International journal of food microbiology最新文献

{"title":"Deep learning-driven hyperspectral imaging for real-time monitoring and growth modeling of psychrophilic spoilage bacteria in chilled beef","authors":"Guanglei Wang ,&nbsp;Xiuwei Yan ,&nbsp;Yingjie Feng ,&nbsp;Yue Chen ,&nbsp;Jiarui Cui ,&nbsp;Sijia Liu ,&nbsp;Songlei Wang","doi":"10.1016/j.ijfoodmicro.2025.111254","DOIUrl":"10.1016/j.ijfoodmicro.2025.111254","url":null,"abstract":"<div><div>Owing to the unsound cold chain system in China, chilled beef's quality would be affected by psychrophilic bacteria, resulting in quality deterioration and corruption, which leads to food safety problems. In this study, the growth of <em>Pseudomonas</em> and <em>Lactobacillus</em> in chilled beef was modeled by plate counting method and hyperspectral imaging, while the colony number of each dominant psychrophilic bacteria in chilled beef was determined using a traditional microbiological method. For the spectral data, the competitive adaptive reweighted sampling (CARS) algorithm, variable combination penalty analysis algorithm, successive projection algorithm and iteratively retained information variable were utilized to extract the characteristic wavelengths, and the partial least squares regression (PLSR), Energy Valley Algorithm Optimised Time Convolution Network combined with Multihead Attention Mechanism and stochastic configuration neural network (SCN) were used to predict the content of <em>Pseudomonas</em> and <em>Lactobacillus</em> in chilled beef. For <em>Lactobacillus</em>, the results showed that the prediction based on the Gaussian filtering-PLSR model achieved the optimal modeling (R_c² = 0.7381, R_p² = 0.7101, RMSEC = 0.5802 log₁₀CFU/g, RMSEP = 0.7934 log₁₀CFU/g). For <em>Pseudomonas</em>, the best prediction results were achieved (R_c² = 0.9415, R_p² = 0.8636, RMSEC = 0.7050 log₁₀CFU/g, RMSEP = 1.0546 log₁₀CFU/g) based on the CARS-SCN model. Finally, the growth of <em>Pseudomonas</em> and <em>Lactobacillus</em> was fitted using the Baranyi model, Huang model, and Gompertz model. Rapid nondestructive detection of bacterial content was realized from the hyperspectral data of chilled beef.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111254"},"PeriodicalIF":5.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935611","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":"Prevalence of spore-forming bacteria in plant-based raw materials used for plant-based milk alternatives","authors":"Anne Gleissle ,&nbsp;Herbert Schmidt ,&nbsp;Jörg Hinrichs","doi":"10.1016/j.ijfoodmicro.2025.111255","DOIUrl":"10.1016/j.ijfoodmicro.2025.111255","url":null,"abstract":"<div><div>Plant-based milk alternatives can be produced from a variety of raw materials. The microbial load of the used raw materials can vary greatly, affecting the heating parameters necessary for reducing the microbial load. In this study, plant-based raw materials for producing oat-, almond-, pea-, and rice-based drinks were examined for their microbial load. In this context, flours, flakes, protein isolates, and syrups were tested. The microbiological tests included i) the mesophilic viable cell count (mVCC), ii) the thermophilic viable cell count (tVCC), iii) the mesophilic spore count (mSC), and iv) the thermophilic spore count (tSC). Pure cultures were isolated from each sample, and bacterial species were identified using 16S rRNA gene analysis.</div><div>The plant-based raw materials (oat, almond, pea and rice) showed wide variations in the viable cell and spore count, ranging from 1 to 8.5 log₁₀ CFU/g. Most of the raw materials contained a high proportion of spores in the viable cell count. Despite previous ultra-high temperature treatment (UHT treatment), the oat and rice syrups showed spore levels of 1 to 4 log₁₀ CFU/g.</div><div>In total, 435 bacterial isolates were classified with the most frequent species belonging to the genus <em>Bacillus</em>. Among these, <em>B. licheniformis</em>, <em>B. subtilis,</em> and <em>B. tequilensis</em> were the most prevalent. However, other species such as <em>B. cereus</em>, <em>B. amyloliquefaciens</em>, <em>P. etheri,</em> and <em>G. stearothermophilus</em> were also present.</div><div>Based on the initial spore load of the raw materials, the required effect of the heat treatment <em>B*</em> can be calculated to ensure a commercially sterile plant-based drink. For an average mesophilic bacterial load of oat flours with 5 log₁₀ CFU/g, a 12 log₁₀ reduction is required and for a higher contamination with 9 log₁₀ CFU/g a 16 log₁₀ reduction is already necessary.