International journal of food microbiology最新文献_第7页

Innovative cellulose-based porous matrix loaded with carvacrol microemulsion for sustainable mango preservation 创新纤维素为基础的多孔基质加载香芹酚微乳液可持续芒果保存

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-25 DOI: 10.1016/j.ijfoodmicro.2025.111403

Linyun Mou , Jianlong Li , Ya Lu , Lin Wu , Guijun Bu , Juan Li , Ganpeng Li

{"title":"Innovative cellulose-based porous matrix loaded with carvacrol microemulsion for sustainable mango preservation","authors":"Linyun Mou , Jianlong Li , Ya Lu , Lin Wu , Guijun Bu , Juan Li , Ganpeng Li","doi":"10.1016/j.ijfoodmicro.2025.111403","DOIUrl":"10.1016/j.ijfoodmicro.2025.111403","url":null,"abstract":"<div><div>This study innovatively utilized cellulose-rich <em>Sphagnum palustre</em> L. (SPL) as a porous material for loading carvacrol microemulsion, thereby developing a novel material for mango preservation. Initially, genetic relationship analysis combined with morphological characterization identified <em>Penicillium griseofulvum</em> as a fungal pathogen responsible for mango decay. Based on this finding, carvacrol—a compound with strong antimicrobial properties—was selected as the active agent to formulate a stable oil-in-water (O/W) microemulsion. Through the self-adsorption capacity of the SPL-based porous matrix, a preservation system with controlled release properties and excellent thermal stability was successfully constructed. Gaussian calculation and visualization analysis revealed that the intermolecular interaction between carvacrol and the carrier is primarily dominated by van der Waals forces, a mechanism that can be utilized to achieve controlled release, and the release behavior conforms to the first-order kinetic model. In postharvest mango preservation trials, the porous structure of SPL significantly enhanced the fruit's resistance to mechanical damage (<em>P</em> < 0.001). The addition of 10 % (m/m) carvacrol microemulsion effectively delayed the onset of spoilage by at least 6 days and significantly reduced weight loss (<em>P</em> < 0.05), demonstrating superior preservation performance. In conclusion, this novel plant-derived porous material offers antimicrobial properties, extends shelf life, and provides impact resistance, showing great application potential.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111403"},"PeriodicalIF":5.2,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907135","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

Screening of flavor-presenting lactic acid bacteria from naturally fermented seafoods 天然发酵海产品中风味乳酸菌的筛选

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-23 DOI: 10.1016/j.ijfoodmicro.2025.111404

Lei Tao , Xianyuan Zhou , Yipeng Hu , Haoran Chen , Qiancheng Wu , Yu Liu , Di Sun , Qingbao Ma , Zhongjie Yu , Wei Jiang

{"title":"Screening of flavor-presenting lactic acid bacteria from naturally fermented seafoods","authors":"Lei Tao , Xianyuan Zhou , Yipeng Hu , Haoran Chen , Qiancheng Wu , Yu Liu , Di Sun , Qingbao Ma , Zhongjie Yu , Wei Jiang","doi":"10.1016/j.ijfoodmicro.2025.111404","DOIUrl":"10.1016/j.ijfoodmicro.2025.111404","url":null,"abstract":"<div><div>In this study, ten high protease-producing isolates were selected from a total of 163 isolates obtained through the isolation and purification of fish sauce, shrimp paste, eel paste, and Dai Shan pickled fish. A total of 6 isolates were subjected to screening based on their bacteriostatic and acid-producing capabilities. Finally, two excellent strains of <em>Lactiplantibacillus plantarum</em> DZ3–1 and <em>Companilactobacillus alimentarius</em> DZ3–6, which significantly improved the flavor of fermented seafood, were screened by branched-chain aminotransferase activity, nicotinamide adenine dinucleotide-Glutamate dehydrogenase activity, optimal growth conditions, and fish isolated soluble protein (FISP) fermentation experiment. The results showed that <em>L. plantarum</em> DZ3–1 and C. <em>alimentarius</em> DZ3–6 had higher flavor enzyme activity. Both DZ3–1 and DZ3–6 have 2 flavor compounds (1-Penten-3-one and 3-methyl-Butanoic acid) with OAV values > 1, suggesting that these compounds contributed significantly to the overall flavor of the fermented FISP. 3-methyl-Butanoic acid was identified in all samples except the fermentation DZ3–7 group. It may be a flavor compound produced by the metabolism of branched-chain amino acids by 2 flavor enzymes.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111404"},"PeriodicalIF":5.2,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904063","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

