International journal of food microbiology最新文献

{"title":"Efficacy and mode of action of the biocontrol yeast Meyerozyma caribbica BBJ against blue mold and patulin production by Penicillium expansum","authors":"Tatjana Dudaš ,&nbsp;Giuseppe Celano ,&nbsp;Dragana Budakov ,&nbsp;Pietro Cotugno ,&nbsp;Mila Grahovac ,&nbsp;Ornella Incerti ,&nbsp;Vera Stojšin ,&nbsp;Maria De Angelis ,&nbsp;Antonio Ippolito ,&nbsp;Simona Marianna Sanzani","doi":"10.1016/j.ijfoodmicro.2025.111442","DOIUrl":"10.1016/j.ijfoodmicro.2025.111442","url":null,"abstract":"<div><div><em>Penicillium expansum</em> is one of the main postharvest pathogens of several fruits including apples, resulting in decay and causing severe economic losses. Furthermore, it might represent a safety issue as the main producer of the mycotoxin patulin. In this study, we investigated the efficacy and related mode of action of the strain BBJ of the yeast <em>Meyerozyma caribbica</em> in controlling blue mold by <em>P. expansum</em> and consequent patulin contamination. The yeast <em>M. caribbica</em> BBJ was selected within a screening of the epiphytic population of apple fruit. It was found to significantly control the incidence of blue mold in apples, apricots, and sweet cherries, reducing <em>in vitro P. expansum</em> growth and patulin presence, showing toxin-degrading abilities. In addition, the results of this study showed that <em>M. caribbica</em> strain BBJ induced resistance in the host tissues, causing an up-regulation of apple defense-related genes, particularly coding chitinase enzyme. These experiments also indicated that yeast BBJ's biocontrol ability against <em>P. expansum</em> relied on competition for nutrients and production of volatile compounds. When tested on a semi-commercial scale, <em>M. caribbica</em> BBJ proved to be effective against apple rots, particularly as a preharvest treatment. In summary, although further large-scale trials are needed, <em>M. caribbica</em> BBJ has the potential to be used as antagonistic yeast against postharvest blue mold of apples and other fruits susceptible to <em>P. expansum</em> infection.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111442"},"PeriodicalIF":5.2,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098628","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 machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4","authors":"Ping Tang,&nbsp;Aliah Zannierah Mohsin,&nbsp;Nurul Hanisah Juhari,&nbsp;Anis Shobirin Meor Hussin","doi":"10.1016/j.ijfoodmicro.2025.111443","DOIUrl":"10.1016/j.ijfoodmicro.2025.111443","url":null,"abstract":"<div><div>This study compares least squares support vector machine (LSSVM) and artificial neural network (ANN) models, integrated with the NSGA-II algorithm, to optimize the fermentation of mung bean milk by <em>Lactobacillus plantarum</em> PC4. Given its superior predictive accuracy and generalization, LSSVM was selected as the final model for multi-objective optimization and experimental validation. LSSVM consistently outperformed ANN in predictive accuracy and generalization, particularly under data-scarce conditions, yielding R² values exceeding 0.97 across all responses. Optimal fermentation conditions predicted by LSSVM (6.0 h, 37.0 °C, 1.99 % inoculum) were experimentally validated, showing minimal error (&lt;5 %) across most parameters. GC–MS analysis confirmed that the LSSVM-NSGA-II optimized fermentation conditions effectively suppressed off-flavor aldehydes (e.g., hexanal, nonanal) while promoting the formation of favorable volatiles, including 1-hexanol, acetoin, esters, and aromatic compounds. These targeted improvements in antioxidant and aroma profiles underscore the efficacy of this data-driven approach in enhancing both the functional and sensory attributes of plant-based fermented beverages.