Food Bioscience最新文献

{"title":"Immune restoration mechanism analysis of Akkermansia PROBIO in mice treated with cyclophosphamide through Re-balancing microbiota composition","authors":"Junpeng Zhang ,&nbsp;Xin Ma ,&nbsp;Wenjiao Du ,&nbsp;Guangqing Mu ,&nbsp;Xiaomeng Wu","doi":"10.1016/j.fbio.2025.106450","DOIUrl":"10.1016/j.fbio.2025.106450","url":null,"abstract":"<div><div>Currently, a variety of viruses are assaulting people's bodies, making it especially crucial to enhance immunity. <em>Akkermansia,</em> a potential next-generation probiotic, has been reported to keep human health. <em>Akkermansia</em> PROBIO is a safety stain obtained for improving gut flora health. This study aimed to investigate the protective effects of <em>Akkermansia</em> PROBIO against immunosuppression induced by cyclophosphamide in mice. The findings indicated that <em>Akkermansia</em> PROBIO has the potential to alleviate immune damage caused by cyclophosphamide by restoring cytokine levels and regulating the expression of Claudins-1, ZO-1, and Occludin. Importantly, <em>Akkermansia</em> PROBIO would keep intestinal health via re-balancing microbiota composition including increasing <em>Lactobacillus</em> levels and reducing Proteobacteria levels. Simultaneously, a more in-depth investigation was conducted to reveal important associations between various microbiomes and the levels of short-chain fatty acids, aiming to examine the immune restoration process linked to <em>Akkermansia</em> PROBIO. The findings indicate that <em>Akkermansia</em> PROBIO is vital in influencing the gut microbiome, thus aiding in broader immune defense. This research offers potential probiotic candidates for enhancing human immunity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106450"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748085","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 high-intensity ultrasound on cowpea flours optimized by response surface methodology and the impact on their techno-functional properties","authors":"Rocio Milagros Dietz ,&nbsp;María Victoria Traffano-Schiffo ,&nbsp;Marcos Gabriel Maiocchi ,&nbsp;Alberto Edel León ,&nbsp;María Victoria Avanza","doi":"10.1016/j.fbio.2025.106469","DOIUrl":"10.1016/j.fbio.2025.106469","url":null,"abstract":"<div><div>High-intensity ultrasound (HIU) is a sustainable technology that modifies the techno-functional properties of foods, preserving their nutritional quality and aligning with current food trends. HIU was applied to a cowpea flour aqueous suspension (10 % w/v) to optimize the amplitude and time conditions through a response surface methodology, aiming to maximize the techno-functional properties of flours. Compositional, structural, morphological and thermal studies of two optimums C-US/87–15 (87 % amplitude/15 min HIU), C-US/39–52 (39 % amplitude/52 min HIU) and the untreated flour (NC) were carried out. HIU decreased the bulk density and increased the water and oil retention capacity, solubility and swelling power of the flour. HIU did not change the macronutrient content or in starch granule morphology; however, it significantly increased the amylose content due to the cleavage of α(1 → 6) bonds in the amylopectin branches, and increased the total dietary fiber (16.11 ± 0.04 g/100g_flour to 18.3 ± 0.4 g/100g_flour and 17.0 ± 0.4 g/100g_flour), with the conversion of insoluble to soluble fiber. HIU unified the particle size (trimodal to bimodal distribution), increased the starch crystalline structures (FT-IR ratio 1022/995) and the peak viscosity from 1.7755 ± 0.0007 Pa.s to 1.90 ± 0.07 Pa.s and 1.91 ± 0.05 Pa.s. Gelatinization enthalpy reflected a greater molecular order, confirming the increase in crystalline structures as a result of HIU. This research demonstrates that HIU modifies the techno-functional properties of cowpea flour, expanding the possibilities for the production of plant-based foods using legume flours with better technological qualities with a gluten-free approach.