Controlling Listeria monocytogenes in ready-to-eat salmon products using bioprotective cultures of lactic acid bacteria: What hinders the transition from research to industrial application? 使用乳酸菌生物保护培养物控制即食鲑鱼产品中的单核细胞增生李斯特菌：从研究到工业应用的过渡阻碍是什么？

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-22 DOI: 10.1016/j.ijfoodmicro.2025.111400

Anita Nordeng Jakobsen , Sunniva Hoel

{"title":"Controlling Listeria monocytogenes in ready-to-eat salmon products using bioprotective cultures of lactic acid bacteria: What hinders the transition from research to industrial application?","authors":"Anita Nordeng Jakobsen , Sunniva Hoel","doi":"10.1016/j.ijfoodmicro.2025.111400","DOIUrl":"10.1016/j.ijfoodmicro.2025.111400","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> represents a persisting food safety challenge for ready-to-eat (RTE) salmon products, including fresh and mildly processed products such as cold smoked salmon (CSS) or gravlax, urging the need for novel preservation strategies. One promising solution is biopreservation, applying protective cultures of lactic acid bacteria (LAB) or their metabolites as a natural antilisterial agent. <em>Carnobacterium, Leuconostoc</em> and <em>Latilactobacillus</em> are among a variety of LAB naturally present in salmon products. They have been applied in food fermentation processes for decades and execute a variety of antimicrobial mechanisms. Their adaptability to the salmon raw material and the applied processing factors, have made them interesting candidates for biopreservation of such products. However, careful strain selection is required as their antilisterial efficiency and effect on sensory product quality parameters are product depended. In this review, we highlight the recent knowledge about biopreservation of RTE salmon products using bioprotective LAB cultures, focusing on the transition from research to industrial application. Criteria for biopreservation of RTE salmon products, including strain selection, application methods and process adaptations, are discussed. Finally, we discuss that upscaling to industrial applications faces several challenges that must be overcome, such as consumer acceptance, legislation, availability of commercial starter cultures, and robust strategies for handling and applying LAB in a seafood production environment.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111400"},"PeriodicalIF":5.2,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913414","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

Ergosterol synthase reduces ochratoxin A synthesis in aspergillus carbonarius via oxidative stress pathway 麦角甾醇合成酶通过氧化应激途径减少碳曲霉赭曲霉毒素A的合成

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-22 DOI: 10.1016/j.ijfoodmicro.2025.111395

Saixue Yang , Yulan Ji , Gansukh Sunderiya , Wanxia Li , Yuchun Zhang , Xuan Wang , Dongyan Shao , Junling Shi , Xianqing Chen , Chunmei Jiang

{"title":"Ergosterol synthase reduces ochratoxin A synthesis in aspergillus carbonarius via oxidative stress pathway","authors":"Saixue Yang , Yulan Ji , Gansukh Sunderiya , Wanxia Li , Yuchun Zhang , Xuan Wang , Dongyan Shao , Junling Shi , Xianqing Chen , Chunmei Jiang","doi":"10.1016/j.ijfoodmicro.2025.111395","DOIUrl":"10.1016/j.ijfoodmicro.2025.111395","url":null,"abstract":"<div><div>Ochratoxin A (OTA), a carcinogenic mycotoxin produced by <em>Aspergillus</em> and <em>Penicillium</em> species that contaminates food crops and threatens public health. Although ergosterol and its synthetic enzymes are important antifungal targets, their regulatory roles and mechanisms in OTA production remain unclear. Therefore, elucidating the roles of ergosterol synthase genes <em>erg3</em> (C-5 sterol desaturase) and <em>erg24</em> (C-14 sterol reductase) in oxidative stress response and OTA biosynthesis in <em>Aspergillus carbonarius</em> is of critical importance. Herein, we employed homologous recombination to knockout and overexpress ergosterol synthase gene <em>erg3</em> and <em>erg24</em> in <em>A. carbonarius</em>. We identified two homologous <em>erg3</em> (<em>erg3–1</em> and <em>erg3–5</em>) and one <em>erg24</em> in <em>A. carbonarius</em>. Δ<em>erg24</em> significantly reduced ergosterol levels whereas Δ<em>erg3–1</em> markedly increased it. Notably, only mutant with <em>erg24</em> knockout, including single (Δ<em>erg24</em>), double (Δ<em>erg3–5</em>Δ<em>erg24</em>) and triple knockout (Δ<em>erg3–1</em>Δ<em>erg3–5</em>Δ<em>erg24</em>) strains showed significantly reduced OTA production, colony diameter, conidial formation and germination rates. Furthermore, transcriptomic analysis revealed that Δ<em>erg24</em> significantly downregulated expression of OTA biosynthetic genes <em>pks</em> and <em>hal</em>, while genes associated with antioxidant defense mechanisms regulating ROS levels were upregulated. Enzyme assay confirmed that catalase (CAT), superoxide dismutase (SOD), and glutathione (GSH) were enhanced, accompanied by reduced ROS levels. This study provides new insights into the regulatory role of ergosterol synthase in OTA synthesis and potential targets for developing innovative antifungal strategies.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111395"},"PeriodicalIF":5.2,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907189","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

