International Dairy Journal最新文献

{"title":"Antibiotic resistance of Staphylococcus aureus isolated from the milk of a cow with mastitis in selected countries of the Europe, Western Balkans, Asia and Africa","authors":"Elma Hrustemović ,&nbsp;Faruk Čaklovica ,&nbsp;Vesna Jaki-Tkalec ,&nbsp;Sanja Furmeg ,&nbsp;Zrinka Štritof ,&nbsp;Lejla Kapur-Pojskić ,&nbsp;Jasmin Ramić ,&nbsp;Marija Pajić ,&nbsp;Usman Mir Khan","doi":"10.1016/j.idairyj.2025.106396","DOIUrl":"10.1016/j.idairyj.2025.106396","url":null,"abstract":"<div><div>Clinical, subclinical and chronic staphylococcal mastitis of cattle is a frequent phenomenon on farms. The skin of the udder and the environment are not sterile, which is why it is important to maintain high hygiene standards in the production of milk and milk products, in order to prevent the transmission of pathogens into drinking milk and milk products. Laboratory detection of the causative agent of mastitis is important in order to detect the disease and prevent food poisoning in consumers. In contrast to subclinical, clinically manifest mastitis, it is often treated empirically. Such practices lead to the spread of antibiotic resistance. The purpose of the study was to investigate the prevalence of antibiotic resistance of <em>Staphylococcus aureus</em>, the presence of MRSA and the mecA gene in isolates from the dairy sector in many regions in order to pay attention in time to the current prevalence and prevent the spread of resistant bacterial isolates to animals and humans. Prevention of bovine mastitis requires finding effective vaccines, effective antibiotic therapy, rationalizing antibiotic consumption, as well as finding new antibiotics and new alternative means of treatment.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106396"},"PeriodicalIF":3.4,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing milk kefir grain biomass: Effects of glucose, whey concentrate, and acetate buffer on metabolic activity and microbial diversity analyzed through metataxonomics","authors":"Adelmo Cavalcante Pascoal Filho ,&nbsp;Isabella Maria de Moura Silva ,&nbsp;Gustavo Luis de Paiva Anciens Ramos ,&nbsp;Adriano Gomes da Cruz ,&nbsp;Marcos Antônio de Morais Júnior ,&nbsp;Clarisse Salomé Nobre Gonçalves ,&nbsp;Emmanuela Prado de Paiva Azevedo ,&nbsp;Rodrigo Barbosa Acioli de Oliveira","doi":"10.1016/j.idairyj.2025.106398","DOIUrl":"10.1016/j.idairyj.2025.106398","url":null,"abstract":"<div><div>This study evaluated the use of glucose (GL, 1 and 3 % w/v), concentrated whey protein (CWP, 1 and 3 % w/v) and acetate buffer (AB, 0.04 and 0.12 mol.L⁻¹) on the metabolic activity, biomass growth and microbiota composition of milk kefir grain. The use of acetate buffer ensured a slight decrease in pH during the 48 h of fermentation. The variation in acidity between treatments ranged from 0.65 to 1.11 g lactic acid/100 mL. The optimized substrate consisted of 3 % (w/v) of GL and CWP and 0.04 mol.L⁻¹ of AB, resulting in the most pronounced increase in the biomass (51.43 %). The linear relationship between the parameters of total solids, acidity and pH was very strong (r ≥ 0.98). The initial composition of the grain microbiota included <em>Lactobacillus</em> sp., <em>Saccharomyces</em> sp. and <em>Kluyveromyces marxianus</em>. The supplementation strategies discussed represent a promising approach to enhance biomass production of kefir grains for both consumers and industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106398"},"PeriodicalIF":3.4,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antimicrobial, antioxidant and anticancer properties of bioactive bacteriocins produced by Lactococcus hircilactis CH4 and Lactobacillus delbrueckii GRIPUMSK isolated from homemade fermented dairy products","authors":"Moovendran Srinivash ,&nbsp;Raman Krishnamoorthi ,&nbsp;Pambayan Ulagan Mahalingam ,&nbsp;Balasubramanian Malaikozhundan ,&nbsp;Muthuramalingam Kaviyadharshini ,&nbsp;Mohan Keerthivasan ,&nbsp;Pitchaimuthu Rajkannan ,&nbsp;Kasi Karuppa Samy ,&nbsp;Krishnamoorthy Gurushankar ,&nbsp;Yu-Kuo Chung ,&nbsp;Jia-You Fang ,&nbsp;Sonaimuthu Mohandoss ,&nbsp;Sekar Vijaykumar","doi":"10.1016/j.idairyj.2025.106395","DOIUrl":"10.1016/j.idairyj.2025.106395","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are known to produce bacteriocins. In this work, two lactic acid bacterial strains, <em>Lactococcus hircilactis</em> CH4 and <em>Lactobacillus delbrueckii</em> GRIPUMSK were isolated from fermented dairy products. They were tested for their antimicrobial, antioxidant, and anticancer properties. This research aimed to isolate bioactive bacteriocins from these two LAB strains under various conditions and thoroughly examined their molecular structure and physico-chemical properties. The optimal culture conditions for bacteriocin production such as time, temperature, pH, and carbon and nitrogen source supplementation were