International journal of food microbiology最新文献

{"title":"Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships","authors":"Lingchang Wang ,&nbsp;Yi Shen ,&nbsp;Bo Chen ,&nbsp;Hongfang Nie ,&nbsp;Langfei Gan ,&nbsp;Aimin Luo ,&nbsp;Qiang He ,&nbsp;Kai Zhong ,&nbsp;Hong Gao","doi":"10.1016/j.ijfoodmicro.2025.111287","DOIUrl":"10.1016/j.ijfoodmicro.2025.111287","url":null,"abstract":"<div><div>The Chinese sauce aroma liquor <em>Daqu</em> (CSDQ) is an important raw material and starter in Baijiu processing, which is formed through solid-state fermentation in an open environment. The spatial environment influences the qualities of CSDQ. In this study, the subtypes of CSDQ were defined by types and layers. Based on multiomic methods, the nutrient substances, fermentation-related parameters, flavor compounds, microbial diversity, and bacterial function of different subtypes were comprehensively evaluated. The obtained results revealed that YQ had the most types of characteristic bacteria, WQ provided the most yeast and the highest fermentation power, and BQ had the most pyrazines and <em>Bacillales</em>. The relationships between subtypes or biochemical factors were presented. Trace bacteria exhibited temperate amplification in YQ and BQ, which may be the essential outcome of CSDQs as natural culture mediums. Our findings provided a better understanding of solid-state fermentation in the Baijiu industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111287"},"PeriodicalIF":5.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144189663","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 incubation temperature, time, and freezing on diversity of Campylobacter spp. recovered from naturally contaminated retail beef livers","authors":"Rauni Kivistö,&nbsp;Jenna Tuononen","doi":"10.1016/j.ijfoodmicro.2025.111286","DOIUrl":"10.1016/j.ijfoodmicro.2025.111286","url":null,"abstract":"<div><div>Retail beef livers are often contaminated with <em>Campylobacter</em> species and represent a potential transmission route for human infections. The aim of this study was to evaluate the effect of incubation temperature and time on the isolation rate of different <em>Campylobacter</em> species from retail bovine liver juice samples, and the effect of freezing on the recovery of <em>Campylobacter</em> spp. from the naturally contaminated liver samples. Fresh retail beef liver packages (<em>N</em> = 20), packed in modified atmosphere, were purchased from local stores and examined using direct culture on mCCDA. All colonies grown under microaerobic conditions at either 37 °C or 41.5 °C were identified to genus and species levels using real-time colony polymerase chain reaction, and a representative collection of the <em>Campylobacter</em> isolates was further characterized using whole-genome sequencing by Illumina. The plates were inspected after incubation of 24, 48, and 72 h. Liver pieces were stored in the freezer at −20 °C and re-examined after thawing using both direct culture and enrichment in parallel. <em>Campylobacter</em> spp. were detected from 17 (85 %) of the fresh beef liver juice samples, compared with four (20 %) after freezing (<em>P</em> &lt; 0.0001). <em>C. jejuni</em> was the most common species detected in all 17 <em>Campylobacter</em>-positive samples, followed by <em>C. fetus</em> detected in 6 samples prior to freezing. <em>C. coli</em>, <em>C. lari,</em> and <em>C. hyointestinalis</em> were not detected in any of the samples. The isolation rate of <em>C. fetus</em> from beef liver juice improved by lowering the incubation temperature from 41.5 °C to 37 °C and extending the incubation time from 48 to 72 h. Also, <em>C. jejuni</em> was isolated more often at 37 °C than at 41.5 °C. <em>C. fetus</em> subsp. <em>fetus</em> sequence type (ST)-6 was the most common finding from fresh liver juice samples (5/20), followed by <em>C. jejuni</em> ST-48 (4/20) and ST-58 (4/20). Several samples were contaminated with multiple STs or species. Freezing caused a 0.6–1.4 log reduction in the <em>Campylobacter</em> spp. count but did not completely eliminate the risk of transmission, particularly for samples starting with high-level natural contamination.