International journal of food microbiology最新文献

{"title":"Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu","authors":"Fanghang Qiu ,&nbsp;Weiwei Li ,&nbsp;Ya Zhang,&nbsp;Haideng Li,&nbsp;Xi Chen,&nbsp;Jialiang Niu,&nbsp;Xiuting Li,&nbsp;Baoguo Sun","doi":"10.1016/j.ijfoodmicro.2025.111172","DOIUrl":"10.1016/j.ijfoodmicro.2025.111172","url":null,"abstract":"<div><div>Microbial synergistic fermentation plays a vital role in the intelligent brewing and industrial upgrading of the Chinese traditional Baijiu fermentation industry. In this study, a chain-elongating microbial assemblages consisting of <em>Clostridium</em> and varying proportions of <em>S. cerevisiae</em> was applied to a solid-state simulated fermentation system to validate its functionality during strong-flavor Baijiu fermentation. The addition of <em>S. cerevisiae</em> promoted the hydrolysis of fermented grains and reduced the acidity compared with <em>Clostridium</em> biofortification (Group CFE; <em>P</em> &lt; 0.05). The most significant enhancement in volatile flavor substances was achieved by the addition of <em>S. cerevisiae</em> at a high proportion (Group SFB), where the yields of ethyl hexanoate, phenylethyl alcohol, and ethanol increased by 191.2 %, 109.8 %, and 59.7 %, respectively. The OPLS-DA model (R²X = 0.976, Q² = 0.992) identified seven volatile flavor substances that effectively distinguished the different co-fermented grains (VIP &gt; 1, <em>P</em> &lt; 0.05). <em>S. cerevisiae</em> accelerated the enrichment of <em>Lentilactobacillus</em>, <em>Lactiplantibacillus</em>, <em>Loigolactobacillus</em>, and <em>Clostridium_sensu_stricto</em>_12. Metabolic pathway and correlation analysis revealed that <em>S. cerevisiae</em> provides endogenous ethanol to chain-elongating microorganisms, and this fungal-bacterial synergistic fermentation enhances the reverse β-oxidation pathway, ultimately contributing to the production of volatile flavor substances. Overall, the microbial assembly pattern of chain-elongating microbial assemblages will help achieve quality enhancement and intelligent control by increasing the production of flavor ethyl esters and ethanol for Baijiu solid-state fermentation system.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111172"},"PeriodicalIF":5.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684430","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":"Evaluating the effects of a pectinolytic probiotic strain as replacement of enzymatical treatments in melon juice pre-alcohol fermentation","authors":"Haoyu Niu ,&nbsp;Xilong Zhou ,&nbsp;Chenang Lyu ,&nbsp;Dapeng Wang ,&nbsp;Jian Zheng ,&nbsp;JiYu Cheng ,&nbsp;Ran An","doi":"10.1016/j.ijfoodmicro.2025.111171","DOIUrl":"10.1016/j.ijfoodmicro.2025.111171","url":null,"abstract":"<div><div>The objective of the current study was to investigate and compare the impact of enzymatic hydrolysis and pre-fermentation with probiotics on the biological activity and metabolic profile of melon juice. We found that fermentation with <em>Lactiplantibacillus plantarum</em> N13, not only decreased the juice pH, total soluble solids and reducing sugar, but also promoted the release of phenolic compounds, increased antioxidant activity and improved juice's aroma profile. Although pectinase and cellulase aided in the release of reducing sugar and total phenols in the juice, the heating process involved in the enzymatic treatment decreased total soluble solids and phenolics in the juice. Altogether, both enzymatic treatment and fermentation with probiotics could aid in the release of bioactive compounds, while fermentation with probiotics demonstrated greater impact on the biological activity and metabolic profile of melon juice. The findings of the current study suggested the use of probiotic cultivars in the pre-alcohol-fermentation process.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111171"},"PeriodicalIF":5.