analyzed. The molecular weight of bacteriocins from <em>Lb. delbrueckii</em> GRIPUMSK and <em>Lc. hircilactis</em> CH4 were detected with the size of 23.8 and 8.9 kDa, respectively. The Fourier transform infrared (FTIR) spectrum of both the bacteriocins from LAB showed, –OH/N-H stretching vibrations, amide II groups and C-N stretch respectively. Proton nuclear magnetic resonance (¹H NMR) spectrum of both the bacteriocins from LAB revealed seven and nine amino acids respectively. The extracted bacteriocins were revealing that bacteriocins from both strains exhibit heat resistance and stability across a wide range of detergents, organic solvents, and pH levels compared to nisin. Furthermore, we discovered that these bacteriocins effectively inhibited (89.00 ± 1.12 % and 86.00 ± 0.67 %) <em>Helicobacter pylori</em> biofilm formation at 100 μg/mL, demonstrated antioxidant capabilities, and showed enhanced selective cytotoxicity with IC₅₀ at 29.87 and 42.52 μg/ml against human colon cancer cells (HT-29). In conclusion, the two isolated bacteriocins serve as safe postbiotic materials in the food and pharmaceutical industries, offering potential benefits to treat cancer and its associated bacterial infections synergistically.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106395"},"PeriodicalIF":3.4,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144895608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transforming gastrointestinal health with probiotic fermented milk: a systematic review and meta-analysis","authors":"Ngan Thi Kim Nguyen ,&nbsp;Yu-Hsin Chang ,&nbsp;Lee-Yuan Lin ,&nbsp;Philippe Noirez ,&nbsp;Roma Panwar ,&nbsp;Tzu-Wen L. Cross ,&nbsp;Nguyen-Phong Vo ,&nbsp;Shyh-Hsiang Lin","doi":"10.1016/j.idairyj.2025.106393","DOIUrl":"10.1016/j.idairyj.2025.106393","url":null,"abstract":"<div><div>Fermented milk contains probiotics, which are known for their health benefits. This study explored the effects of probiotic-enriched fermented milk on defecation frequency and gut microbiota, an area previously lacking sufficient evidence. This study included 15 randomized controlled trials retrieved from the Cochrane Library, Embase, and PubMed databases from inception to August 3, 2023. Eligible studies involved adult participants who consumed probiotic-enriched fermented dairy products, with outcomes related to defecation patterns. Data were extracted and pooled using a random-effects model to estimate the overall effect. This study was registered with PROSPERO (CRD42023420924). The meta-analysis involving 882 individuals demonstrated that probiotics-enriched fermented milk significantly increased defecation frequency (mean difference [MD] = 0.79 times/week, 95 % confidence interval [CI]: 0.19–1.39) compared with the control. Healthy individuals significantly improved defecation frequency (MD = 1.18, 95 % CI: 0.08–2.28) when they consumed products enriched in <em>Lactobacillus</em> spp. using starter culture–fermented within 4 weeks, and eventually increased viable count <em>Lactobacillus</em> spp. (MD = 0.66, 95 % CI [0.03, 1.28]). Participants with constipation symptoms showed improved defecation frequency when the intervention lasted for more than four weeks. Stool consistency improvement was greater among participants who consumed probiotic-enriched fermented milk compared to those who consumed placebo products (MD = −0.24, 95 % CI [−0.44, −0.04]). In conclusion, probiotic-enriched fermented milk improved defecation frequency and stool consistency in adults. The effects varied between healthy individuals and those with constipation symptoms, depending on the duration of the intervention, the type of bacterial strain used, and the comparator applied.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106393"},"PeriodicalIF":3.4,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comparison of the effects of different coagulants on bioactive peptide formation in ultrafiltrated and conventional white cheeses","authors":"Esra Uğur Geçer ,&nbsp;Sinan Akbal","doi":"10.1016/j.idairyj.2025.106382","DOIUrl":"10.1016/j.idairyj.2025.106382","url":null,"abstract":"<div><div>The present study investigated the bioactive properties (antioxidant, ACE inhibitory, and antimicrobial) of water-soluble extracts (WSEs) obtained from two different types of cheese (Ultrafiltered [UF] and Conventional White) produced using microbial and calf rennet. The ACE inhibitory effect of all WSEs increased over time, with the highest activity observed at 71.36 % on day 90 in conventional white (CW) cheeses made with calf rennet. The WSEs from CW cheeses produced with microbial rennet demonstrated the broadest antimicrobial spectrum on day 30 of storage. The highest inhibition zone, however, was detected against <em>S. typhi</em> using WSEs obtained from 30-day-old UF cheeses made with microbial rennet. Peptides associated with WSEs displaying high biological activity were identified using LC-ESI-QTOF-MS, revealing the presence of peptides with varying sequences demonstrating antioxidant, antimicrobial, and ACE inhibitory activities. Peptides YLGYLEQLLR, FFVAPFPEVFGK, TKVIPYVR, VIPYVRYL, TKVIPYVRYL, and FALPQYLK with different biological activities were identified in the 90th day of CW cheeses produced using microbial rennet.