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111286"},"PeriodicalIF":5.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170295","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":"Metagenomic and meta-metabolomic analysis of traditional Korean rice vinegar productions shows a large variability between producers","authors":"Louise Vermote ,&nbsp;Byung Hee Chun ,&nbsp;Shehzad Abid Khan ,&nbsp;Luc De Vuyst ,&nbsp;Che Ok Jeon ,&nbsp;Stefan Weckx","doi":"10.1016/j.ijfoodmicro.2025.111283","DOIUrl":"10.1016/j.ijfoodmicro.2025.111283","url":null,"abstract":"<div><div>Cereal vinegars have been used for thousands of years, especially in Asian countries. These vinegars are still produced in a traditional way by a spontaneous, consecutive, alcoholic and acetic acid fermentation process in open vats under non-sterile conditions, which can lead to an unstable and inconsistent flavor and quality. The present study characterized the microbial diversity of complete, traditional Korean rice vinegar productions at two producers (A and B), from steamed rice to rice vinegar, applying high-throughput amplicon-based and shotgun metagenomic sequencing, in combination with meta-metabolomic analysis. Functional analysis based on metagenome-assembled genomes provided insights into the genetic potential of the different microorganisms involved. Producer A used <em>nuruk</em>, a traditional starter, and seed vinegar to start the alcoholic and acetic acid fermentation phases, respectively, which resulted in highly controlled productions even when different fermentation vessels were used. Producer B used only <em>nuruk</em> to start the vinegar productions, and the spontaneous inoculation of acetic acid bacteria did fail in one of the productions. The addition of <em>nuruk</em> resulted in a simultaneous rice starch saccharification and alcoholic fermentation phase characterized by producer-specific moulds, yeasts, and lactic acid bacteria (LAB). During the acetic acid fermentation phase at both producers (a) novel <em>Acetobacter</em> species, related to <em>A. pasteurianus</em> was found. The simultaneous presence of several LAB species made it hard to link them with the production of specific metabolites. Also, the species contributing to ester formation, important for the flavor, was not clear and requires further research.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111283"},"PeriodicalIF":5.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195078","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 autoinducer-2 activity on quality characteristics and bacterial community of fermented sausage","authors":"Jiangyang Zhai ,&nbsp;Wenjing Zhen ,&nbsp;Mirco Corazzin ,&nbsp;Jianjun Tian ,&nbsp;Yue Gu","doi":"10.1016/j.ijfoodmicro.2025.111285","DOIUrl":"10.1016/j.ijfoodmicro.2025.111285","url":null,"abstract":"<div><div>The quality of fermented sausages is significantly influenced by microbial metabolism, with quorum sensing serving a crucial regulatory role. This study investigated the impact of exogenous autoinducer-2 (AI-2) activity on the functional properties of <em>Limosilactobacillus fermentum</em> 332 and the quality of fermented sausages. The results showed that adding AI-2 at concentrations up to 100 μmol/L enhanced the hydroxyl radical scavenging and anti-lipid peroxidation abilities of L. <em>fermentum</em> 332, while decreasing AI-2 activity increased the nitrite degradation rate. Elevated AI-2 activity enhanced sausage texture, reduced water activity, and increased lightness (L^⁎ values), whereas reduced AI-2 activity promoted the enrichment of <em>Limosilactobacillus</em> and <em>Lactiplantibacillus</em>, activating metabolic pathways related to carbohydrate, lipid, and amino acid metabolism. This resulted in increased levels of key volatile flavor compounds, including ethyl hexanoate, linalyl acetate, and ethyl oleate. These findings underscore AI-2's critical role in regulating lactic acid bacteria metabolism, providing insights into improving the quality and sensory characteristics of fermented sausages.