International journal of food microbiology最新文献

{"title":"Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)","authors":"Xianhao Zhang,&nbsp;Bingrui Guo,&nbsp;Bing Dai,&nbsp;Shimiao Wang,&nbsp;Siqi Zhang,&nbsp;Sufang Zhang,&nbsp;Chaofan Ji,&nbsp;Beiwei Zhu,&nbsp;Xinping Lin","doi":"10.1016/j.ijfoodmicro.2025.111240","DOIUrl":"10.1016/j.ijfoodmicro.2025.111240","url":null,"abstract":"<div><div>In this study, the effect of fermentation on the safety, flavor, and texture of largemouth bass <em>(Micropterus salmoides</em>) was investigated. Compared to fresh fish, the proteins formed a network structure that enhanced bound water proportion, texture hardness, and water holding capacity, while it reduced cooking losses. TVB-N and TBARS levels increased gradually but stayed within safe limits. However, histamine accumulation surpassed the recommended limit at 56.84 ± 0.17 mg/100 g in late stages. A total of 67 volatile compounds were detected, with 13 identified as key flavor compounds (OAV &gt; 1). 3rd-generation full-length 16S rRNA gene sequencing revealed a microbial community shift from high diversity to dominance by strains like <em>Vibrio anguillarum</em>, <em>Vagococcus fessus</em>, and <em>Vagococcus coleopterorum</em>. Among these, 10 species were highly correlated with flavor formation. This study reveals quality patterns in fermented largemouth bass, providing insights into achieving a balance among safety, flavor, and texture in fermented fish.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111240"},"PeriodicalIF":5.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923110","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":"Assessment of Bacillus cereus spoilage potential and the antibacterial mechanism of Larimichthys crocea-derived peptide SDH73 against Bacillus cereus","authors":"Jing Wu ,&nbsp;Guanglei Wei ,&nbsp;Ritian Jin ,&nbsp;Rong Lin ,&nbsp;Wuyin Weng ,&nbsp;Duo Liang ,&nbsp;Xujian Qiu ,&nbsp;Shen Yang","doi":"10.1016/j.ijfoodmicro.2025.111235","DOIUrl":"10.1016/j.ijfoodmicro.2025.111235","url":null,"abstract":"<div><div>This study investigated the spoilage bacteria associated with <em>Larimichthys crocea</em> (<em>L. crocea</em>) and the potential inhibitory effects of a derived peptide. Spoilage bacteria were isolated and identified using traditional culture methods combined with 16S rDNA sequencing. The results identified <em>Bacillus cereus</em> (<em>B. cereus</em>) as the dominant spoilage bacterium in <em>L. crocea</em>. Ultra-high performance liquid chromatography-mass spectrometry was used to identify small peptides from <em>L. crocea</em>, and bioinformatics methods were employed to screen for peptides with potential inhibitory activity. Among the identified peptides, SDH73 (KRGMLENCILLSLFAK) exhibited significant antibacterial activity, with a minimum inhibitory concentration of 31.25 μg/mL and a minimum bactericidal concentration of 62.50 μg/mL. Through a combination of experimental studies and molecular dynamics (MD) simulations on the interaction between SDH73 and bacterial cell membranes, it was demonstrated that SDH73 disrupted the permeability and integrity of the <em>B. cereus</em> cell membrane, leading to internal structural damage. After penetrating the cell membrane, SDH73 bound to bacterial DNA by inserting it into base pairs, causing structural disruption. Additionally, SDH73 induced apoptosis-like programmed cell death in <em>B. cereus</em>. Furthermore, SDH73 effectively inhibited the growth of <em>B. cereus</em> in sterile fish meat. In conclusion, this study preliminarily revealed the spoilage potential of <em>B. cereus</em> in fish meat and investigated the antibacterial mechanism of the antimicrobial peptide SDH73. The findings provide a scientific basis for the development and application of SDH73 as a novel antimicrobial agent.