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106382"},"PeriodicalIF":3.4,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144809732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Similar size distributions of casein micelles determined by cryo-electron microscopy and nanoparticle tracking analysis","authors":"Maneesha S. Mohan ,&nbsp;Isabella Loughland ,&nbsp;Jared K. Raynes ,&nbsp;Federico M. Harte ,&nbsp;Carl Holt","doi":"10.1016/j.idairyj.2025.106374","DOIUrl":"10.1016/j.idairyj.2025.106374","url":null,"abstract":"<div><div>Nanoparticle tracking analysis (NTA) and cryo-transmission electron microscopy (cryo-TEM) were used to determine histograms of the number and volume fractions of different sizes of casein micelles in unprocessed cow milk samples. Using a composite of measurements on five individual raw milk samples, cryo-TEM data gave a unimodal histogram of volume fractions with a modal radius at 85 nm and full width at half height of 50 nm. With a sample of unpasteurized bulk milk, the corresponding figures from the NTA were a modal radius of 85 nm and full width at half height of 40 nm. Both histograms were skewed to larger sizes by a tail extending to a radius of 250–300 nm. Histograms of number fractions showed fewer smaller micelles by NTA than cryo-TEM. Even though different unprocessed milk samples were used, the results demonstrated that the rapid NTA method could give a very similar histogram of volume fractions to cryo-TEM. Histograms of the unprocessed milks could be fitted approximately by either the log-normal density distribution function or a discrete distribution of sizes derived from the multivalent-binding model of the casein micelle. The potential applications of the NTA method in dairy science and technology were demonstrated by the facile and rapid measurement of size histograms of commercial pasteurized or sterilized milk samples, which were distinctly different in shape from the unimodal histograms of unprocessed milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106374"},"PeriodicalIF":3.4,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A qualitative risk ranking approach of chemical contaminants for industrial needs: A case study on milk and dairy products","authors":"Xin Wang,&nbsp;Ciaran Monahan,&nbsp;Enda Cummins","doi":"10.1016/j.idairyj.2025.106380","DOIUrl":"10.1016/j.idairyj.2025.106380","url":null,"abstract":"<div><div>Milk and dairy products are an important part of a healthy diet for many. Like all food products, they require constant vigilance for existing and emerging contaminants. Monitoring chemical contamination and managing the associated risks have become a top priority for dairy companies. Traditional risk ranking methods are mainly research-focused, requiring the understanding of complex numerical terms and extensive calculations. Therefore, in this study, a qualitative risk ranking approach was developed for companies to conduct a simple and quick prioritisation of the most significant hazards requiring investigation or interventions. To ensure product safety for health benefits and regulatory compliance, both health risk and policy risk were assessed following decision trees. Subsequently, chemicals were categorised into Tier 1 (RED), Tier 2 (AMBER), or Tier 3 (GREEN). Case studies demonstrate the practical applicability of the method through the analysis of literature data on three types of chemical hazards: established hazards (Aflatoxin M1), risk re-evaluation (Bisphenol A), and emerging contaminants (Per- and Polyfluorinated substances). The method provides a preliminary screening demanding a careful interpretation of results by users. Overall, the qualitative approach assists individual companies to use their own data and monitoring information to classify and prioritise chemical hazards.