International journal of food microbiology最新文献

{"title":"Characterization of a phage endolysin LysLFP01 and its antibacterial activity","authors":"Qiannan Wen ,&nbsp;Xuecheng Huang ,&nbsp;Wenxin Ma ,&nbsp;Yingtong Chen ,&nbsp;Luyao Wang ,&nbsp;Yang Ma ,&nbsp;Xia Chen","doi":"10.1016/j.ijfoodmicro.2025.111110","DOIUrl":"10.1016/j.ijfoodmicro.2025.111110","url":null,"abstract":"<div><div>Lyase, a peptidoglycan hydrolase derived from phage, has been considered as a promising alternative antimicrobial agent. To date, adequate information regarding the characteristics of the <em>Lactobacillus</em> phage lyase is lacking. In this study, a lyase from <em>Lactobacillus</em> phage LFP01 was cloned and heterologously expressed in <em>Escherichia coli</em> (<em>E. coli</em>) for subsequent characterization of the antibacterial activity. The removal efficacy of bacterial biofilm and antimicrobial activity in raw milk were also evaluated. The results showed that LysLFP01 demonstrated broad-spectrum antibacterial activity, surpassing its phage counterpart, with particular efficacy against gram-positive bacteria. It exhibited strong thermostability (4–72 °C) and retained activity across a pH range of 3.0–9.0, although its activity decreased with higher NaCl concentrations. LysLFP01 effectively inhibited and removed <em>Staphylococcus aureus</em> (<em>S. aureus</em>) biofilms, as observed through scanning electron microscopy. Additionally, it exhibited significant antibacterial activity in raw milk at 4 °C, reducing bacterial counts effectively over time. Taken together, these findings indicated the potential of LysLFP01 as a novel and robust antimicrobial agent for food safety applications, particularly in combating <em>S. aureus</em> contamination in low-salt, non-acidic environments.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111110"},"PeriodicalIF":5.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403252","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":"Co-occurrence of qacEΔ1 disinfectant resistance gene and ARGs among Salmonella Indiana and its correlation with resistance to sodium hypochlorite","authors":"Xinfeng Han ,&nbsp;Shujuan Chen ,&nbsp;Qiuyan Zeng ,&nbsp;Jiarui Li ,&nbsp;Haotian Liu ,&nbsp;Ruyi Kuang ,&nbsp;Jing Xia ,&nbsp;Min Cui ,&nbsp;Yong Huang ,&nbsp;Li Bai ,&nbsp;Likou Zou","doi":"10.1016/j.ijfoodmicro.2025.111097","DOIUrl":"10.1016/j.ijfoodmicro.2025.111097","url":null,"abstract":"<div><div>Sodium hypochlorite (SHC) is the most commonly utilized carcass and equipment disinfectant in the poultry industry. However, prolonged exposure to SHC can result in the development of bacterial tolerance and exert co-selection on antimicrobial resistance. This study investigated the co-resistance to SHC and multiple antimicrobial agents among <em>Salmonella enterica</em> serovar Indiana (<em>S.</em> Indiana), with a specific focus on the co-occurrence of disinfectant resistance gene <em>qacEΔ1</em> and the antimicrobial resistance genes (ARGs) revealed by whole genome sequencing (WGS). Additionally, the study examined the transcriptional response of <em>qacEΔ1</em> and its closely associated ARGs under SHC pressure. Moreover, the study determined the optimal SHC concentration for the decontamination of multidrug-resistant (MDR) <em>S.</em> Indiana on chicken. The results indicated that <em>S.</em> Indiana exhibited a resistance rate of 73.31 % to SHC, and varying levels of resistance to 13 antimicrobial agents. Furthermore, the analysis revealed a significant correlation between the <em>qacEΔ1</em> gene and ARGs, including <em>catB3</em>, <em>sul1</em>, <em>arr-3</em> and <em>bla</em>_OXA-1. The genetic contexts surrounding the <em>qacEΔ1</em> gene demonstrated a high degree of homology, allowing for the categorization into 11 distinct genetic context types, among which the gene cluster <em>aacA4</em>-<em>bla</em>_OXA-1-<em>catB3</em>-<em>arr-3</em>-<em>qacEΔ1</em>-<em>sul1</em> was the most prevalent. Further analysis of the MDR IndS97 strain using PacBio SMRT sequencing revealed that the <em>qacEΔ1</em> gene was located on plasmid