International journal of food microbiology最新文献

{"title":"Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries","authors":"Yue Zhu ,&nbsp;Teng Chen ,&nbsp;Zejing Meng ,&nbsp;Tingyu Li ,&nbsp;Jiaojiao Zhang ,&nbsp;Ning Zhang ,&nbsp;Gang Luo ,&nbsp;Zuhua Wang ,&nbsp;Ying Zhou","doi":"10.1016/j.ijfoodmicro.2024.110935","DOIUrl":"10.1016/j.ijfoodmicro.2024.110935","url":null,"abstract":"<div><div>This study aimed to optimize a novel green CEO nanoemulsions (CEO NEs) and explore its physicochemical properties and the effect on the shelf-life of strawberries during storage at environmental temperature (20–25 °C). We used CEO as oil phase and tea saponin (TS) as a natural surfactant to formulate the novel green CEO NEs, and its potential as an antimicrobial agent was also investigated. The results showed that CEO NEs had a droplet size about 170 nm with uniform distribution and regularly spherical. These CEO NEs exhibited excellent storage stability, thermal stability, pH stability and centrifugal stability. The antimicrobial test indicated that the minimal inhibitory concentration and the minimal bactericidal (fungicidal) concentration of CEO NEs against <em>Escherichia coli</em>, <em>Botrytis cinerea</em> and <em>Aspergillus flavus</em> were 17.81 μg/mL and 35.62 μg/mL, 35.62 μg/mL and 71.25 μg/mL, 2.23 μg/mL and 4.45 μg/mL, respectively, which were significantly lower than those of pure CEO (333.75 μg/mL and 667.5 μg/mL, 667.5 μg/mL and 1335 μg/mL, 41.72 μg/mL and 83.44 μg/mL). More interestingly, after soaking strawberries in CEO NEs for 2 min, the shelf-life of strawberries can be extended to 7 days at environmental temperature, and a lower rate of weight loss and mildew were showed in the group of CEO NEs than other control groups, especially the strawberries in ultrapure water group went bad first, obviously shranked, and contaminated by molds after 3 days. The above results indicate that CEO NEs prepared in this study has great potential as a new green antimicrobial agent in fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110935"},"PeriodicalIF":5.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499917","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":"Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2","authors":"Eva Rodríguez-Mínguez,&nbsp;Javier Calzada,&nbsp;Carmen Sánchez,&nbsp;María Vázquez,&nbsp;Marta Ávila,&nbsp;Sonia Garde,&nbsp;Antonia Picon","doi":"10.1016/j.ijfoodmicro.2024.110942","DOIUrl":"10.1016/j.ijfoodmicro.2024.110942","url":null,"abstract":"<div><div>Healthy non-bovine functional dairy products are reaching high interest among consumers. In the present study, an aqueous polyphenol-rich <em>Moringa oleifera</em> extract (MoE) and a <em>Bifidobacterium</em> strain of human origin (<em>B. pseudolongum</em> INIA P2) were added, alone or in combination, for the manufacture of three experimental and one control sheep milk cheeses. In general, addition of 2.05 g of lyophilized MoE per 100 g of curd did not affect cheese dry matter or lactococci starter counts during ripening. <em>B. pseudolongum</em> INIA P2 showed good viability in cheese during ripening, and after simulated major gastrointestinal conditions, reaching levels above 7 log CFU / g of cheese. Cheeses with MoE showed lower pH, higher proteolysis and aminopeptidase activity than control cheese. MoE impoved functional properties, significantly (<em>P</em> &lt; 0.01) increasing total phenolic content (TPC) and, especially, antioxidant capacity, with respect to control cheese. MoE modified cheese colour and volatile profile. Cheeses with MoE were darker in colour with higher red and yellow components than control cheese. Several volatile compounds were only detected in cheeses with MoE, indicating their plant origin. On top of that, increased levels of compounds originating from amino acid catabolism were present in these cheeses, as a result of their higher proteolytic and peptidolytic indexes. The symbiotic cheese with MoE and <em>B. pseudolongum</em> INIA P2 could confer beneficial effects on consumers' health by increasing polyphenol bioavailability and contributing to the host antioxidant capacity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110942"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464658","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":"The mango bacterial black spot altered the endophyte community structure and diversity.","authors":"Meng-Jiao Li, Ji-Han Li, Wen-Lin Li, Yuan He, Yu-Bo Ma, Xin-Yu Li, Yan Wang, Cai-Xia Li, Xin-Rong