International journal of food microbiology最新文献

{"title":"Effective biocontrol of Botrytis cinerea by antifungal metabolites of Trichoderma reesei T1 for gray mold in postharvest tomato","authors":"Alaa Khairy ,&nbsp;Abdelrahman M. Elattaapy ,&nbsp;Safaa A. Yousef ,&nbsp;Mohamed S. Hamada ,&nbsp;Basma H. Amin ,&nbsp;Elsherbiny A. Elsherbiny","doi":"10.1016/j.ijfoodmicro.2025.111203","DOIUrl":"10.1016/j.ijfoodmicro.2025.111203","url":null,"abstract":"<div><div><em>Botrytis cinerea</em> is a serious fungal pathogen that causes gray mold in postharvest tomatoes, leading to voluminous economic losses during storage and transport. <em>Trichoderma reesei</em> T1 has demonstrated an enormous antagonistic activity against <em>B. cinerea</em> by 69.2 % in a dual culture assay. Both culture filtrates and ethyl acetate extract of <em>T. reesei</em> T1 exhibited strong inhibition on the growth, conidial germination, and germ tube elongation of the pathogen. Di(2-ethylhexyl) phthalate, constituting 74.64 % of the extract, was identified as the main component through GC–MS analysis. Gray mold incidence and severity in tomato fruits treated with the filtrates and extract were significantly reduced at all tested concentrations. For example, the disease severity was 8.6 % at 70 % from the filtrate, and 7.6 % at 10 mg mL⁻¹ from the extract after five days in fruits inoculated with <em>B. cinerea</em>. Furthermore, the content of total phenolic and flavonoid compounds in tomato fruits treated with filtrates and extract of <em>T. reesei</em> was remarkably higher levels compared to the untreated group as well as enhancing antioxidant activity during the whole experiment. The treatment with the filtrates and extract also increased the activities of peroxidase (POD), polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) in tomato fruits throughout the experiment. In conclusion, both filtrates and extract of <em>T. reesei</em> caused a substantial inhibitory effect on gray mold in postharvest tomato fruits. Thus, <em>T. reesei</em> presents a proper alternative to prevent and control tomato postharvest diseases throughout storage time.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111203"},"PeriodicalIF":5.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816937","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":"Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation","authors":"Yongqi Tian ,&nbsp;Yuanyuan Chen ,&nbsp;Ruyang Huang,&nbsp;Tao Wang,&nbsp;Shaoyun Wang","doi":"10.1016/j.ijfoodmicro.2025.111193","DOIUrl":"10.1016/j.ijfoodmicro.2025.111193","url":null,"abstract":"<div><div>Synergistic bacteriostatic action represents a potent strategy for combating microbial contamination in the food industry. This study investigated the synergistic bacteriostatic effect of epigallocatechin gallate (EGCG) and indole-3-carboxaldehyde (I3A). Results showed a pronounced synergistic action of EGCG and I3A against diverse food spoilage microorganisms, most notably <em>Pseudomonas aeruginosa</em> (<em>P. aeruginosa</em>), with a fractional inhibitory concentration index (FICI) of 0.25. Further research revealed that EGCG disrupted the cell wall and cell membrane of <em>P. aeruginosa</em>, while supplementing I3A significantly boosted the concentration of intracellular reactive oxygen species, thereby inflicting cellular damage. Moreover, the EGCG-I3A treatment inhibited the biofilm formation of <em>P. aeruginosa</em> in a dose-dependent manner, with the effectiveness increasing with the quantity of I3A added. Metabolomic study revealed a perturbation in glutathione and taurine metabolic pathways post synergistic treatment, compromising redox homeostasis. This synergistic treatment also downregulated uracil, proline, and glutamate metabolites, thereby suppressing Quorum Sensing (QS) and biofilm-associated expression within <em>P. aeruginosa</em>. Additionally, the combination significantly inhibited <em>P. aeruginosa</em> growth in fish meat. In essence, this study underscored the synergistic bacteriostatic efficacy of EGCG and I3A, highlighting its potential application in food preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111193"},"PeriodicalIF":5.