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697965","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":"Enhanced acid reduction in lactic acid bacteria: Breeding through irradiation-induced mutation and functional assessment","authors":"Shan Weiting ,&nbsp;Wang Chen ,&nbsp;Li Xiao ,&nbsp;Han Yanqiu","doi":"10.1016/j.ijfoodmicro.2025.111161","DOIUrl":"10.1016/j.ijfoodmicro.2025.111161","url":null,"abstract":"<div><div>High concentrations of citric acid (CA), malic acid (MA), and tartaric acids (TA) are the primary contributors to the sour taste of fruit and fruit products. However, lactic acid bacteria that are capable of efficiently degrading these organic acids are scarce. Here, three brands of sauerkraut (Xinxi, X; Yuyuan, Y; and Zou Youcai, Z) with various doses of ⁶⁰Co γ-irradiation could be treated to induce mutations in their associated lactic acid bacteria and then the abilities of the resulting microbial communities to degrade CA, MA, and TA were evaluated. Sauerkraut X treated with 0.4 kGy irradiation demonstrated the greatest ability of acid reduction. Metagenomic analyses of irradiated (0.4 kGy) and non-irradiated bacterial communities from sauerkraut X revealed a slight decrease in microbial diversity due to irradiation, with a substantial decline in the relative abundance of <em>Lactiplantibacillus xiangfangensis.</em> Concurrently, the relative abundance of dominant acid-reducing lactic acid bacteria such as <em>Levilactobacillus brevis</em>, <em>Pediococcus ethanolidurans</em>, and <em>Lentilactobacillus parafarraginis</em> increased. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed an increase in metabolism-related genes after irradiation, indicating that fatty acid synthesis and aspartate metabolism might be key pathways involved in the enhanced degradation of CA, MA, and TA. Analysis using the Carbohydrate-Active enzymes Database (CAZy) database revealed that glycoside hydrolase (GH) and glycosyltransferase (GT) genes were the most abundant carbohydrate-associated enzyme genes in the bacterial community of sauerkraut X. This finding proved that the oligosaccharides and monosaccharides produced by GH and GT might indirectly affect rates of organic acid degradation. Three highly effective acid-reducing lactic acid bacteria from the microbial community of irradiated sauerkraut X a were isolated and identified via 16S rRNA sequencing as <em>Pediococcus ethanolidurans</em>, <em>Levilactobacillus brevis</em>, and <em>Loigolactobacillus coryniformis</em>. The individual strains showed degradation rates as high as 92.02 % for citric acid (<em>Pediococcus ethanolidurans</em>), 83.04 % for malic acid (<em>Levilactobacillus brevis</em>), and 90.33 % for TA (<em>Loigolactobacillus coryniformis</em>). This study provides a theoretical basis and technical support for the development of enhanced microbial strains that can reduce the acid content of fruit materials.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111161"},"PeriodicalIF":5.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of sapodilla pulp as a matrix for probiotic fermentation: Physicochemical changes, antioxidant potential, and in vitro digestibility during storage","authors":"Shênia S. Monteiro ,&nbsp;Newton C. Santos ,&nbsp;Raphael L.J. Almeida ,&nbsp;Thalis L.B. de Lima ,&nbsp;Anna Emanuelle S. Tomé ,&nbsp;Sinthya K.Q. Morais ,&nbsp;Raquel A. de L. Dias ,&nbsp;Yaroslávia F. Paiva ,&nbsp;Ana Nery A. Martins ,&nbsp;Luanna A. da Silva ,&nbsp;Raniza de O. Carvalho ,&nbsp;Anastácia M.M.C.N. André ,&nbsp;Jessica G. Matias ,&nbsp;Mateus de Oliveira Leite ,&nbsp;Ana Paula T. Rocha ,&nbsp;Matheus A. de B. Pasquali","doi":"10.1016/j.ijfoodmicro.2025.111175","DOIUrl":"10.1016/j.ijfoodmicro.2025.111175","url":null,"abstract":"<div><div>This study investigated the influence of three probiotic strains (<em>Lacticaseibacillus paracasei</em> subsp. <em>paracasei</em>, <em>Bifidobacterium