International journal of food microbiology最新文献

{"title":"Antimicrobial mechanism of green citrus peel extract against Gluconobacter cerinus causing decay in ‘Xuxiang’ kiwifruit","authors":"Juan Xie ,&nbsp;Giri Raj Tripathi ,&nbsp;Zhangxing Li ,&nbsp;Hongyu Li ,&nbsp;Xiaobo Liang ,&nbsp;Peng Han ,&nbsp;Ge Zhao ,&nbsp;Miaomiao Yang","doi":"10.1016/j.ijfoodmicro.2026.111675","DOIUrl":"10.1016/j.ijfoodmicro.2026.111675","url":null,"abstract":"<div><div>Kiwifruit is highly vulnerable to microbial infection and subsequent decay during the postharvest stage, leading to significant economic losses in the kiwifruit industry. In this study, a <em>Gluconobacter cerinus</em> strain was isolated from decayed ‘Xuxiang’ kiwifruit and confirmed to rapidly induce fruit decay through inoculation tests. The antibacterial activity of green citrus peel extract (GCPE) against <em>G. cerinus</em> CX2 and its effects on kiwifruit preservation during storage were further investigated. The results showed that GCPE exhibited strong antibacterial activity, with a minimum inhibitory concentration (MIC) of 2.5 mg/mL and a minimum bactericidal concentration (MBC) of 5 mg/mL, and induced leakage of ATP and macromolecules. Live/dead cell staining and scanning electron microscopy revealed that GCPE disrupted the integrity of the cell membrane and cell wall of <em>G. cerinus</em> CX2, respectively. Furthermore, treatment of kiwifruit inoculated with <em>G. cerinus</em> CX2 with GCPE effectively delayed fruit decay. These findings indicate that GCPE possesses significant potential to suppress the growth of <em>G. cerinus</em> CX2, a pathogen responsible for kiwifruit decay, and could be developed as a novel bio-preservative to control kiwifruit rot caused by this pathogen.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111675"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146165307","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":"Health risk and disease burden of pork-derived nontyphoidal Salmonella in Chinese households: A quantitative microbiological risk assessment","authors":"Shounan Zhang ,&nbsp;Wenhui He ,&nbsp;Li Bai ,&nbsp;Yan Qi ,&nbsp;Jin Xu ,&nbsp;Yeru Wang ,&nbsp;Zhaoping Liu ,&nbsp;Jing Wu ,&nbsp;Yibaina Wang","doi":"10.1016/j.ijfoodmicro.2026.111672","DOIUrl":"10.1016/j.ijfoodmicro.2026.111672","url":null,"abstract":"<div><div>Nontyphoidal <em>Salmonella</em> (NTS) represents a significant public health concern. However, the health risks associated with pork consumption in China have not been adequately characterized, particularly within household settings. This study aimed to develop a quantitative microbiological risk assessment (QMRA) model that integrates consumers' food handling practices and multidrug resistance (MDR) profiles of NTS to assess the health risks and disease burden, expressed as disability-adjusted life years (DALYs), associated with pork-derived NTS exposure in Chinese households. With 17.6% of pork consumption posing a foodborne risk, the QMRA models predicted a substantial annual incidence of 3.56 million (95% CI: 3.36–3.76) of pork-derived salmonellosis cases in China. Cross-contamination accounted for 77.2% of total cases, representing a 3.4-fold higher risk compared with undercooking. The total disease burden was estimated at 16,597 DALYs (95% CI: 15,627-17,567), with MDR-NTS strains accounting for 91.8% of the total burden. Scenario analysis showed that reducing initial contamination prevalence yielded the greatest marginal reduction in disease burden, while combined interventions at the production and consumption stages could reduce the burden by up to 80%. This study presents an evidence-based, bottom-up risk assessment framework for NTS associated with household pork consumption in China, highlighting the need for strengthened food safety regulations and more effective consumer-targeted interventions.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111672"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146142309","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":"Exposure-driven adaptation of Listeria monocytogenes to disinfectants yields distinct resistance phenotypes depending on the strain","authors":"Aminta Vega-Sánchez,&nbsp;Guillem Expósito-Flores,&nbsp;Paula Cruz-Vera,&nbsp;Pedro Rolón-Verdún,&nbsp;Guillem Gervilla-Cantero,&nbsp;Carolina Ripolles-Avila","doi":"10.1016/j.ijfoodmicro.2026.111665","DOIUrl":"10.1016/j.ijfoodmicro.2026.111665","url":null,"abstract":"<div><div>Antimicrobial resistance in <em>Listeria monocytogenes</em> is an increasing concern in food processing environments, especially