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106469"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748089","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":"Sensitive lateral flow immunoassay enabled by signal amplification strategy with high active oxidase-like nanozymes","authors":"Jie Zhu ,&nbsp;Yunhui Cheng ,&nbsp;Xufeng Wang ,&nbsp;Hao Wu ,&nbsp;Ye Jiao ,&nbsp;Keyu Xing ,&nbsp;Li Yao ,&nbsp;Pei Jia ,&nbsp;Zhou Xu","doi":"10.1016/j.fbio.2025.106470","DOIUrl":"10.1016/j.fbio.2025.106470","url":null,"abstract":"<div><div>The emergence of nanozymes has significantly propelled the advancement of lateral flow immunoassays (LFIAs). Among these, atomically dispersed single-atom nanozymes are considered particularly advantageous for enhancing sensor performance due to their high density of active sites, superior catalytic activity, and favorable surface properties. In this study, we designed a colorimetric-catalytic signal amplification LFIA mediated by the Fe-Fe single atom nanozyme (Fe₂NC) for the detection of capsaicin (CAP), a critical indicator of gutter oil that persists even after rough and fine processing. The Fe₂NC exhibited high oxidase-like activity and was capable of directly catalyzing the conversion of O₂ to reactive oxygen species (•O²⁻ and ¹O₂) without the need of H₂O₂. The V_max of Fe₂NC was 3.73 × 10⁻⁷Ms⁻¹ and the K_m value was 0.199 mM according to the enzymatic reaction kinetics calculation. The colorless 3,3′,5,5′-tetramethylbenzidine (TMB) was oxidized to the blue ox-TMB by Fe₂NC, which was then superimposed on the strip for signal amplification. It was evident that the color intensity of the T-line of Fe₂NC-TMB-LFIA underwent noticeable attenuation when the CAP concentration was 0.05 ng/mL, and the color completely disappeared when the CAP concentration reached 1 ng/mL. Concurrently, the quantitative detection range of Fe₂NC-TMB-LFIA was calculated to be 0.01–1 ng/mL. Compared to AuNPs-LFIA, the Fe₂NC-LFIA and Fe₂NC-TMB-LFIA demonstrated 2.5-fold and 10-fold improvements in sensitivity, respectively, and achieved a 2.5-fold and 5-fold reduction in antigen concentration. As a consequence, antigen cost was effectively decreased. This research offers a valuable reference for enhancing the sensitivity of immunoassay-based detection methods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106470"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748024","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":"Interactive mechanism-guided microbial interaction dynamics in food fermentations: Lactic acid bacteria and yeasts as a case example","authors":"Zixuan Cheng ,&nbsp;Junhan Yang ,&nbsp;Ruyu Yan ,&nbsp;Bowen Wang ,&nbsp;Yu Bai ,&nbsp;Zijian Miao ,&nbsp;Jinyuan Sun ,&nbsp;Hehe Li ,&nbsp;Xinlei Wang ,&nbsp;Baoguo Sun","doi":"10.1016/j.fbio.2025.106453","DOIUrl":"10.1016/j.fbio.2025.106453","url":null,"abstract":"<div><div>Microbial interactions play key roles in ecological fermentation, species evolution, and flavor formation during the production of fermented foods. However, the dynamics of microbial interactions and their regulators in these spontaneous fermentations remain unclear. In this study, we carefully reviewed the core lactic acid bacteria (LAB) and yeasts and their interactions distributed in fermented foods worldwide. Furthermore, we indicated that the interactive mechanisms (cross-feeding, nutritional competition, and quorum sensing) drove the dynamics of microbial interactions to affect the quality and flavor formation in food fermentation. Moreover, we proposed the regulation of interactive mechanisms to monitor and improve microbial interactions and food fermentation through the selection of initial strains, sequencing of inoculations, and construction of synthetic micro-ecology. Therefore, we suspected that the regulation of microbial interactions shed light on the development of flavor and healthy-oriented food production through the selection of interactive mechanisms in the modern food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106453"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747275","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":"Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber","authors":"Tinghao