animalis</em> subsp. <em>lactis</em>, and <em>Lacticaseibacillus rhamnosus)</em> on the fermentation of sapodilla pulp, assessing its bioactive and antioxidant potential, <em>in vitro</em> digestibility, and stability during 28 days of storage. The sapodilla pulp, with high moisture (72.13 %), fiber (6.27 %), and sugars (14.70 % total, 8.96 % reducing), provided a protective matrix for probiotics. Fermentation at 35 °C for 24 h resulted in significant microbial growth, with L. <em>rhamnosus</em> exhibiting the highest viable cell count (8.90 log CFU/g), followed by <em>B. animalis</em> (8.70 log CFU/g) and L. <em>paracasei</em> (8.49 log CFU/g). HPLC analysis revealed substantial glucose and fructose depletion, particularly in L. <em>rhamnosus</em>-fermented samples. Throughout storage, pH (5.10–5.90) and total soluble solids (19.60–19.9°Brix) decreased, while cell viability remained stable (8–9 CFU/g). Fermentation enhanced bioactive compounds, with increased total phenolic content (TPC), β-carotene, and lycopene, the latter peaking at 14 days in <em>B. animalis</em> (45.72 μg/100 g). Antioxidant capacity improved across assays (ABTS, FRAP, and DPPH), with DPPH showing the highest values (2.19–2.85 μM TE/g). Simulated digestion revealed viability loss in oral and gastric phases but a marked recovery in the intestinal phase, where L. <em>rhamnosus</em> demonstrated superior resistance and regrowth. These findings emphasize the role of sapodilla pulp in enhancing probiotic stability and functionality, positioning it as a promising matrix for functional food development with potential health and economic benefits.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111175"},"PeriodicalIF":5.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696837","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":"Prevalence of hypervirulent Klebsiella pneumoniae and application of the novel Klebsiella phage vB_KpnP_D39 for biocontrol of serotypes K1, K2, and K57 in prepared food-related samples","authors":"Diwei Zhang ,&nbsp;Rui Jiao ,&nbsp;Bin Cheng ,&nbsp;Xiyan Zhang ,&nbsp;Hanfang Chen ,&nbsp;Hui Li ,&nbsp;Xiangyu Cheng ,&nbsp;Na Ling ,&nbsp;Yingwang Ye","doi":"10.1016/j.ijfoodmicro.2025.111170","DOIUrl":"10.1016/j.ijfoodmicro.2025.111170","url":null,"abstract":"<div><div>In recent years, the contamination of <em>Klebsiella pneumoniae</em> has raised significant concerns about the potential risks to human health. The presence of <em>K. pneumoniae</em> in prepared food-related samples and efficient control is of importance for ensuring food safety. In this study, 300 samples were collected from markets in Hefei, China, and 45 <em>K. pneumoniae</em> isolates were isolated from aquatic products (<em>n</em> = 30), vegetables (<em>n</em> = 9), and ready-to-eat foods (<em>n</em> = 6), respectively. Among these isolates, the capsular serotypes K1, K2, and K57 accounted for the highest percentage, totaling 33.33 % (15/45), and the predominant sequence types were ST23, ST412, and ST11. Additionally, twenty-six isolates (26.9 %) were identified as hypervirulent <em>K. pneumoniae</em> (hvKp), and all were multidrug-resistant (MDR). Notably, the strains carrying <em>iucA</em> generate higher levels of siderophores compared to those that were negative for <em>iucA</em> (<em>P</em> &lt; 0.01). Furthermore, a novel lytic phage vB_KpnP_D39 (D39), which specifically targets multiple hypervirulent capsular serotypes (K1, K2, and K57), was isolated from sewage samples collected from an effluent treatment plant in Hefei, China. D39 maintained highly lytic activity over a pH range of 3.0 to 11.0 and from 20 to 60 °C. Using transmission electron microscopy, a typical podovirus morphotype of D39 was observed. Genomic analysis indicated that D39 belongs to a novel species within genus <em>Przondovirus</em>, and genes associated with virulence and antibiotic resistance were not identified. In practical applications, D39 has been confirmed to significantly destroy biofilm formation and effectively prevent contamination by <em>K. pneumoniae</em> in food production. These findings provide information about the contamination of prepared food-related samples by MDR-hvKp, and a potential biocontrol agent for prevention and control.