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111235"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929068","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":"Emerging threats: Listeria monocytogenes with acquired multidrug resistance from food in China, 2012–2022","authors":"Hui Li ,&nbsp;Huanjing Sheng ,&nbsp;Jianyun Zhao ,&nbsp;Xinhao Zhang ,&nbsp;Menghan Li ,&nbsp;Lanxin Zhao ,&nbsp;Lanqi Li ,&nbsp;Xiaoman Zhang ,&nbsp;Baowei Yang ,&nbsp;Séamus Fanning ,&nbsp;Yang Wang ,&nbsp;Shaofei Yan ,&nbsp;Li Bai","doi":"10.1016/j.ijfoodmicro.2025.111236","DOIUrl":"10.1016/j.ijfoodmicro.2025.111236","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a foodborne pathogen that poses threat to food safety and public health. Generally, the rates of resistance to clinically important antibiotics in <em>L. monocytogenes</em> are low. This study aimed to investigate the prevalence and genetic characteristics of <em>L. monocytogenes</em> with acquired multidrug resistance (MDR) in food samples from China between 2012 and 2022. Of 8344 isolates collected, 34 (0.41 %) were identified as acquired MDR. The majority of acquired MDR isolates (<em>n =</em> 31, 92.3 %) belonged to hypovirulent clonal complex (CC) 9 (Lineage II, IIc), including 3 sequence types (ST) (ST9, <em>n =</em> 29; ST2458, <em>n =</em> 1; ST9-1LV, <em>n =</em> 1), which has remained dominant over the past decade. In 2022, three additional acquired MDR clones emerged: CC87/ST87 (Lineage I, IIb), CC8/ST8 (Lineage II, IIa), and CC155/ST705 (Lineage II, IIa), with CC87/ST87 and CC8/ST8 being notably associated with human listeriosis in Asia. The <em>rep25_2_M640p00130</em> plasmid was the most common mobile genetic element among these acquired MDR isolates, consistently harboring seven types of antibiotic resistance genes, including aminoglycosides (<em>ant</em>(6)<em>-Ia</em>; <em>aph</em>(3′)<em>-III</em>), trimethoprim (<em>dfrG</em>), macrolides, lincosamides and streptogramin B (MLS_b) (<em>erm</em>(B)), lincosamides (<em>lnu</em>(B)), pleuromutilins, lincosamides and streptogramin A (PLS_A) (<em>lsa</em>(E)), tetracyclines (<em>tet</em>(S)), and phenicols (<em>catA</em>), and flanked on one side by IS<em>1216E</em>. However, the diversity of acquired MDR-carrying plasmids increased from 2017 to 2022, with an increased prevalence among replicons including <em>rep26_2_repA</em>, <em>rep26_4_repA</em>, and <em>rep26_1_pli0070/rep32_1_pli0023</em>. Importantly, compared to the dominant hypovirulent CC9, which contained premature stop codons in the internalin gene <em>inlA</em> associated with adhesion and invasion, the newly emerged acquired MDR <em>L. monocytogenes</em> CC8/ST8 and CC155/ST705 maintained intact <em>inlA</em> gene and exhibited stronger adhesion and invasion phenotype in Caco-2 cells. These findings emphasize the need for continuous surveillance of acquired MDR <em>L. monocytogenes</em>, particularly the virulent CC8/ST8 and CC155/ST705, to mitigate risks to food safety and human health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111236"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef","authors":"Zili Yang ,&nbsp;Sam Al-Dalali ,&nbsp;Conggui Chen ,&nbsp;Baocai Xu ,&nbsp;Huiting Luo ,&nbsp;Peijun Li","doi":"10.1016/j.ijfoodmicro.2025.111237","DOIUrl":"10.1016/j.ijfoodmicro.2025.111237","url":null,"abstract":"<div><div>This study aimed to investigate the effect of inoculating <em>Staphylococcus xylosus</em> and <em>Lactiplantibacillus plantarum</em> on in-bag dry-aged beef. The volatile compounds and odors of the beef were analyzed through gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and electronic nose (E-nose), respectively. The results showed that the inoculation with both species significantly inhibited the growth of spoilage microorganisms (<em>P</em> &lt; 0.05). The PLS-DA models indicated that the inoculation significantly affected the flavor. Thirty-six key flavor compounds were detected, with aldehydes representing the largest proportion. Off-flavor compounds were also detected, and they exhibited a significant positive correlation with the spoilage microorganisms. Therefore, the inoculation effectively inhibited off-flavor formation by enhancing microbial quality, and <em>Staphylococcus xylosus</em> produced more flavor compounds. In addition, both species inhibited protein oxidation and the generation of volatile base nitrogen, which were beneficial for the flavor development. This study provides valuable information for improving the quality of in-bag dry-aged beef.