International journal of food microbiology最新文献

{"title":"Corrigendum to \"Study on the control effect and mechanism of Serratia rubidaea B11 metabolites on postharvest blue mold of pear fruit\" [Int. J. Food Microbiol. 445 (2026) 111506].","authors":"Kaili Wang, Tengxia Pan, Hua Wang, Esa Abiso Godana, Yuchun Lu, Qiya Yang, Hongbin Chen, Asanda Mditshwa, Hongyin Zhang","doi":"10.1016/j.ijfoodmicro.2026.111796","DOIUrl":"10.1016/j.ijfoodmicro.2026.111796","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":" ","pages":"111796"},"PeriodicalIF":5.2,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147771023","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":"Corrigendum to \"Selection of Bacillus spp. as fermentation cultures for production of plant-based cheese analogues\" [Int. J. Food Microbiol. 435 (2025) 111178 10.1016/j.ijfoodmicro.2025.111178].","authors":"Jin Xie, Mike Veigel, Herbert Schmidt, Michael Gänzle","doi":"10.1016/j.ijfoodmicro.2026.111781","DOIUrl":"10.1016/j.ijfoodmicro.2026.111781","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":" ","pages":"111781"},"PeriodicalIF":5.2,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147716658","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":"Corrigendum to 1,2-propanediol metabolism by heterofermentative lactobacilli in sourdough.","authors":"Qin Li, Vi D Pham, Michael Gänzle","doi":"10.1016/j.ijfoodmicro.2026.111780","DOIUrl":"10.1016/j.ijfoodmicro.2026.111780","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":" ","pages":"111780"},"PeriodicalIF":5.2,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147690018","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":"From economic crop to high-value product: Fermentation of chestnut protein by Lactobacillus rhamnosus ameliorates chronic inflammation via the gut microbiota-SCFAs axis.","authors":"Dongze Qin, Wenhui Fu, Haoxin Cui, Haiwei Liu, Hang Yang, Yaozhong Hu, Ruican Wang, Xuemeng Ji, Shuo Wang","doi":"10.1016/j.ijfoodmicro.2026.111823","DOIUrl":"10.1016/j.ijfoodmicro.2026.111823","url":null,"abstract":"<p><p>This study investigated the anti-inflammatory effect and mechanism of fermented chestnut protein (FCP), produced by Lactobacillus rhamnosus ML1-2, on high-fat diet (HFD) and lipopolysaccharide (LPS)-induced chronic inflammation in mice. The results showed that lactic acid bacteria (LAB) fermentation significantly promoted the degradation of macromolecular proteins in chestnut protein, and the release of abundant bioactive peptides, amino acids, and the functional component γ-aminobutyric acid (GABA). In mice, FCP significantly improved HFD- and LPS-induced systemic inflammation, lipid metabolic disorders, intestinal homeostasis disruption, as well as hepatic and adipose dysfunction in a dose-dependent manner. Mechanistically, FCP promoted intestinal short-chain fatty acid (SCFA) production, potentially by increasing the abundance of SCFA-producing bacteria and related metabolic pathways. These changes were putatively linked to the regulation of intestinal homeostasis and hepatic lipid metabolism through SCFA-mediated GPR/HDAC3-NF-κB and GPR-AMPK signaling. Overall, this study highlights the anti-inflammatory function of FCP, advancing sustainable plant-based fermented food development.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"456 ","pages":"111823"},"PeriodicalIF":5.2,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814833","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":"Microbiological quality of plant-based cheese analogues and pathogen behavior in cashew nut-based varieties in cashew nut-based varieties","authors":"Jaqueline Sousa Correia ,&nbsp;Dionisio Pedro Amorim-Neto ,&nbsp;Emilie Lang ,&nbsp;Matheus Péricles da Silva Láscaris ,&nbsp;Beatriz Machado Dal Pian ,&nbsp;Larissa Pereira Margalho ,&nbsp;Arthur Kael Rodrigues da Pia ,&nbsp;Bárbara Cipulo Legabão ,&nbsp;Angelica Zaninelli Schreiber ,&nbsp;Giulia Paes Strabelo ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ijfoodmicro.2026.111670","DOIUrl":"10.1016/j.ijfoodmicro.2026.111670","url":null,"abstract":"<div><div>The high demand for plant-based foods has made cheese analogues a rapidly growing category. Nevertheless, the lack of specific regulations results in undefined