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829811","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":"Variation in heat resistance of Clostridium sporogenes spores in oils and oil-water systems: Insights from oil physicochemical properties and spore surface properties","authors":"Yueyang Zhang,&nbsp;Changzhou Zuo,&nbsp;Kang Tu,&nbsp;Leiqing Pan,&nbsp;Jing Peng","doi":"10.1016/j.ijfoodmicro.2025.111194","DOIUrl":"10.1016/j.ijfoodmicro.2025.111194","url":null,"abstract":"<div><div>Our recent research found that oil could greatly improve the heat resistance of <em>Clostridium sporogenes</em> spores in liquid foods. To figure out the key factors influencing the spore heat resistance, we characterized the heat resistance of <em>C. sporogenes</em> CICC 8021 spores in three pure edible oils (rapeseed oil, peanut oil, and palm oil) and their oil-water systems and analyzed their relations with the oil's physicochemical properties and spore surface properties. The results showed that in pure oils, the water activity (<em>a</em>_<em>w</em>) of oil is significantly negatively related to spore heat resistance (<em>P</em> &lt; 0.05). In the oil-water systems, the distribution of the spores was affected by the addition level of peanut and palm oils, but not applied to rapeseed oil. In the low-oil system (10 % peanut oil-water system), the spore hydrophobicity increased during heating, causing the spores to migrate to the oil phase and thus increasing spore heat resistance. In the high-oil system (50 % peanut oil-water system), the increase of the spore's ζ-potential during heating was the key factor for the spore heat resistance. The interfacial tension of peanut oil decreased at the elevated temperature, facilitating the adsorption of the spores at the oil-water interface and their entrance to the oil phase, and this is worth further exploration. This study provides a novel interpretation of oil physicochemical properties and spore surface characteristics on the heat resistance of <em>C. sporogenes</em> spores in oils and oil-water systems, offering valuable insights for exploring the mechanism of spore resistance in liquid foods with oils.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111194"},"PeriodicalIF":5.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829813","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":"Cryptococcus laurentii combined with Bacillus tequilensis reduce blue mould by enhancing disease resistance and modulating the microbial community structure in Bingtang orange peel","authors":"Aiting Zhou ,&nbsp;Huiqin Zhou ,&nbsp;Kuo Yang ,&nbsp;Yanmei Sun ,&nbsp;Jia Deng ,&nbsp;Fang Wang","doi":"10.1016/j.ijfoodmicro.2025.111192","DOIUrl":"10.1016/j.ijfoodmicro.2025.111192","url":null,"abstract":"<div><div>Microbial antagonists are promising agents for controlling post-harvest diseases. Here, we examined the effectiveness and disease resistance mechanisms of the combined application of <em>Cryptococcus laurentii</em> and <em>Bacillus tequilensis</em> to combat postharvest blue mould in Bingtang oranges. The combined treatment effectively controlled the mycelial growth and conidial germination of <em>Penicillium italicum</em> in vitro, as well as significantly reducing the incidence of blue mould. This combined approach also enhanced extracellular chitinase and β-1,3-glucanase activities, resulting in increased cell membrane damage and leakage of cellular compounds. Additionally, the combined treatment altered the bacterial and fungal community structures on the fruit surface, thereby promoting the ecological balance of postharvest storage of the fruit. Furthermore, the application of the <em>C. laurentii</em> and <em>B. tequilensis</em> combination increased the activity of disease resistance-related enzymes (peroxidase (POD), polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL), chitinase (CHI), and β-1,3-glucanase (GLU)) and led to the accumulation of total phenolics in Bingtang oranges. Thus, the combined application of <em>C. laurentii</em> and <em>B. tequilensis</em> effectively controlled postharvest green mould in Bingtang oranges.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111192"},"PeriodicalIF":5.