International journal of food microbiology最新文献

{"title":"Initial acidity regulates microbial sulfur metabolism in the spontaneous fermentation of sesame flavor-type baijiu","authors":"Xueao Ji ,&nbsp;Xiaowei Yu ,&nbsp;Yan Xu ,&nbsp;Qun Wu ,&nbsp;Meysam Madadi ,&nbsp;Amin Mousavi Khaneghah","doi":"10.1016/j.ijfoodmicro.2025.111182","DOIUrl":"10.1016/j.ijfoodmicro.2025.111182","url":null,"abstract":"<div><div>Volatile sulfur compounds play a crucial role in fermented foods, however, their metabolism during spontaneous food fermentation remains underexplored. With 3-(methylthio)-1-propanal as a case, we revealed the effect of initial acidity on the sulfur metabolism during sesame flavor-type <em>baijiu</em> fermentation. Results showed that the content of 3-(methylthio)-1-propanal reached 383.29 μg/kg with 1.8 mmol/10 g of the initial acidity, and it decreased to 320.54 μg/kg when the initial acidity increased to 2.4 mmol/10 g. Metagenomic analysis identified 11 core microbes associated with sulfur metabolism, characterized by gene abundance (&gt; 0.5 %) and catalytic enzyme distribution frequency (&gt; 10 %). <em>Saccharomyces</em> was the main producer of sulfur compounds. <em>Lactobacillus</em> was an important player in the methyl cycle pathway of sulfur metabolism. Low initial acidity increased the abundance of <em>Lactobacillus</em> and the content of genes associated with the methyl cycle pathway (<em>P</em> &lt; 0.05). This resulted in a significant increase of methionine (253.26 mg/kg) (<em>P</em> &lt; 0.05) and 3-(methylthio)-1-propanal contents (383.29 μg/kg) (<em>P</em> &lt; 0.05). In simulated fermentation, the content of 3-(methylthio)-1-propanal significantly increased by 2.91 folds when <em>Saccharomyces cerevisiae</em> was cocultured with <em>Lactobacillus acetotolerans</em> (<em>P</em> &lt; 0.05), and the transcription of genes related to sulfur metabolism significantly increased by 33.71 folds (<em>P</em> &lt; 0.05). Results indicated that low initial acidity increased the abundance of <em>Lactobacillus</em>, which mediates the methyl cycle pathway in the sulfur metabolism, thereby increasing the contents of methionine and volatile sulfur compounds. This work provided insight into the regulation of metabolic mechanisms of volatile sulfur compounds in <em>baijiu</em> fermentation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111182"},"PeriodicalIF":5.0,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738635","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 CFEM proteins on pathogenicity, patulin accumulation and host immunity of postharvest apple pathogens Penicillium expansum","authors":"Yanling Wang,&nbsp;Jie Gao,&nbsp;Xin Chen,&nbsp;Yanqi Huang,&nbsp;Yurui Wu,&nbsp;Jinfen Zhu,&nbsp;Wei Li","doi":"10.1016/j.ijfoodmicro.2025.111180","DOIUrl":"10.1016/j.ijfoodmicro.2025.111180","url":null,"abstract":"<div><div><em>Penicillium expansum</em> is a significant post-harvest pathogenic fungi on most pome fruits. Common fungal extracellular membrane (CFEM) proteins, as effectors, contribute to virulence and manipulate host immunity. However, the CFEM proteins in <em>P. expansum</em> have not been identified and functionally studied. In this study, we screened two <em>P. expansum</em> CFEM proteins, PeCFEM5 and PeCFEM8, whose expression was highly up-regulated during postharvest apple infection. Growth and pathogenicity of <em>P. expansum</em> were characterized by knockout and complementary of <em>PeCFEM5</em> and <em>PeCFEM8</em>. Deletion of <em>PeCFEM5</em> and <em>PeCFEM8</em> resulted in changes in spore development and increased resistance to cell wall integrity stress. The lesion spots on apple and pear fruit inoculated with <em>P. expansum</em> gradually expanded and deepened in color. The Δ<em>PeCFEM5</em> and Δ<em>PeCFEM8</em> strains reduced lesion diameter on apple fruit by 47 % and 29 %, respectively, compared with the WT strains. Detection of patulin accumulation by high-performance liquid chromatography (HPLC) revealed that deletion of <em>PeCFEM5</em> or <em>PeCFEM8</em> suppressed patulin content in medium and apples, and patulin biosynthesis-related