pLKQY01, with IS<em>26</em> and IS<em>Rle7</em> positioned at the flanks of the composite transposon <em>aacA4</em>-<em>bla</em>_OXA-1-<em>catB3</em>-<em>arr-3</em>-<em>qacEΔ1</em>-<em>sul1</em>. The transcription levels of <em>qacEΔ1</em>, <em>arr-3</em> and <em>sul1</em> genes in response to SHC stress initially increased, followed by a decline as SHC concentrations rose. At an SHC concentration of 0.5 MIC, the transcription levels of these genes were notably low, and the results indicated a decontamination efficacy of 86.51 % against <em>Salmonella</em> contamination while relatively preserving the freshness of the chicken. This study enhanced the understanding of disinfectant effects on the antimicrobial resistance of <em>S.</em> Indiana and provided evidence to support the regulated use of disinfectants.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111097"},"PeriodicalIF":5.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403716","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":"Impact of intrinsic factors and storage temperature on Escherichia coli O157:H7, Salmonella enterica subsp. enterica and Listeria monocytogenes survival in fruit juices","authors":"Maria Belén Bainotti,&nbsp;Pilar Colás-Medà,&nbsp;Inmaculada Viñas,&nbsp;Isma Neggazi,&nbsp;Isabel Alegre","doi":"10.1016/j.ijfoodmicro.2025.111109","DOIUrl":"10.1016/j.ijfoodmicro.2025.111109","url":null,"abstract":"&lt;div&gt;&lt;div&gt;There is a strong trend among consumers to prefer increasingly less processed fruit juices. This raises concerns in terms of food safety, as these products may not always be free from pathogen contamination. While the low pH and the presence of antimicrobial compounds in these juices are generally considered inhibitory to pathogens, there have been occasional reports of foodborne outbreaks associated with fruit juices. However, it is important to note that the frequency of outbreaks linked to fruit juices remains significantly lower compared to other fresh produce, reflecting both the inherent properties of juices and differences in consumption patterns. The present study evaluated the survival of three different pathogens (&lt;em&gt;Escherichia coli&lt;/em&gt; O157:H7, &lt;em&gt;Salmonella enterica&lt;/em&gt; subsp. &lt;em&gt;enterica&lt;/em&gt;, and &lt;em&gt;Listeria monocytogenes&lt;/em&gt;) in persimmon, apple, peach, orange, strawberry, and red grape juices stored at 4, 15, and 25 °C, aiming to establish relationships between the food matrix and pathogen survival. Red grape and strawberry juices exhibited a sharp decline in &lt;em&gt;S. enterica&lt;/em&gt; and &lt;em&gt;L. monocytogenes&lt;/em&gt; populations. Conversely, orange juice was the most conducive to pathogen survival. Based on the Weibull model, &lt;em&gt;L. monocytogenes&lt;/em&gt; exhibited &lt;em&gt;δ&lt;/em&gt; values &lt;strong&gt;≤ 0.581&lt;/strong&gt; &lt;strong&gt;± 0.173&lt;/strong&gt; days in strawberry juice, while in red grape juice, the population was below 1 log&lt;sub&gt;10&lt;/sub&gt; CFU/mL after inoculation. Regarding &lt;em&gt;Salmonella&lt;/em&gt; strains, the &lt;em&gt;δ&lt;/em&gt; values were &lt;0.376 ± 0.244 days in strawberry juice and &lt;0.895 ± 0.177 days in red grape juice. Of great concern is the serotype of &lt;em&gt;E. coli&lt;/em&gt; O157:H7, as it demonstrated the highest survival trends in all fruit juices samples with the highest &lt;em&gt;δ&lt;/em&gt; values in most cases. For instance, after 9 days, it maintained levels above 1.6 log&lt;sub&gt;10&lt;/sub&gt; CFU/mL in most juices stored at 4 °C (initial populations ranged from 4.8 ± 0.1 to 5.0 ± 0.1 log&lt;sub&gt;10&lt;/sub&gt; CFU/mL). In most of the analysis, physicochemical parameters, except the pH, exhibited negative correlations between pathogen populations. But in comparison, the correlations between the content of a specific polyphenol and bacterial populations were higher. For instance, after the inoculation, quercetin, kaempferol and epicatechin content presented the highest negative correlation against &lt;em&gt;S. Enteritidis&lt;/em&gt; and both &lt;em&gt;L. monocytogenes&lt;/em&gt; strains (between −0.936 and −0.946). The interesting finding is the strong negative correlation between the kaempferol content and all bacterial populations, not only after inoculation but also after 2 days at the three temperatures evaluated (the highest value was −0.961 against &lt;em&gt;L. monocytogenes&lt;/em&gt; CECT 4032 at 25 °C). Pathogen levels after 2 days at 4 °C raise significant food safety concerns, given that these are typical conditions for untreated juices. Additionally, the consistent presence of &lt;em&gt;E. coli&lt;/","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111109"},"PeriodicalIF":5.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403251","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":"Eco-friendly biocontrol strategies for management of postharvest fungal decays in kiwifruit: A review","authors":"Yuan Sui ,&nbsp;Qinhong Liao ,&nbsp;Jinsong Leng ,&nbsp;Zhuo Chen","doi":"10.1016/j.ijfoodmicro.2025.111106","DOIUrl":"10.1016/j.ijfoodmicro.2025.111106","url":null,"abstract":"<div><div>Kiwifruit is known for its rich content of nutrients and significant economic value. Global cultivation of kiwifruit has been increasing along with the amount of land being dedicated to its production. Regrettably, postharvest fungal decays, such as those caused by <em>Botrytis cinerea</em>, <em>Penicillium expansum</em>, <em>Alternaria alternata</em>, <em>Botryosphaeria dothidea</em>, <em>Nigrospora oryzae</em>, and others, pose a significant challenge to the kiwifruit industry, and are responsible for substantial losses during storage, transportation, and local marketing. Biological control of postharvest diseases is seen as a safe and sustainable strategy and as a result has received considerable interest for its potential in disease management. The present review provides an overview of the research conducted on the major postharvest diseases of kiwifruit and the use of biocontrol agents to manage these diseases. It also reviews the status of microbial formulations and the impact of environmental factors on biocontrol efficacy. The need for further research on the utilization of microbial consortia to manage postharvest diseases of kiwifruit is discussed as a major new approach to biological control.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111106"},"PeriodicalIF":5.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387522","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":"Characterising phages for the control of pathogenic bacteria associated with bivalve consumption","authors":"Pedro Costa ,&nbsp;Carla Pereira ,&nbsp;Vanessa Oliveira ,&nbsp;Newton C.M. Gomes ,&nbsp;Jesús L. Romalde ,&nbsp;Adelaide Almeida","doi":"10.1016/j.ijfoodmicro.2025.111096","DOIUrl":"10.1016/j.ijfoodmicro.2025.111096","url":null,"abstract":"<div><div>In the present study, five new bacteriophages (or phages) were characterized, and their efficacy in controlling pathogenic bacteria—<em>Escherichia coli</em>, <em>Salmonella enterica</em> serovar Typhimurium, <em>Salmonella enterica</em> serovar Enteritidis, <em>Aeromonas hydrophila</em>, and <em>Vibrio parahaemolyticus</em>—associated with bivalve consumption was evaluated. The isolated phages include both siphovirus [vB_EcoS_UALMA_PCEc3 (PCEc3), vB_SeTS_UALMA_PCST1 (PCST1), and vB_VpaS_UALMA_PCVp3 (PCVp3)] and myovirus [vB_SeEM_UALMA_PCSE1 (PCSE1) and vB_AhyM_UALMA_PCAh2 (PCAh2)] morphotypes. Four phages are safe for bacterial control, with only one (PCAh2) showing potential lysogenic characteristics. All phages exhibited a narrow host range, capable of infecting up to six additional bacterial strains besides their original host, and four could infect the host bacteria of other phages. Adsorption rates ranged from 24% and 98% within 1 h. One-step growth assays revealed different latent periods, ranging from 10 to 120 min, and low to average burst sizes, ranging from 7.60 to 83.97 PFU/mL. Generally, increasing the multiplicity of infection (MOI) enhanced phage efficiency significantly. All phages effectively reduced the bacterial load of their respective hosts, achieving maximum reductions between 3.73 and 5.57 log CFU/mL within 10 h of treatment. These results suggest that phage biocontrol can be an effective alternative to combat pathogenic bacteria associated with bivalve consumption.