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111443"},"PeriodicalIF":5.2,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098629","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":"Inhibition of Listeria monocytogenes biofilm formation by phenyllactic acid in pasteurized milk is associated with suppression of the Agr system","authors":"Hong Chen ,&nbsp;Mingli Bi ,&nbsp;Shujun Li ,&nbsp;Shujun Yang ,&nbsp;Yiping Zhang ,&nbsp;Lili Zhao ,&nbsp;Xiaobing Jiang ,&nbsp;Tao Yu","doi":"10.1016/j.ijfoodmicro.2025.111440","DOIUrl":"10.1016/j.ijfoodmicro.2025.111440","url":null,"abstract":"<div><div>The biofilm-forming propensity of <em>Listeria monocytogenes</em> on food-contact surfaces presents critical challenges to food safety. Phenyllactic acid (PLA), a microbial-derived organic acid compound, exhibits potent biofilm inhibition against this pathogen, yet its mechanistic basis remains undefined. This study investigated PLA's effects on the Agr system, which promotes L. <em>monocytogenes</em> biofilm formation, to explore its potential as a biofilm control agent. Quantitative biofilm analysis through crystal violet-based microplate assays demonstrated decreased biofilm biomass under PLA treatment. Quantitative real time PCR (RT-qPCR) revealed marked downregulation of the <em>agr</em> system components, paralleled by diminished β-galactosidase activity in <em>agr</em> promoter-reporter constructs. These evidences suggested that PLA can inhibit L. <em>monocytogenes</em> biofilm formation by suppressing the Agr system in medium. Microscale thermophoresis analysis excluded direct molecular interactions between PLA and AgrC/AgrA proteins. Our data demonstrated that signal molecule autoinducing peptide (AIP) produced by AgrBD in L. <em>monocytogenes</em> was a cyclic hexapeptide whose biosynthesis was inhibited by PLA. Notably, PLA maintained its biofilm-inhibitory capacity by suppressing the Agr system in pasteurized milk. This preserved activity across distinct experimental environments highlights the application potential of PLA as a food-safe antimicrobial agent.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111440"},"PeriodicalIF":5.2,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080581","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":"Identification, safety evaluation and probiotic potential of lactic acid bacteria isolated from wheat","authors":"Weilan Gao ,&nbsp;Laura Hernandez-Garcia ,&nbsp;Juan Manuel Castagnini ,&nbsp;Noelia Pallares ,&nbsp;Francisco J. Barba ,&nbsp;Pedro Vicente Martínez Culebras","doi":"10.1016/j.ijfoodmicro.2025.111436","DOIUrl":"10.1016/j.ijfoodmicro.2025.111436","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are vital to the food and health industries, yet their diversity and probiotic potential on wheat surfaces remain underexplored. In this study, 199 Gram-positive and Catalase-negative bacterial strains were isolated and characterized from wheat grains and spikes, of which 45 were selected using RAPD-PCR and identified by 16S ribosomal DNA sequencing. The phylogenetic analysis of the 16S ribosomal DNA sequences grouped the strains into eight species: <em>Enterococcus faecium</em>, <em>Pediococcus acidilactici</em>, <em>Pediococcus pentosaceus</em>, <em>Enterococcus mundtii</em>, <em>Enterococcus durans</em>, <em>Lactiplantibacillus plantarum</em>, <em>Lacticaseibacillus casei</em>, and <em>Loigolactobacillus coryniformis</em>. The majority of <em>Enterococcus</em> strains exhibited hemolytic activity and were therefore excluded from further analysis. The remaining 17 strains, most of them belonging to <em>Lactobacillus</em> and <em>Pediococcus</em> genera, were sensitive to most antibiotics commonly used in clinical practice and were not able to degrade mucin. Principal component analyses (PCA) and heat map visualization identified <em>L. plantarum</em> (WB1.2) and <em>P. acidilactici</em> (WR6) as the most promising probiotic candidates due to their strong surface hydrophobicity, auto-aggregation capacity, and tolerance to simulated gastrointestinal conditions. Although further studies are needed, the results indicate that these strains possess probiotic and safety-related characteristics, positioning it as a promising candidate for use as starter cultures in food fermentations.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111436"},"PeriodicalIF":5.