microbiological standards, highlighting the need to assess their safety and quality. This study evaluated the microbial quality of 37 cheese analogue products from eight brands marketed nationwide, collected in the Campinas–SP region, Brazil, in two batches (<em>n</em> = 74), and assessed the microbial behavior of six pathogens in five cashew nut-based analogues from the same brand. Microbial quality analyses included counts of <em>Bacillus cereus</em> spores and aerobic mesopHilic spores, lactic acid bacteria, psychrotrophic bacteria, yeasts and molds, as well as detection of <em>Listeria monocytogenes</em> and <em>Salmonella</em> spp., and measurements of pH, water activity, and moisture. <em>Salmonella</em> spp. And <em>Listeria</em> spp. were not detected in the initial samples, while <em>B. cereus</em> spores were present in 27% of the samples, reaching a maximum of 4.3 log CFU/g. Aerobic mesophilic spores, lactic acid bacteria, psychrotrophic bacteria, and yeasts/molds were detected in 35–38% of the samples. Principal Component Analysis indicated that physicochemical parameters did not fully explain microbial variability. Microbial behavior assessments showed that most analogues did not support significant growth, although some pathogens survived; moreover, growth of L. <em>monocytogenes</em> was observed at 8 °C, particularly in the Parmesan-type analogue, whose pH, water activity, and moisture favored persistence. These findings suggest that physicochemical inconsistencies may allow the survival of pathogenic or spoilage microorganisms, reinforcing the urgent need for specific regulations to ensure the safety and quality of cheese analogue products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111670"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146156987","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":"Bacteriophage-functionalized biopolymer packaging solutions for poultry cold chain: A bibliometric and mechanistic review","authors":"Ha Rim Lee ,&nbsp;Sangha Han ,&nbsp;June Gu Kang ,&nbsp;Md. Ashikur Rahman ,&nbsp;Ike Kang ,&nbsp;Sang-Do Ha","doi":"10.1016/j.ijfoodmicro.2026.111674","DOIUrl":"10.1016/j.ijfoodmicro.2026.111674","url":null,"abstract":"<div><div>The cold chain is critical for maintaining the quality and safety of fresh foods by minimizing microbial spoilage and ensuring the secure delivery of high-quality products to consumers. In particular, the poultry industry heavily relies on an efficient cold chain to meet growing consumer demand and to ensure microbiological safety throughout its extensive production and distribution processes. However, <em>Salmonella</em> spp. and <em>Campylobacter</em> spp. remain the most reported poultry-associated pathogens and are major contributors to foodborne illnesses in humans. Bacteriophages have emerged as promising natural biocontrol agents and bio-additives with antimicrobial effects in active food packaging systems, effectively targeting bacterial foodborne pathogens. A bibliometric analysis of global research trends further underscores the growing convergence of poultry, cold chain logistics, and bacteriophage applications, providing evidence for their integration into innovative food safety strategies. Therefore, integrating bacteriophage-based strategies in the poultry processing and production chain holds considerable potential for enhancing food safety and public health. This review examines the potential application of bacteriophages in food coatings and films, considering their general characteristics. It also examines various biopolymers that could combine with bacteriophages to enhance the antibacterial activity in these systems and evaluates the antimicrobial effects of bacteriophage-biopolymer combinations in reducing bacterial contamination and extending the shelf life of mainly poultry products. Finally, this review also discusses the challenges of applying bacteriophages as active ingredients in films or coatings for food packaging, namely bacterial resistance and stability, regulatory considerations, and consumer acceptance.