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111096"},"PeriodicalIF":5.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387523","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":"Biofilm detection in the food industry: Challenges in identifying biofilm eps markers and analytical techniques with insights for Listeria monocytogenes","authors":"Tessa Tuytschaever,&nbsp;Katleen Raes,&nbsp;Imca Sampers","doi":"10.1016/j.ijfoodmicro.2025.111091","DOIUrl":"10.1016/j.ijfoodmicro.2025.111091","url":null,"abstract":"<div><div>Extracellular polymeric substances (EPS) in biofilms are promising targets for eradicating biofilms and monitoring their presence, especially in the food industry. For this understanding, the composition of the EPS matrix is crucial. Ideally, a biofilm marker is found serving both purposes, but such a compound has not yet been discovered. This review aims to identify general biofilm EPS markers distinct from planktonic cells, focusing on macromolecules in the EPS matrix. It also evaluates the feasibility of this goal across different bacterial groups and environmental conditions and discusses EPS analysis methods. This review digs deeper into the EPS matrix starting with an introduction to the EPS matrix itself and describing some of its influencing factors. Next, a brief description of cell-to-cell communication within biofilms is provided, as these interactions significantly influence the EPS matrix. The main part of this review describes the macromolecules inside the EPS matrix and attempts to find biofilm EPS markers applied to bacteria in general and specifically to <em>Listeria monocytogenes</em> as biofilms are a major contributor to its persistence. The last part of the review focuses on the analytical techniques available to characterize the EPS matrix. The review revealed that although multiple candidates showed great potential as biofilm markers, none were unique but ubiquitous in all bacteria tested. To achieve easy biofilm detection with current techniques, it's necessary to identify markers specific to the environmental conditions and common bacterial groups within each food category, sector, or facility, due to the lack of standardization in these techniques. This tailored approach ensures more accurate and effective biofilm monitoring. Moreover, the lack of standardized analytical techniques, including quantification techniques, complexifies studying the EPS matrix and developing monitoring and intervention strategies. Optimizing analytical techniques is crucial for this tailored approach, as it requires refined methods for detection, characterization, and quantification. This ensures the accurate identification of biofilm markers specific to environmental conditions and bacterial groups within each food sector.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111091"},"PeriodicalIF":5.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350840","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":"Escherichia coli O157:H7 multiplication in the latex of diverse lettuce genotypes is negatively correlated with plant peroxidase activity","authors":"Andree S. George ,&nbsp;Ivan Simko ,&nbsp;Maria T. Brandl","doi":"10.1016/j.ijfoodmicro.2025.111095","DOIUrl":"10.1016/j.ijfoodmicro.2025.111095","url":null,"abstract":"<div><div>Lettuce (<em>Lactuca</em> spp.) is one of few edible plant species that produce latex. During lettuce harvest, latex leaks from ruptured laticifers onto the cut stem and adheres to other lettuce heads, harvesting tools, and packaging. Little is known about the colonization of lettuce latex by Shiga toxin-producing <em>E. coli</em> O157:H7 (EcO157), the main causal agent of outbreaks linked to lettuce. We screened 14 lettuce genotypes, including wild lettuce and commercial morphological types, for EcO157 multiplication in their latex-coated cut stems. Change in EcO157 density