International journal of food microbiology最新文献

{"title":"Antimicrobial efficacy of carvacrol-loaded curdlan hydrogels for enhancing shelf-life in seafood packaging applications.","authors":"Hong-Ting Victor Lin, Yi-Chi Yu, Shu-Han Yu, Yu-Chieh Chou, Hsuan-Ju Lin, Shella Permatasari Santoso, Shin-Ping Lin","doi":"10.1016/j.ijfoodmicro.2024.110976","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110976","url":null,"abstract":"<p><p>As global warming and the energy crisis receive increasing attention, the development of ecofriendly functional food packaging materials has also garnered significant interest. In this study, curdlan was combined with foaming agents (Cremodan and xanthan) and a crosslinking agent (sodium trimetaphosphate) to form a porous curdlan hydrogel. The material properties of the curdlan hydrogels were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and a thermogravimetric analysis (TGA). Results showed that the 2 % curdlan hydrogel exhibited a high water content (96.2 %), and swelling (89.2 %) and reswelling abilities (89.5 %), with a distinctly porous structure and excellent thermostability. These properties make it suitable for loading carvacrol, resulting in the formation of a carvacrol/curdlan hydrogel. In the results of antimicrobial testing, the carvacrol/curdlan hydrogel showed greater antimicrobial properties against Shewanella putrefaciens (32.3 mm) and Vibrio harveyi (33.1 mm) compared to V. parahaemolyticus (24.5 mm) in inhibition zone test. Noteworthy was the certain degree of antimicrobial ability of the carvacrol/curdlan hydrogel, which continuously exhibited microbial inhibition of the total viable count (TVC) of the no-inoculated and V. parahaemolyticus-inoculated group on sea bass fillets during 6 days of storage. In addition, the carvacrol/curdlan hydrogel inhibited the S. putrefaciens-caused microbial spoilage of fish. However, the continuous antibacterial ability of carvacrol/curdlan hydrogel needs to be improved. In future work, changing the porous size of curdlan hydrogel to control the carvacrol release for elongating the durability and long-term usage will be accomplished to fit the need in functional packaging applications.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"428 ","pages":"110976"},"PeriodicalIF":5.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675485","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":"Iron fortification modifies the microbial community structure and metabolome of a model surface-ripened cheese","authors":"Mahtab Shoukat,&nbsp;Vincent Hervé,&nbsp;Anne-Sophie Sarthou,&nbsp;Anne-Claire Peron,&nbsp;Alice Danel,&nbsp;Dominique Swennen,&nbsp;Pascal Bonnarme,&nbsp;Eric Dugat-Bony","doi":"10.1016/j.ijfoodmicro.2024.110971","DOIUrl":"10.1016/j.ijfoodmicro.2024.110971","url":null,"abstract":"<div><div>Iron is a vital micronutrient for nearly all microorganisms, serving as a co-factor in critical metabolic pathways. However, cheese is an iron-restricted environment. Furthermore, it has been demonstrated that iron represents a growth-limiting factor for many microorganisms involved in cheese ripening and that this element is central to many microbial interactions occurring in this ecosystem. This study explores the impact of iron fortification on the growth and activity of a reduced microbial community composed of nine strains representative of the microbial community of surface-ripened cheeses. Three different iron compounds (ferrous sulfate, ferric chloride, ferric citrate) were used at three different concentrations, i.e.<em>,</em> 18, 36, and 72 μM, to fortify cheese curd after inoculation with the consortium. This treatment significantly enhanced the growth of certain cheese-ripening bacteria in curd, resulting in substantial changes in the volatilome and metabolome profiles. These observations were dose-dependent, with more pronounced effects detected with higher iron concentrations. No statistically significant difference was observed in the microbial composition based on the iron compounds used for fortification, but this factor had an impact on the volatilome and amino acids profile. These findings highlight the importance of iron availability for the behavior of cheese microbial communities. They also open novel perspectives on cheesemakers' use of iron fortification to control microbial growth and improve cheese quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110971"},"PeriodicalIF":5.