International journal of food microbiology最新文献

{"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}

{"title":"Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel","authors":"Naeun Koh ,&nbsp;Do-Kyun Kim","doi":"10.1016/j.ijfoodmicro.2024.110961","DOIUrl":"10.1016/j.ijfoodmicro.2024.110961","url":null,"abstract":"<div><div>A combined antibacterial effect of 405 nm blue LEDs (BL) and gelatin film (G) was investigated on stainless steel (SUS) and fresh fruit peel for the inactivation of <em>Escherichia coli</em> O157:H7 and <em>Salmonella Typhimurium</em>. On the SUS, the sum of the individual treatments of G for 20 min and BL at 20 J/cm² was &lt;1 log reduction (log CFU/cm²). In comparison, combination treatment of G and BL (G + BL) at 20 J/cm² exhibited 2.37 and 3.09 log reduction on <em>E. coli</em> O157:H7 and <em>S. Typhimurium</em>. The G + BL treatment only increased a propidium iodide (PI) uptake, indicating that cell membrane damage occurred. In the G + BL treatment, reactive oxygen species (ROS) scavenging assay confirmed that ROS involved in the bactericidal mechanism. On orange peel, the G + BL treatment at 40 J/cm² resulted in a 3.05 and 3.17 log reduction on <em>E. coli</em> O157:H7 and <em>S. Typhimurium</em>. In contrast, the individual treatment of G for 40 min led to reductions of 0.63 log CFU/cm² for <em>E. coli</em> O157:H7 and 0.50 log CFU/cm² for <em>S. Typhimurium</em>, while the BL treatment at 40 J/cm² achieved reductions of 0.78 and 0.69 log CFU/cm², respectively. A synergistic bactericidal effect was similarly observed in the combined treatment groups for both apple and grapefruit peels. In a color and texture analysis, G did not affect hardness, toughness, and visual color of fruit.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110961"},"PeriodicalIF":5.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619820","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":"High-throughput ecological interaction mapping of dairy microorganisms","authors":"Amadou Ndiaye ,&nbsp;Karl Coulombe ,&nbsp;Ismail Fliss ,&nbsp;Marie Filteau","doi":"10.1016/j.ijfoodmicro.2024.110965","DOIUrl":"10.1016/j.ijfoodmicro.2024.110965","url":null,"abstract":"<div><div>To engineer efficient microbial management strategies in the food industry, a comprehensive understanding of microbial interactions is crucial. Microorganisms live in communities where they influence each other in several ways. Although much attention has been paid to the production of antagonistic metabolites in lactic acid bacteria (LAB), research that accounts for the complexity of their ecological interactions and their dynamics remains limited. This study explores binary interactions within a mock community of 94 strains, including 23 LAB from culture collections and 71 isolated from dairy products. Using a colony-picking robot and image analysis, bidirectional interactions were measured at high throughput on solid media, where one test strain was challenged against other mock community members as the target strains. Assays of 15 test strains (14 LAB and one yeast) yielded 1,142 bidirectionally mapped interactions, classified by ecological type over seven days. The results showed variation in the strength, directionality, and type of interactions depending on the origin of the target strains. Cooperation rates increased for strains isolated from raw milk to pasteurized milk and cheese, while exploitation was more common in raw milk strains. Cooperating strains also exhibited more similar ecological behaviors than competing strains, suggesting the presence of microbial cliques. Interestingly, <em>Lactococcus cremoris</em> ATCC 19257 developed pink-red pigmentation when co-cultured with <em>Pseudomonas aeruginosa</em>. Overall, these findings present an unprecedented exploratory data set that significantly improves our understanding of microbial interactions at the system level, with potential applications in strain selection for food processes such as fermentation, bioprotection, and probiotics.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110965"},"PeriodicalIF":5.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619729","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":"Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages","authors":"Iara Ferreira Resende ,&nbsp;Pâmela Mynsen Machado Martins ,&nbsp;Dirceu de Souza Melo ,&nbsp;Marciane Magnani ,&nbsp;Disney Ribeiro Dias ,&nbsp;Rosane Freitas Schwan","doi":"10.1016/j.ijfoodmicro.2024.110967","DOIUrl":"10.1016/j.ijfoodmicro.2024.110967","url":null,"abstract":"<div><div>The study aimed to develop innovative microencapsulated formulations of strains with probiotic attributes, <em>Pichia kluyveri</em> CCMA 0615 and <em>Saccharomyces cerevisiae</em> CCMA 0732. The yeasts (8 log CFU/mL) were microencapsulated by spray drying technique using whey powder (WP - 15 %, 20 %, and 30 %) and sodium alginate (ALG - 1 %). The microcapsules and cell viability were characterized during two months of storage (4 °C and 25 °C). The selected formulations were applied to functional beverage fermentation, and viability and survival in the simulated gastrointestinal tract (GIT) were performed. The viability of yeasts microencapsulated by the spray drying method was shown to be dependent on the strain and encapsulating matrix used, ranging from 84 to 99 %. <em>P. kluyveri</em> required refrigeration when storing microcapsules. In functional beverage fermentation, microencapsulated yeast maintained the same fermentative profile with carbohydrate consumption, production of lactic acid (0.30 to 1.10 g/L) and alcohol (0.2 to 1.61 g/L), and greater viability during storage. Finally, the microencapsulation of <em>P. kluyveri</em> with 15 % WP + 1 % ALG maintained high viability under GIT conditions, whether exposed independently (&gt;84 %) or incorporated into a food matrix (&gt;94 %). The study demonstrated that this innovative microencapsulation of probiotic yeasts increases their viability, improves biotechnological application, and facilitates efficient delivery of probiotics to the host.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110967"},"PeriodicalIF":5.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142619720","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":"Mycotoxin profiles and plumpness of Tritordeum grain after artificial spike inoculation with Fusarium culmorum W.G. Smith","authors":"Elżbieta Suchowilska ,&nbsp;Marian Wiwart ,&nbsp;Michael Sulyok ,&nbsp;Wolfgang Kandler ,&nbsp;Rudolf Krska","doi":"10.1016/j.ijfoodmicro.2024.110963","DOIUrl":"10.1016/j.ijfoodmicro.2024.110963","url":null,"abstract":"<div><div>The responses to artificial spike inoculation with <em>Fusarium culmorum</em> were compared in 11 Tritordeum lines, two durum wheat cultivars and one naked barley cultivar. Inoculation of Tritordeum spikes led to a significant decrease in spike weight, kernel weight per spike, and kernel weight (by 18, 28, and 16 %, respectively). Durum wheat responded most strongly to inoculation, particularly with regard to spike weight and kernel weight per spike (decrease of 42 % and 53 %, respectively). Inoculation induced a significant increase in the total concentration of trichothecenes (9902 vs 558 μg/kg in non-inoculated control) and other <em>Fusarium</em> toxins (40,207 vs 3250 μg/kg in non-inoculated control) in Tritordeum grain. The content of three <em>Alternaria</em> toxins was not significantly modified by inoculation. The principal component analysis (PCA) of all fungal metabolites supported the discrimination of control and inoculated grain, and the results were used to divide the examined Tritordeum lines into two groups with different mycotoxin profiles. The first group (five lines) was more similar to naked barley, whereas the second group (six lines) showed greater similarity to durum wheat. The analyzed Tritordeum lines responded differently to inoculation, which suggests that lines with a low propensity to accumulate <em>Fusarium</em> toxins in grain can be selected from the existing gene pool. The study also demonstrated that Tritordeum grain accumulates significantly smaller amounts of mycotoxins than durum wheat grain.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110963"},"PeriodicalIF":5.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593170","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}