when biocides are applied incorrectly. In this study, the susceptibility of 19 <em>L. monocytogenes</em> strains to three commonly used disinfectants – benzalkonium chloride (BKC), peracetic acid (PAA), and sodium hypochlorite (SHY) – was assessed by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determination. Subsequently, strains were gradually exposed to increasing subinhibitory concentrations of the disinfectants to assess the impact of such exposure on their resistance profiles. All strains exhibited higher MIC and MBC values after adaptation, with increments of 0.77- to 155.93-fold, especially those from industrial environments, suggesting the selection of more tolerant phenotypes. Strain-dependent adaptation was demonstrated by principal component analysis (PCA), which revealed a clear shift in the phenotypic profiles of adapted strains, as well as increased variability. On the other hand, the susceptibility pattern of wild-type strains was maintained more homogeneous. These results confirmed that subinhibitory exposure to disinfectants induced tolerance development in <em>L. monocytogenes</em>, which has direct implications for hygiene protocols. Therefore, to prevent the development and persistence of cross-resistant strains in food industry, proper disinfectant control and their application are crucial.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111665"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124901","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":"Inhibitory activity and mechanism of resveratrol against methicillin-resistant Staphylococcus aureus in beef: A global proteomics study","authors":"Tianning Zhang ,&nbsp;George-John E. Nychas ,&nbsp;Yunge Liu ,&nbsp;Guanghui Zhou ,&nbsp;Yanwei Mao ,&nbsp;Yimin Zhang ,&nbsp;Pengcheng Dong ,&nbsp;Xiaoyin Yang ,&nbsp;Lixian Zhu","doi":"10.1016/j.ijfoodmicro.2026.111664","DOIUrl":"10.1016/j.ijfoodmicro.2026.111664","url":null,"abstract":"<div><div>Methicillin-resistant <em>Staphylococcus aureus</em> (MRSA) has emerged as a significant pathogen in animal-derived food production. The use of natural antimicrobial agents is becoming a promising method to reduce the risk of MRSA. Resveratrol, a natural product, may be used as an alternative green preservative for the meat industry. This study investigated the antimicrobial efficacy of resveratrol against MRSA, including its inhibitory activity on MRSA inoculated in beef under different storage conditions (4 °C for 7 days and 25 °C for 3 days). The antimicrobial mechanism was further investigated via assessments of MRSA alkaline phosphatase (AKP) activity, cell leakage, propidium iodide staining, scanning electron microscope observations, intracellular reactive oxygen species (ROS) levels, and proteomic profiles. The results demonstrated that the minimum inhibitory concentration (MIC) of resveratrol on MRSA was 200 μg/mL. Resveratrol significantly inhibited the MRSA growth in beef, in which the MIC group reduced 1.55 and 2.56 log CFU/g MRSA compared to the control group without resveratrol after 7-day storage at 4 °C and 3-day storage at 25 °C, respectively. This was mainly attributed to the disruption of the cell membrane and wall structure rather than the ROS-mediated oxidative damage. Proteomic analysis revealed that resveratrol at sub-MIC (100 μg/mL) led to interference in cell wall and membrane synthesis, causing damage to MRSA cells. Additionally, some key enzymes were upregulated in response to resveratrol stress, including glucose-6-phosphate dehydrogenase in the pentose phosphate pathway, as well as ornithine aminotransferase and pyrroline-5-carboxylate reductase in the arginine and proline metabolism pathways. Furthermore, the resveratrol treatment reduced toxin production and the invasion ability of MRSA. These results indicated that resveratrol demonstrated significant application value in controlling foodborne MRSA within the beef industry and can provide important technical support for the safety control and quality assurance of beef products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111664"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146137337","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":"Rare microbial taxa as potential drivers of yield variation in sauce-flavor baijiu fermentation: Insights from microecology and machine learning","authors":"Shuai Li ,&nbsp;Liang Yang ,&nbsp;Hai Du ,&nbsp;Shuyi Qiu ,&nbsp;Yan Xu","doi":"10.1016/j.ijfoodmicro.2026.111685","DOIUrl":"10.1016/j.ijfoodmicro.2026.111685","url":null,"abstract":"<div><div>The multi-round, solid-state fermentation