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145086100","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":"Microbiome and pathogen identification, and associated antimicrobial resistance genes and virulence factors in seafood revealed by 16S rRNA amplicon and metagenomic sequencing","authors":"Xin Gao ,&nbsp;Peiyong Ning ,&nbsp;Sha Luo ,&nbsp;Yuan Wang ,&nbsp;Wen Li ,&nbsp;Xiaoqing Fan ,&nbsp;Xiaoyan Li","doi":"10.1016/j.ijfoodmicro.2025.111441","DOIUrl":"10.1016/j.ijfoodmicro.2025.111441","url":null,"abstract":"<div><div>16S rRNA amplicon sequencing and metagenomic next-generation sequencing (mNGS) were employed to comprehensively analyze the microbial communities, foodborne pathogens, antibiotic resistance genes (ARGs), and virulence factors (VFs) in four seafood categories: ready-to-eat fish (RET-fish), non-ready-to-eat fish (non-RTE-fish), shellfish, and shrimp. At the phylum level, Pseudomonadota dominated across all samples. The microbial community composition of shellfish exhibited significant distinctions compared to other seafood categories. Metagenomic profiling identified high-risk pathogens, such as pathogenic <em>Vibrio</em>, <em>Salmonella enterica</em>, and <em>Listeria monocytogenes</em>. ARGs and VFs displayed the highest relative abundance in RET-fish, while shellfish exhibited the lowest abundance with statistically significant differences compared to other groups. For ARGs carried hosts, <em>Bacillus</em>-associated <em>tet(L)</em> and <em>Lactobacillus</em>-associated <em>Inu(A)</em> in RTE-fish demonstrated elevated abundance. In contrast, <em>Vibrio</em> species in other groups carried high abundances of ARGs such as <em>qnrS</em> and <em>tet(34)</em>. Additionally, <em>Vibrio</em> harbored high levels of VFs, such as flagella and EF-Tu. Furthermore, plasmid-derived contigs co-harboring ARGs and mobile genetic elements (MGEs) were identified, displaying broad host ranges and high homology with plasmids from previously isolated clinical pathogenic strains, which underscores the potential role of seafood as a critical reservoir for the dissemination of ARGs. High-throughput sequencing approaches, integrated with multi-tool bioinformatics pipelines, provided robust insights into microbial communities and associated safety risk factors. These findings highlight the urgent need for targeted surveillance of seafood products and stricter antibiotic regulations in aquaculture to mitigate public health risks posed by foodborne pathogens and antimicrobial resistance.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111441"},"PeriodicalIF":5.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145080578","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":"Mild acidic stress enhances freeze-drying survival in Leuconostoc mesenteroides WiKim0121 by activating carbohydrate transport and metabolism","authors":"Jong-Cheol Kim ,&nbsp;Seulbi Kim ,&nbsp;Yeong Yeol Kim ,&nbsp;Chang Hee Jeong ,&nbsp;Moeun Lee ,&nbsp;Seul-Gi Jeong ,&nbsp;Ho Myeong Kim ,&nbsp;Hae Woong Park","doi":"10.1016/j.ijfoodmicro.2025.111435","DOIUrl":"10.1016/j.ijfoodmicro.2025.111435","url":null,"abstract":"<div><div>The aim of the present study was to explore the effect of fermentation pH during the cultivation of <em>Leuconostoc mesenteroides</em> WiKim0121 on its viability after harvesting and survival rate after freeze-drying (FD). The viability and survival rate of <em>Leu. mesenteroides</em> WiKim0121 differed with fermentation pH ranging from 5 to 7 in a 5 L fermenter. The highest viable cells of 6.73 × 10⁹ CFU/mL was observed with the pH 6 controlled culture, whereas the highest survival rate of 89 % after FD was observed with the pH 5 controlled culture. An increase in the proportion of cyclopropane fatty acids (CFA) was observed with the pH 5 controlled culture. In the pH 5 controlled culture, CFA were represented exclusively by C17:0 cyclo at 7 %, whereas the proportion of CFA was below 3 % at the other fermentation pH values. To identify the genetic indicators of stress resilience, transcriptome analysis was performed using samples with the highest and lowest survival rates. An increase in membrane-stabilizing compounds was observed, accompanied by up-regulation of genes related to stress-response pathways, including the phosphotransferase system, pyruvate metabolism, and carbohydrate transport. Thus, controlling the fermentation pH is an effective means of tolerating FD stress during the FD process by activating carbohydrate transport and metabolism. These findings suggested that the robustness of starter-culture through controlling fermentation pH could contribute to the industrialization of starter culture.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111435"},"PeriodicalIF":5.