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111237"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929118","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":"Effects of Saccharomycopsis fibuligera on the formation of flavor substances and functional enzymes during turbid rice wine brewing","authors":"Lanchai Chen ,&nbsp;Jingwen Dai ,&nbsp;Ya Shu ,&nbsp;Yuting Zou ,&nbsp;Zhuolin Yi ,&nbsp;Tianzhu Zhang ,&nbsp;Wenliang Xiang ,&nbsp;Jie Tang ,&nbsp;Shu Bao ,&nbsp;Hai Zhao ,&nbsp;Qing Zhang","doi":"10.1016/j.ijfoodmicro.2025.111238","DOIUrl":"10.1016/j.ijfoodmicro.2025.111238","url":null,"abstract":"<div><div>Qu is an indispensable saccharifying and fermenting starter for the turbid rice wine (TRW) brewing. Commercial Qu (CQ) employs controlled fermentation of standardized strains to ensure consistent quality but limits aroma complexity, while traditional Qu (TQ) enriches environmental microbiota under open fermentation for richer flavor at the cost of higher process variability and product inconsistency. This study investigated the influence of <em>Saccharomycopsis fibuligera</em> from TQ on TRW quality by comparing fermentation with CQ independently (CW) and CQ supplemented with <em>S. fibuligera</em> (SW). The addition of <em>S. fibuligera</em> significantly reduced the reducing sugar and total sugar in TRW while increasing amino acid nitrogen, total acid, ethanol, antioxidant activity, and volatile compounds. Notably, <em>S. fibuligera</em> had discrepant effects on amino acids, namely, a decrease in bitter amino acids and an increase in sweet amino acids by day 10. The microorganism also enhanced the activities of α-amylase, β-glucanase, β-1,3-glucanase, β-glucosidase, and esterase in fermentation system, and these highly active enzymes could promote the production of unique volatile compounds and give TRW distinctive flavor. Specially, the higher activities of α-amylase, β-glucanase, and esterase might reduce bitterness of SW by decreasing the arginine content. These findings demonstrate that <em>S. fibuligera</em> improves TRW flavor quality through modulation of enzymatic activities in the fermentation system. To our knowledge, this study is the first report on the effects of <em>S. fibuligera</em> on the flavor quality of TRW from the perspective of complex enzymes in fermentation system, providing valuable insights for the application of TQ microorganisms in fermentation processes.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111238"},"PeriodicalIF":5.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923109","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":"Multi-omics signature profiles of cold-smoked salmon from different processing plants: Insights into spoilage dynamics","authors":"Sabrina Macé ,&nbsp;Cécile Rannou ,&nbsp;Marc Jérôme ,&nbsp;Frédérique Chevalier ,&nbsp;Laetitia Kolypczuk ,&nbsp;Claire Donnay-Moreno ,&nbsp;Françoise Leroi ,&nbsp;Mireille Cardinal ,&nbsp;Cyril Noël","doi":"10.1016/j.ijfoodmicro.2025.111233","DOIUrl":"10.1016/j.ijfoodmicro.2025.111233","url":null,"abstract":"<div><div>Cold-smoked salmon (CSS) is highly susceptible to spoilage due to its processing and storage requirements. This study leverages a multi-omics approach to unravel the complex interactions between microbiota, biochemical changes, and sensory characteristics during the storage of CSS produced in three distinct processing plants. By integrating high-throughput metabarcoding, volatile organic compound (VOC) profiling, biochemical assays, and sensory evaluations, plant-specific spoilage trajectories and molecular signatures that influence product quality were identified. Initial storage phases revealed a shared unspoiled profile across all samples marked by high levels of phenolic VOCs. However, as storage progressed, spoilage pathways diverged depending on the processing plant, driven by variations in microbiota composition and metabolic activity. Distinct bacterial communities, including genera such as <em>Photobacterium</em>, <em>Aliivibrio</em>, <em>Carnobacterium</em>, and <em>Brochothrix</em>, shaped the production of spoilage-related VOCs. Statistical analyses using the DIABLO framework uncovered strong correlations between bacterial taxa, volatile organic compounds (VOCs), and sensory attributes, emphasizing the distinct spoilage signatures associated with each processing plant. This study provides new insights into the spoilage mechanisms of cold-smoked salmon by integrating multi-omics data to identify plant-specific microbiota and their metabolic contributions. Beyond identifying distinct spoilage signatures, this study highlights the potential of multi-omics approaches to develop targeted interventions for maintaining product quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111233"},"PeriodicalIF":5.