after its inoculation into the latex of these genotypes differed significantly and ranged from a 1.7× decline to a 3.6× increase over 6 h at 25 °C. EcO157 density increased in all genotypes except one, a romaine lettuce breeding line that caused decline of the pathogen. Latex biochemical properties, such as concentration of sucrose, glucose, fructose, phenolic compounds and H₂O₂, and peroxidase (POD) activity, were quantified in all genotypes. These traits varied significantly among genotypes, but only POD activity correlated significantly with the change of EcO157 density in the latex (<em>r</em> = −0.553). Total phenolics and H₂O₂ concentrations were also negatively and significantly correlated with each other (<em>r</em> = −0.608). The inhibitory effect of POD on EcO157 multiplication in lettuce latex and the identification of a genotype that causes decline of the pathogen in its latex may serve as new phenotypic and genotypic tools to control microbial contamination of lettuce at harvest. Their integration in lettuce breeding programs may enhance the microbial safety of lettuce.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111095"},"PeriodicalIF":5.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143323254","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":"Isolation and characterization of multi-drug-resistant Salmonella phages: Genomic insights and antibacterial efficacy evaluation","authors":"Haipei Chu ,&nbsp;Meitian Xian ,&nbsp;Hao Li ,&nbsp;Zhen Yuan ,&nbsp;Hui He ,&nbsp;Xianghe Zeng ,&nbsp;Lei Zhou ,&nbsp;Xiangyu Fan ,&nbsp;Ruiai Chen","doi":"10.1016/j.ijfoodmicro.2025.111094","DOIUrl":"10.1016/j.ijfoodmicro.2025.111094","url":null,"abstract":"<div><div><em>Salmonella</em>, a significant foodborne pathogen, is widely associated with foodborne diseases and poses a substantial threat to public health. This study successfully screened and identified three highly effective bacteriophages (GP1–6, GP3–1, GP3–8) capable of lysing multi-drug-resistant <em>Salmonella</em>. These phages were classified as tailed, circular phages belonging to the <em>Jerseyvirus</em> family. Efficiency of plating (EOP) tests demonstrated significant lytic activity of these phages against a wide range of <em>Salmonella</em> strains. They exhibited exceptional stability across a broad range of environmental conditions, including temperature, pH, UV exposure, chloroform treatment, and metal ion concentrations. Notably, these phages possess advantages such as a short latency period and high burst size, with GP3–1 achieving 889 PFU/cell—significantly higher than that reported for other <em>Salmonella</em> phages. In addition to effectively inhibiting <em>Salmonella</em> biofilm formation, these phages were also able to disrupt existing biofilms. We also evaluated the therapeutic effects of the phages and their mixtures on chicken, goose, and tilapia. The results showed that phages significantly inhibited <em>Salmonella</em> growth, especially at 25 °C, where the maximum reduction was 2.28 log CFU/cm². Notably, while single phages caused a rebound in <em>Salmonella</em> counts after 24 h, the phage cocktail (GP1–6, GP3–1, GP3–8) did not, demonstrating stronger and more sustained inhibitory effects. This study highlights the potential of phage cocktails as an effective strategy for controlling <em>Salmonella</em> contamination in meat products, offering a promising alternative to traditional antimicrobial treatments and contributing to improved food safety and public health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111094"},"PeriodicalIF":5.