International journal of food microbiology最新文献

筛选
英文 中文
Unveiling the culturable and non-culturable yeast biodiversity in chaste honey produced by the sympatric Apis cerana and Apis mellifera from eastern China 揭示中国东部同域蜜蜂中华蜜蜂和蜜蜂纯蜜中可培养和不可培养酵母的生物多样性
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-09-01 DOI: 10.1016/j.ijfoodmicro.2025.111423
Si-Jia Xue , Min Zhou , Jing Guo , Fang-Yuan Zhao , Wen-Wen Jiang , Xiao Huang , Jin-Yong Zhang
{"title":"Unveiling the culturable and non-culturable yeast biodiversity in chaste honey produced by the sympatric Apis cerana and Apis mellifera from eastern China","authors":"Si-Jia Xue ,&nbsp;Min Zhou ,&nbsp;Jing Guo ,&nbsp;Fang-Yuan Zhao ,&nbsp;Wen-Wen Jiang ,&nbsp;Xiao Huang ,&nbsp;Jin-Yong Zhang","doi":"10.1016/j.ijfoodmicro.2025.111423","DOIUrl":"10.1016/j.ijfoodmicro.2025.111423","url":null,"abstract":"<div><div>Honey's unique physicochemical properties create a restrictive environment for most microorganisms, yet support the specialized osmotolerant yeasts with significant ecological roles and biotechnological potential. In this study, we employed an integrated culture-dependent and culture-independent approach to systematically characterize yeast communities in sympatric monofloral chaste (<em>Vitex agnus</em>-<em>castus</em>) honeys from <em>Apis cerana</em> and <em>Apis mellifera</em> colonies in Qingdao, East China. Results consistently showed that <em>A. mellifera</em> honey harbored significantly higher yeast diversity than <em>A. cerana</em> honey across both methods. Culture-independent profiling identified <em>Zygosaccharomyces</em> as the predominant genus in both honey types, while <em>A. mellifera</em> honey contained a notably higher proportion of unclassified fungal taxa. Through cultivation, 13 distinct yeast species and one filamentous fungus were isolated from the honey samples, with several species exclusively associated with either <em>A. cerana</em> or <em>A. mellifera</em> honey. Importantly, despite the shared geographic and floral source, both approaches confirmed a clear bee species-specific yeast community structure, highlighting that host identity drives microbial differentiation. Physiological assays further demonstrated that all isolated yeasts exhibited exceptional tolerance to high osmotic stress and acidic pH—key traits adaptive to the extreme environment of honey. These adaptive characteristics, coupled with diverse metabolic capabilities, highlight the substantial biotechnological potential of these honey-associated yeasts, with promising applications in fermentation, bioactive metabolite synthesis, and probiotics. This study enhances our understanding of host-specific microbial associations in honey ecosystems and positions honey as a valuable reservoir of functionally diverse yeasts for biotechnological exploration.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111423"},"PeriodicalIF":5.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144933350","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}
引用次数: 0
Unveiling the yeast interaction: Insights into the role of Saccharomyces cerevisiae metabolites in regulating Torulaspora delbrueckii aroma biosynthesis during wine fermentation 揭示酵母的相互作用:洞察酿酒酵母代谢物在葡萄酒发酵过程中调节德尔布鲁奇托鲁菌香气生物合成中的作用
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-31 DOI: 10.1016/j.ijfoodmicro.2025.111415
Boqin Zhang , Mengbo Wang , Wenjie Li , Yucui Chen , Xueping Zhao , Chenxi Yu , Liangcai Lin , Cuiying Zhang