genes were down-regulated. The PeCFEM5 and PeCFEM8 were also confirmed as effector proteins capable of suppressing the cell death triggered by BAX and the expression of plant defense genes in <em>Nicotiana benthamiana</em>. Phytohormone ELISA assays showed that jasmonic acid levels were reduced, but salicylic acid levels were increased by transient expression of PeCFEM5 or PeCFEM8 in the host plant. These results indicate that PeCFEM5 and PeCFEM8 effectors are crucial for pathogenicity, patulin biogenesis, and modulating host plant immunity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111180"},"PeriodicalIF":5.0,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748307","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":"Emergence of multidrug resistant Escherichia coli coharboring fosA3 and ESBL genes from retail ducks along slaughter line","authors":"Jialan Chen ,&nbsp;Ruyi Kuang ,&nbsp;Haotian Liu ,&nbsp;Lei Yang ,&nbsp;Jiarui Li ,&nbsp;Junlin Li ,&nbsp;Jing Xia ,&nbsp;Yong Huang ,&nbsp;Min Cui ,&nbsp;Likou Zou ,&nbsp;Xinfeng Han","doi":"10.1016/j.ijfoodmicro.2025.111185","DOIUrl":"10.1016/j.ijfoodmicro.2025.111185","url":null,"abstract":"<div><div>The excessive and indiscriminate use of antimicrobial agents in poultry production has increased antimicrobial resistance in <em>E. coli</em>, posing a significant threat to public health. This study investigated the prevalence of multidrug-resistant (MDR) <em>E. coli</em> co-harboring <em>fosA3</em> and extended-spectrum β-lactamases (ESBLs) genes in large-scale retail duck slaughterhouses in Sichuan Province, China. The antimicrobial susceptibility to 9 categories and 16 types of antimicrobial agents was assessed by using the broth microdilution method. Phylogenetic grouping and pulsed-field gel electrophoresis (PFGE) were used to investigate the phylogenetic groups and genetic characteristics of the isolates. Moreover, whole-genome sequencing (WGS) was performed on 35 representative <em>E. coli</em> isolates. Among 1, 059 samples collected, 895 <em>E. coli</em> were isolated by MacConkey (MAC) agar and eosin methylene blue (EMB) agar and PCR identification, and 150 strains of MDR <em>E. coli</em> co-carrying <em>fosA3</em> and ESBL genes were finally screened for further analysis. The results indicated that 141 isolates were resistant to fosfomycin and exhibited high resistance to β-lactam antibiotics. All isolates demonstrated MDR patterns, with 148 isolates resistant to six or more classes of antimicrobial agents. The majority (70/150, 46.67 %) belonged to phylogenetic group B1. Based on an 85 % similarity threshold, all isolates were categorized into 40 distinct PFGE types. Genomic analysis revealed 27 different serotypes and 19 sequence types (STs), with O8 (14.29 %, 5/35) and ST155 (22.86 %, 8/35) being the most common. The IncFIB (AP001918) was the most prevalent plasmid replicon type, identified in 74.29 % (26/35) of the isolates. In addition, 49 acquired antimicrobial resistance genes (ARGs) associated with resistance to 11 types of antimicrobial agents were identified and chromosomal mutation of p.S83L in <em>gyrA</em> gene (88.57 %, 31/35) was the most common. Furthermore, 110 virulence factors (VFs) were identified, with those related to iron uptake and storage, adhesion, secretion and endotoxin production being the most prevalent. This study underscored the importance of rational use of antimicrobial agents in poultry farming and provided critical insights into the distribution of ARGs and VFs among retail duck-derived MDR <em>E. coli</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111185"},"PeriodicalIF":5.0,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748309","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 deletion of the uvrY in Aeromonas veronii disrupted the BarA/UvrY two-component system, decreasing persister formation and bacterial resistance to multiple antibiotics","authors":"Jingfei Long ,&nbsp;Hongzhou Xu ,&nbsp;Xiaoyu Qi ,&nbsp;Chenyang Yan ,&nbsp;Xiaonan Sun ,&nbsp;Yuanjiang Jin ,&nbsp;Xiaoqiang Liu ,&nbsp;Haixia Liu","doi":"10.1016/j.ijfoodmicro.2025.111183","DOIUrl":"10.1016/j.ijfoodmicro.2025.111183","url":null,"abstract":"<div><div>Antibiotic