process of sauce-flavor baijiu exhibits substantial fluctuations in baijiu yield. However, the microecological factors underlying yield variation and their regulatory strategies remain unclear. Here, we systematically examined microecological structure and physicochemical parameters from rounds 1 to 7 to explain yield variation. Rare microbial taxa, particularly always rare taxa (ART) and conditionally rare taxa (CRT), played key roles in shaping microbial networks and community assembly. Moreover, rare microbes such as <em>Lentibacillus</em> and <em>Pseudomonas</em> exhibited distinct niche partitioning from abundant microbes like <em>Acetobacter</em> and <em>Zygosaccharomyces</em> (SF: 65.83%, PF: 61.89%), thereby synergistically contributing to baijiu yield variation. Furthermore, a stacking ensemble model was developed and integrated into an interactive web platform for yield prediction, achieving higher accuracy and generalization than single algorithms (R² = 0.80–0.86; error = 6.34%). SHAP (SHapley Additive exPlanations<strong>)</strong> interpretability analysis further clarified that high-yield rounds primarily benefited from low lactic acid (&lt; 5.10 mg/g) and low acidity (&lt; 3.33 mg/g) in jiupei, whereas low-yield rounds were constrained by insufficient starch (&lt; 13.23%) and moisture (&lt; 43.82%). This study reveals the critical ecological role of rare microbes in yield variation and proposes an artificial intelligence model for fermentation control.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111685"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191708","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":"Bioaugmentation with aspergillus flavus and Monascus purpureus modulates microbial community and enhances the quality of Zhejiang rice vinegar","authors":"Fei Zhang ,&nbsp;Guoli Chang ,&nbsp;Shenchenyu Zhang ,&nbsp;Xudong Chen ,&nbsp;Xinyu Wang ,&nbsp;Haixia Lu ,&nbsp;Junli Zhu","doi":"10.1016/j.ijfoodmicro.2026.111655","DOIUrl":"10.1016/j.ijfoodmicro.2026.111655","url":null,"abstract":"<div><div>Bioaugmentation using a co-culture of <em>Aspergillus flavus</em> SU-16 and <em>Monascus purpureus</em> (AfMp) was evaluated as a strategy to accelerate Zhejiang rice vinegar(ZRV) fermentation and improve sensory and functional quality. Vinegar produced with AfMp was characterized for physicochemical indices, microbial succession (high-throughput sequencing), volatile profiles (HS-SPME/GC–MS), antioxidant capacity, untargeted metabolomics (KEGG pathway annotation/enrichment), and cell-based bioactivities. The results showed that the fermentation cycle of AfMp shortened to 60 days, with total acidity of its final product reaching 5.23 g/100 mL. Microbiome analysis revealed stage-dependent succession, with <em>Lactiplantibacillus</em>, <em>Weissella</em>, and <em>Saccharomyces</em> dominating early fermentation, followed by the predominance of <em>Acetobacte</em>r and <em>Thermomyces</em> in later stages. HS-SPME/GC–MS identified 66 volatile compounds, in which esters and alcohols were enriched at 15 days, whereas acetic acid and octanoic acid increased markedly during late fermentation, yielding a complex sour, fruity, and caramel-like aroma profile. Meanwhile, the contents of total TPC and TFC continuously elevated and reached 4.44 mg/mL and 0.35 mg/mL in final vinegar, with DPPH and ABTS radical scavenging activities of 72.96% and 69.18%, respectively. Compared to ZRV, AfMp vinegar at low-dose apparently improved cell viability of IEC-6 cells and alleviated LPS-induced inflammatory injury. Metabolomics further revealed that 16 differential metabolites were mainly enriched in three metabolism pathways related to arachidonic acid, tryptophan, and phenylpropanoid/flavonoid, in which Ltb4, Thromboxane B2 as inflammatory lipid mediators were down-regulated, while Chrysin, Daidzein, and Genistein as flavonoid/isoflavone markers were up-regulated. Correlation analysis linked key taxa with flavor and bioactivity: <em>Schleiferilactobacillus</em> was storngly related with major alcohol/ester compounds and antioxidant activities (DPPH/ABTS), while <em>Monascus</em> and <em>Petromyce</em>s were associated with characteristic alcohol/ester profiles and ABTS. Overall, AfMp bioaugmentation improves fermentation efficiency, enhances flavor complexity, and strengthens antioxidant potential, supporting the modernization and functional upgrading of traditional fermented foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111655"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191790","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":"1,2-propanediol