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111285"},"PeriodicalIF":5.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170294","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":"Structure of culturable indigenous yeast population and genetic diversity of Saccharomyces cerevisiae and non-Saccharomyces yeasts during spontaneous fermentation of Etna vineyards grapes","authors":"Nunzio Alberto Fazio ,&nbsp;Warren Albertin ,&nbsp;Isabelle Masneuf-Pomarede ,&nbsp;Cinzia L. Randazzo ,&nbsp;Cinzia Caggia","doi":"10.1016/j.ijfoodmicro.2025.111282","DOIUrl":"10.1016/j.ijfoodmicro.2025.111282","url":null,"abstract":"<div><div>The microbial diversity of indigenous yeasts plays a fundamental role in the spontaneous fermentation of wines, contributing to the concept of <em>microbial terroir</em> and potentially influencing the sensory profile of the final product. This study explores the yeast ecology and genetic diversity of <em>Saccharomyces cerevisiae</em> and non-<em>Saccharomyces</em> yeasts in four wineries located on two different sides of Mount Etna, a region of unique viticultural significance due to its volcanic soils and diverse microclimatic conditions. A total of 454 yeast isolates were obtained from spontaneous fermentations of different grape varieties, and identified as belonging to 18 distinct species. The spontaneous fermentation was characterized by an initial dominance of non-<em>Saccharomyces</em> yeasts, especially <em>Hanseniaspora uvarum</em> and <em>Metschnikowia pulcherrima,</em> followed by a gradual dominance of <em>S. cerevisiae</em> at later stages. Microsatellite genotyping revealed significant genetic diversity among <em>S. cerevisiae</em> strains, with some distinct genetic patterns associated with Italian winery environments. Additionally, <em>H. uvarum</em> exhibited significant genetic variation but lacked clear geographic clustering, suggesting complex ecological and enological interactions. Statistical analyses of microbial diversity indices indicated that vineyard-specific factors, including altitude, soil composition, and agronomic practices, may influence yeast community structure among the four wineries. These findings provide new insights into the microbial ecology of Etna wines and highlight the potential of indigenous yeast populations for maintaining and enhancing regional wine identity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111282"},"PeriodicalIF":5.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144146958","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":"Dynamics of mono and dual-species biofilms of Escherichia coli and Salmonella Typhimurium: Interspatial interactions and novel inhibition strategies","authors":"Abhishek Kaushik ,&nbsp;Neetu Kumra Taneja ,&nbsp;Komal Chauhan ,&nbsp;Harinder Singh Oberoi","doi":"10.1016/j.ijfoodmicro.2025.111280","DOIUrl":"10.1016/j.ijfoodmicro.2025.111280","url":null,"abstract":"<div><div>Multi-species biofilms in the food industry present significant global health risks, contributing to frequent outbreaks, diseases, and fatalities. This study aimed to characterize the mono- and dual-species biofilms formed by invasive food isolates <em>Escherichia coli</em> EMC17 and <em>Salmonella typhimurium</em> SMC25, focusing on microbial load variations, interspecies interactions, and the exploration of a combinatorial inhibition strategy for biofilm disruption. The highest biofilm density was observed in dual-species cultures at equal inoculum after 96 h, as confirmed by Crystal Violet assay and exopolysaccharide (EPS) production (72 μg/ml). Dual-species biofilms showed total bacterial counts of 7.29 log₁₀ CFU/cm² for <em>E. coli</em> EMC17 and 5.95 log₁₀ CFU/cm² for <em>S</em>. Typhimurium SMC25, with both strains exhibiting strong multidrug resistance (MDR), as indicated by MAR indices of 0.46 and 0.38, respectively. Epifluorescence and confocal laser microscopy revealed synergistic interactions during dual-species biofilm development, further supported by principal component analysis, which highlighted distinct