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111674"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146165273","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":"Inhibition mechanism of linalool on Vibrio parahaemolyticus biofilms and its removal of biofilms on the surfaces of shrimp and its processing materials","authors":"Zhiao Zhao ,&nbsp;Haiming Chen ,&nbsp;Weijun Chen ,&nbsp;Ming Zhang ,&nbsp;Jianfei Pei ,&nbsp;Ying Lyu ,&nbsp;Rongrong He ,&nbsp;Wenxue Chen","doi":"10.1016/j.ijfoodmicro.2026.111688","DOIUrl":"10.1016/j.ijfoodmicro.2026.111688","url":null,"abstract":"<div><div>The formation of biofilms makes <em>Vibrio parahaemolyticus</em> (<em>V. parahaemolyticus</em>) more difficult to eliminate, posing a significant threat to seafood safety and human health. This study aimed to investigate the inhibitory effect of linalool on the biofilm of <em>V. parahaemolyticus</em> and its underlying inhibitory mechanism. It was found that linalool significantly inhibited <em>V. parahaemolyticus</em> biofilm formation at sub-minimal inhibitory concentrations (sub-MICs). Furthermore, the content of extracellular polymeric substances (EPS) in the biofilm of <em>V. parahaemolyticus</em> was reduced while the motility, hydrophobicity, and auto-aggregation of <em>V. parahaemolyticus</em> were also suppressed when exposed to sub-MICs of linalool. Transcriptomics results showed that the expression of 1332 genes underwent significant alteration, with 646 genes being upregulated and 686 genes being downregulated. It was revealed that linalool inhibited the motility of <em>V. parahaemolyticus</em> by suppressing the expression of lateral flagella gene (<em>lafA</em>) and disrupting the expression of flagellar motor genes (<em>fliF, fliG, fliM, fliN, and motB</em>). Linalool reduced the concentration of AI-2 by downregulating the expression of the <em>luxS</em> and upregulating the expression of the <em>opaR</em>. Additionally, linalool inhibited energy metabolism by suppressing the tricarboxylic acid (TCA) cycle and the replenishment of its substrates (succinyl-CoA and acetyl-CoA). Moreover, linalool can significantly inhibit the adhesion of <em>V. parahaemolyticus</em> to shrimp and the surfaces of its processing materials at sub-MICs of linalool. In conclusion, these findings provide new insights into how linalool inhibits the formation of <em>V. parahaemolyticus</em> biofilms, suggesting that linalool is a promising anti-biofilm agent.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111688"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191707","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":"Fermentation optimization reveals multi-level metabolic regulation of antifungal lipopeptides in Bacillus velezensis YTQ3 for enhanced postharvest biocontrol","authors":"Xiaomin Yang ,&nbsp;Changping Tian ,&nbsp;Fang Zhang ,&nbsp;Xianghong Meng","doi":"10.1016/j.ijfoodmicro.2026.111673","DOIUrl":"10.1016/j.ijfoodmicro.2026.111673","url":null,"abstract":"<div><div>Microbial lipopeptides from <em>Bacillus</em> spp. are promising biocontrol agents against postharvest fungal diseases due to their high efficacy and biodegradability. However, their commercial application is limited by high production costs and low yields. In this study, fermentation optimization was employed to enhance the production of antifungal lipopeptides by <em>Bacillus velezensis</em> YTQ3 and to reveal the underlying multi-level metabolic regulation mechanism. Using single-factor and response surface methodologies, optimal conditions were determined as Luria-Bertani (LB) medium supplemented with 60 g/L soluble starch and 20 g/L soybean meal, initial pH 6.0, 5% inoculum size, a working volume of 100 mL in a 250 mL flask, and cultivation at 28 °C for 120 h. This strategy achieved a high lipopeptide yield of 5.81 ± 0.04 g/L. Metabolomic analysis revealed that the optimization enhanced the supply of precursors and energy, which was further corroborated by the upregulation of key biosynthetic genes and corresponding enzyme activities. UHPLC-ESI-MS confirmed the increased production of surfactin and fengycin. Consequently, the antifungal activity of the optimized cell-free supernatant was significantly enhanced, demonstrating its great potential for enhanced postharvest biocontrol. Our findings provide not only an efficient fermentation strategy but also multi-level insights into the metabolic regulation governing high lipopeptide