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829812","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":"Ultrasonic-assisted preparation of rose oil nanoemulsion: Characterization, anti-Escherichia coli activity, and its application in cucumber juice","authors":"Yue Zhang ,&nbsp;Yulin Liu ,&nbsp;Ruiping Wang ,&nbsp;Qi He ,&nbsp;Xiaoyi Ding ,&nbsp;Fangkui Wang ,&nbsp;Yin Zhou","doi":"10.1016/j.ijfoodmicro.2025.111191","DOIUrl":"10.1016/j.ijfoodmicro.2025.111191","url":null,"abstract":"<div><div>In this study, six rose oil nanoemulsions (RONs) were prepared under different ultrasonic power preparation conditions (65w, 91w, 97.5w, 130w, 162.5w, and 195w), naming RON-65w, RON-91w, RON-97.5w, RON-130w, RON-162.5w, RON-195w, respectively. The particle size, and zeta potential revealed that the mean particle size of RONs decreased with the rising of ultrasonic power when RONs were freshly prepared. RONs had storage stability for at least 30 days, and the particle size variations of RON-65w and RON-97.5w were smaller than other RONs. Time-killing assay, minimum inhibitory concentration (MIC), and growth curve analysis revealed that RONs exhibited higher antibacterial activities against <em>Escherichia coli</em> than rose oil (RO). Scanning electron microscopy and bacterial membrane integrity analysis revealed that RO and RONs exerted their antibacterial effect by increasing the permeability of bacterial cells, and the leakage of nucleic acids and protein caused by RONs were higher than RO (<em>p</em> &lt; 0.05). Compared with MIC assay, RON-65w and RON-97.5w exhibited significantly higher antibacterial activities than other RONs in growth curve analysis, and RON-65w led to highest leakage of nucleic acids and protein among all RONs in bacterial membrane integrity analysis (<em>p</em> &lt; 0.05). Thus, the effect of ultrasonic power on antibacterial activity of RONs was more obvious under agitated conditions than static experimental conditions. The results of application experiment indicated that RON-97.5w displayed greater inhibition ability against <em>E.coli</em> than RO in cucumber juice. Based on the results of this study, rose oil nanoemulsions can be applied as natural preservatives in liquid foods to prevent bacteria contamination.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111191"},"PeriodicalIF":5.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816934","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":"Sublethal sanitizers exposure differentially affects biofilm formation in three adapted Salmonella strains: A phenotypic-transcriptomic analysis of increased biofilm formed by ATCC 14028","authors":"Xiaoxue Yan ,&nbsp;Rongfeng Tao ,&nbsp;Hongyuan Zhou ,&nbsp;Yuhao Zhang ,&nbsp;Dong Chen ,&nbsp;Liang Ma ,&nbsp;Yamin Bai","doi":"10.1016/j.ijfoodmicro.2025.111189","DOIUrl":"10.1016/j.ijfoodmicro.2025.111189","url":null,"abstract":"<div><h3>Purpose</h3><div>Using sanitizer in food industry is an important mean of sterilization and biofilm eradication, but inappropriate operation may lead to resistance, posing a concealed risk to food safety. The purpose of this study was to assess the impact of sub-lethal sanitizers on the biofilm formed by adaptive <em>Salmonella</em> and to explore the variations in transcription within adaptive <em>Salmonella</em> biofilms when co-incubated with sublethal concentrations of sanitizers.</div></div><div><h3>Methods</h3><div>The microbroth dilution method was determined to measure the MIC of three sanitizers on <em>Salmonella</em>, and adaptation induction was conducted with steadily increasing sanitizer concentrations. The effect of sub-MIC sanitizers on the biofilm of <em>Salmonella</em> was investigated by crystal violet method, confocal laser scanning microscopy and transcriptomics.</div></div><div><h3>Results</h3><div>The results indicated that the maximum growth concentration of the adapted strains was 1.69–43.25 times that of the original MIC, and the number of bacteria and matrix content were increased when re-exposed to sub-MIC benzalkonium chloride (BZK), and the expression of regulatory factors and various amino acid biosynthesis and metabolism-related genes showed an up-regulation trend.</div></div><div><h3>Significance</h3><div>This will be beneficial to clarify the correlation and mechanism between the sanitizer adaptation of salmonellae caused by improper sanitization and increased biofilm formation resulting from this adaptation. And it helps to adjust the appropriate dosage of sanitizer and optimize sanitation standard operating procedures (SSOP) in the foodstuff industry, thereby effectively promoting the bactericidal effect and eliminating foodborne pathogens' biofilm.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111189"},"PeriodicalIF":5.