growth patterns between mono- and dual-species biofilms. Specifically, mono-species biofilms of <em>E. coli</em> EMC17 had a biovolume of 56.70 ± 1.36 μm³/μm² at 96 h, whereas dual-species biofilms reached 62.61 ± 1.38 μm³/μm². Additionally, dual-species biofilm-associated cells exhibited significantly enhanced adhesion (16.40 %) and invasion (2.07 %) potential compared to the mono-species biofilms. Furthermore, a combinatorial inhibition strategy using quercetin and citric acid demonstrated synergistic activity against the MDR strains, with fractional inhibitory concentration index (FIC) of &lt;0.5. These findings offer new insights into the dynamics of dual-species biofilms, emphasizing the potential of phytochemical-citric acid combinations as promising alternatives to traditional antibiotics in biofilm management.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111280"},"PeriodicalIF":5.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144146959","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":"Antifungal activity of volatile organic compounds produced by Weizmannia coagulans CGMCC 9951 on Ceratocystis fimbriata in postharvest sweet potatoes and its potential biocontrol","authors":"Pingping Tian ,&nbsp;Yuanyuan Mi ,&nbsp;Jia Xu ,&nbsp;Ying Wu ,&nbsp;Lina Zhao ,&nbsp;Shanshan Tie ,&nbsp;Jie Zhang ,&nbsp;Qiuxia Fan ,&nbsp;Shaobin Gu","doi":"10.1016/j.ijfoodmicro.2025.111281","DOIUrl":"10.1016/j.ijfoodmicro.2025.111281","url":null,"abstract":"<div><div>Volatile organic compounds (VOCs) produced by microorganisms are regarded as potential eco-friendly fumigants for managing black spot disease in postharvest sweet potatoes. This study aimed to assess the efficacy of <em>Weizmannia coagulans</em> CGMCC 9951 VOCs in inhibiting <em>Ceratocystis fimbriata</em>. The findings indicated that <em>C. fimbriata</em> was effectively inhibited both in vitro and in vivo. The GC–MS analysis revealed that the VOCs primarily consist of Benzyl alcohol, Eugenol, Isoamyl acetate, Linalool, and Benzothiazole. Among these, Linalool and Benzothiazole exhibited the most significant inhibitory effects against <em>C. fimbriata</em>. Sweet potatoes treated with VOCs exhibited a significant decrease in the size and depth of black spots. Transcriptome analysis and fluorescence microscopy demonstrated that VOCs could substantially down-regulate the expression of genes associated with spore germination, cell wall integrity, DNA replication and repair, and pathogenicity. These results suggest that <em>W. coagulans</em> CGMCC 9951 VOCs effectively inhibit <em>C. fimbriata</em> and protect postharvest sweet potatoes.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111281"},"PeriodicalIF":5.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170293","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 Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation","authors":"Hanrui Lin ,&nbsp;Linpei Liu ,&nbsp;Yong Zhuang,&nbsp;Bo Wu,&nbsp;Junkai Ma,&nbsp;Yiran Ma,&nbsp;Mingxiong He","doi":"10.1016/j.ijfoodmicro.2025.111275","DOIUrl":"10.1016/j.ijfoodmicro.2025.111275","url":null,"abstract":"<div><div>The advancement of novel microbial resources is pivotal for improving traditional <em>Daqu</em> fermentation in Chinese strong-flavor <em>Baijiu</em>. Although <em>Zymomonas mobilis</em> (<em>Z. mobilis</em>) exhibits potential in other alcoholic beverages, its application in <em>Baijiu</em> remains unexplored. This study demonstrates that <em>Z. mobilis</em> fortification significantly enhances <em>Daqu</em> quality by restructuring microbial communities and modulating enzymatic activity. Key findings include: (1) A dominance shift from <em>Bacillus</em> to <em>Kroppenstedtia</em> (53.4 % abundance), enhancing starch liquefaction and <em>Maillard</em> reaction-driven aroma formation; (2) Increased esterification power (+16.7 %, <em>P</em> &lt; 0.05), fermentation power (+34.8 %, <em>P</em> &lt; 0.01), and total volatile compounds (+28.7 %, <em>P</em> &lt; 0.01), including critical esters (e.g., methyl tetradecanoate +64.9 %); (3) PICRUSt2 analysis revealed upregulated enzymes (e.g., ethyl acetate synthase, EC 2.3.1.84, +42 %) promoting ethanol and ester synthesis. Co-occurrence networks further indicated simplified microbial interactions but enriched functional genera. These results establish <em>Z. mobilis</em> as a dual-action modulator, improving <em>Daqu</em> through microbial restructuring and enzymatic activation. This study provides the first evidence for <em>Z. mobilis</em> application in <em>Baijiu</em>, offering a novel strategy for optimizing traditional fermentation processes.