yield in <em>B. velezensis</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111673"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191710","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 action of ε-polylysine and theaflavin-3,3′-digallate against Hafnia alvei in turbot preservation: Quorum sensing disruption and bacterial sensitization","authors":"Xue Li,&nbsp;Hongman Hou","doi":"10.1016/j.ijfoodmicro.2026.111668","DOIUrl":"10.1016/j.ijfoodmicro.2026.111668","url":null,"abstract":"<div><div>Overcoming the high-dose limitations of natural preservatives like ε-polylysine (PL) is a pivotal challenge in food microbiology. This study explores a synergistic strategy combining PL with theaflavin-3,3′-digallate (TF3), a quorum sensing (QS) inhibitor, to control the spoilage bacterium <em>Hafnia alvei</em> H4. Our findings reveal a strong synergistic interaction (Fractional Inhibitory Concentration Index = 0.31), enabling a 50% reduction in the effective PL dosage. The underlying mechanism is multi-faceted: sub-inhibitory TF3 primarily disrupts QS-mediated virulence (e.g., biofilm formation, motility) and AHL signaling, as genetically validated using <em>luxI</em> and <em>luxR</em> knockout mutants, which critically sensitizes the bacterial cells. This combined action culminates in a rapid, synergistic collapse of core physiological functions upon PL exposure. Critically, this synergy translates to practical efficacy: in turbot fillets, the TF3-PL combination extended shelf-life by over 3 days compared to PL alone, effectively suppressing microbial growth and spoilage metabolites while preserving sensory quality. This work establishes a “sensitization” strategy that leverages QS disruption to potentiate natural antimicrobials, offering a sustainable and resistance-mitigating approach for next-generation food preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111668"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191787","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":"Discovery and functional validation of critical genes mediating synergistic spoilage between Pseudomonas fragi and Pseudomonas putida in fresh pork","authors":"Huixuan Yang ,&nbsp;Guangru Shang ,&nbsp;Cong Zhou ,&nbsp;Shuang Teng ,&nbsp;Keping Ye","doi":"10.1016/j.ijfoodmicro.2026.111692","DOIUrl":"10.1016/j.ijfoodmicro.2026.111692","url":null,"abstract":"<div><div><em>Pseudomonas fragi</em> and <em>Pseudomonas putida</em> are major specific spoilage organisms in chilled meat. This study investigated the molecular mechanisms underlying their synergistic spoilage potential using transcriptomic analysis and gene knockout approaches. Compared with single-culture, co-culture of <em>P. fragi</em> and <em>P. putida</em> during pork spoilage triggered a coordinated metabolic shift toward proteolytic nutrient utilization, characterized by upregulation of amino acid transporters and secretion-related genes. Among these, the <em>aprE</em> gene in <em>P. fragi</em>, encoding an alkaline protease secretion protein (type I secretion system component), and the <em>secY</em> gene in <em>P. putida</em>, responsible for protein translocation (type II secretion system component), were identified as key potential mediators of this cooperative process. Pork inoculation with <em>P. fragi</em> Δ<em>aprE</em> or <em>P. putida</em> Δ<em>secY</em> demonstrated that deletion of either gene markedly reduced proteolytic activity and ammonia production in pork. More importantly, co-culture systems containing either mutant exhibited prolonged lag phases and the lowest total volatile basic nitrogen accumulation. This suggests that <em>aprE</em> and <em>secY</em> play crucial roles in co-spoilage and that their disruption may impair intercellular signaling as well as cooperative metabolic interactions within <em>Pseudomonas</em> communities. This study provides new insights into the cooperative mechanisms within <em>Pseudomonas</em> during meat spoilage and identifies potential molecular targets for controlling <em>Pseudomonas</em>-associated deterioration in chilled meat products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111692"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191789","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}