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111170"},"PeriodicalIF":5.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683863","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 role of glass transition temperature (Tg) and storage temperature (Ts) in explaining the survival behavior of dried Bacillus cereus","authors":"Tatsuya Inomata ,&nbsp;Kiyoshi Kawai ,&nbsp;Kento Koyama ,&nbsp;Shigenobu Koseki","doi":"10.1016/j.ijfoodmicro.2025.111162","DOIUrl":"10.1016/j.ijfoodmicro.2025.111162","url":null,"abstract":"<div><div>Recent studies have indicated a correlation between glass-transition and desiccation tolerance in bacteria contaminating dry food. To validate and extend the applicability of this relationship, we focused on <em>Bacillus cereus</em> with underexplored glass-transition mechanisms. This study aims to investigate the vitrification characteristics of <em>B. cereus</em> and assess the potential of glass-transition temperature (<em>T</em>_<em>g</em>) in indicating bacterial survival behavior in desiccated environments. We measured the mechanical <em>T</em>_<em>g</em> and metabolic changes of dried <em>B. cereus</em>, prepared by different drying methods (air-drying and freeze-drying) and stored at various water activity (a_w) levels (0.43, 0.62, 0.75, and 0.87). The <em>T</em>_<em>g</em> of air-dried <em>B. cereus</em> cells was higher than that of freeze-dried cells, and unlike air-dried cells, freeze-dried cells did not show a decrease in <em>T</em>_<em>g</em> due to the increase in a_w. Changes in air-drying temperature and humidity had little effect on the <em>T</em>_<em>g</em>. Metabolite profiles varied with the drying method, indicating the potential for vitrification in <em>B. cereus</em> cells. In addition, we examined the survival of dried <em>B. cereus</em> cells under different storage temperatures (<em>T</em>_<em>s</em>; 4 °C, 25 °C, and 42 °C) and a_w levels (0.43 and 0.87). Freeze-dried cells were inactivated faster than air-dried cells across all <em>T</em>_<em>s</em> and a_w levels. Air-drying temperature and humidity had minimal impact on survival behavior. Furthermore, the difference between <em>T</em>_<em>g</em> and <em>T</em>_<em>s</em> (<em>T</em>_<em>g</em> − <em>T</em>_<em>s</em>) was considered an indicator of survival for dried bacteria. When the temperature differential (<em>T</em>_<em>g</em> − <em>T</em>_<em>s</em>) reached 18.27 °C, a clear distinction was observed between surviving and inactivated cells. Therefore, (<em>T</em>_<em>g</em> − <em>T</em>_<em>s</em>) can serve as an alternative parameter for predicting the desiccation tolerance of dried bacterial cells.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111162"},"PeriodicalIF":5.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683862","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":"Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions","authors":"Sylvia Indriani ,&nbsp;Nattanan Srisakultiew ,&nbsp;Pakpoom Boonchuen ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Samart Sai-ut ,&nbsp;Soottawat Benjakul ,&nbsp;Jaksuma Pongsetkul","doi":"10.1016/j.ijfoodmicro.2025.111157","DOIUrl":"10.1016/j.ijfoodmicro.2025.111157","url":null,"abstract":"<div><div>The dynamics of microbial community changes in Korat chicken (KC) breast meat, an indigenous Thai crossbred, packed under traditional air-overwrapping (Con), vacuum packaging (VP), and modified atmosphere packaging (MAP) at 30 % CO₂/70 % N₂ were investigated, as well as their correlation with flavor attributes and acceptability during 12 days of chilled