10.1016/j.fbio.2025.107019","DOIUrl":"10.1016/j.fbio.2025.107019","url":null,"abstract":"<div><div>Chickpea flour represents a valuable raw material to enrich wheat flour bread; however, its incorporation negatively affects breadmaking performance. The kneading conditions of wheat flour bread enriched with chickpea flour were optimized to obtain acceptable bread specific volume according to the literature (3.1 cm³ g⁻¹). Two optimized kneading conditions were selected: i) Minimizing kneading time (A) and, ii) Minimizing water amount (B). Then, the effect of (i) Chickpea flour incorporation (0, 10, 20, 30 % w/w flour), and (ii) Kneading conditions (A, B) was investigated on bread macroscopic and molecular properties. Multivariate analyses allowed to identify the response variables mostly affected by independent variables, and ANOVA was performed on these parameters.</div><div>All chickpea enriched samples showed acceptable bread specific volume, and the same crumb porosity as the wheat flour bread. Crumb texture similar to the control sample was obtained up to 20 % chickpea flour substitution, and with kneading condition A. ¹H NMR results revealed significant differences as a function of chickpea flour substitution level, and kneading condition A had molecular profile more similar to the control sample.</div><div>The kneading conditions showed a critical role in optimizing the quality of composite bread, and the minimization of kneading time (A) produced the best results. The optimization of processing parameters should be further investigated to increase the use of alternative flours and improve the process control.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107019"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338410","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":"Paeoniae Radix alba polysaccharide modulates gut microbiota to restore metabolites and promote the enteric nervous system development in colitis mice","authors":"Chao-Wen Zhang ,&nbsp;Si-Zhe Shui ,&nbsp;Shuang Liao ,&nbsp;Yu-Chao Kuang ,&nbsp;Dai-Zheng Yin ,&nbsp;Yi Gu ,&nbsp;Banaz Jalil ,&nbsp;Michael Heinrich ,&nbsp;Xing-Fu Chen ,&nbsp;Zhong-Qiong Yin ,&nbsp;Chun Wu ,&nbsp;Xu Song ,&nbsp;Meng-Liang Tian ,&nbsp;Yuan-Feng Zou","doi":"10.1016/j.fbio.2025.107093","DOIUrl":"10.1016/j.fbio.2025.107093","url":null,"abstract":"<div><div>Paeoniae Radix alba polysaccharide (PRP-AP), a pectic polysaccharide, has shown potential for treating intestinal damage <em>in vitro</em>. However, the role and mechanism of PRP-AP <em>in vivo</em> remained unclear. The 6-week-old C57BL/6 male mice and Dextran sulfate sodium salt (DSS) were selected to construct a colitis mouse model. Using DSS-induced colitis mice, we observed that 7-days’ PRP-AP administration (i.g, 50, 100, 200 mg/kg) significantly (<em>p</em> &lt; 0.001) alleviated colitis in a dose-dependent manner. This was achieved by restoring gut microbiota balance, particularly involving <em>Akkermansia muciniphila</em>, and modulating both microbial and peripheral metabolites. PRP-AP also improved colonic barrier function by increasing the expression of Zonula occludens-1 (<em>p</em> = 0.004) and the number of goblet cells (<em>p</em> &lt; 0.001). In addition, PRP-AP promoted the Enteric Nervous System (ENS) function by regulating dopamine metabolism in enteric glial cells and enhancing acetylcholine and vasoactive intestinal peptide biosynthesis in neurons. Further analysis suggested a link between gut microbiota, fatty acid biosynthesis, and gene expression, particularly the upregulation of Phox2a by microbial activity. Collectively, our findings demonstrate the potential of PRP-AP to serve as a novel strategy for colitis by targeting the gut microbiota-metabolite-ENS axis, revealing that PRP-AP is a promising prebiotic agent for the maintenance of gut health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107093"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322700","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":"Integrated transcriptomic and physiological and biochemical analysis reveal the molecular mechanism of proline regulating the resistance of Saccharomyces cerevisiae to tannic acid stress","authors":"Mengxiang Li ,&nbsp;Yin Wan ,&nbsp;Haowei Fan ,&nbsp;Jingjing Liu ,&nbsp;Wenqin Cai ,&nbsp;Jiayi Yuan ,&nbsp;Hao Wang ,&nbsp;Guiming Fu","doi":"10.1016/j.fbio.2025.107083","DOIUrl":"10.1016/j.fbio.2025.107083","url":null,"abstract":"<div><div>Tannic acid has a significant inhibitory effect on the growth and fermentation of <em>Saccharomyces cerevisiae</em>, which in turn affects the quality of fruit wine. Proline is an amino acid that can effectively alleviate stress in <em>S. cerevisiae</em> under environmental stress conditions. This study aimed to evaluate the effects of proline on the fermentation characteristics, cell structure, and gene expression of <em>S. cerevisiae</em> NCUF309.5 under tannic acid stress. The results showed that the growth and ethanol production of <em>S. cerevisiae</em> NCUF309.5 treated with 500 mg/L proline increased by 30 % and 27.87 %, respectively. Additionally, the relative conductivity