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916260","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":"Antimicrobial activity and mechanism of ferulic acid in combination with UV-A light against Escherichia coli and its application on chicken preservation","authors":"Dan Liu ,&nbsp;Yaokun Pang ,&nbsp;Shenrui Pan ,&nbsp;Jianxia Sun","doi":"10.1016/j.ijfoodmicro.2025.111234","DOIUrl":"10.1016/j.ijfoodmicro.2025.111234","url":null,"abstract":"<div><div>More attention has been paid to developing new antibacterial drugs from natural products due to antibacterial resistance. Ferulic acid (FA) is a natural phenolic acid with demonstrated antimicrobial effects. However, its bactericidal activity is insufficient to achieve a rapid bacteria reduction in a short time. This study demonstrates the antimicrobial activity and synergistic interaction of FA in combination with ultraviolet A (UV-A) against <em>Escherichia coli (E. coli)</em>. The synergistic activity against <em>E. coli</em> was concentration and time-dependent. A set of associated changes in cellular functions of <em>E. coli</em> including membrane integrity, cell membrane permeability and DNA damages were measured. Morphologically, the treated cells exhibited a bacterial membrane and DNA dysfunction. Furthermore, the photostability and photochemical pathway of FA upon UV-A exposure was investigated. A rapid photochemical degradation of FA upon UV-A irradiation was observed due to the photoisomerization process of FA. Type II reaction was assumed as the main photochemical pathway as evidenced by the actions of different quenching agents. Antibacterial activity of FA + UV-A was also tested on chicken breast meat. A reduction of the loads of <em>E. coli</em> bacteria on chicken and good maintenance of its quality was achieved. This combination of methods helps to reduce the use of chemical food preservatives and provide new ways to control pathogenic microorganisms in food industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111234"},"PeriodicalIF":5.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906954","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":"Assembly mechanisms and function features of prokaryotic communities in artificial pit mud related to soil type and inoculum","authors":"Yan Wang ,&nbsp;Yalan Fei ,&nbsp;Yong Tao ,&nbsp;Xiaohong He","doi":"10.1016/j.ijfoodmicro.2025.111232","DOIUrl":"10.1016/j.ijfoodmicro.2025.111232","url":null,"abstract":"<div><div>The prokaryotic community of artificial pit mud (APM), which is manufactured using fresh soil as the raw material, pit mud (PM) as the inoculum, and yellow water (YW) as the nutrient source, significantly affect the quality of strong-flavor <em>Baijiu</em>. Here, the APM assembly mechanisms and function features under the different treatments were explored by microcosmic experiments. The results revealed that the soil type could directly influence the APM physicochemical properties, and the inoculum mainly affected the typical organic acids. Microbial analyses revealed that the influence of soil type (22.69 %) and inoculum (20.60 %) on the APM prokaryotic community was greater than that of YW nutrient (7.50 %). Among them, black soil was more conducive to the stability, compactness, and modularization tendency of the co-occurrence network, compared to loess soil. Assembly model showed that most APMs predominantly relied on the stochastic process (|βNTI| ≤ 2), and black soil might facilitate the balance of the stochastic and deterministic processes. Metabolism annotation unveiled that new PM inoculum stimulated lipopolysaccharide biosynthesis, sphingolipid metabolism and lysosome, affecting the stability of APM individual microorganism compared to old PM inoculum. The environmental adaptation revealed that old PM inoculum, black soil, and YW nutrient contributed to the broader environmental thresholds, enhancing the APM adaptability to diverse feedstock environments. These findings could provide valuable insights into standardizing APM in the future.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"439 ","pages":"Article 111232"},"PeriodicalIF":5.