storage. Beta diversity and hierarchical clustering revealed that the microbial communities in VP and MAP were more similar than those in Con. The result suggested that packaging had a greater impact on microbial changes than storage time (<em>p</em> &lt; 0.05). Alpha diversity demonstrated that both oxygen-depleting methods had lower microbial diversity and richness than Con. Two dominant phyla (P<em>roteobacteria</em> and <em>Firmicutes</em>) and nine dominant genera (e.g., <em>Bacillus</em>, <em>Enterococcus</em>) influenced meat flavor quality throughout storage time across packaging methods. The samples showed various rates of changes in flavor-related compounds, including pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), inosine 5′-monophosphate (IMP), hypoxanthine (Hx), and volatile profiles. IMP and acids significantly enhanced flavor, showing a positive correlation with sensory scores (<em>p</em> &lt; 0.05). In contrast, pH, TVB-N, TBARS, Hx, and aldehydes indicated meat deterioration-related undesirable traits. <em>Proteobacteria</em>, <em>Bacillus</em>, and <em>Lactobacillus</em> had positive correlations with desirable flavor compounds and sensory scores (<em>p</em> &lt; 0.05). On the other hand, <em>Firmicutes</em>, <em>Acinetobacter</em>, and <em>Brochothrix</em> showed the opposite trend. Therefore, this study found that VP and MAP conditions regulated the microbial community, retaining meat flavor and acceptability throughout chilled storage for KC breast meat packaging. Moreover, it could reassure the packaging selection for the global poultry industry.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111157"},"PeriodicalIF":5.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683820","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":"Characterization and antimicrobial resistance of commensal and pathogenic Escherichia coli from pigs in Sardinia (Italy)","authors":"Giuliana Siddi ,&nbsp;Francesca Piras ,&nbsp;Maria Pina Meloni ,&nbsp;Mattia Migoni ,&nbsp;Pernille Gymoese ,&nbsp;Maria Fredriksson-Ahomaa ,&nbsp;Enrico Pietro Luigi De Santis ,&nbsp;Christian Scarano","doi":"10.1016/j.ijfoodmicro.2025.111156","DOIUrl":"10.1016/j.ijfoodmicro.2025.111156","url":null,"abstract":"<div><div>This study investigated commensal and pathogenic <em>E. coli</em> isolated from pigs at farms and slaughterhouses in Sardinia, focusing on genetic relatedness and antimicrobial resistance (AMR). Samples were collected from six fattening pig farms (A-F) and five slaughterhouses (S1-S5). In the farms, environmental fecal sampling from the fattening pigs' pens was carried out and information regarding farm management and biosecurity measures were collected. Pigs that had been in the sampled pens were selected for sampling at the slaughterhouse. Carcass surface, mesenteric lymph nodes and colon content samples were sampled at the five slaughterhouses (S1-S5), in total 38 samples from 152 animals were collected. At the slaughterhouses, environmental samples were also collected from food-contact surfaces and non-food-contact surfaces (36 samples overall). <em>E. coli</em> was detected in all farms, 97 % of pigs, and all slaughterhouses. Whole genome sequencing and antimicrobial susceptibility testing were performed on 95 isolates, revealing 13.7 % pathogenic isolates, including ExPEC, ETEC, STEC-ETEC hybrids, and UPEC. A total of 40 sequence types (STs) were identified, with ST10 being the most common. High-risk clones (ST88, ST101, ST410, and ST648) were also detected. Over half of the isolates (52.6 %) carried at least one AMR gene, with 43 % harboring multiple AMR genes, particularly <em>tet</em> (37.9 %) and <em>blaTEM</em> (32.6 %). Phenotypic resistance was observed for tetracycline, ampicillin, and sulfamethoxazole-trimethoprim. This study reveals extensive AMR in commensal and environmental <em>E. coli</em>, underscoring their role as resistance gene reservoirs. The presence of AMR genes without direct antimicrobial exposure suggests complex transmission dynamics. Findings support the significance of AMR surveillance also for commensal <em>E. coli,</em> and the importance of combining phenotypical and sequencing methods to assess antimicrobial removal effects in pig farms.