{"title":"Unveiling the yeast interaction: Insights into the role of Saccharomyces cerevisiae metabolites in regulating Torulaspora delbrueckii aroma biosynthesis during wine fermentation","authors":"Boqin Zhang ,&nbsp;Mengbo Wang ,&nbsp;Wenjie Li ,&nbsp;Yucui Chen ,&nbsp;Xueping Zhao ,&nbsp;Chenxi Yu ,&nbsp;Liangcai Lin ,&nbsp;Cuiying Zhang","doi":"10.1016/j.ijfoodmicro.2025.111415","DOIUrl":"10.1016/j.ijfoodmicro.2025.111415","url":null,"abstract":"<div><div>The interactions between <em>Saccharomyces cerevisiae</em> and non-<em>Saccharomyces</em> yeasts through secreted metabolites play a crucial role in shaping wine aroma profiles, yet the underlying mechanisms remain inadequately understood. This study used a cell/medium separation strategy coupled with transcriptomic and metabolomic analyses to elucidate the influence of <em>S. cerevisiae</em> metabolites on aroma biosynthesis in <em>Torulaspora delbrueckii</em> during wine fermentation. Results demonstrated that <em>S. cerevisiae</em> metabolites inhibited the growth of <em>T. delbrueckii</em> and suppressed the production of several key volatile compounds, including ethyl acetate, ethyl butanoate, and 2-phenylethyl alcohol. Transcriptome analysis revealed significant downregulation of essential genes involved in aroma synthesis pathways in <em>T. delbrueckii</em>, particularly <em>EHT1/EEB1</em>, <em>ARO10</em>, <em>ADH3</em>, <em>HOM2</em>, <em>FAS1</em>, and <em>FAS2</em>. Untargeted metabolomic profiling identified 867 metabolites, with five differentially produced metabolites from <em>S. cerevisiae</em> significantly affecting aroma formation in <em>T. delbrueckii</em>. Notably, adenosine (ADO), glycerophosphocholine (GPC), and 2-hydroxyisocaproic acid (HIA) enhanced the production of ethyl decanoate (237.63 %) and 2-phenylethyl alcohol (29.06 %), while N-octanoylglycine (NOG) increased the production of ethyl octanoate (229.29 %) and octanoic acid (219.36 %). Importantly, indole-3-carboxaldehyde (ICA) exhibited significant inhibitory effects on <em>T. delbrueckii</em> growth and reduced concentrations of most aroma compounds. These findings provide novel insights into the metabolic interactions between yeasts during wine fermentation and offer winemakers strategic approaches for the targeted modulation of wine aromatic characteristics.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111415"},"PeriodicalIF":5.2,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144997024","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}
引用次数: 0
Corrigendum to “Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes” [Int. J. Food Microbiol., 2025, 434, 111149] 壳聚糖烟酰胺衍生物的制备、生物活性及其在圣女果保鲜中的应用[j]。J.食品微生物。[j].岩石力学与工程学报,2025,44(4),111149。
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-29 DOI: 10.1016/j.ijfoodmicro.2025.111405
Hehe Yang, Yan Lu, Liangliang Bao, Yao Liu, Dongqi Liu, Zhimei Zhong
{"title":"Corrigendum to “Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes” [Int. J. Food Microbiol., 2025, 434, 111149]","authors":"Hehe Yang,&nbsp;Yan Lu,&nbsp;Liangliang Bao,&nbsp;Yao Liu,&nbsp;Dongqi Liu,&nbsp;Zhimei Zhong","doi":"10.1016/j.ijfoodmicro.2025.111405","DOIUrl":"10.1016/j.ijfoodmicro.2025.111405","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111405"},"PeriodicalIF":5.2,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144953380","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}
引用次数: 0
PQS signaling and temperature variation modulate phage infection in Pseudomonas aeruginosa: Implications for foodborne pathogen control PQS信号和温度变化调节铜绿假单胞菌噬菌体感染:食源性病原体控制的意义
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-29 DOI: 10.1016/j.ijfoodmicro.2025.111412
Yinfeng Wang , Jiuna Kong , Yating Chen , Hong Lin , Xiuping Jiang , Guanhua Xuan , Jingxue Wang
{"title":"PQS signaling and temperature variation modulate phage infection in Pseudomonas aeruginosa: Implications for foodborne pathogen control","authors":"Yinfeng Wang ,&nbsp;Jiuna Kong ,&nbsp;Yating Chen ,&nbsp;Hong Lin ,&nbsp;Xiuping Jiang ,&nbsp;Guanhua Xuan ,&nbsp;Jingxue Wang","doi":"10.1016/j.ijfoodmicro.2025.111412","DOIUrl":"10.1016/j.ijfoodmicro.2025.111412","url":null,"abstract":"<div><div><em>Pseudomonas aeruginosa</em> (<em>P. aeruginosa</em>) is an opportunistic pathogen that poses significant risks in food-related environments. Bacteriophages have emerged as a promising alternative