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659486","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":"Effect of texturization on microbial inactivation in UV-C treated orange juice: Predictive modeling and analysis of Alicyclobacillus acidoterrestris physiological and morphological changes.","authors":"Magdalena Durán Cassiet, María Luz Kozono, Antonella Andreone, Marcela Schenk, Sandra Guerrero","doi":"10.1016/j.ijfoodmicro.2024.110979","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110979","url":null,"abstract":"<p><p>UV-C light is an alternative for preserving clear fruit-based drinks, replacing existing thermal treatments that degrade product quality and are ineffective against some microorganisms, including Alicyclobacillus acidoterrestris, a spoiling agent of concern in the juice sector. Texturizing agents are essential since consumers' preferences for these products strongly depend on the mouthfeel. However, the complexity of the treated texturized system may have an essential influence on UV-C effectiveness. The main goal of this study was to evaluate the effect of texturization on the UV-C inactivation of A. acidoterrestris spores (AA) and separate cocktails of Escherichia coli (ECC), yeast (YC), and Salmonella (SC) in orange juice. Binary combinations (0.0 to 0.3 % w/v) of carboxymethyl cellulose (CMC) and guar gum (GG) were added to orange juice (OJ). A multiple regression analysis identified suitable CMC and GG combinations with optimal viscosity (~ 20 mPa.s) and maximum suspended particles (%S), leading to two formulations: TOJ₁ (0.075 % w/v CMC + 0.15 % w/v GG at five °C) and TOJ₂ (0.045 % w/v CMC + 0.165 % w/v GG). A consumer field test confirmed the advantages of sweetness, bitterness, flavor, color, and body/viscosity, establishing it as the best formulation. UV-C assisted by mild heat (UV-C/H) inactivation in OJ and TOJ₁ was determined (1651 mJ/cm², 50 °C, 1.8 L/min). Single treatments (UV-C and H) were also performed to evaluate synergy. The UV-C/H induced damage on AA spores was measured by flow cytometry (FC) labeling with fluorescein diacetate (FDA) and propidium iodide (PI) for monitoring membrane integrity. The bacterial cocktails were the most sensitive to the UV-C treatments, followed by YC and AA. UV-C achieved moderate inactivation (1.6-4.6 log reductions) in non-texturized OJ, while UV-C/H significantly enhanced microbial sensitivity (3.4-7.5 log reductions). Texturization slightly reduced UV-C effectiveness, achieving 2.9-5.2 log reductions in TOJ₁. The Weibull model provided the best fit characterizing UV-C inactivation with evidence of subpopulations of different resistances. In TOJ₁ treated by UV-C/H, the flow cytometry study revealed membrane-compromised AA spores with a gradual increase of PI+ cells with treatment time. The scanning electron micrographs showed structural damage, less evident in the texturized system. The results suggest that UV-C can be used to process texturized orange juice and could be a promising alternative for controlling Alicyclobacillus spp. spores and other microbial strains in industrialized orange juice.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"428 ","pages":"110979"},"PeriodicalIF":5.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675730","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":"Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation","authors":"Pedro Miguel Izquierdo-Cañas ,&nbsp;Juan Manuel del Fresno ,&nbsp;Manuel Malfeito-Ferreira ,&nbsp;Adela Mena-Morales ,&nbsp;Esteban García-Romero ,&nbsp;José María Heras ,&nbsp;Iris Loira ,&nbsp;Carmen González ,&nbsp;Antonio Morata","doi":"10.1016/j.ijfoodmicro.2024.110977","DOIUrl":"10.1016/j.ijfoodmicro.2024.110977","url":null,"abstract":"<div><div>Biological acidification and bioprotection are interesting tools to overcome some problems of climate change and fit some consumer requirements for fresher wine styles. Juices of Airén (<em>Vitis vinifera</em> L.) were fermented by <em>Lachancea thermotolerans</em> (Lt) and <em>Metschnikowia pulcherrima</em> (Mp) starters and compared with <em>Saccharomyces cerevisiae</em> (Sc). Fermentations were monitored and wines were analysed for standard parameters and volatile fractions by SPE-GC–MS. Wines were evaluated by an experienced tasting panel. All ferments reached dryness with lower volatile acidity and lower ethanol than the control. All strains of Lt used for biological acidification reduced the pH values of wines (pH 3.25–3.56) more than chemical acidification with 1.5 g/L of tartaric acid (pH 3.64). Wines were characterised by different total acidity and volatile composition according to the yeasts used. Lt and Mp produced wines with higher perception of freshness and acidity than Sc control, probably elicited by the higher production of lactic acid complemented with higher contents of succinic acid (+0.2–0.6 g/L). Overall, the results showed that bioacidification is a practical alternative to chemical acidification to cope with either climate change or consumer demand for fresher wine styles.