resistance (AR) is increasingly recognized as a critical global public health threat. <em>Aeromonas</em> species, widely distributed in aquatic environments, have emerged as potential foodborne pathogens. These bacteria are frequently detected in water sources and various ready-to-eat foods, posing a significant risk to food safety and human health. Two-component systems (TCSs) are key regulators of stress tolerance and adaptive behaviors, but the role of the BarA-UvrY TCS in AR is unclear. In our study, multidrug-resistant <em>Aeromonas veronii</em> (<em>A. veronii</em>) strains isolated from the grass carp intestinal contents were used to investigate the role of <em>uvr</em>Y in AR, and mutant strain (Δ <em>uvr</em>Y) was constructed using homologous recombination. The growth characteristics of wild-type (WT), Δ <em>uvr</em>Y, and complemented strains (C-Δ <em>uvr</em>Y) were evaluated under various stress conditions. Additionally, prokaryotic transcriptome analysis was performed to identify the downstream stress-factors in WT and Δ <em>uvr</em>Y. The results indicated that the Δ <em>uvr</em>Y strain exhibited reduced tolerance to osmotic and acid - base stress compared with the WT and C-Δ <em>uvr</em>Y. Furthermore, the deletion of <em>uvr</em>Y in <em>A. veronii</em> significantly impaired persister formation and decreased resistance to multiple antibiotics, particularly tetracyclines and chloramphenicol. The transcriptome analysis revealed that the increased susceptibility of Δ <em>uvr</em>Y to tetracyclines was accompanied by a significant down-regulation of efflux pump genes and NADH dehydrogenase I. STRING network analysis further demonstrated that the BarA-UvrY TCS is associated with genes encoding NADH dehydrogenase I and efflux pump. Additionally, efflux experiments and respiratory rate assays confirmed that the Δ <em>uvr</em>Y strain exhibited reduced efflux pump activity and a low respiratory rate, establishing a clear correlation between these two processes. Collectively, BarA-UvrY TCS play a crucial role in AR and persister formation by mediating energy-dependent efflux mechanisms. This study provides mechanistic insights into the regulatory functions of UvrY and offers a theoretical foundation for developing novel strategies to control <em>A. veronii</em> infections and enhance antimicrobial interventions.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111183"},"PeriodicalIF":5.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738637","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":"Mechanisms of antifungal activity of ehimensin F6 produced by Paenibacillus ehimensis HD against Penicillium expansum","authors":"Yuqing Huang ,&nbsp;Dandan Liu ,&nbsp;Yahui Liu ,&nbsp;Ziwei Jia ,&nbsp;Tengteng Zhao ,&nbsp;Zhen Zhao ,&nbsp;Yawei Ning ,&nbsp;Xiaohui Liang ,&nbsp;Zhixin Wang","doi":"10.1016/j.ijfoodmicro.2025.111184","DOIUrl":"10.1016/j.ijfoodmicro.2025.111184","url":null,"abstract":"<div><div><em>Penicillium expansum</em> is a common spoilage fungus in postharvest fruits that can lead to fruit rot and health damage. This study aims to identify the antimicrobial mechanism of antimicrobial peptide named ehimensin F6 from <em>Paenibacillus ehimensis</em> HD against <em>P. expansum</em>. The ehimensin F6 was applied to the fresh mycelia of <em>P. expansum</em> at varying concentrations of 0MIC, 0.5MIC, 1MIC, and 2MIC (final concentration) to evaluate its effects on the cell wall, cell membrane, genomic DNA, and proteins of <em>P. expansum</em> mycelia. In addition, cherries were divided into four groups: treated with sterile water, low/high concentrations of ehimensin F6, or potassium sorbate. All were inoculated with <em>P. expansum</em>, stored at 25 °C for 5 days, and evaluated for antifungal effects by measuring lesion diameters and viable counts of <em>P. expansum</em>. The results demonstrated that ehimensin F6 obviously inhibited the growth of <em>P. expansum</em> in a dose-dependent manner. Fluorescence spectroscopy analysis indicated that ehimensin F6 destroyed the integrity of the fungal cell