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111255"},"PeriodicalIF":5.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948095","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":"Will climate change affect growth and ochratoxin A production of putative biocontrol knockout strains of Aspergillus carbonarius?","authors":"Belén Llobregat ,&nbsp;Carla Cervini ,&nbsp;Luis González-Candelas ,&nbsp;Carol Verheecke-Vaessen ,&nbsp;Ana-Rosa Ballester ,&nbsp;Ángel Medina","doi":"10.1016/j.ijfoodmicro.2025.111250","DOIUrl":"10.1016/j.ijfoodmicro.2025.111250","url":null,"abstract":"<div><div>The research explored the effects of abiotic factors associated with climate change (CC) on the growth and metabolite production of wild-type <em>Aspergillus carbonarius</em> ITEM 5010 and three knockout mutants: one knockout in the first gene of the ochratoxin A (OTA) biosynthesis pathway (Δ<em>otaA</em>) and two in the <em>veA</em> and <em>laeA</em> genes (the latter knockout generated in this work) encoding VELVET complex proteins, which regulate metabolism. Variables examined were temperature (30 °C vs 37 °C), water activity (0.98 vs 0.90), and CO₂ levels (400 ppm vs 1000 ppm). Growth, OTA production, and other metabolites were evaluated on grape-based medium. The results showed that abiotic factors significantly influenced fungal growth and mycotoxin production, with a_w being the most critical parameter. At a_w 0.90, no growth was observed. A temperature of 37 °C combined with 1000 ppm CO₂ resulted in higher OTA production, indicating a greater health risk in predicted CC scenarios. Mutants of global regulatory factors showed altered metabolite production, with elevated OTA levels at 37 °C. The Δ<em>otaA</em> knockout mutant consistently showed no OTA production, suggesting its viability as a biocontrol agent under CC conditions. However, while OTA increased, other secondary metabolites, such as pyranonigrin A and kojic acid, decreased with rising temperatures in all strains. The research highlights the influence of abiotic factors related to CC on <em>A. carbonarius</em> growth and metabolite production, underlining the threat of increased mycotoxin production. This reinforces the need for resilient biocontrol strategies. The Δ<em>otaA</em> mutant has been identified as a potential biocontrol agent, demonstrating resistance to future environmental stresses associated with CC.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111250"},"PeriodicalIF":5.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143931375","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":"Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)","authors":"Xianhao Zhang,&nbsp;Bingrui Guo,&nbsp;Bing Dai,&nbsp;Shimiao Wang,&nbsp;Siqi Zhang,&nbsp;Sufang Zhang,&nbsp;Chaofan Ji,&nbsp;Beiwei Zhu,&nbsp;Xinping Lin","doi":"10.1016/j.ijfoodmicro.2025.111240","DOIUrl":"10.1016/j.ijfoodmicro.2025.111240","url":null,"abstract":"<div><div>In this study, the effect of fermentation on the safety, flavor, and texture of largemouth bass <em>(Micropterus salmoides</em>) was investigated. Compared to fresh fish, the proteins formed a network structure that enhanced bound water proportion, texture hardness, and water holding capacity, while it reduced cooking losses. TVB-N and TBARS levels increased gradually but stayed within safe limits. However, histamine accumulation surpassed the recommended limit at 56.84 ± 0.17 mg/100 g in late stages. A total of 67 volatile compounds were detected, with 13 identified as key flavor compounds (OAV &gt; 1). 3rd-generation full-length 16S rRNA gene sequencing revealed a microbial community shift from high diversity to dominance by strains like <em>Vibrio anguillarum</em>, <em>Vagococcus fessus</em>, and <em>Vagococcus coleopterorum</em>. Among these, 10 species were highly correlated with flavor formation. This study reveals quality patterns in fermented largemouth bass, providing insights into achieving a balance among safety, flavor, and texture in fermented fish.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111240"},"PeriodicalIF":5.