metabolism by heterofermentative lactobacilli in sourdough","authors":"Qin Li ,&nbsp;Vi D. Pham ,&nbsp;Michael Gänzle","doi":"10.1016/j.ijfoodmicro.2026.111676","DOIUrl":"10.1016/j.ijfoodmicro.2026.111676","url":null,"abstract":"<div><div>The conversion of lactate to 1,2-propanediol and 1,2-propanediol to propionate sustains viability and metabolic activity of stationaryphase cells of lactobacilli over weeks or even months. The pathway was described only in few lactobacilli, and factors regulating its expression remain poorly understood. This study investigated the metabolic pathways of 1,2-propanediol in heterofermentative lactobacilli, focusing on lentilactobacilli, levilactobacilli and furfurilactobacilli. <em>Lentilactobacillus buchneri</em> FUA3252 demonstrated high 1,2-propanediol production in modified MRS (mMRS) medium with lactate, while <em>Furfurilactobacillus</em> spp. exhibited minimal 1,2-propanediol synthesis but produced notable amounts of mannitol. In sorghum sourdough, <em>Ff. cerealis</em> C5 and <em>Ff. rossiae</em> FUA3124 showed increased 1,2-propanediol levels after prolonged fermentation, with <em>Ff. cerealis</em> C5 yielding 40 mmol/kg sourdough by day 7. The effect of pH and lactate on expression of <em>aldA</em>, which encodes lactaldehyde dehydrogenase, was inconsistent among the strains and incubation conditions. The expression of <em>pduC,</em> coding for propanediol utilization enzyme, was not different between mMRS and sorghum sourdoughs, and its expression was not altered by lactate concentrations. The expression of <em>aldA</em> was consistently increased during the stationary phase of growth, which conforms to the continuing conversion of lactate to 1,2-propanediol by stationary phase cells during extended (weeks or month) incubation. The study provides insights into the metabolic versatility of lactobacilli and their potential applications in food biotechnology.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111676"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146124909","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":"Shotgun proteomics reveals interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential wine fermentation","authors":"Luiza de Paula Dias Moreira ,&nbsp;Vinícius da Silva Duarte ,&nbsp;Viviana Corich ,&nbsp;Chiara Nadai ,&nbsp;Alessio Giacomini ,&nbsp;Davide Porcellato","doi":"10.1016/j.ijfoodmicro.2026.111687","DOIUrl":"10.1016/j.ijfoodmicro.2026.111687","url":null,"abstract":"<div><div>The use of non-<em>Saccharomyces</em> yeasts species in sequential fermentation with <em>Saccharomyces cerevisiae</em> has gained increasing attention due to their biotechnological and sustainability potential in the wine industry. Species such as <em>Starmerella bacillaris,</em> when used in combination with <em>Saccharomyces cerevisiae</em>, have been shown to significantly enhance wine aroma complexity, elevate glutathione and glycerol levels, and reduce ethanol and acetic acid concentrations. Moreover, sequential fermentation increases the release of yeast cell wall components, particularly mannoproteins and polysaccharides, which contribute haze reduction and minimize the need for non-recyclable additives. In this context, examining cell wall modifications could contribute to a better understanding of yeast-to-yeast interactions during alcoholic fermentation.</div><div>Therefore, this study investigates proteome dynamics at three time-points during sequential fermentation of <em>S. bacillaris</em> FRI751 and <em>S. cerevisiae</em> EC1118, with a specific focus on cell wall-associated proteins.</div><div>Results reveal that <em>S. bacillaris</em> exerts a substantial influence on <em>S. cerevisiae</em> proteome, modulating the expression of proteins related to cell wall management, either directly, by remodeling its structure or indirectly by modifying plasma membrane components that affect the cell wall.