Freeze-thaw resilience of Shigella flexneri NCCP 10852 in co-culture with Listeria monocytogenes: Implications for biofilm-mediated survival in cold environment 福氏志贺氏菌NCCP 10852与单核增生李斯特菌共培养的冻融恢复力：对低温环境下生物膜介导存活的影响

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-20 DOI: 10.1016/j.ijfoodmicro.2025.111402

Unji Kim, Se-Wook Oh

{"title":"Freeze-thaw resilience of Shigella flexneri NCCP 10852 in co-culture with Listeria monocytogenes: Implications for biofilm-mediated survival in cold environment","authors":"Unji Kim, Se-Wook Oh","doi":"10.1016/j.ijfoodmicro.2025.111402","DOIUrl":"10.1016/j.ijfoodmicro.2025.111402","url":null,"abstract":"<div><div><em>Shigella flexneri</em> is an enteric pathogen traditionally associated with poor survival under freezing conditions. However, recent studies have reported its persistence even in frozen foods, raising concerns about its environmental resilience. In real-world food processing environments, multiple microbial species frequently coexist, yet the survival dynamics of <em>S. flexneri</em> in dual-species biofilms, particularly with psychrotolerant <em>Listeria monocytogenes</em>, remain largely unexplored. This study aimed to investigate how co-cultivation with <em>L. monocytogenes</em> influences the freeze-thaw (FT) resilience and biofilm formation of <em>S. flexneri</em> under food-relevant conditions. A series of experiments were conducted, including injured rate analysis, membrane permeability assays, extracellular polymeric substances(EPS) quantification, field emission-scanning electron microscopy(FE-SEM) imaging, and reverse transcription-quantitative polymeric chain reaction(RT-qPCR). Results showed that dual-species biofilms significantly reduced <em>S. flexneri</em> injured rate under FT conditions and enhanced its biofilm formation at 4 °C. Increased membrane damage, higher EPS production, and upregulation of stress-related genes were observed in co-cultures, suggesting a synergistic survival mechanism. These findings demonstrate that <em>S. flexneri</em> can survive under FT and form biofilms when coexisting with <em>L. monocytogenes</em>, likely through biofilm-mediated protection and interspecies interactions. These findings highlight the importance of understanding multi-species biofilms in frozen food environments.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111402"},"PeriodicalIF":5.2,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913417","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 review on anthracnose disease caused by Colletotrichum spp. in fruits and advances in control strategies 水果炭疽病的研究进展及防治策略

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-20 DOI: 10.1016/j.ijfoodmicro.2025.111397

Cheng Xue Law , Norhashila Hashim , Siti Izera Ismail , Mahirah Jahari , Dimas Firmanda Al Riza