Guo ,&nbsp;Zongyi He ,&nbsp;Fang Wang ,&nbsp;Michael Yuen ,&nbsp;Hywel Yuen ,&nbsp;Qiang Peng","doi":"10.1016/j.fbio.2025.106472","DOIUrl":"10.1016/j.fbio.2025.106472","url":null,"abstract":"<div><div>Sea buckthorn seed meal is rich in insoluble dietary fiber (IDF), which is a by-product of sea buckthorn oil extraction. The effects of an environmentally friendly combination of microbial fermentation (<em>Lactobacillus plantarum</em> and <em>Bifidobacterium</em>) and enzymatic hydrolysis (cellulase and xylanase) on the structure, physicochemical and <em>in vitro</em> hypoglycemic activity of IDF in sea buckthorn seed meal were studied. Compared with the untreated IDF sample, the surface structure of the modified IDF was loose and porous, with reduced crystallinity and thermal stability. The water/oil holding capacity, swelling capacity, cationic exchange capacity (0.20 ± 0.01 mmol/g), the adsorption capacity of glucose (85.83 ± 1.04 mg/g), nitrite ion adsorption capacity (1351 ± 0.47 μg/g), cholesterol adsorption capacity (15 ± 0.53 mg/g), inhibition the activity of α-amylase and α-glucosidase of IDF were also effectively increased. Correlation analysis indicated that the adsorption capacity of IDF exhibited a negative correlation with both particle size and relative crystallinity while demonstrating a positive correlation with the specific surface area of IDF. The findings suggest that this modification method effectively improves the structural, physicochemical, and functional properties of sea buckthorn seed meal IDF, thereby increasing its economic value.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106472"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748087","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":"Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu","authors":"Hongmei Li ,&nbsp;Yaochuan Hou ,&nbsp;Wei Zou ,&nbsp;Qingsong Liu ,&nbsp;Yujie Lu ,&nbsp;Hua Tang ,&nbsp;Mindan Zhang ,&nbsp;Xinxin Zhuo ,&nbsp;Kaizheng Zhang","doi":"10.1016/j.fbio.2025.106444","DOIUrl":"10.1016/j.fbio.2025.106444","url":null,"abstract":"<div><div>We developed a synthetic autochthonous microbiota from traditional high-temperature Daqu (CQ) to produce clean Daqu (XQ) under relatively controlled conditions. Comparative analyses revealed that XQ replicated 82.35 % of CQ's flavor components, as determined by Gas Chromatography-Mass Spectrometry (GC-MS), while reducing the levels of hazardous compounds such as Ochratoxin A and eliminating substances like 2-ethylhexanol and dimethyl oxalate. XQ exhibited physicochemical dynamics (temperature, acidity, enzyme activity) mirroring CQ during fermentation, achieving a peak temperature &gt;60 °C characteristic of high-temperature processing. Microbial analysis showed XQ was dominated by <em>Bacillus</em> (92.23 % in bacteria) and <em>Aspergillus</em> (95.13 % in fungi), contrasting with CQ's diverse community (28.11 % <em>Thermoactinomyces</em>, 19.30 % <em>Burkholderia</em>). Clusters of Orthologous Groups of proteins (COG) functional profiling demonstrated XQ's enhanced carbohydrate metabolism (<em>p</em> &lt; 0.05), critical for flavor synthesis, while maintaining essential fermentation functions. Notably, XQ retained key pyrazines (Maotai-flavor markers) at higher levels than CQ, linked to <em>Oceanobacillus</em> dominance (3.18 %). E-nose analysis confirmed 85.71 % flavor similarity between XQ and CQ, with reduced sulfides (S2/S12 sensors, <em>p</em> &lt; 0.05). This study pioneers a controlled microbiota-driven approach for Daqu production, achieving biosafety without compromising functionality, offering a paradigm for cleaner and more stable fermented food manufacturing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106444"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748022","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":"Elucidating fermentation characteristics, key volatile compounds, and safety evaluations of whey permeate-derived alcoholic beverages","authors":"Munkh-Amgalan Gantumur ,&nbsp;Narantuya Sukhbaatar ,&nbsp;Akhunzada Bilawal ,&nbsp;Javzan Gankhuyag ,&nbsp;Chenzhe Gao ,&nbsp;Enkhtsetseg Enkhtuya ,&nbsp;Zhanmei Jiang ,&nbsp;Juquan Jiang","doi":"10.1016/j.fbio.2025.106448","DOIUrl":"10.1016/j.fbio.2025.106448","url":null,"abstract":"<div><div>This study demonstrates the valorization of whey permeate into a valuable bioresource for the development of sustainable and innovative solutions in premium alcoholic beverages. Fermentation parameters underscored the significant impact of varying processing methods on the overall quality and organoleptic characteristics of whey-based spirits. Twelve major volatile compounds across seven samples showed varied profiles within well below legal limits, with total concentrations between 1422.67 and 2670.69 mg/L. Notably, methanol and furfural concentrations were virtually undetectable and ratios of isoamyl to isobutyl alcohol varied from 1.11 to 1.47, and isobutyl to 1-propanol generally exceeded one. Among the 52 detected minor volatile compounds, esters and alcohols predominated, accompanied by acids, aldehydes, and ketones, each contributing uniquely to the resulting quality and complex sensory characteristics. The results indicate a promising avenue for crafting novel beverages with significantly enhanced ethanol yields, improved quality and refined organoleptic characteristics through optimized moderate supplementation and concentration of whey permeate fermentation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106448"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735072","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":"Spray drying and characterisation of anthocyanin rich microcapsules from jaboticaba juice with maltodextrin","authors":"Yi Jing Sia ,&nbsp;Lee Suan Chua ,&nbsp;Nor Farahiyah Aman Nor ,&nbsp;John Soo ,&nbsp;Eka Sari","doi":"10.1016/j.fbio.2025.106446","DOIUrl":"10.1016/j.fbio.2025.106446","url":null,"abstract":"<div><div>Natural plant pigments, especially anthocyanins have gained significant attention in recent years, primarily due to their pharmacological significance. However, they are unstable and prone to degradation due to processing factors such as temperature, light exposure, oxidation and/or pH change. Encapsulation is one of the widely accepted techniques to protect the natural colorants from degradation. Maltodextrin was a commonly used carrier due to its high solubility in juice, neutral taste and low viscosity properties. The study aimed to evaluate the effects of maltodextrin (10–25 %) on the physicochemical properties of spray dried microcapsules of anthocyanin rich jaboticaba juice. Jaboticaba berries were blended and subjected to ultrasonication to enhance anthocyanin extraction in the juice. Particle shrinkage was observed for microcapsules containing 25 % maltodextrin, despite the microcapsules achieved the highest encapsulation efficiency, 97.1 % and total anthocyanin content. Although maltodextrin content more than 15 % resulted in the highest lightness of jaboticaba microcapsules, their colour intensity expressed in chroma was reduced. In contrast, 15 % maltodextrin produced spherical microcapsules with a narrow range of particle size (6.42–8.65 μm) and exhibited intermediate flowability and compressibility. Microcapsules with 15 % maltodextrin retained the highest content of cyanidin 3-glucoside (51 mg/L), though their encapsulation efficiency was only 65 %. Based on the physicochemical examination, 15 % maltodextrin was the most suitable composition for encapsulating jaboticaba juice. More importantly, it retained the highest cyanidin 3-glucoside content and produced monodisperse and micron-scale size capsules.