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923110","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":"Assessment of Bacillus cereus spoilage potential and the antibacterial mechanism of Larimichthys crocea-derived peptide SDH73 against Bacillus cereus","authors":"Jing Wu ,&nbsp;Guanglei Wei ,&nbsp;Ritian Jin ,&nbsp;Rong Lin ,&nbsp;Wuyin Weng ,&nbsp;Duo Liang ,&nbsp;Xujian Qiu ,&nbsp;Shen Yang","doi":"10.1016/j.ijfoodmicro.2025.111235","DOIUrl":"10.1016/j.ijfoodmicro.2025.111235","url":null,"abstract":"<div><div>This study investigated the spoilage bacteria associated with <em>Larimichthys crocea</em> (<em>L. crocea</em>) and the potential inhibitory effects of a derived peptide. Spoilage bacteria were isolated and identified using traditional culture methods combined with 16S rDNA sequencing. The results identified <em>Bacillus cereus</em> (<em>B. cereus</em>) as the dominant spoilage bacterium in <em>L. crocea</em>. Ultra-high performance liquid chromatography-mass spectrometry was used to identify small peptides from <em>L. crocea</em>, and bioinformatics methods were employed to screen for peptides with potential inhibitory activity. Among the identified peptides, SDH73 (KRGMLENCILLSLFAK) exhibited significant antibacterial activity, with a minimum inhibitory concentration of 31.25 μg/mL and a minimum bactericidal concentration of 62.50 μg/mL. Through a combination of experimental studies and molecular dynamics (MD) simulations on the interaction between SDH73 and bacterial cell membranes, it was demonstrated that SDH73 disrupted the permeability and integrity of the <em>B. cereus</em> cell membrane, leading to internal structural damage. After penetrating the cell membrane, SDH73 bound to bacterial DNA by inserting it into base pairs, causing structural disruption. Additionally, SDH73 induced apoptosis-like programmed cell death in <em>B. cereus</em>. Furthermore, SDH73 effectively inhibited the growth of <em>B. cereus</em> in sterile fish meat. In conclusion, this study preliminarily revealed the spoilage potential of <em>B. cereus</em> in fish meat and investigated the antibacterial mechanism of the antimicrobial peptide SDH73. The findings provide a scientific basis for the development and application of SDH73 as a novel antimicrobial agent.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111235"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929068","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":"Emerging threats: Listeria monocytogenes with acquired multidrug resistance from food in China, 2012–2022","authors":"Hui Li ,&nbsp;Huanjing Sheng ,&nbsp;Jianyun Zhao ,&nbsp;Xinhao Zhang ,&nbsp;Menghan Li ,&nbsp;Lanxin Zhao ,&nbsp;Lanqi Li ,&nbsp;Xiaoman Zhang ,&nbsp;Baowei Yang ,&nbsp;Séamus Fanning ,&nbsp;Yang Wang ,&nbsp;Shaofei Yan ,&nbsp;Li Bai","doi":"10.1016/j.ijfoodmicro.2025.111236","DOIUrl":"10.1016/j.ijfoodmicro.2025.111236","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a foodborne pathogen that poses threat to food safety and public health. Generally, the rates of resistance to clinically important antibiotics in <em>L. monocytogenes</em> are low. This study aimed to investigate the prevalence and genetic characteristics of <em>L. monocytogenes</em> with acquired multidrug resistance (MDR) in food samples from China between 2012 and 2022. Of 8344 isolates collected, 34 (0.41 %) were identified as acquired MDR. The majority of acquired MDR isolates (<em>n =</em> 31, 92.3 %) belonged to hypovirulent clonal complex (CC) 9 (Lineage II, IIc), including 3 sequence types (ST) (ST9, <em>n =</em> 29; ST2458, <em>n =</em> 1; ST9-1LV, <em>n =</em> 1), which has remained dominant over the past decade. In 2022, three additional acquired MDR clones emerged: CC87/ST87 (Lineage I, IIb), CC8/ST8 (Lineage II, IIa), and CC155/ST705 (Lineage II, IIa), with CC87/ST87 and CC8/ST8 being notably associated with human listeriosis in Asia. The <em>rep25_2_M640p00130</em> plasmid was the most common mobile genetic element among these acquired MDR isolates, consistently harboring seven types of antibiotic resistance genes, including aminoglycosides (<em>ant</em>(6)<em>-Ia</em>; <em>aph</em>(3′)<em>-III</em>), trimethoprim (<em>dfrG</em>), macrolides, lincosamides and streptogramin B (MLS_b) (<em>erm</em>(B)), lincosamides (<em>lnu</em>(B)), pleuromutilins, lincosamides and streptogramin A (PLS_A) (<em>lsa</em>(E)), tetracyclines (<em>tet</em>(S)), and phenicols (<em>catA</em>), and flanked on one side by IS<em>1216E</em>. However, the diversity of acquired MDR-carrying plasmids increased from 2017 to 2022, with an increased prevalence among replicons including <em>rep26_2_repA</em>, <em>rep26_4_repA</em>, and <em>rep26_1_pli0070/rep32_1_pli0023</em>. Importantly, compared to the dominant hypovirulent CC9, which contained premature stop codons in the internalin gene <em>inlA</em> associated