Ma","doi":"10.1016/j.ijfoodmicro.2024.110941","DOIUrl":"https://doi.org/10.1016/j.ijfoodmicro.2024.110941","url":null,"abstract":"<p><p>Mango bacterial black spot is a major disease limiting mango production, which is now causing increasingly severe economic losses. In this study, we analyzed the differences in the composition and structure of bacterial and fungal communities in the pulp and leaves between the healthy mangoes of variety Kate and those affected by bacterial black spot, and attempted to explore potential biocontrol microorganisms for mangoes. The results showed there existed significant differences in microbial communities, the bacterial Stenotrophomonas, Curtobacterium, Massilia and fungous Penicillium, Alternaria, Aureobasidiu showed great abundance both in pulps and leaves. Some potential pathogenic bacteria, such as Pseudomonas, Xanthomonas, and Burkholderia, were also significantly enriched in the infected groups. In both the infected and healthy groups, the overall community structure of endophytic bacteria and fungi within the same organs was more similar, indicating that the composition of endophytes is organ-specific. After infection, the abundance of the potential probiotic bacterium class Paenibacillus was significantly increased both in leaves and pulp, suggesting that the pathogen invasion stimulated the defense systems of endophytes. Presumably, these Paenibacillus might be developed as defense bacteria for black spot as well as other plant diseases.</p>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"428 ","pages":"110941"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142681616","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":"Detection, isolation and virulence characterization of Helicobacter suis from pork products aimed to human consumption","authors":"Miguel García-Ferrús,&nbsp;Ana González,&nbsp;María A. Ferrús","doi":"10.1016/j.ijfoodmicro.2024.110936","DOIUrl":"10.1016/j.ijfoodmicro.2024.110936","url":null,"abstract":"<div><div><em>Helicobacter suis</em> is the most common non-<em>Helicobacter pylori</em> gastric <em>Helicobacter</em> species found in humans. Infection is associated with gastritis, peptic ulcer, gastric MALT lymphoma and neurodegenerative disorders, particularly Parkinson's disease. However, the pathogenicity of this species is still a matter of research, and results of virulence studies and antibiotic susceptibility tests tend to vary between strains. Cholesterol α-glucosyltransferase (αCgT), a known <em>H. pylori</em> virulence factor, appears to be present in most clinical <em>H. suis</em> isolates. The ability to form biofilms also plays a crucial role in the pathogenesis of <em>H. pylori</em>. However, no reports have been published on this ability in <em>H. suis</em>.</div><div><em>H. suis</em> is considered an emerging zoonotic pathogen, with pigs being the main source of human infection. However, there is very little information on its presence in pork, mainly due to the difficulties of its culture. Therefore, our aim was to determine the prevalence of <em>H. suis</em> in pork products from our geographical area by PCR and Fluorescence <em>in situ</em> Hybridization (FISH), as well as to isolate the bacteria and determine the antibiotic susceptibility patterns, the presence of the <em>αC</em><em>g</em><em>T</em> gene and the ability of the isolates to form biofilms.</div><div>Overall, <em>H. suis</em> was detected in 20 of the 70 (28.6 %) samples analyzed. In 3 of them, <em>H. suis</em> was isolated. The <em>αC</em><em>g</em><em>T</em> gene was detected in all isolates and two of them showed a multiresistance pattern. The <em>H. suis</em> reference strain and two of the isolates showed “strong” to “moderate” in vitro biofilm formation ability under optimal growth conditions.</div><div>Our results seem to indicate that <em>H. suis</em> is significantly prevalent in pork products. The combination of culture with FISH and/or mPCR proved to be a rapid and specific method for the detection, identification and direct visualization of cultivable <em>H. suis</em> cells from pork food products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110936"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499916","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":"Variation in heat resistance and biofilm formation of Bacillus cereus spores in various fermented soybean foods","authors":"Sohyeon Kim,&nbsp;Jae-Hyung Mah","doi":"10.1016/j.ijfoodmicro.2024.110939","DOIUrl":"10.1016/j.ijfoodmicro.2024.110939","url":null,"abstract":"<div><div>This study investigated the heat resistance of <em>Bacillus