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044814","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":"Butyrogenic and caprogenic bacteria from pit mud of strong-aroma baijiu engage in mutualistic cross-feeding and promoting caproic acid biosynthesis","authors":"Mengqi Dai ,&nbsp;Xianing Wang ,&nbsp;Hong Wang ,&nbsp;Mengqin Wu ,&nbsp;Jinghui Lai ,&nbsp;Enxiang Zong ,&nbsp;Jia Zheng ,&nbsp;Youqiang Xu ,&nbsp;Baoguo Sun","doi":"10.1016/j.ijfoodmicro.2025.111434","DOIUrl":"10.1016/j.ijfoodmicro.2025.111434","url":null,"abstract":"<div><div>The stable production of caproic acid is a key limiting factor affecting the production consistency and quality of strong-aroma baijiu. In this study, a microbial consortium capable of stably enhancing caproic acid production, <em>Caproicibacter</em> sp. BJN0012 and <em>Clostridium</em> sp. BJN0013, was developed. The interaction between the two strains was a cooperative relationship of metabolite exchange. In co-culture fermentation, the genes within the reverse <em>β</em>-oxidation pathway in strain BJN0012 were significantly upregulated, together with a 15.31-fold increase in caproic acid production. The butanoate metabolism was significantly altered, and butyric acid produced by strain BJN0013 served as a critical substrate for enhancing caproic acid production by strain BJN0012. The strain BJN0012 synthesized more arginine and histidine, significantly promoted the biomass accumulation and cell stability of strain BJN0013. The elucidation of the interaction mechanism provided a foundational basis for constructing controllable core acid-producing microbial consortium for strong-aroma baijiu fermentation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111434"},"PeriodicalIF":5.2,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060415","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":"Managing Shiga toxin-producing Escherichia coli (STEC) risk in beef: how lack of data impairs risk analysis","authors":"Simone Belluco ,&nbsp;Maria Fredriksson-Ahomaa ,&nbsp;Eduarda Gomes-Neves ,&nbsp;Ian Jenson ,&nbsp;Arja-Helena Kautto ,&nbsp;Riikka Laukkanen-Ninios ,&nbsp;Ivar Vågsholm ,&nbsp;Silvia Bonardi","doi":"10.1016/j.ijfoodmicro.2025.111438","DOIUrl":"10.1016/j.ijfoodmicro.2025.111438","url":null,"abstract":"<div><div>Shiga toxin-producing <em>Escherichia coli</em> (STEC) are a heterogeneous group of pathogenic bacteria characterized by harbouring <em>stx</em> genes. STEC are commonly found in the gut of ruminants and the intermittent bacterial shedding through faeces can cause the contamination of meat and dairy products. The high variability in pathogenicity within this group and paucity of effective control measures make assessment and management of STEC along food supply chains difficult. To date, risk assessment of STEC, particularly hazard identification and characterization, is limited by variability, uncertainty and data gaps.</div><div>In the EU, STEC infections are mainly associated with ‘bovine meat and products thereof’, ‘milk and dairy products’, ‘tap water including well water’ and ‘vegetables, fruit and products thereof’. Whereas the lack of data impairs full quantitative risk assessment, semi-quantitative tools can be useful in ranking the effect of mitigation strategies. In this work, Risk Ranger tool was assessed for its potential usefulness for risk managers considering the beef food chain, with beef hamburger as the target product.</div><div>Due to the lack of correlation between serotypes and disease risk, we suggest that the hazard should be redefined. A STEC classification should be based on virulence determinants and the associated disease burden, in terms of disability adjusted life years (DALY). Indeed, adopting a new STEC classification based on <em>stx</em>-and <em>eae</em>- genes subtypes would allow more precise hazard characterization addressing some of the existing data gaps. While waiting for data following this new approach and enabling full quantitative risk assessments, semi-quantitative approaches can help to identify efficient mitigation strategies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111438"},"PeriodicalIF":5.2,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044813","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":"Sorbic acid resistance and metabolism of Brettanomyces bruxellensis in the spoilage of low sugar soft drinks","authors":"Harry J. Harvey ,&nbsp;Kamil J. Szepe ,&nbsp;Alex C. Hendry,&nbsp;David B. Archer,&nbsp;Simon V. Avery","doi":"10.1016/j.ijfoodmicro.2025.111439","DOIUrl":"10.1016/j.ijfoodmicro.2025.111439","url":null,"abstract":"<div><div><em>Brettanomyces bruxellensis</em> is an emerging spoilage yeast