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824437","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":"Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage","authors":"Zhikun Zeng,&nbsp;Shuangan Chen,&nbsp;Lin Wang,&nbsp;Yaqing Lin,&nbsp;Baodong Zheng,&nbsp;Yi Zhang,&nbsp;Lei Pan","doi":"10.1016/j.ijfoodmicro.2025.111190","DOIUrl":"10.1016/j.ijfoodmicro.2025.111190","url":null,"abstract":"<div><div><em>Dictyophora indusiata</em> polysaccharide (DIP) is a bioactive substance with excellent prebiotic activity. In this study, we investigated the effects of 0.1 % (<em>w</em>/<em>v</em>) DIP on the physical properties, flavor characteristics and <em>Bifidobacterium longum</em> F2 proliferation of milk beverages. The results showed that DIP maintained the stability of milk beverages, and improved the flavor of milk beverages, including the sweetness, sourness and umami. Notably, DIP significantly increased the content of acetoin, 2-nonanone and 1-nonanol on the 1st and 7th days of storage in milk beverages. In particular, DIP promoted the proliferation of <em>Streptococcus thermophilus</em>, <em>Lactobacillus bulgaricus</em>, <em>Bifidobacterium longum</em> F2 and produced acetic acid, which contributed to the improvement of the nutritional properties of the milk beverages. Taken together, the impact of DIP on physical properties, flavor and acetic acid production of milk beverages are consistent with the sensory results. This study demonstrates that DIP is a promising milk beverage additive and provides theoretical guidance for the commercialization of DIP for high value utilization.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111190"},"PeriodicalIF":5.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816935","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":"Multidrug-resistant, hyperaerotolerant, and aerobic growth of Campylobacter jejuni and C. coli in retail broiler chicken meat in Selangor, Malaysia","authors":"Kah Hui Chong ,&nbsp;Nor Ainy Mahyudin ,&nbsp;Hanan Hasan ,&nbsp;Chia Yeung New ,&nbsp;Nur-Shahera Mohammad Sabri ,&nbsp;Jiang Shan ,&nbsp;Kousalya Padmanabhan ,&nbsp;Nor Azmiraah Abd Jabar ,&nbsp;Wanyu Pan ,&nbsp;Epeng Lee ,&nbsp;Yuli Haryani ,&nbsp;Son Radu ,&nbsp;Mahmud Ab Rashid Nor-Khaizura","doi":"10.1016/j.ijfoodmicro.2025.111187","DOIUrl":"10.1016/j.ijfoodmicro.2025.111187","url":null,"abstract":"<div><div><em>Campylobacter</em> spp. are one of the major zoonotic pathogens from chicken meat, causing world‑leading foodborne diseases. Thus, the aims of this study include monitoring the aerobic plate count (APC), the prevalence, and the characterisations (antimicrobial resistance, aerotolerance, aerobic growth, and plasmid profiling) of <em>Campylobacter</em> spp.. This study sampled 260 chicken thighs and drumsticks from retail supermarkets and wet markets in Selangor, Malaysia. Prevalence and microbial loads of <em>Campylobacter</em> spp. were assessed with the most probable number-polymerase chain reaction (MPN-PCR). Antibiotic resistance assay was conducted with disk diffusion assay with 12 types of antibiotics. Prevalence surveillance indicated that 68.9 % of <em>Campylobacter</em> spp., 47.7 % of <em>C. jejuni</em>, and 40.0 % of <em>C. coli</em> were detected. Co-contamination prevalence of <em>C. jejuni</em> and <em>C. coli</em> (28.46 %) occurred significantly higher than mono-contaminations, 19.62 % in <em>C. jejuni</em> and 11.54 % in <em>C. coli</em>, respectively. The microbial loads of <em>Campylobacter</em> spp., <em>C. jejuni</em>, and <em>C. coli</em> were 1.02 ± 0.83 log MPN/g, 0.60 ± 0.57 log MPN/g, and 0.53 ± 0.58 log MPN/g, respectively. <em>C. jejuni</em> and <em>C. coli</em> showed extremely high resistance against nalidixic acid, ciprofloxacin, cephalothin, and ampicillin. <em>Campylobacter</em> spp. isolated exhibited aberrance from their microaerophilic nature, with 87.5 % of <em>C. jejuni</em> being HAT (hyperaerotolerant) and 12.5 % of <em>C. jejuni</em> were AT (aerotolerant), while 100 % of <em>C. coli</em> were HAT. Alarmingly, the aerobic condition did not confine the growth, as 18.75 % of <em>C. jejuni</em> demonstrated aerobic growth. Hence, our study accentuates the current risk profile of <em>C. jejuni</em> and <em>C. coli</em> from retail broiler chicken meat.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111187"},"PeriodicalIF":5.