membrane and increased cell membrane permeability, leading to membrane potential dissipation and K⁺ leakage. Electron microscopy observations revealed obvious significant morphological alterations in <em>P. expansum</em> mycelia, including structural damage, deformation of hyphae, and a reduction in cytoplasmic density. Transcriptomics and proteomics analyses showed that ehimensin F6 affected ergosterol biosynthesis pathway, DNA replication, <em>rnhA</em> and <em>RPB1</em> genes expression in RNA transcription, amino acid and pyruvate metabolism. Ehimensin F6 effectively inhibited the growth of <em>P. expansum</em> in cherries. These results indicated that ehimensin F6 inhibited the growth and metabolism of <em>P. expansum</em> through many different pathways, and ehimensin F6 had great potential as a bio-preservative to improve food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111184"},"PeriodicalIF":5.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748308","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":"Selection of Bacillus spp. as fermentation cultures for production of plant-based cheese analogues","authors":"Jin Xie ,&nbsp;Mike Veigel ,&nbsp;Herbert Schmidt ,&nbsp;Michael Gänzle","doi":"10.1016/j.ijfoodmicro.2025.111178","DOIUrl":"10.1016/j.ijfoodmicro.2025.111178","url":null,"abstract":"<div><div><em>Bacillus</em> species are beneficial fermentation microbes that exhibit useful technological traits including the expression of extracellular amylolytic and proteolytic enzymes and antimicrobial lipopeptides. In this study, strains of <em>Bacillus</em> spp. were screened through genome analysis and the effect of fermentation of plant-based cheese analogues with the acidification cultures <em>Lactococcus lactis, Lactococcus cremoris</em> and <em>Leuconostoc mesenteroides</em>, and the adjunct culture <em>Lentilactobacillus. buchneri</em> plus <em>Bacillus</em> spp. was investigated. Based on genome analyses of 9 strains of <em>Bacillus</em> spp., <em>B. velezensis</em> FUA2155, <em>B. amyloliquefaciens</em> FUA2153, and <em>B. subtilis</em> FUA2114 that harbor genes encoding for amylases and proteases and lipopeptide synthases were selected for fermentation of plant cheese. <em>Bacillus</em> strains exhibited metabolic activity during bean germination but were inactive after acidification of the cheese matrix. The strains prolonged the mould-free storage time of plant-based cheese analogues and enhanced proteolysis. Of the three strains, only <em>B. velezensis</em> FUA2155 contributed to accumulation of taste-active glutamate. <em>Lt. buchneri</em> accelerated the inactivation of <em>Ln. mesenteroides</em> and enhanced the prevention against fungal contaminants in plant-based cheese analogues with bacilli at the ripening condition rH of 0.78. Taken together, this study provides evidence that the use of proteolytic strains of <em>Bacillus</em> in combination with the acidification cultures <em>Lc. lactis</em> and <em>Lc. cremoris</em> associated with <em>Ln. mesenteroides</em> and adjunct culture <em>Lt. buchneri</em> improved the quality of fermented plant-based cheese analogues.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111178"},"PeriodicalIF":5.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714860","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":"Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus purpureus","authors":"Jingyi He ,&nbsp;Meng Li ,&nbsp;Mengxiang Gao ,&nbsp;Li Li ,&nbsp;Yingbao Liu ,&nbsp;Tong Gu ,&nbsp;Jinsong Wang ,&nbsp;Jialan Zhang","doi":"10.1016/j.ijfoodmicro.2025.111181","DOIUrl":"10.1016/j.ijfoodmicro.2025.111181","url":null,"abstract":"<div><div>The fermentation substrate influenced the quality and flavor of solid-state fermented products. <em>Monascus purpureus</em> solid-state fermentation was carried out with rice, tartary buckwheat (TB), and a combination of both (RTB) as fermentation substrates to explore the enrichment of functional components, the changes in the odor and volatile flavor components in <em>Monascus</em> fermented products. The fermentation process led to a decrease in starch content while increasing