of the cell membrane of <em>S. cerevisiae</em> NCUF309.5 was significantly reduced (<em>P</em> &lt; 0.05), and the non-specific leakage of macromolecular substances, such as proteins and polysaccharides, was decreased. Transcriptomic analysis revealed that proline upregulated the expression of glycolysis-related genes, thereby increasing ATP production. The upregulation of ribosomal pathway genes helped maintain the stability of protein synthesis and regulate intracellular metabolic balance. Additionally, the up-regulation of <em>ERG1</em> and <em>ECM22</em> genes promoted ergosterol synthesis, which in turn maintained the normal physiological function of the <em>S. cerevisiae</em> cell membrane. This research enriches the strategies for producing high-quality fruit wines made from fruits containing high tannic acid, such as grapes and myrtle.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107083"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322324","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":"Current progress of p-coumaric acid production using bioengineering technologies","authors":"Ruzhe Zhang ,&nbsp;Aamer Ali Shah ,&nbsp;Beining Wang ,&nbsp;Chunjie Gong","doi":"10.1016/j.fbio.2025.107109","DOIUrl":"10.1016/j.fbio.2025.107109","url":null,"abstract":"<div><div><em>p</em>-Coumaric acid is a common food additive synthesized by the plants. Due to its biological activities, <em>p-</em>coumaric acid has a wide range of applications in food, cosmetic and pharmaceutical industries. Traditionally, <em>p-</em>coumaric acid is mainly extracted from plants as well as synthesized chemically. However, the <em>p-</em>coumaric acid obtained by alkaline hydrolysis is influenced by various environmental factors. On the other hand, the chemical synthesis requires high energy and ultimately leads to environmental pollution. The bio-based production of <em>p-</em>coumaric acid has gained more attention after the development of bioengineering strategies. Biosynthesis of <em>p-</em>coumaric acid exhibited advantages of low cost, high efficiency, and suitable to large-scale production in industry. This review comprehensively summarized the bioengineering technologies for the production of <em>p</em>-coumaric acid, such as enzyme engineering, metabolic pathway reconstruction, and tolerance improvement. At last, the economic-techno feasibility of bioengineering technologies to <em>p</em>-coumaric acid production is analyzed.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107109"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331495","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":"Network-based insights into the temperature-driven mechanisms of bacterial self-assembly in the solid-state fermented vinegar seed Pei","authors":"Mingchao Jiang ,&nbsp;Yiyang Zou ,&nbsp;Yuhang Wang ,&nbsp;Yunsong Yang ,&nbsp;Dong Han ,&nbsp;Wenting Li ,&nbsp;Yuanyuan Zhu ,&nbsp;Yuqin Wang ,&nbsp;Zhen Yu ,&nbsp;Ke Wang ,&nbsp;Chunchi Rong ,&nbsp;Peng Liu ,&nbsp;Yongjian Yu","doi":"10.1016/j.fbio.2025.107104","DOIUrl":"10.1016/j.fbio.2025.107104","url":null,"abstract":"<div><div>Seed <em>Pei</em>, the fermentation starter used in the traditional solid-state acetic acid fermentation of vinegar, is produced via cyclic inoculation. Although environmental temperature is a known driver of microbial community dynamics in fermented foods, its role in shaping the assembly of seed <em>Pei</em> microbiota remains unclear. In this study, we simulated the assembly process of bacterial communities in seed <em>Pei</em> from the same source over five successive inoculation rounds under three temperatures (25 °C, 30 °C, and 35 °C). Results showed no significant differences in total acid content at the fermentation endpoint, though minor differences in non-volatile acid content were observed. Bacterial communities stabilized by the third round, displaying similar taxa but with significant structural divergence across temperatures. Distinct lactic acid and acetic acid bacteria dominated under each temperature, consistent with their thermal adaptation profiles. Molecular ecological network analysis revealed that self-assembled communities under different temperatures exhibited comparable stability but varied in complexity. Lower temperature (25 °C) generated the most complex ecological networks with the lowest maximum vulnerability, while networks at 30 °C and 35 °C exhibited reduced complexity but higher connectivity. These findings suggest that during microbial assembly in seed <em>Pei</em>, environmental temperature acts as a thermal filter that preferentially replaces original taxa with metabolically similar acid-producing species. Additionally, keystone species contributed to community structuring by mediating interspecies interactions. This study provides new insights into temperature-driven self-assembly of seed <em>Pei</em> bacterial communities and informs the rational design of functional fermentation starters.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107104"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335828","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}