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816936","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 solid-state fermentation inoculated with Eurotium cristatum on the main composition and flavor of three kinds of Pu-erh tea","authors":"Mengqin Wang ,&nbsp;Da Xu ,&nbsp;Yuan Xu ,&nbsp;Wenwei Zheng ,&nbsp;Shuyin Zhang ,&nbsp;Liyuan Luo ,&nbsp;Jiangong Wen ,&nbsp;Yunfeng Zhang","doi":"10.1016/j.ijfoodmicro.2025.111186","DOIUrl":"10.1016/j.ijfoodmicro.2025.111186","url":null,"abstract":"<div><div>This study aims to address the problems of strong bitterness, astringency, and inferior taste in Pu'er tea made from young tea trees. First, four strains of <em>Eurotium cristatum</em> were isolated and screened by the static suspension isolation method using tea infusion as the culture medium and identified through morphological and molecular analysis. One of the strains was selected for the solid - state fermentation of raw Pu'er tea, Pu'er black tea, and Pu'er green tea. The fermentation conditions were optimized via response - surface experimental design. The results showed that the optimized fermentation time, temperature, and relative humidity for the three types of tea were 10 days, 30 °C, 45 %; 5 days, 30 °C, 40 %; and 10 days, 35 °C, 40 % respectively. Sensory evaluation indicated that after fermentation, the color of the tea leaves and tea soup deepened. And the freshness of raw Pu'er tea and green Pu'er tea decreased, while a subtle moldy aroma aroma was introduced after fermentation. The astringency and bitterness were effectively reduced. Chemical analysis revealed that, except for the stable caffeine level, the levels of components such as tea polyphenols and catechins changed significantly. Correlation analysis demonstrated a strong correlation between the color, aroma, and taste of the tea and the contents of various chemical components. GC - MS analysis identified 370 volatile compounds, 262 of which showed differences before and after fermentation. In conclusion, solid - state fermentation with <em>E.cristatum</em> can affect the chemical composition of the three types of tea, improve their taste and flavor, and offer a new approach for enhancing the quality of tea from young tea trees.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111186"},"PeriodicalIF":5.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839443","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 analysis of virulence in Listeria monocytogenes: Insights from genomic variations and in vitro cell-based studies","authors":"Yiyang Song ,&nbsp;Binru Gao ,&nbsp;Hua Cai ,&nbsp;XiaoJie Qin ,&nbsp;XueJuan Xia ,&nbsp;Qingli Dong ,&nbsp;Takashi Hirata ,&nbsp;Zhuosi Li","doi":"10.1016/j.ijfoodmicro.2025.111188","DOIUrl":"10.1016/j.ijfoodmicro.2025.111188","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a significant foodborne pathogen capable of crossing the intestinal barrier and causing invasive listeriosis. This study focused on 37 <em>L. monocytogenes</em> strains isolated from food and clinical samples in the Shanghai region between 2020 and 2023. The <em>in vitro</em> cell models were used to assess the bacteria's ability to cross the intestinal barrier, as well as their adhesion and invasion capabilities in placental cells. Whole-genome analysis of the bacterial strains was also performed. The results showed that strains from lineage I exhibited significantly higher translocation ability across the Caco-2 barrier, as well as higher adhesion and invasion rates in JEG-3 cells, compared to strains from lineage II. Strains from serogroup IIb demonstrated significantly higher adhesion and invasion rates in JEG-3 cells than those from serogroups IIa and IIc. Clinical isolates had significantly higher translocation ability across the Caco-2 barrier, and higher adhesion and invasion rates in JEG-3 cells, compared to food-derived strains. Mutations in the <em>inlA</em> gene were detected in ST9 and ST121 strains, which may be a potential cause of the reduced virulence observed in these ST types. The presence of LIPI-4 in ST87 strains and LIPI-3 in ST3 strains may also explain the high virulence of these ST types strains. The results of this study, by integrating <em>in vitro</em> virulence phenotypes with genomic data, further enhance the understanding of virulence differences among different bacterial strains.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111188"},"PeriodicalIF":5.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783070","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}