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106446"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725078","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":"Heap fermentation modes of sauce-flavored Baijiu: Microbial metabolic differences and optimization strategies for mechanized fermentation","authors":"Chen Yuan ,&nbsp;Hongxia Zhang ,&nbsp;Ying Cao ,&nbsp;Hai Du ,&nbsp;Yan Xu","doi":"10.1016/j.fbio.2025.106449","DOIUrl":"10.1016/j.fbio.2025.106449","url":null,"abstract":"<div><div>The mechanized production of <em>Baijiu</em> is a significant trend, yet the shift from traditional brewing to controlled and efficient modern fermentation methods has not been fully accomplished. This study aimed to identify the disparities in the microbial structure and metabolism of fermented grains among different heap fermentation modes and enhance mechanized box heap fermentation through the inoculation of microorganisms. Metagenomics was used to ascertain the differences between microbial communities and metabolic functions. In mechanized box heap fermentation, the dominant microorganisms included <em>Saccharomyces cerevisiae</em> (43.61 %)<em>, Nakaseomyces glabrata</em> (25.89 %)<em>, Kroppenstedtia eburnean</em> (9.22 %). In traditional manual heap fermentation, the dominant microorganisms included <em>Bacillus amyloliquefaciens</em> (14.8 %)<em>, Bacillus licheniformis</em> (14.02 %)<em>,</em> and <em>Bacillus sonorensis</em> (9.77 %). The dominant functional genes in box heap fermentation were K13953 (for alcohol dehydrogenase; ADH) and K00844 (for hexokinase; glk), while those in traditional manual heap fermentation were K00016 (for lactate dehydrogenase; LDH) and K00158 (for pyruvate oxidase; pox). Owing to their differential functions in box-fermented grains, inoculating brewing microorganisms can augment the saccharification reaction rate and content of flavor substances. This research offers support to effectively ameliorate the box heap fermentation and augment the heap fermentation efficiency of sauce-flavored liquor.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106449"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735074","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":"CRISPR-Cas9 mediated construction of a food-grade pyrroloquinoline quinone high-yielding Acetobacter pasteurianus Ab3 strain","authors":"Chengcheng Han ,&nbsp;Kai Xia ,&nbsp;Jiawen Ma ,&nbsp;Xinle Liang ,&nbsp;Wenjie Wang","doi":"10.1016/j.fbio.2025.106452","DOIUrl":"10.1016/j.fbio.2025.106452","url":null,"abstract":"<div><div>Pyrroloquinoline quinone (PQQ) is believed to be a new B vitamin compound, and dietary PQQ has received more attention as a potential treatment for diseases including inflammatory injury and obesity. It widely exists in foods related to acetic acid bacteria fermentation like fermented vinegars. To obtain a food-grade PQQ high-yielding strain, clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated proteins (CRISPR/Cas)-based genome editing system was applied to genetically manipulate <em>Acetobacter pasteurianus</em> Ab3 for utilizing in industrial vinegar fermentation. Its PQQ biosynthetic genes were first characterized with conserved <em>pqqA</em> gene and <em>pqqBCDE</em> operon, and <em>tldD</em> gene instead of <em>pqqF/G</em>. Besides, our results revealed that <em>pqqBCDE</em> but not <em>pqqA</em> was the major limiting factor of improving PQQ production. Furthermore, endogenous promoters were screened from transcriptome data and evaluated their strength of improving PQQ production. The promoter P2690 showed the best efficiency and was selected to overexpress <em>pqqBCDE</em> operon. The engineered strain <em>A. pasteurianus</em> Ab3:P2690 produced 12.74 μg/mL of PQQ, which was 9.1-fold higher than that of WT strain. The potential of PQQ production of the engineering strain <em>A. pasteurianus</em> Ab3:P2690 was further investigated by the semi-continuous fermentation in a 3 L fermentation tank. After 240 h of fermentation, the concentration of PQQ reached 41.96 μg/mL. To our knowledge, this is the greatest PQQ yield reported so far using <em>A. pasteurianus</em> as a host strain. This study provides a practical approach to construct PQQ high-yielding <em>A. pasteurianus</em> strain that can be used in food industry and enhanced the health-promoting properties of vinegars.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106452"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747276","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}