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110977"},"PeriodicalIF":5.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659485","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":"Application of a novel phage vB_CjeM_WX1 to control Campylobacter jejuni in foods","authors":"Kaishan Xiao ,&nbsp;Qiqi Pan ,&nbsp;Yu Wu ,&nbsp;Yu Ding ,&nbsp;Qingping Wu ,&nbsp;Jumei Zhang ,&nbsp;Zhi Wang ,&nbsp;Zekun Liu ,&nbsp;Weisong Wang ,&nbsp;Juan Wang","doi":"10.1016/j.ijfoodmicro.2024.110975","DOIUrl":"10.1016/j.ijfoodmicro.2024.110975","url":null,"abstract":"<div><div><em>Campylobacter jejuni</em> is one of the leading causes of human gastroenteritis. Phage biocontrol is recognized as a natural, environmentally friendly technique that effectively targets pathogens in various foods. In this study, a novel <em>C. jejuni</em> phage named vB_CjeM_WX1 (WX1) was isolated from chicken feces. According to the morphology and genomic analysis, the phage belongs to the <em>Eucampyvirinae</em> genus within the subfamily of <em>Caudoviricetes</em> WX1 exhibited favorable physiological characteristics, as it could maintain its activity even under extreme conditions such as high temperatures (70 °C), acidity (pH = 4), alkalinity (pH = 12), NaCl concentration (1000 mM) and was UV-resistant for 50 min. WX1 could lyse 35 strains of <em>C. jejuni</em>, all of which are highly virulent and multi-drug resistant. Among them, 10 strains of <em>C. jejuni</em> exhibit strong biofilm formation, a critical factor in bacterial persistence and resistance to environmental stressors. The lysis rate of WX1 reached up to 47.3 % in 76 strains of <em>C. jejuni</em>. Phage WX1 inhibited the growth of multi-drug resistant, high virulence and strong biofilm <em>C. jejuni</em> 178-2B in NZCYM broth, as well as greatly reduced biofilm formation on stainless-steel, polyethylene surfaces, and glass. Moreover, phage WX1 decreased the number of <em>C. jejuni</em> in chicken skin to below the detection limit within 48 h. Therefore, phage WX1 can be used in food processing environments and poultry farming, both primary production and during slaughter with a great prospect.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110975"},"PeriodicalIF":5.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647148","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":"Investigation of an outbreak of hepatitis E virus 4d reveals the importance of good kitchen hygiene","authors":"Yuan Sun ,&nbsp;Yulou Sun ,&nbsp;Sisi Tan ,&nbsp;Na Li ,&nbsp;Kui Wang ,&nbsp;Xinxin Zhang ,&nbsp;Bingyang Li ,&nbsp;Feng Hao ,&nbsp;Cuiqun Sun ,&nbsp;Peng Chen","doi":"10.1016/j.ijfoodmicro.2024.110973","DOIUrl":"10.1016/j.ijfoodmicro.2024.110973","url":null,"abstract":"<div><div>In July–August 2022, an outbreak of hepatitis E was reported following a funeral dinner in a village of Yantai, June 2022. The aim of this study was to characterise the outbreak, search for more cases, and investigate the risk factors to help prevent hepatitis E infection in the future. A 1:2 case-control study was used to investigate the suspected causative food, and HEV antibody testing and genetic tracing were performed on clinical and environmental samples, and HEV antibody of 69 healthy people who did not attend the dinner in the same village were tested. A total of 80 people were exposed to this outbreak and 18 (22.5 %, 18/80) had acute infections, which was much higher than the positivity rate of healthy people of the same age group in the village (2.9 %, 2/69). Multifactorial analysis showed that the infection was significantly associated with the consumption of cucumber in sauce (aOR = 4.44, 95%CI = 1.23–16.06). Further investigation revealed that there was a mixing of pots and pans for washing raw pork products with those for cold meals during dish preparation. A whole genome sequence of HEV was obtained from sera of cases and from an environmental sample from the pork supplier's refrigerator. All sequences were typed as HEV-4d. This foodborne outbreak was most likely caused due to a failure in kitchen hygiene to differentiate between raw and cooked pots and pans during dish preparation, resulting in cross-contamination from defrosted pork to cold dishes. Our findings emphasize the importance of education of food hygiene, especially in remote areas.