strategy to control <em>P. aeruginosa</em> infections. Notably, quorum sensing (QS) systems play an important role in bacteria-phage interactions, but our knowledge of the role of QS remains insufficiently understood. Here, we report that the synthesis defect of quinolone signal (PQS) in <em>P. aeruginosa</em> significantly increased phage resistance. The regulation of PQS on phage infection is likely to be rigorous since excessive addition of PQS cannot decrease the phage resistance of <em>pqsA</em> mutant. No differences were found in phage adsorption between <em>P. aeruginosa</em> PAO1 and <em>pqsA</em> mutant, which is different from several previous reports that bacterial QS systems participate in phage adsorption. More importantly, we found that the phage resistance of PaΔ<em>pqsA</em> is reversible, as higher culture temperatures can partially restore the phage sensitivity of PaΔ<em>pqsA</em>. Our data uncover a new example of bacteria-phage interaction mediated by the <em>pqs</em> QS, which may help in filling some gaps in the field and provide important guidance for developing phage-based control strategies against <em>P. aeruginosa</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111412"},"PeriodicalIF":5.2,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144933348","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}
引用次数: 0
Cold-tolerant Clostridium spp. in beef and in the beef production chain in Austria – occurrence and species identification 奥地利牛肉和牛肉生产链中的耐寒梭状芽孢杆菌——发生和种类鉴定
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-28 DOI: 10.1016/j.ijfoodmicro.2025.111410
Joachim Angerer, Sara Casarin, Karin Schwaiger, Samart Dorn-In
{"title":"Cold-tolerant Clostridium spp. in beef and in the beef production chain in Austria – occurrence and species identification","authors":"Joachim Angerer,&nbsp;Sara Casarin,&nbsp;Karin Schwaiger,&nbsp;Samart Dorn-In","doi":"10.1016/j.ijfoodmicro.2025.111410","DOIUrl":"10.1016/j.ijfoodmicro.2025.111410","url":null,"abstract":"<div><div>The discussion surrounding cold-tolerant clostridia regarding spoilage of vacuum-packed beef has been going on for years. However, there is a lack of investigations in the beef production chain. This study aims to identify the contamination sites of these bacteria in abattoirs and cutting plants and their occurrence in beef. For this purpose, 815 swab and 85 beef samples from a cattle abattoir and a beef cutting plant, and 71 vacuum-packed beef samples from retail in Vienna (Austria), were analyzed. Three qPCR systems, 16S rRNA sequencing, and cultivation methods were applied. The occurrence of clostridia was high on hides and in the stunning and dehiding sites. Overall, 35.3 % and 31.0 % of the beef from the cutting plant and the retail tested positive. The main species detected in beef samples were <em>C. algidicarnis</em>, <em>C. frigoriphilum</em>, <em>C. estertheticum</em> and <em>C. tagluense</em>-like. These species were also found on cattle hides or surfaces of the abattoir. After storing beef samples at 4 °C for up to 1 to 2 weeks past the use-by date, 73.1 % and 34.6 % of positive beef samples exhibited off-odor and high gas production, respectively. These spoilage signs were found in only 38.5 % and 20.2 % of the negative samples. This confirms that a contamination with cold-tolerant clostridia leads to a shorter shelf life of vacuum-packed meat. To reduce carcass contamination with these bacteria, hygiene protocols for dehiding and effective surface disinfection of equipment and processing surfaces with sporicidal disinfectants authorized for the food industry, and corresponding monitoring plans, should be drawn up.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111410"},"PeriodicalIF":5.2,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144933351","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}
引用次数: 0