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106380"},"PeriodicalIF":3.4,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 an objective image analysis test for the measurement of dairy powder dispersibility","authors":"Richard Lloyd ,&nbsp;Aaron Fulton ,&nbsp;Che Wang","doi":"10.1016/j.idairyj.2025.106377","DOIUrl":"10.1016/j.idairyj.2025.106377","url":null,"abstract":"<div><div>Dispersibility is a very important ‘instant’ characteristic of a consumer milk powder. Traditional methods for assessing dispersibility often involve a standardised manual reconstitution step followed by sieving through a mesh and subjective visual comparison of the sludge on the mesh against photographic standards. A new approach for quantifying dispersibility by measuring the undispersed sludge remaining in the bottom of the vessel after a standardised reconstitution process is introduced in this study. Using a mechanical mixer combined with image analysis, this method offers a rapid, objective, reproducible and consumer-relevant assessment of milk powder dispersibility and enhances differentiation between milk powders, enabling more precise monitoring of powder functionality and quality control. Additionally, the relationship between the size and shape of whole milk powder agglomerates and their dispersibility was explored. A clear correlation between increased agglomerate size and improved dispersibility was obtained, indicating that particle size analysis could be used as a proxy for dispersibility testing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"171 ","pages":"Article 106377"},"PeriodicalIF":3.4,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 dynamic succession of the core microbial communities in pasteurized milk during refrigeration based on metagenomics","authors":"Chunyan Hu ,&nbsp;Rong Guo ,&nbsp;Jiao Zhuang ,&nbsp;Yan Gao ,&nbsp;Xia Zhang ,&nbsp;Yu Meng ,&nbsp;Zhen Liu ,&nbsp;Yongxia Bian ,&nbsp;Liqing Wu ,&nbsp;Shuai Guo ,&nbsp;Ning Ju","doi":"10.1016/j.idairyj.2025.106376","DOIUrl":"10.1016/j.idairyj.2025.106376","url":null,"abstract":"<div><div>The residual microorganisms in pasteurized milk undergo continuous changes during refrigeration. These microorganisms can metabolize the components of pasteurized milk, causing it to deteriorate and become inedible. The core microorganisms play a crucial role at different refrigeration stages. Using metagenomic sequencing, we analyzed the core microbial communities, succession patterns, and functional gene annotations of pasteurized milk during 14 days of refrigeration at 4 °C. The result showed that the dominant genus gradually changed from <em>Acinetobacter</em> to <em>Corynebacterium</em> in the early stage of the refrigeration period (0 - 4d), then to <em>Pseudomonas</em> in the middle stage (4 - 8d), and <em>Pseudomonas</em> became the absolute dominant genus after the following time (8 - 14d). KEGG annotation predicted that carbohydrate and amino acid metabolism were the metabolic categories with the most annotated functional pathways. CAZy annotation revealed that GHs and GTs were more annotated in the early and middle stages of refrigeration, whereas CBMs were predominantly annotated in the late and final stages (8-14d). These findings reflected potential functional shifts associated with microbial succession, laying a foundation for subsequent research on the quality and safety of pasteurized milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106376"},"PeriodicalIF":3.4,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring molecular interactions between oleic acid and whey protein: implications for emulsification and functional properties in modern food systems by multi-technique approach","authors":"Ali Janbaz-amirani ,&nbsp;Saad Ali Alshehri ,&nbsp;Taghreed A. Majrashi ,&nbsp;Sadegh Farhadian ,&nbsp;Behzad Shareghi ,&nbsp;Sami Saad Alghamdi ,&nbsp;Akhtar Atiya ,&nbsp;Mohammd gholizadeh ,&nbsp;Najimeh Farokhvand ,&nbsp;Parvaneh tabatabaie ,&nbsp;Saeid Hadi-Alijanvand","doi":"10.1016/j.idairyj.2025.106379","DOIUrl":"10.1016/j.idairyj.2025.106379","url":null,"abstract":"<div><div>This study investigated the interaction mechanism between Oleic acid (OA) and β-lactoglobulin (β-LG) using various biophysical techniques. UV–visible (UV–vis) spectroscopy confirmed the formation of β-LG -(OA) complexes, consistent with fluorescence data. The intrinsic fluorescence investigations showed that the quenching mechanism was static, with a decreased fluorescence quenching constant as temperatures increased. Thermodynamic parameters (ΔH &lt; 0; ΔS &lt; 0) confirmed the formation of a complex between OA and β-LG through hydrogen and van der Waals interactions. The interaction with OA also led to changes in the secondary structure of β-LG, as observed through FTIR and CD, which showed a transition from β-structures to α-helix. Molecular docking analysis revealed the involvement of specific residues in the binding between β-LG and OA, with a docking energy of −24.39 kJ/mol, suggesting a spontaneous interaction with moderate to high affinity. The increases in RMSD, RG were observed for the β-LG -the results of thermal stability supported (OA) complex. The findings from this study provide new insights into the interaction mechanism between β-LG and OA. The results indicate that β-LG can serve as a delivery vehicle for OA in functional food applications.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"170 ","pages":"Article 106379"},"PeriodicalIF":3.4,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144739427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}