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917660","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":"Efficacy of gaseous ozone for the inactivation of Listeria monocytogenes and Saccharomyces cerevisiae in fresh peach and grape juice","authors":"Virginia Prieto-Santiago,&nbsp;Ingrid Aguiló-Aguayo,&nbsp;Jordi Ortiz-Solá,&nbsp;Marina Anguera,&nbsp;Maribel Abadias","doi":"10.1016/j.ijfoodmicro.2025.111231","DOIUrl":"10.1016/j.ijfoodmicro.2025.111231","url":null,"abstract":"<div><div>Ozonation is an emerging non-thermal technology with potential applications for reducing the microbial load of foods. The present research aimed to evaluate the impact of gaseous ozone treatment on artificially inoculated <em>Listeria monocytogenes</em> as pathogenic target and <em>Saccharomyces cerevisiae</em> as spoilage target. Moreover, the ozone's effect (with an O₃ concentration between 0.49 and 1.14 ppm up to 15 min) on the key quality parameters of the PGJ was also assessed and compared to a conventional thermal treatment (90 ± 1 °C for 1 min). Despite ozone being demonstrated to completely inactivate <em>L. monocytogenes</em> in 4 min, only a 2-log reduction was obtained after 15 min on <em>S. cerevisiae</em>. The juice's physicochemical and microbiological quality parameters were not significantly affected either. Although the decrease in nutritional parameters after the most extended ozone treatments was not significantly different from the ones found with the thermal procedure, color degradation of PGJ resulted significantly more significantly after the thermal treatment, compared to the ozone exposure. Ozonation may be a promising technology to preserve safety, visual aspects, physicochemical, and functional properties while extending the self-life of peach and grape juice.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111231"},"PeriodicalIF":5.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891583","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":"Biocontrol ability and possible mechanism of Metschnikowia pulcherrima against major diseases of postharvest citrus fruit and its biopreservative application","authors":"Wenqing Liu ,&nbsp;Chaoyi Liu ,&nbsp;Dexi Zeren ,&nbsp;Shupei Wang ,&nbsp;Zhimei Tan ,&nbsp;Fangxue Hang ,&nbsp;Xinquan Liang ,&nbsp;Caifeng Xie ,&nbsp;Kai Li","doi":"10.1016/j.ijfoodmicro.2025.111230","DOIUrl":"10.1016/j.ijfoodmicro.2025.111230","url":null,"abstract":"<div><div>The capability of <em>Metschnikowia pulcherrima</em> to control postharvest citrus diseases was analyzed, with its action mechanisms and preservation performance during storage further explored. <em>In vitro</em> and <em>in vivo</em> tests demonstrated <em>M. pulcherrima</em> significantly inhibited the growth of <em>Penicillium digitatum</em> (P.d), <em>Penicillium italicum</em> (P.i), and <em>Geotrichum citri-aurantii</em> (G.c), and markedly controlled the incidence and progression of these three postharvest diseases. The non-cellular components of <em>M. pulcherrima</em> did not significantly inhibit three pathogens' growth, while its volatile compounds (VOCs) displayed notable inhibitory effects. Moreover, <em>M. pulcherrima</em> exhibited no parasitic effects on the mycelia of three pathogens. Nutritional competition experiment revealed that <em>M. pulcherrima</em> outcompeted the pathogens, utilizing fructose and glucose more rapidly and efficiently in nutrient-poor fruit wounds. Additionally, <em>M. pulcherrima</em> demonstrated a rapid proliferation and colonization ability on citrus fruit wounds and exhibited biofilm formation, thereby effectively preventing pathogen from contacting the fruit. Iron competition experiments indicated that exogenous FeCl₃ significantly reduced <em>M. pulcherrima</em>'s antifungal activity against P.d, P.i, and G.c, and its diseases control efficacy. Induced resistance tests demonstrated that <em>M. pulcherrima</em> significantly enhanced citrus fruit resistance to three diseases, with a particularly strong effect against sour rot. Storage tests over 180 d revealed that <em>M. pulcherrima</em> treatment significantly decreased the natural decay rate and maintained the quality indicators of citrus fruits. Overall, <em>M. pulcherrima</em> presented considerable potential as a biocontrol agent for effectively managing postharvest diseases in citrus fruits.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"438 ","pages":"Article 111230"},"PeriodicalIF":5.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891579","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}