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110973"},"PeriodicalIF":5.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142643964","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 development of a whole-cell biosensor enabled the identification of agmatine-producing Hafnia spp. in cheese","authors":"Angel Casado ,&nbsp;Eva Fernández ,&nbsp;Esther Sánchez-Llana ,&nbsp;María Fernández ,&nbsp;Victor Ladero ,&nbsp;Miguel A. Alvarez","doi":"10.1016/j.ijfoodmicro.2024.110970","DOIUrl":"10.1016/j.ijfoodmicro.2024.110970","url":null,"abstract":"<div><div>Agmatine, the decarboxylation product of arginine, is the precursor of putrescine - a harmful biogenic amine (BA) - that can accumulate in dairy products via bacterial metabolism involving the agmatine deiminase (AGDI) pathway. This first requires agmatine be produced via the decarboxylation of arginine and it remains unknown which microorganisms are responsible for this prior decarboxylation step.</div><div>In addition, agmatine, as other BA, plays different physiological roles including those of co-transmitter and neuromodulator. Preclinical and clinical studies have shown agmatine to have a neuroprotective effect, rendering it of therapeutic interest being agmatine-producing bacteria proposed as psychobiotics.</div><div>The identification of BA-producing microorganisms is based on the rise in pH due to the consumption of H⁺ during such decarboxylation reactions. However, in the detection of agmatine-producing microorganisms in cheese, this would lead to false positives since many bacteria possess arginine deiminase activity; this produces ornithine and ammonium from arginine, which also increases the pH. To overcome this problem, a whole-cell biosensor based on a previously developed agmatine-inducible transcription system was designed, and a protocol optimized for the successful identification of agmatine-producing microorganisms in cheese.</div><div>The application of this protocol in cheese samples allowed for the isolation of agmatine-producing microorganisms identified as <em>Hafnia</em> spp. and unravels, for first time, the capacity of <em>Hafnia paralvei</em> to produce agmatine. This finding evidence the potential role of <em>Hafnia</em> spp. in putrescine accumulation in dairy products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110970"},"PeriodicalIF":5.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142638931","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":"Methicillin- and vancomycin-resistant Staphylococcus aureus in chicken carcasses, ready-to-eat chicken meat sandwiches, and buffalo milk","authors":"Hend Ali Elshebrawy,&nbsp;Nahed Gomaa Kasem,&nbsp;Khalid Ibrahim Sallam","doi":"10.1016/j.ijfoodmicro.2024.110968","DOIUrl":"10.1016/j.ijfoodmicro.2024.110968","url":null,"abstract":"<div><div>Methicillin-resistant <em>Staphylococcus aureus</em> (MRSA) is a growing public health concern; however, there is limited information about MRSA and VRSA (Vancomycin-resistant <em>S. aureus</em>) among animal-origin food. Therefore, this study intended to elucidate the prevalence, enterotoxin existence, antimicrobial resistance profiles, and antimicrobial resistance genes of <em>S. aureus</em> strains isolated from chicken carcasses, ready-to-eat (RTE) chicken meat sandwiches, and buffalo milk samples marketed in Mansoura City, Egypt. Of the 240 samples examined, 52.1 % were contaminated with <em>S. aureus</em>, with a mean count of 4.11 log₁₀ CFU/g. A total of 250 isolates were verified as <em>S. aureus</em> by PCR targeting <em>nuc</em> gene, of which 39.2 % (98/250) harbored at least one <em>S. aureus</em> enterotoxin (SE) gene. The predominant SE genes were <em>sea</em> (61.2 %, 60/98), followed by <em>sed</em> (58.2 %, 57/98), <em>sec</em> (38.8 %, 38/98), and <em>seb</em> (27.6 %, 27/98). All isolates were resistant to at least one antimicrobial, with an average MAR (multiple antibiotic resistance) index of 0.530. Four isolates exhibited resistance to all antimicrobial agents tested. Interestingly, 100 %, 76.4 %, 35.6 %, 30.8, 10.4 %, 6 %, and 1.6 % of isolates were resistant to penicillin, azithromycin, oxacillin, ceftaroline, vancomycin, linezolid, and daptomycin, respectively. Of the 250 <em>S. aureus</em> strains tested, 38 % were confirmed as MRSA by <em>mecA</em> gene, while 10.4 % were identified as VRSA by <em>vanA</em> gene. The high prevalence of MRSA and VRSA isolates among samples tested is worrisome. Hence, monitoring antimicrobial usage in veterinary medicine and applying strict hygienic measures during food handling and processing is imperative to prevent the spread of such resistant bacteria and protect public health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110968"},"PeriodicalIF":5.