Natural phenolic acids as promising antimicrobial candidates in food industry: A review 天然酚酸在食品工业中的应用前景
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-28 DOI: 10.1016/j.ijfoodmicro.2025.111413
Dan Liu , Shenrui Pan , Jianxia Sun
{"title":"Natural phenolic acids as promising antimicrobial candidates in food industry: A review","authors":"Dan Liu ,&nbsp;Shenrui Pan ,&nbsp;Jianxia Sun","doi":"10.1016/j.ijfoodmicro.2025.111413","DOIUrl":"10.1016/j.ijfoodmicro.2025.111413","url":null,"abstract":"<div><div>Food incidents caused by foodborne pathogenic bacteria are posing a major threat to food industry. Natural phenolic acids have received great attention as antimicrobial agents due to its potent antimicrobial activities. Derivatives of natural phenolic acids with new functional groups or conjugation also have improved antimicrobial effects. Their antimicrobial activity may be achieved by disrupting bacterial cell membranes, damaging nucleic acids, and controlling metabolic activities. The current review summarizes the antimicrobial activities and mechanisms of phenolic acids as antimicrobial agents against foodborne bacteria. Phenolic acids have demonstrated positive effects on bacterial control in food packaging systems and the regulation of human gut microbiota. Furthermore, the discussions regarding the photo-irradiation and chemical modification of phenolic acids to increase their antimicrobial activity broaden their range of applications in food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111413"},"PeriodicalIF":5.2,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926331","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}
引用次数: 0
Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses 在霉菌成熟的大豆奶酪中增强乳制品的香味,减少豆味
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-26 DOI: 10.1016/j.ijfoodmicro.2025.111408
Wenkang Huang , Yosephine Gumulya , Anders Peter Wätjen , Esteban Marcellin , Sangeeta Prakash , Claus Heiner Bang-Berthelsen , Mark S. Turner
{"title":"Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses","authors":"Wenkang Huang ,&nbsp;Yosephine Gumulya ,&nbsp;Anders Peter Wätjen ,&nbsp;Esteban Marcellin ,&nbsp;Sangeeta Prakash ,&nbsp;Claus Heiner Bang-Berthelsen ,&nbsp;Mark S. Turner","doi":"10.1016/j.ijfoodmicro.2025.111408","DOIUrl":"10.1016/j.ijfoodmicro.2025.111408","url":null,"abstract":"<div><div>Plant-based cheese alternatives often lack desirable cheese-like flavours characteristics of traditional dairy cheeses. This study aimed to develop soy-based cheeses with flavour profiles comparable to blue and white mould-ripened dairy cheeses, such as Roquefort and Camembert. Volatile compound profiles were analysed from soymilk fermented with <em>Penicillium roqueforti</em> or <em>Penicillium camemberti</em>. However, these fermentations failed to produce key ketone flavour compounds, such as 2-heptanone and 2-nonanone, likely due to the absence of medium-chain fatty acid precursors in plain soymilk. To address this, nine plant-based oils were screened, and coconut oil was identified as the only source that supported methyl ketone production by <em>Penicillium</em> spp. Mould-ripened soy cheeses supplemented with coconut oil released significantly higher levels of methyl ketones, closely matching those in dairy counterparts. In addition, beany flavour compounds such as hexanal and hexanol were substantially reduced by mould metabolism. Principal component analysis showed clustering of <em>P. roqueforti</em>-ripened soy cheese with commercial blue and white mould-ripened dairy cheeses, whereas <em>P. camemberti</em>-ripened soy cheese had a more distinct volatile profile. These findings underscore the importance of substrate composition, particularly the lipid type, in enhancing flavour development in soy-based cheeses.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111408"},"PeriodicalIF":5.2,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922514","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}