of low-sugar ethanol fermentation processes and alcoholic beverages. As soft (non-alcoholic) drinks manufacturers transition towards low sugar formulations, this study investigated the ability of <em>B. bruxellensis</em> to grow in different soft-drink and preservative conditions. Multiple <em>B. bruxellensis</em> isolates grew comparably to the common spoilage yeast <em>Z. bailii</em> in a variety of soft drink formulations, including zero sugar lemonades, low-sugar fruit juices, and carbonated beverages. Growth assays with <em>B. bruxellensis</em> in laboratory minimal-medium supplemented with low (0.1 %) glucose were characterised by turbid biomass accumulation (a spoilage indicator) and resistance to the major food preservative sorbic acid (SA), known to cause oxidative stress and to inhibit respiration. Analysis of respiro-fermentative metabolism revealed that <em>B. bruxellensis</em> favoured respiration over fermentation regardless of glucose concentration, with oxygen limitation significantly reducing its growth. Cell-to-cell heterogeneity was used as a tool to test whether cellular levels of respiratory reactive oxygen species (ROS) influence the organism's SA resistance phenotype. At low glucose, sorted cell-subpopulations with high background ROS were more SA resistant than low ROS cells. Furthermore, the antioxidant <em>N</em>-acetyl cysteine (NAC) hyper-sensitized these cell subpopulations to SA. Therefore, one explanation for SA resistance despite the organism's primarily respiratory metabolism could be that respiratory ROS builds cells' resilience to (subsequent) SA-induced oxidative stress. The work shows that <em>B. bruxellensis</em> is capable of growth in zero- or low-sugar media and drinks formulations, and in the presence of relatively high sorbic acid levels.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111439"},"PeriodicalIF":5.2,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044816","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":"The prevalence of Yersinia enterocolitica in retail pre-prepared dishes in Xi'an and the antibacterial activity and mechanism of ε-polylysine against it","authors":"Yangli Wan ,&nbsp;Qianhong Li ,&nbsp;Xianqing Huang ,&nbsp;Jie Zeng","doi":"10.1016/j.ijfoodmicro.2025.111432","DOIUrl":"10.1016/j.ijfoodmicro.2025.111432","url":null,"abstract":"<div><div>This study comprehensively evaluated the antimicrobial efficacy and mechanisms of ε-polylysine (ε-PL) against <em>Yersinia enterocolitica</em> (<em>Y. enterocolitica</em>) contamination in pre-prepared meat products. Surveillance data from retail pork and beef samples collected in Xi'an, China (May 2024 to April 2025) revealed a 50.0 % (48/96) prevalence of <em>Y. enterocolitica</em>. In terms of antimicrobial activity against <em>Y. enterocolitica</em>, ε-PL exhibited significant inhibitory effects, with a minimum inhibitory concentration (MIC) of 200 μg/mL and a minimum bactericidal concentration (MBC) of 400 μg/mL. Mechanistic studies revealed that ε-PL exerts its antimicrobial effects through multiple pathways: (1) disruption of bacterial cell membrane integrity, resulting in the leakage of intracellular proteins, nucleic acids, and ATP; (2) induction of reactive oxygen species accumulation; (3) significant inhibition of bacterial motility; and (4) interference with biofilm formation (inhibition rate of 42.29 ± 0.81 %) and removal of pre-formed biofilms (removal rate of 56.31 ± 8.19 %). Animal experiments further demonstrated that ε-PL treatment effectively reduced the intestinal load of <em>Y. enterocolitica</em> and mortality rate in infected mice (from 100 % to 37.5 %), significantly alleviated pathological damage in the liver, spleen, and intestines, and improved intestinal barrier function by reducing the inhibitory effect of <em>Y. enterocolitica</em> on the expression of tight junction proteins (ZO-1 and Occludin). In practical applications, ε-PL treatment reduced the viable count of <em>Y. enterocolitica</em> in pre-prepared pork and beef (reduce 2.55–3.62 log CFU/g). These results indicate that ε-PL, as a multi-target antimicrobial agent, holds significant potential for the safety control and preservation of pre-prepared meat products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111432"},"PeriodicalIF":5.2,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019408","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}