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142638928","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 impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS","authors":"Ruling Tang ,&nbsp;Yin Qin ,&nbsp;You Luo","doi":"10.1016/j.ijfoodmicro.2024.110974","DOIUrl":"10.1016/j.ijfoodmicro.2024.110974","url":null,"abstract":"<div><div>Secondary metabolites are a group of invaluable phytochemicals in raspberries. Fermentation process leads to changes in the phytochemical composition of fruits. This study aimed to investigate the influence of <em>Lacticaseibacillus paracasei</em> subsp. <em>paracasei</em> FBKL1.0328 and <em>Lactiplantibacillus plantarum</em> subsp. <em>plantarum</em> FBKL1.0310 on the secondary metabolites of red raspberry juice (CR) and uncover their conversion pathways via metabolomics based on ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). A total of 695 secondary metabolites in the unfermented and fermented samples were identified. There were 90, 83 and 52 differential secondary metabolites identified in LCR (<em>L. paracasei</em> FBKL1.0328 fermented raspberry juice) vs. CR, LPR (<em>L. plantarum</em> FBKL1.0310 fermented raspberry juice) vs. CR, and LCR vs. LPR, respectively. Certain phenolic acids (e.g. 3-phenyllacitc acid), flavonoids (e.g. galangin-7-glucoside), alkaloids (e.g. indole-3-lactic acid), and terpenoids (e.g. glucosyl 7-methyl-3-methyleneoctane-1,2,6,7-tetraol) were selected as the crucial differential metabolites. These two lactobacilli utilized distinct metabolic pathways for processing secondary metabolites. <em>L. paracasei</em> FBKL1.0328 primarily transformed flavonoids through the “Flavone and flavonol biosynthesis” pathway. <em>L. plantarum</em> FBKL1.0310 mainly converted phenolic acids via the “Tyrosine metabolism” pathway and the “Aminobenzoate degradation” pathway. Interestingly, <em>L. plantarum</em> FBKL1.0310 outperformed L. <em>paracasei</em> FBKL1.0328 in upregulating certain valuable bioactive compounds such as indole-3-lactic acid and 3-phenyllacitc acid, underscoring its potential as a promising strain for developing health-beneficial fermented fruit juices. These findings provide insights to how different lactobacilli modify secondary metabolite composition in red raspberry juice and offer valuable information for the industrial application of lactobacilli in fruit processing.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110974"},"PeriodicalIF":5.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142638933","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 cellular symphony of redox cofactor management by yeasts in wine fermentation","authors":"James D. Duncan,&nbsp;Mathabatha E. Setati,&nbsp;Benoit Divol","doi":"10.1016/j.ijfoodmicro.2024.110966","DOIUrl":"10.1016/j.ijfoodmicro.2024.110966","url":null,"abstract":"<div><div>Redox metabolism is pivotal in anaerobic fermentative processes such as winemaking where it results in the production of many metabolites that contribute to the aroma and flavour of wine. Key to this system are NAD⁺ and NADP⁺, which play essential roles as cofactors in maintaining cellular redox balance and regulating metabolism during fermentation. This review comprehensively explores redox metabolism under winemaking conditions, highlighting the influence of factors such as oxygen availability and vitamins including B3 and B1. Recent findings underscore the rapid assimilation and recycling dynamics of these vitamins during fermentation, reinforcing their critical role in yeast performance. Despite extensive research, the roles of diverse yeast species and specific vitamins remain insufficiently explored. By consolidating current knowledge, this review emphasises the implications of redox dynamics for metabolite synthesis and overall wine quality. Understanding these metabolic intricacies offers options to enhance fermentation efficiency and refine aroma profiles. The review also identifies gaps in studies for intracellular vitamin metabolism and underlines the need for deeper insights into non-<em>Saccharomyces</em> yeast metabolism. Future research directions should focus on elucidating specific metabolic responses, exploring environmental influences, and harnessing the potential of diverse yeasts to innovate and diversify wine production strategies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110966"},"PeriodicalIF":5.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619825","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}