引用次数: 0
A novel phage receptor-binding protein as a rapid and specific biorecognition tool for detecting Campylobacter jejuni 一种新型噬菌体受体结合蛋白作为检测空肠弯曲杆菌的快速特异性生物识别工具
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-26 DOI: 10.1016/j.ijfoodmicro.2025.111409
Su Zar Chi Lwin , Khin Zar Linn , Chen Wang , Marwa Nabil Sayed Abdelaziz , Junxin Zhao , Yoshimitsu Masuda , Ken-ichi Honjoh , Takahisa Miyamoto
{"title":"A novel phage receptor-binding protein as a rapid and specific biorecognition tool for detecting Campylobacter jejuni","authors":"Su Zar Chi Lwin ,&nbsp;Khin Zar Linn ,&nbsp;Chen Wang ,&nbsp;Marwa Nabil Sayed Abdelaziz ,&nbsp;Junxin Zhao ,&nbsp;Yoshimitsu Masuda ,&nbsp;Ken-ichi Honjoh ,&nbsp;Takahisa Miyamoto","doi":"10.1016/j.ijfoodmicro.2025.111409","DOIUrl":"10.1016/j.ijfoodmicro.2025.111409","url":null,"abstract":"<div><div>Issues related to multidrug resistance require rapid action against bacterial contamination and foodborne illnesses. In this regard, rapid, specific, and highly sensitive detection of <em>Campylobacter jejuni</em> is important for infection control, considering the growing, relatively uncontrolled incidence of campylobacteriosis. In this study, we developed a novel approach for detecting <em>C. jejuni</em> using a bacteriophage receptor-binding protein (RBP). A tail protein (RBP<sub>PC10</sub>) was identified and characterized in the vB_CjeM-PC10 phage genome. DNA encoding the RBP<sub>PC10</sub> protein was synthesized, fused with the mCherry gene, cloned, and expressed as recombinant red-fluorescent RBP<sub>PC10</sub> (rRBP<sub>PC10</sub>). Functional analyses were performed by fluorescence microscopy and spectrofluorometry. The recombinant protein was stable at alkaline pH, and it showed high and stable performance at pH 8. Fluorescence detection using the protein showed a good linear correlation between fluorescence intensity and the cell concentration of <em>C. jejuni</em> (10<sup>4</sup>–10<sup>8</sup> CFU/mL), with a lower detection limit of 100 CFU/mL (2 log<sub>10</sub> CFU/mL) within 30 min in broth and in the presence of chicken skin. In conclusion, fluorescence detection using rRBP<sub>PC10</sub> is expected to provide a simple, rapid, specific, sensitive, and inexpensive system for detection of <em>C. jejuni</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111409"},"PeriodicalIF":5.2,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913418","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}
引用次数: 0
Persistence of foodborne viruses on various frozen berries initially frozen at different temperatures and stored for up to two years 食源性病毒在各种冷冻浆果上的持久性,这些浆果最初在不同的温度下冷冻并储存长达两年
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-26 DOI: 10.1016/j.ijfoodmicro.2025.111407
Hyo-Jung Kim , Eric Jubinville , Valérie Goulet-Beaulieu , Julie Jean
{"title":"Persistence of foodborne viruses on various frozen berries initially frozen at different temperatures and stored for up to two years","authors":"Hyo-Jung Kim ,&nbsp;Eric Jubinville ,&nbsp;Valérie Goulet-Beaulieu ,&nbsp;Julie Jean","doi":"10.1016/j.ijfoodmicro.2025.111407","DOIUrl":"10.1016/j.ijfoodmicro.2025.111407","url":null,"abstract":"<div><div>Transmission of foodborne viruses such as human norovirus (HuNoV) and hepatitis A virus (HAV) via frozen berries has become a significant public health concern. In this study, we investigated the long-term persistence of murine norovirus-1 (MNV-1, a HuNoV surrogate) and HAV on five types of berries initially frozen at −20, −80 or −196 °C and stored at –20 °C for up to 24 months. MNV-1 titers decreased by up to 3.2 log after 24 months, particularly on strawberries initially frozen at −196 °C, whereas HAV was more stable, with the highest reduction of 1.7 log observed under the same conditions. Viral persistence was influenced by berry type, initial freezing temperature, and storage duration. The greatest reductions