cereus</em> spores (as well as spores in intact biofilm) in two types of Korean fermented soybean foods and presumed the potential key parameters (physicochemical and nutritional properties) associated with their heat resistance. For example, the <em>D</em>_100°C-values of <em>B. cereus</em> ATCC 10987 and CH3 spores with strong heat resistance and prolific biofilm-forming capability were compared in various <em>Jjigae</em>-type (<em>Cheonggukjang jjigae</em>, <em>Doenjang jjigae</em>, and <em>Gochujang jjigae</em>) and <em>Jang</em>-type (<em>Cheonggukjang</em>, <em>Doenjang</em>, and <em>Gochujang</em>) foods commonly consumed in Korea. The <em>D</em>_100°C-values of planktonic spores were significantly different depending on the type of food, that is, <em>Jang</em> and <em>Jjigae</em>. Compared with <em>Jjigae</em>-type foods, a higher heat resistance of <em>B. cereus</em> spores was found in <em>Jang</em>-type foods (particularly <em>Doenjang</em> and <em>Gochujang</em>) with low water activity and high salinity. In <em>Jjigae</em>-type foods, spore heat resistance showed a positive correlation with the pH of <em>Jjigaes</em>, indicating that an acidic environment weakens the spores. A negative correlation between the total fat content and spore heat resistance was found in <em>Jjigae</em>-type foods but not in <em>Jang</em>-type foods. Meanwhile, regarding the heat resistance of <em>B. cereus</em> spores in intact biofilm, the <em>D</em>_100°C-values were significantly higher (up to 6.5-fold) than those of planktonic spores in all <em>Jjigae</em>-type foods. The slightly acidic pH and amount of carbohydrates are likely related to the large formation of extracellular polymeric substances and strong heat resistance of <em>B. cereus</em> spores in biofilm. This study may provide a comprehensive understanding of the relationship between the key parameters of foods and heat resistance of <em>B. cereus</em> spores with or without intact biofilm and methods to control their risks in different types of fermented soybean foods.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110939"},"PeriodicalIF":5.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499929","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":"Evaluation of methods for detection of Campylobacter in raw milk: A multi-country study","authors":"Ásgeir Ástvaldsson ,&nbsp;Gunnar Andersson ,&nbsp;Linda Svensson ,&nbsp;Karin Bruckner ,&nbsp;Martine Denis ,&nbsp;Sevinc Ferrari ,&nbsp;Olwen Golden ,&nbsp;Janine Heise ,&nbsp;Moa Lavander ,&nbsp;Elisabeth Repérant ,&nbsp;Hilde M. Riedel ,&nbsp;Kerstin Stingl ,&nbsp;Hanna Skarin","doi":"10.1016/j.ijfoodmicro.2024.110938","DOIUrl":"10.1016/j.ijfoodmicro.2024.110938","url":null,"abstract":"<div><div>Raw milk is considered a high-risk source of <em>Campylobacter</em> due to faecal contamination from healthy cattle and farm environments, thus linking raw milk consumption to global outbreaks. Detection of <em>Campylobacter</em> in raw milk poses challenges due to low contamination levels and antibacterial properties of the milk. Culture-based protocols for <em>Campylobacter</em> detection in milk vary, mainly with regard to pH adjustment and the choice of enrichment broth.</div><div>This European collaborative study was organised by the EU Reference Laboratory (EURL) for <em>Campylobacter</em> together with eight EU National Reference Laboratories (NRL) for <em>Campylobacter</em> with the purpose to evaluate methods for culture-based detection of <em>Campylobacter</em> in raw cow's milk. The study was divided into two parts, an interlaboratory part and an intralaboratory part, both organised around the same two protocols. The aim of protocol 1 was to evaluate the impact of pH adjustment and storage of the milk on the culturability of <em>Campylobacter</em> over time. Aliquots of the spiked milk were adjusted either to pH 7.0 or pH 7.6 or left unadjusted. The milk was stored up to 48 h at refrigerated temperature and <em>Campylobacter</em> was quantified according to ISO 10272-2 on day 0, 1 and 2. The aim of protocol 2 was to evaluate which enrichment broth, Bolton broth (BB) or Preston broth (PB), showed highest sensitivity in detection of <em>Campylobacter</em>. The spiked milk was enriched in BB and PB as described in ISO 10272-1:2017 or ISO 10272-1:2017/Amd1.2023. In the interlaboratory part, each milk batch was collected locally by each participating NRL/EURL and inoculated with the same <em>Campylobacter</em> strain. In the follow-up intralaboratory part, the EURL-<em>Campylobacter</em> repeated the tests in protocol 1 and 2 but used different <em>Campylobacter</em> strains and strains subjected to thermal stress prior to inoculation.