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149301","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":"Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread","authors":"Alexandre Vicens-Sans,&nbsp;Sonia Marín,&nbsp;Vicente Sanchis,&nbsp;Antonio J. Ramos,&nbsp;Francisco Molino","doi":"10.1016/j.ijfoodmicro.2025.111092","DOIUrl":"10.1016/j.ijfoodmicro.2025.111092","url":null,"abstract":"<div><div>Deoxynivalenol (DON) and fumonisins B-type (FBs), mycotoxins synthesized by <em>Fusarium</em> spp., cause serious health problems after their intake. These compounds are frequently found in maize and wheat, the most consumed cereals worldwide and main hosts of <em>Fusarium</em>, making them a food safety problem. This work studies the effect of the maize/wheat-based breadmaking process on the concentrations of DON and FBs. Breads were made using contaminated maize flour (40 %) mixed with uncontaminated wheat flour (60 %). Three factors were analyzed: mycotoxin contamination level (DON: 1.20 or 0.8 mg/kg; FBs: 1.28 or 0.61 mg/kg), sourdough use (absence, artisan or commercial) and fermentation time (2 or 12 h). Doughs were baked at 200 °C for 40 min. DON and FBs were determined by HPLC-DAD and HPLC-FLD, respectively. Additionally, sourdough microbiota was identified. The only isolated yeast was <em>Saccharomyces cerevisiae</em>, while lactic acid bacteria showed great variability, being <em>Lactobacillus plantarum</em> the most common. FBs concentration remained stable during fermentation; while for DON, the highest change was observed in the loaves with an initial concentration of 1.20 mg/kg, commercial sourdough use and 12 h fermented, showing a 28 % increase in its concentration. After baking, mycotoxin reduction was observed under all conditions, except in the aforementioned one that still showed a 16 % of DON increase. Results indicate that the reduction of DON during breadmaking may not be enough to ensure food safety from borderline contaminated flour to meet legal limits. However, bread with FBs levels below the maximum limits can be produced, even when using contaminated flour.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111092"},"PeriodicalIF":5.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143336446","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":"Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei","authors":"Chenxi Wang,&nbsp;Yixuan Wang,&nbsp;Yingdi Teng,&nbsp;Junkai Kong,&nbsp;Fujin Dong,&nbsp;Jie Du,&nbsp;Yan Zhang","doi":"10.1016/j.ijfoodmicro.2024.111019","DOIUrl":"10.1016/j.ijfoodmicro.2024.111019","url":null,"abstract":"<div><div><em>Elaeagnus moorcroftii</em> Wall. <em>ex Schlecht</em> (EWS) as a suitable food matrix contains abundant flavonoids for promoting human health, this study aimed to use flavonoid-targeted metabolomics and transcriptome sequencing to investigate the transformation of flavonoids in EWS juice (EWSJ) by mono- and mixed-cultures fermentations of <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> HN-3 (B.an3) and <em>Lacticaseibacillus paracasei</em> YL-29 (L.cp29). A total of 33 flavonoids were identified in mono- and mixed-cultures fermented EWSJ. Among them, fermentation by B.an3 produced specific deglycosylation products (kaempferol (17.6 mmol/L) and luteolin (4.5 mmol/L)) and methoxylation products (syringaldehyde (59.05 mmol/L)), and fermentation by L.cp29 resulted in a specific deglycosylation product (quercetin (9.2 mmol/L)). The co-culture fermentation further increased the levels of isorhamnetin (52.3 mmol/L), and produced a specific product (homoplantaginin (0.03 mmol/L)), which significantly increased the bioactive-form flavonoids. Moreover, we analyzed changes in different flavonoid metabolites and differential genes before and after fermentation. After L.cp29 fermentation the expression of glycoside hydrolases and oxidoreductases were increased compared to other groups. After B.an3 fermentation the expression of isomerases and synthetases were increased compared to other groups. In particular, 6-phosphogluconolactonase (Pgl) and glucose-6-phosphate isomerase (Pgi) were increased in B.an3 fermentation. Thus, we validated the predicted transformation reactions by the biotransformation of flavonoids by the collected strains and crude enzyme extracts of B.an3 and L.cp29. These findings provided a basis for the development of functional plant-based foods with enhanced bioactive flavonoids.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111019"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142828488","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}