with adhesion and invasion, the newly emerged acquired MDR <em>L. monocytogenes</em> CC8/ST8 and CC155/ST705 maintained intact <em>inlA</em> gene and exhibited stronger adhesion and invasion phenotype in Caco-2 cells. These findings emphasize the need for continuous surveillance of acquired MDR <em>L. monocytogenes</em>, particularly the virulent CC8/ST8 and CC155/ST705, to mitigate risks to food safety and human health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111236"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948096","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 inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef","authors":"Zili Yang ,&nbsp;Sam Al-Dalali ,&nbsp;Conggui Chen ,&nbsp;Baocai Xu ,&nbsp;Huiting Luo ,&nbsp;Peijun Li","doi":"10.1016/j.ijfoodmicro.2025.111237","DOIUrl":"10.1016/j.ijfoodmicro.2025.111237","url":null,"abstract":"<div><div>This study aimed to investigate the effect of inoculating <em>Staphylococcus xylosus</em> and <em>Lactiplantibacillus plantarum</em> on in-bag dry-aged beef. The volatile compounds and odors of the beef were analyzed through gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and electronic nose (E-nose), respectively. The results showed that the inoculation with both species significantly inhibited the growth of spoilage microorganisms (<em>P</em> &lt; 0.05). The PLS-DA models indicated that the inoculation significantly affected the flavor. Thirty-six key flavor compounds were detected, with aldehydes representing the largest proportion. Off-flavor compounds were also detected, and they exhibited a significant positive correlation with the spoilage microorganisms. Therefore, the inoculation effectively inhibited off-flavor formation by enhancing microbial quality, and <em>Staphylococcus xylosus</em> produced more flavor compounds. In addition, both species inhibited protein oxidation and the generation of volatile base nitrogen, which were beneficial for the flavor development. This study provides valuable information for improving the quality of in-bag dry-aged beef.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111237"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929118","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":"Effects of Saccharomycopsis fibuligera on the formation of flavor substances and functional enzymes during turbid rice wine brewing","authors":"Lanchai Chen ,&nbsp;Jingwen Dai ,&nbsp;Ya Shu ,&nbsp;Yuting Zou ,&nbsp;Zhuolin Yi ,&nbsp;Tianzhu Zhang ,&nbsp;Wenliang Xiang ,&nbsp;Jie Tang ,&nbsp;Shu Bao ,&nbsp;Hai Zhao ,&nbsp;Qing Zhang","doi":"10.1016/j.ijfoodmicro.2025.111238","DOIUrl":"10.1016/j.ijfoodmicro.2025.111238","url":null,"abstract":"<div><div>Qu is an indispensable saccharifying and fermenting starter for the turbid rice wine (TRW) brewing. Commercial Qu (CQ) employs controlled fermentation of standardized strains to ensure consistent quality but limits aroma complexity, while traditional Qu (TQ) enriches environmental microbiota under open fermentation for richer flavor at the cost of higher process variability and product inconsistency. This study investigated the influence of <em>Saccharomycopsis fibuligera</em> from TQ on TRW quality by comparing fermentation with CQ independently (CW) and CQ supplemented with <em>S. fibuligera</em> (SW). The addition of <em>S. fibuligera</em> significantly reduced the reducing sugar and total sugar in TRW while increasing amino acid nitrogen, total acid, ethanol, antioxidant activity, and volatile compounds. Notably, <em>S. fibuligera</em> had discrepant effects on amino acids, namely, a decrease in bitter amino acids and an increase in sweet amino acids by day 10. The microorganism also enhanced the activities of α-amylase, β-glucanase, β-1,3-glucanase, β-glucosidase, and esterase in fermentation system, and these highly active enzymes could promote the production of unique volatile compounds and give TRW distinctive flavor. Specially, the higher activities of α-amylase, β-glucanase, and esterase might reduce bitterness of SW by decreasing the arginine content. These findings demonstrate that <em>S. fibuligera</em> improves TRW flavor quality through modulation of enzymatic activities in the fermentation system. To our knowledge, this study is the first report on the effects of <em>S. fibuligera</em> on the flavor quality of TRW from the perspective of complex enzymes in fermentation system, providing valuable insights for the application of TQ microorganisms in fermentation processes.