</div><div>The results show that pH adjustment of raw milk has a negligible impact on culture-based detection of <em>Campylobacter</em>, regardless of strain and level of environmental stress. The composition of milk and properties of the inoculated strain influence culture-based detection of <em>Campylobacter</em> over storage time, and strains subjected to additional stress prior to inoculation in milk are reduced in culturability much faster than the same strains prepared under normal conditions.</div><div>Finally, the study showed that PB without <em>Campylobacter</em> growth supplement is less effective than BB in detecting <em>Campylobacter</em> in raw milk.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110938"},"PeriodicalIF":5.0,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464657","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":"Comparative analyses of bacterial contamination and microbiome of broiler carcasses in wet market and industrial processing environments","authors":"Yuanyuan Zhou ,&nbsp;Nan-lin Wang ,&nbsp;Jin-qi Cen ,&nbsp;Jia-tong Han ,&nbsp;Yu-xuan Tang ,&nbsp;Zi-qi Xu ,&nbsp;Hang Zeng ,&nbsp;Kurt Houf ,&nbsp;Zhongjia Yu","doi":"10.1016/j.ijfoodmicro.2024.110937","DOIUrl":"10.1016/j.ijfoodmicro.2024.110937","url":null,"abstract":"<div><div>The slaughtering environment is crucial for the food hygiene and safety of poultry products. Despite the global dominance of industrial processing, live bird slaughtering in wet markets persists due to cultural, religious, and economic reasons. This study aims to reveal the correlation between hygiene scales in wet markets and bacterial contamination levels on broiler carcasses, with a particular focus on pathobiont transmission risks and microbiome characteristics. Wet markets were categorized based on home-made ratings and the Hygiene and Biosecurity Assessment Tool (HABT). The study assessed total aerobic bacterial (TAB) levels, food spoilage and hygiene indicators (<em>Pseudomonas</em> and <em>E. coli</em>), foodborne pathogen <em>Salmonella</em>, and the microbiome of broiler carcasses, intestinal contents, and slaughtering facilities. Comparative analyses were conducted between market and industrial processing environments. TAB levels on broiler carcasses showed a significant negative correlation with hygiene scores, indicating that both HABT and home-made rating tools effectively assess and improve processing hygiene. Industrial processing consistently reduced bacterial contamination compared to wet markets. Although Salmonella spp. prevalence was lower in market-processed carcasses, the study identified significant cross-transmission of pathobionts and variations in bacterial composition with hygiene improvements. Notably, the microbiome analysis revealed overlaps in amplicon sequence variants (ASVs) between carcasses and contamination vectors, highlighting pathobiont transmission risks. The present study confirmed the scales of hygiene standards among wet markets reflect bacterial contamination on broiler carcasses. Enhancing slaughter practices to meet industrial hygiene standards is essential for reducing the transmission of foodborne pathogens and pathobionts, and improving food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110937"},"PeriodicalIF":5.0,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142445730","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":"Community dynamics and assembly is driven by environmental microbiota mediated by spatiotemporal distribution: The case of Daqu fermentation","authors":"Shibo Ban ,&nbsp;Yi Shen ,&nbsp;Wei Cheng ,&nbsp;Bo Chen ,&nbsp;Yadong Zhang ,&nbsp;Hongfang Nie ,&nbsp;Shilei Wang ,&nbsp;Yan Xu ,&nbsp;Qun Wu","doi":"10.1016/j.ijfoodmicro.2024.110933","DOIUrl":"10.1016/j.ijfoodmicro.2024.110933","url":null,"abstract":"<div><div>In almost all environments, microbial interaction is shaped by differences in environmental microbial transport, resulting in synergistic or antagonistic effects among community members. Unfortunately, the current understanding of how environmental microbiota affect spontaneous fermentation is very limited. Here, we selected <em>Daqu</em> workshops with different usage times (named X (60 years), Y (10 years), and Z (0 year)) as research model. The microbial contribution of raw material and environments to the microbiota of <em>Daqu</em> fermentation among workshops was compared, raw material microbiota contributed more