protein content and enriching the functional components in the final products. Additionally, <em>Monascus</em> pigments and monacolin K were produced during <em>Monascus</em> solid-state fermented rice (MSFR), TB (MSFTB) and RTB (MSFRTB). The fermentation of different raw materials resulted in variations in the composition of volatile flavor compounds (VFCs) in the fermented products. Compared to MSFR or MSFTB alone, MSFRTB could significantly increase the content of five VFCs, including nitrogen oxide, broad methane, sulfur organic, broad alcohol, and sulfur-chlor. The content of most VFCs in MSFRTB significantly increased compared to MSFR and MSFTB samples. Notably, VFCs such as 1-propanol, 2-methylpropanal, acetone, and ethanol were identified as the main flavor substances in MSFRTB. <em>M. purpureus</em> solid-state fermentation could enhance the nutritional composition, functional properties, and flavor quality of fermented products when compared to raw materials. The selection of fermentation raw materials significantly impacted the overall characteristics of the fermented products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111181"},"PeriodicalIF":5.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738636","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":"Recent insights on the multifaceted roles of wooden tools in cheese-making: A review of their impacts on safety and final traits of traditional cheeses","authors":"Silvia Ruta ,&nbsp;Giovanni Belvedere ,&nbsp;Giuseppe Licitra ,&nbsp;Luís Augusto Nero ,&nbsp;Cinzia Caggia ,&nbsp;Cinzia L. Randazzo ,&nbsp;Margherita Caccamo","doi":"10.1016/j.ijfoodmicro.2025.111179","DOIUrl":"10.1016/j.ijfoodmicro.2025.111179","url":null,"abstract":"<div><div>The present review provides an overview of the role of wooden tools in cheese-making production, with a particular focus on their impact on the authenticity and biodiversity of typical and traditional cheeses. Specifically, wooden tools (such as vats, shelves, or tables) are thought to be important in the production of traditional cheese and cannot be replaced with substitute materials like plastic or stainless steel without changing the final characteristics of the cheeses. Despite the rigorous hygienic regulations, wooden tools are still indispensable in many areas and required for some Protected Designation of Origin (PDO) cheeses. These wooden tools promote the growth of biofilms, which are primarily made up of pro-technological microorganisms and add to the unique sensory qualities of traditional cheeses. They also improve product safety by acting as a natural barrier against pathogenic microorganisms. Such wooden tools facilitate the growth of biofilms mainly constituted by pro-technological microorganisms that contribute to the distinctive sensory traits of traditional cheeses and enhance the safety of final products by providing a natural barrier against pathogenic microorganisms. Recently, several studies have focused on wooden-associated biofilms with the final aim to optimize their structure, enhance their robustness, and explore the dynamics of microbial communities between wood and cheese in the most relevant production steps to further improve both the safety and quality of traditional—type cheeses.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111179"},"PeriodicalIF":5.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714859","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":"Physiological, microscopic and proteomic performance of Escherichia coli O157:H7 biofilms challenged with antagonistic lactic acid bacteria as a bio-decontamination tool for the food industry","authors":"Lucia Cisneros ,&nbsp;Ayelen Antonella Baillo ,&nbsp;Diego Ploper ,&nbsp;María Pia Valacco ,&nbsp;Silvia Moreno ,&nbsp;Lucila Saavedra ,&nbsp;Carlos Minahk ,&nbsp;Vincenzina Fusco ,&nbsp;Osvaldo Yantorno ,&nbsp;Silvina Fadda","doi":"10.1016/j.ijfoodmicro.2025.111173","DOIUrl":"10.1016/j.ijfoodmicro.2025.111173","url":null,"abstract":"<div><div>Enterohemorrhagic <em>Escherichia coli</em> O157:H7 (EHEC) biofilms are a critical concern in food industry due to their