were consistently observed on strawberries, possibly due to increased dehydration and recrystallization over time. Freezing at −196 °C often caused freeze-cracking of the berries, which became more frequent as frozen storage progressed, accelerating long-term dehydration and structural damage. Additionally, subsequent ice crystal growth and recrystallization likely enhanced dehydration, further reducing viral infectivity. Despite gradual reductions in titer, sufficient viral inactivation was not achieved. This reaffirms that freezing alone is not an adequate viral inactivation strategy, serving primarily as a preservation method that stabilizes food while temporarily suppressing microbial activity, rather than an effective means of eliminating pathogenic viruses. Additional interventions such as physicochemical or non-thermal disinfection are essential to ensure adequate reduction of viral infectious titer in frozen berries.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111407"},"PeriodicalIF":5.2,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916946","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}
引用次数: 0
Characterization of Lactococcus lactis ZB1 from traditional fermented bacon: Genomic insights and antifungal potential for food preservation 传统发酵培根中乳酸乳球菌ZB1的鉴定:基因组学见解和食品保鲜的抗真菌潜力
IF 5.2 1区 农林科学
International journal of food microbiology Pub Date : 2025-08-25 DOI: 10.1016/j.ijfoodmicro.2025.111406
Qian Liu , Yuwen Jian , Guojin Li , Lianxu Zhu , Hongqiang Ren , Shanshan Wang , Hongzhao Lu , Tao Zhang , Wenxian Zeng , Ling Wang
{"title":"Characterization of Lactococcus lactis ZB1 from traditional fermented bacon: Genomic insights and antifungal potential for food preservation","authors":"Qian Liu ,&nbsp;Yuwen Jian ,&nbsp;Guojin Li ,&nbsp;Lianxu Zhu ,&nbsp;Hongqiang Ren ,&nbsp;Shanshan Wang ,&nbsp;Hongzhao Lu ,&nbsp;Tao Zhang ,&nbsp;Wenxian Zeng ,&nbsp;Ling Wang","doi":"10.1016/j.ijfoodmicro.2025.111406","DOIUrl":"10.1016/j.ijfoodmicro.2025.111406","url":null,"abstract":"<div><div><em>Lactococcus lactis</em> strains from traditional fermented foods are important sources of both probiotic candidates and natural biopreservatives. In this study, <em>L. lactis</em> ZB1, isolated from Zhenba bacon (Shaanxi, China), was comprehensively characterized for its genomic features and antifungal activity. Genomic analysis revealed a genome size of 2.312 Mb with 2165 protein-coding genes, 64 tRNAs, and 19 rRNAs. Key genes associated with carbohydrate metabolism, stress resistance, and bacteriocin biosynthesis were identified, including a cluster encoding class IIc bacteriocin, suggesting probiotic potential and antimicrobial capacity. The cell-free supernatant (CFS) of ZB1 exhibited strong, concentration-dependent antifungal activity against food spoilage fungi (<em>Penicillium griseofulvum</em> Dierckx, <em>Aspergillus ochraceus</em>), achieving inhibition rates over 60 % at 40 % CFS concentration and above 90 % at 80 %. The antifungal effect remained highly stable following heat treatment. The inhibition activity was largely unchanged after treatment at 60 °C and 80 °C, and even after heating at 100 °C, the inhibition rate decreased by only about 10 %. In contrast, the activity was markedly reduced after pH neutralization, indicating that organic acids were the major active components. Protease treatment had little effect, further confirming the non-proteinaceous nature of the primary antifungal substances. These findings highlight <em>L. lactis</em> ZB1 as a promising probiotic strain and a thermally stable, organic acid–mediated natural preservative for improving the safety and shelf life of food products.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111406"},"PeriodicalIF":5.2,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916945","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}
引用次数: 0
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信