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111238"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923109","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":"Multi-omics signature profiles of cold-smoked salmon from different processing plants: Insights into spoilage dynamics","authors":"Sabrina Macé ,&nbsp;Cécile Rannou ,&nbsp;Marc Jérôme ,&nbsp;Frédérique Chevalier ,&nbsp;Laetitia Kolypczuk ,&nbsp;Claire Donnay-Moreno ,&nbsp;Françoise Leroi ,&nbsp;Mireille Cardinal ,&nbsp;Cyril Noël","doi":"10.1016/j.ijfoodmicro.2025.111233","DOIUrl":"10.1016/j.ijfoodmicro.2025.111233","url":null,"abstract":"<div><div>Cold-smoked salmon (CSS) is highly susceptible to spoilage due to its processing and storage requirements. This study leverages a multi-omics approach to unravel the complex interactions between microbiota, biochemical changes, and sensory characteristics during the storage of CSS produced in three distinct processing plants. By integrating high-throughput metabarcoding, volatile organic compound (VOC) profiling, biochemical assays, and sensory evaluations, plant-specific spoilage trajectories and molecular signatures that influence product quality were identified. Initial storage phases revealed a shared unspoiled profile across all samples marked by high levels of phenolic VOCs. However, as storage progressed, spoilage pathways diverged depending on the processing plant, driven by variations in microbiota composition and metabolic activity. Distinct bacterial communities, including genera such as <em>Photobacterium</em>, <em>Aliivibrio</em>, <em>Carnobacterium</em>, and <em>Brochothrix</em>, shaped the production of spoilage-related VOCs. Statistical analyses using the DIABLO framework uncovered strong correlations between bacterial taxa, volatile organic compounds (VOCs), and sensory attributes, emphasizing the distinct spoilage signatures associated with each processing plant. This study provides new insights into the spoilage mechanisms of cold-smoked salmon by integrating multi-omics data to identify plant-specific microbiota and their metabolic contributions. Beyond identifying distinct spoilage signatures, this study highlights the potential of multi-omics approaches to develop targeted interventions for maintaining product quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111233"},"PeriodicalIF":5.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916260","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":"Antimicrobial activity and mechanism of ferulic acid in combination with UV-A light against Escherichia coli and its application on chicken preservation","authors":"Dan Liu ,&nbsp;Yaokun Pang ,&nbsp;Shenrui Pan ,&nbsp;Jianxia Sun","doi":"10.1016/j.ijfoodmicro.2025.111234","DOIUrl":"10.1016/j.ijfoodmicro.2025.111234","url":null,"abstract":"<div><div>More attention has been paid to developing new antibacterial drugs from natural products due to antibacterial resistance. Ferulic acid (FA) is a natural phenolic acid with demonstrated antimicrobial effects. However, its bactericidal activity is insufficient to achieve a rapid bacteria reduction in a short time. This study demonstrates the antimicrobial activity and synergistic interaction of FA in combination with ultraviolet A (UV-A) against <em>Escherichia coli (E. coli)</em>. The synergistic activity against <em>E. coli</em> was concentration and time-dependent. A set of associated changes in cellular functions of <em>E. coli</em> including membrane integrity, cell membrane permeability and DNA damages were measured. Morphologically, the treated cells exhibited a bacterial membrane and DNA dysfunction. Furthermore, the photostability and photochemical pathway of FA upon UV-A exposure was investigated. A rapid photochemical degradation of FA upon UV-A irradiation was observed due to the photoisomerization process of FA. Type II reaction was assumed as the main photochemical pathway as evidenced by the actions of different quenching agents. Antibacterial activity of FA + UV-A was also tested on chicken breast meat. A reduction of the loads of <em>E. coli</em> bacteria on chicken and good maintenance of its quality was achieved. This combination of methods helps to reduce the use of chemical food preservatives and provide new ways to control pathogenic microorganisms in food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111234"},"PeriodicalIF":5.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906954","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}