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111156"},"PeriodicalIF":5.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683864","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":"Solid-state fermentation through synthetic microbiome: An effective strategy for converting Chinese distillers' grains into functional protein feed","authors":"Jinmeng Chen ,&nbsp;Zhi Wang ,&nbsp;Xiaojuan Shen ,&nbsp;Ruitao Chen ,&nbsp;Yuansong Peng ,&nbsp;Yafan Cai ,&nbsp;Shan Zeng ,&nbsp;Dong Liu ,&nbsp;Jianping Yang ,&nbsp;Wei Zhuang ,&nbsp;Shilei Wang ,&nbsp;Jingliang Xu ,&nbsp;Hanjie Ying","doi":"10.1016/j.ijfoodmicro.2025.111154","DOIUrl":"10.1016/j.ijfoodmicro.2025.111154","url":null,"abstract":"<div><div>Chinese distillers' grains (CDGs), a byproduct of liquor production, have low protein, high fiber, and elevated alcohol/lactic acid levels, limiting their use as animal feed. This study utilised a synthetic microbiome composed of <em>Candida utilis</em> (protein enhancement), <em>Trichoderma viride</em> (fiber reduction), <em>Bacillus subtilis</em> (detoxification), and <em>Lactobacillus casei</em> (functional enhancement) for solid-state fermentation. The results showed that crude protein content increased to 23.61 %, and true protein content to 20.45 %. Crude fiber, ethanol, lactic acid, and acetic acid contents decreased by 22.31 %, 77.25 %, 85.08 %, and 73.89 %, respectively. Amino acid content increased by 23.80 %, and flavour compounds rose by 140.76 %. Mycotoxins like aflatoxin B1 (AFB1) and ochratoxin A (OTA) were undetectable, while vomitoxin (DON) remained below EU limits. In vitro digestibility of dry matter increased by 98.36 %. Pilot-scale trials showed a 1.42-fold increase in crude protein and a 1.34-fold increase in true protein, contributing to more efficient CDG utilisation and reduced agricultural costs.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111154"},"PeriodicalIF":5.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643985","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":"Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese","authors":"Hani S. Abdelmontaleb,&nbsp;Doha A. Abdelmeged,&nbsp;Shaima M. Hamdy,&nbsp;Mohamed G. Hammam,&nbsp;Warda M.A. Ebid","doi":"10.1016/j.ijfoodmicro.2025.111158","DOIUrl":"10.1016/j.ijfoodmicro.2025.111158","url":null,"abstract":"<div><div>This study investigates the impact of incorporating pomegranate and mango peel powders into white soft cheese, focusing on their antimicrobial activity, physicochemical properties, and sensory characteristics of cheese. The peel powders were analyzed for their polyphenol and flavonoid content, and their inhibitory effects on spoilage microorganisms, including <em>Escherichia coli</em>, <em>Bacillus subtilis</em>, <em>Salmonella</em> spp., <em>Bacillus licheniformis</em>, and <em>Kocuria flava</em>, were determined through minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) assessments. The results demonstrate that these natural additives significantly reduce microbial contamination while enhancing the physicochemical and sensory attributes of cheese. At concentrations up to 2 %, the peel powders offer a promising, natural alternative to synthetic preservatives, contributing to safer, higher-quality, and functionally enhanced cheese. Further research is recommended to optimize their application for large-scale production.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"434 ","pages":"Article 111158"},"PeriodicalIF":5.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644515","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}