resilience, persistence, and ability to enhance pathogen survival on processing surfaces. Controlling these biofilms is paramount to mitigating the risks associated with EHEC. This work evaluates the potential of three lactic acid bacteria (LAB) strains—<em>Lactiplantibacillus plantarum</em> CRL1075, <em>L. plantarum</em> CRL1482, and <em>Pediococcus pentosaceus</em> CRL2145—as biocontrol agents to inhibit EHEC biofilms through exclusion, competition, and displacement strategies under conditions mimicking meat industry environment (12 °C, stainless steel, and meat-based culture medium). EHEC biofilms showed by scanning electron microscopy and confocal laser scanning microscopy high adherence and robustness. Introducing LAB strains led to substantial reductions in EHEC biofilm formation, with the competition strategy emerging most effective, reducing biofilms by up to 6.5 log units. Exclusion and displacement strategies also decreased pathogen viability, with <em>P. pentosaceus</em> CRL2145 showing consistent inhibitory effects across all conditions. EHEC-CRL2145 mixed biofilms exhibited reduced biomass and covered surface area, with LAB clustered around <em>E. coli</em> cells, limiting their growth and adhesion. Proteomic analysis revealed repression of 85 EHEC proteins associated with essential metabolic pathways, stress responses, and biofilm maintenance, which compromised the pathogen's ability to sustain biofilm integrity and viability. Additionally, some EHEC proteins involved in adhesion and virulence were upregulated, possibly as stress response to LAB antagonism. Importantly, while the antimicrobial potential of LAB against foodborne pathogens was recently reported, this is the first study to describe the metabolic response of EHEC biofilms when challenged by LAB.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111173"},"PeriodicalIF":5.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714862","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":"Impact of intervention strategies on listeriosis risk in cooked ham: Biopreservation and high pressure processing","authors":"Cristina Serra-Castelló ,&nbsp;Sara Bover-Cid ,&nbsp;Anna Jofré ,&nbsp;Roland Lindqvist","doi":"10.1016/j.ijfoodmicro.2025.111174","DOIUrl":"10.1016/j.ijfoodmicro.2025.111174","url":null,"abstract":"<div><div>Biopreservation and post-lethality treatments (PLT) are the basis of operating procedures applied to reduce the levels of <em>Listeria monocytogenes</em> in ready-to-eat food. The combination of these strategies must be wisely selected, and their interaction should be considered in quantitative microbial risk assessments (QMRA) assessing the listeriosis risk. The aim of the present study was to develop a QMRA model to assess the impact of intervention strategies, including formulation with lactate, bioprotective cultures and the use of high-pressure processing (HPP), on reducing the listeriosis risk associated to the consumption of cooked meat products by elderly populations. Particularly, the interaction between the formulation with lactate and the application of HPP was addressed as lactate is reported to exert (i) a piezo-protection on <em>L. monocytogenes</em> inactivation by HPP and (ii) a piezo-stimulation effect on the growth rate of survivors. Results showed that the reduction of product's shelf-life or the use of biopreservation strategies (lactate and bioprotective cultures) were more effective in reducing the listeriosis risk than mild HPP treatments. Moreover, the application of a mild HPP treatment in combination with the formulation with lactate did not result in a higher risk reduction compared to the formulation of lactate alone. On the other hand, the application of a 5-log PLT was more effective for risk reduction compared to other strategies. The results provided in this work can help in the design of measures to control <em>L</em>. <em>monocytogenes</em> that have the desired impact on risk of reduction.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111174"},"PeriodicalIF":5.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696838","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}