bacterial genera (44.70 %–73.56 %) to the fermentation, and environmental microbiota contributed more fungal genera (10.09 %–99.76 %) to the fermentation. The deterministic assembly ratio and interaction intensity of workshop X were the highest, followed by Y and Z. We analyzed the relationship between environmental microbiota, fermentation microbiota, fermentation characteristics and flavor compounds. Environmental microbiota negatively drove the microbial diversity during fermentation (path coefficient = −1, <em>P</em> = 0.004), and further indirectly affected the community dynamics and assembly (path coefficient = −0.990, <em>P</em> &lt; 0.001). Finally, community dynamics and assembly drove flavor compound diversity (path coefficient = 0.923, <em>P</em> &lt; 0.001), it indicated the positive effect of environmental microbiota on flavor compound diversity. This work will help to understand the relationship between environmental microbiota and fermentation quality, supporting quality improvement of spontaneously fermented food in new workshop.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110933"},"PeriodicalIF":5.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423985","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":"Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing","authors":"Xiangyi Jin,&nbsp;Hua Wang,&nbsp;Huixue Tian,&nbsp;Yongmei Hu,&nbsp;Nan Peng,&nbsp;Shumiao Zhao","doi":"10.1016/j.ijfoodmicro.2024.110931","DOIUrl":"10.1016/j.ijfoodmicro.2024.110931","url":null,"abstract":"<div><div>Strong-flavor Baijiu, a type of Chinese liquor, is produced through anaerobic solid-state fermentation in a sealed mud pit. Ethyl caproate, the characteristic flavor compound of strong-flavor Baijiu, is influenced by caproic acid-producing bacteria in the pit mud. To better understand the formation of caproic acid, this study investigated the microbial composition and physicochemical parameters of pit mud from different layers (top, middle, and bottom) in Hubei and Sichuan provinces, China. The results revealed that <em>Caproiciproducens</em> plays a key role in caproic acid production by using lactic acid as a substrate, with its abundance increasing with the depth of the pit mud. A strain <em>Caproiciproducens</em> sp. R1, isolated from the pit mud, was shown to produce caproic acid from lactic acid within an initial pH range of 5.5–9.0 and lactic acid concentrations of 1 %–5 % (m/v). In addition, inoculation of strain R1 into Huangshui (a lactic acid-rich liquid from Baijiu production) resulted in 40.72 mM caproic acid production. This study demonstrates that <em>Caproiciproducens</em> plays a crucial role in caproic acid production from lactic acid during the fermentation process of strong-flavor Baijiu.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110931"},"PeriodicalIF":5.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432767","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":"Enhancing apple postharvest protection: Efficacy of pectin coatings containing Cryptococcus laurentii against Penicillium expansum","authors":"Julieta Quiroga ,&nbsp;Yésica Sabrina Lambrese ,&nbsp;María Guadalupe García ,&nbsp;Nelio Ariel Ochoa ,&nbsp;Viviana Edith Calvente","doi":"10.1016/j.ijfoodmicro.2024.110934","DOIUrl":"10.1016/j.ijfoodmicro.2024.110934","url":null,"abstract":"<div><div>The aim of this work is the application of pectin coatings containing <em>Cryptococcus laurentii</em> as a method of biocontrol of <em>Penicillium expansum</em> for postharvest protection of apples. For this purpose, the yeast was incorporated into a pectin matrix, and its viability and biocontrol activity <em>in vitro</em> and <em>in vivo</em> against <em>P. expansum</em> was evaluated over time. In addition, the influence of the sterilization process on coating thickness was studied. Results showed that pectin coating with <em>C. laurentii</em> enhanced mycelial growth inhibition <em>in vitro</em> studies, while no significant differences were observed in disease incidence and severity reduction <em>in vivo</em> studies. The sterilization process reduced the viscosity of the pectin solution, resulting in coating thicknesses ranging from 0.5 to 1 μm. As a general evaluation, <em>in vitro</em> and <em>in vivo</em>, biocontrol assays were useful in demonstrating better postharvest protection of the yeast at 7 °C concerning 25 °C.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110934"},"PeriodicalIF":5.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423984","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}