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111275"},"PeriodicalIF":5.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138291","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":"Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milk","authors":"Huaixiang Tian ,&nbsp;Ningwei Huang ,&nbsp;Chen Chen ,&nbsp;Haiyan Yu ,&nbsp;Chang Ge","doi":"10.1016/j.ijfoodmicro.2025.111274","DOIUrl":"10.1016/j.ijfoodmicro.2025.111274","url":null,"abstract":"<div><div><em>Lacticaseibacillus paracasei</em> from diverse traditional fermented foods exhibit unique flavor profiles in dairy products. In this study, 101 <em>Lacticaseibacillus</em> isolates were categorized into four distinct classes, with those originating from fermented dairy products demonstrating the highest flavor diversity. Multivariate statistical analyses identified diacetyl, acetoin, and 2-nonanone as key volatile compounds characterizing ketone-type isolates. Further examination of two ketone-type isolates and one non-ketone-type isolate, isolated from kurut, sour porridge, and Huangjiu mash respectively, revealed their specific abilities to produce ketones, lactones, and alcohols. Genome comparison of ketone-type and non-ketone-type <em>L. paracasei</em> isolates revealed disparities in the <em>cit</em> gene cluster, <em>als</em>, and <em>but</em> genes within the citrate metabolic pathway. These findings provide novel insights into the flavor diversity and help identify potential key genes involved in flavor formation in <em>L. paracasei</em> isolates, thereby facilitating the application of <em>L. paracasei</em> isolates in fermented dairy products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111274"},"PeriodicalIF":5.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124303","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":"Thermal-activated Polydopamine bilayer film exhibits dual-mode synergistic antibacterial properties for enhanced salmon preservation","authors":"Zihan Hou ,&nbsp;Chenning Zhang ,&nbsp;Jiale Mao ,&nbsp;Yunxiao Xia ,&nbsp;Huijing Chao ,&nbsp;Yuan Sun ,&nbsp;Xu Zhao","doi":"10.1016/j.ijfoodmicro.2025.111279","DOIUrl":"10.1016/j.ijfoodmicro.2025.111279","url":null,"abstract":"<div><div>Foodborne pathogens threaten food safety and human health, prompting the need for innovative preservation solutions. Polydopamine endowed with photothermal properties represents a novel material for the inhibition of foodborne pathogens. This study develops a bilayer antibacterial film using polydopamine-berberine nanoparticles (PDA-BBR), leveraging dual-mode synergistic antibacterial effects through chemical and photothermal mechanisms. The film, incorporating starch and polylactic acid layers, was prepared via solvent casting and characterized for mechanical properties, water vapor permeability (WVP), and antibacterial efficacy. The results revealed that the 2.0 % PDA-BBR film achieved a tensile strength of 4.00 MPa, a WVP of 2.30 × 10⁻¹¹ g/m·s·Pa, and over 95 % inhibition against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Moreover, the film preserved salmon quality by maintaining texture, lowering total volatile basic nitrogen to 16.19 mg/100 g, and inhibiting spoilage during 9 days of storage at 4 °C. These findings highlight PDA-BBR film as a promising food preservation approach with enhanced antibacterial and preservation performance.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"440 ","pages":"Article 111279"},"PeriodicalIF":5.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124304","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}