</div><div>The sequential fermentation leads to an accelerated reduction of <em>Starmerella</em> key cell wall enzymes, suggesting that <em>S. cerevisiae</em> may inhibit or slow the growth of this non-<em>Saccharomyces</em> yeast. This premature reduction of active growth-phase enzymes could affect the release of cell wall components into the wine, with potential effects on wine quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111687"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146157035","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":"Novel diethylthiosulfinate suppresses postharvest peach brown rot in vitro and vivo by disrupting carbon metabolism and virulence pathways in Monilinia fructicola","authors":"Longshen Wang ,&nbsp;Hui He ,&nbsp;Ming Zhang ,&nbsp;Chenxia Liu ,&nbsp;Jinglin Zhang ,&nbsp;Qiankun Wang ,&nbsp;Liqing Zhang ,&nbsp;Fengjun Guo ,&nbsp;Yuanqing Liu ,&nbsp;Huali Lin ,&nbsp;Yongjin Qiao ,&nbsp;Hongru Liu","doi":"10.1016/j.ijfoodmicro.2025.111597","DOIUrl":"10.1016/j.ijfoodmicro.2025.111597","url":null,"abstract":"<div><div>Brown rot, caused primarily by <em>Monilinia fructicola</em> (<em>M. fructicola</em>) in Asia, is a devastating postharvest disease of peaches. This study demonstrates that diethylthiosulfinate (DETS) exhibits potent antifungal activity against <em>M. fructicola</em>. In vitro assays showed almost complete inhibition of <em>M. fructicola</em> growth on potato dextrose agar (PDA) plates supplemented with 100 ppm DETS. Transcriptomic analysis revealed significant dysregulation of genes involved in carbon metabolism, including starch/sucrose, amino sugar/nucleotide sugar, and galactose metabolic pathways. Expression of key genes critical for carbohydrate utilization–such as sucrose phosphate synthase (<em>SPS</em>), β-D-glucosidase (<em>β-GC</em>), cellulase, and invertase (<em>INV</em>)–was significantly downregulated following DETS treatment. Functional assays confirmed dose-dependent reductions in the ability of <em>M. fructicola</em> to utilize glucose, starch, and sucrose as carbon sources. Mechanistic investigations further showed that DETS disrupted spore production and germination, downregulated the gene expression of cellulase-related cell wall-degrading enzymes (endo-1,4-β-glucanases, 1,4-β-D-glucan cellobiohydrolases, β-glucosidase), and inhibited the activity of pectin-degrading enzymes (pectin lyase [PL] and polygalacturonase [PG]). These effects collectively promoted mycelial cell rupture and efflux of intracellular proteins and nucleic acids. Collectively, these alterations impaired spore germination, mycelial integrity, and pathogenicity. In vivo trials on peaches demonstrated that a 50 ppm DETS treatment reduced necrotic lesion area by 42.4 % compared to the control, highlighting its practical efficacy. These findings establish DETS as a promising antifungal agent that targets metabolic and virulence pathways in <em>M. fructicola</em>, offering a sustainable strategy for postharvest disease management in peaches.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111597"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146119040","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":"Analysis of the correlation between microbial community succession and volatile flavor compounds during the processing of Gannan Yak Qula","authors":"Jinliang Zhang ,&nbsp;Liwen Zhong ,&nbsp;Zhilong Jia ,&nbsp;Yafeng Zhang ,&nbsp;Ting Wang ,&nbsp;Haijun Qiao ,&nbsp;Weibing Zhang ,&nbsp;Pengcheng Wen","doi":"10.1016/j.ijfoodmicro.2026.111689","DOIUrl":"10.1016/j.ijfoodmicro.2026.111689","url":null,"abstract":"<div><div>Traditional Qula, a distinctive dairy product from the pastoral areas of the Qinghai-Tibetan Plateau, derives its characteristic flavor primarily from microbial activity during production. To elucidate the relationship between core microorganisms and flavor formation during Qula preparation, this study employed high-throughput sequencing and gas chromatography–mass spectrometry (GC–MS) to analyze microbial diversity and flavor compounds throughout the process. Distinct, stage-specific flavor compounds were identified: fermentation (styrene, 3-hydroxy-2-butanone, myristic acid); hanging (phenethyl acetate, n-nonanoic acid); and sun-drying (n-nonanoic acid, n-decanoic acid, caprylic acid). Microbial diversity analysis revealed stage-specific dominant genera: <em>Acetobacter, Lactobacillus</em>, and <em>Saccharomyces</em> during fermentation; <em>Acetobacter, Lactobacillus, Rhodotorula, Papiliotrema</em>, and <em>Kluyveromyces</em> during hanging; and <em>Leuconostoc, Lactococcus, and Apiotrichum</em> during sun-drying. Furthermore, Spearman correlation analysis identified <em>Lentilactobacillus, Lactococcus, Leuconostoc, Debaryomyces,</em> and <em>Saccharomyces</em> as core functional microorganisms significantly correlated with the formation of characteristic flavor metabolites. These results provide a crucial theoretical basis for optimizing the Qula production process and improving its flavor quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"451 ","pages":"Article 111689"},"PeriodicalIF":5.2,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146191788","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}