{"title":"A review on anthracnose disease caused by Colletotrichum spp. in fruits and advances in control strategies","authors":"Cheng Xue Law , Norhashila Hashim , Siti Izera Ismail , Mahirah Jahari , Dimas Firmanda Al Riza","doi":"10.1016/j.ijfoodmicro.2025.111397","DOIUrl":"10.1016/j.ijfoodmicro.2025.111397","url":null,"abstract":"<div><div>Fruits are a vital source of essential vitamins, minerals, and antioxidants necessary for human health and well-being. However, fruit production is often hampered by diseases that cause substantial yield losses and compromise fruit quality. Among these, anthracnose caused by various species of the <em>Colletotrichum</em> genus stands out as a particularly destructive disease, affecting a wide range of fruit crops and resulting in significant preharvest and postharvest losses worldwide. This review explores the impact of anthracnose across diverse fruit categories, including temperate fruits, berries, citrus, and tropical fruits. Furthermore, it provides a comprehensive overview of the life cycle and pathogenic mechanisms of <em>Colletotrichum</em> spp., emphasizing their remarkable adaptability to different host fruits. Advances in management strategies are also explored, emphasizing the need for sustainable approaches. While chemical fungicides remain widely used, their overuse has led to resistance development and environmental concerns. Promising alternatives include biological control agents and natural compounds like essential oils and chitosan-based coatings, and physical treatments, such as heat and UV-C irradiation, are also discussed. Future trends are also highlighted. This review provides a new insight of anthracnose across fruit categories, integrating current knowledge on pathogen biology, host-pathogen interactions, and innovative control measures. Future research should prioritize the development of integrated management strategies tailored to specific fruit categories, ensuring sustainable production, enhanced fruit quality, and reduced postharvest losses.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111397"},"PeriodicalIF":5.2,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144889395","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

Different composition of mannoprotein extracts and their beneficial effects on Oenococcus oeni and wine malolactic fermentation 甘露蛋白提取物的不同组成及其对酒球菌和葡萄酒苹果酸乳酸发酵的有益影响

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-19 DOI: 10.1016/j.ijfoodmicro.2025.111401

Paloma Toraño , María Oyón-Ardoiz , Elvira Manjón , M. Teresa Escribano-Bailón , Albert Bordons , Ignacio García-Estévez , Nicolas Rozès , Cristina Reguant

{"title":"Different composition of mannoprotein extracts and their beneficial effects on Oenococcus oeni and wine malolactic fermentation","authors":"Paloma Toraño , María Oyón-Ardoiz , Elvira Manjón , M. Teresa Escribano-Bailón , Albert Bordons , Ignacio García-Estévez , Nicolas Rozès , Cristina Reguant","doi":"10.1016/j.ijfoodmicro.2025.111401","DOIUrl":"10.1016/j.ijfoodmicro.2025.111401","url":null,"abstract":"<div><div>Malolactic fermentation (MLF) is a biochemical process in winemaking where lactic acid bacteria (LAB) convert L-malic acid into L-lactic acid and carbon dioxide, contributing to the deacidification and microbiological stability of wine. <em>Oenococcus oeni,</em> the main bacterium responsible for MLF, must deal with challenging conditions such as high ethanol concentrations, low pH values and low nutrient availability. In this study, the effects of commercial mannoprotein extracts derived from the yeast <em>Saccharomyces cerevisiae</em> on the MLF were investigated. Three commercial mannoprotein extracts were used to study the effects of different <em>O. oeni</em> strains on the MLF in wine-like media. The results revealed that the type and concentration of mannoproteins present in the extracts significantly influence the rate of L-malic acid consumption and the duration of MLF. The characteristics of the mannoproteins, such as their molecular weight, monosaccharide composition and protein content, varied among the products, affecting their ability to promote MLF. This study highlights not only the potential of mannoproteins to improve MLF but also the importance of the selection of an extract with adequate composition characteristics to benefit the process.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111401"},"PeriodicalIF":5.2,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144889226","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

Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction 酱油发酵中温度驱动的功能性微生物相互作用：rouxizygosaccharomyces rouxii和Wickerhamiella multilis对风味富集和生物胺还原的影响

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-19 DOI: 10.1016/j.ijfoodmicro.2025.111399

Lin Zhang , Yi Zhang , Jun Huang , Rongqing Zhou , Chongde Wu

{"title":"Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction","authors":"Lin Zhang , Yi Zhang , Jun Huang , Rongqing Zhou , Chongde Wu","doi":"10.1016/j.ijfoodmicro.2025.111399","DOIUrl":"10.1016/j.ijfoodmicro.2025.111399","url":null,"abstract":"<div><div>This study elucidates the temperature-dependent interactions between halotolerant yeasts and microbial communities during secondary fortified soy sauce fermentation (SFFSS) and their implications for flavor enhancement and safety. A dual-mode fermentation system compared natural temperature fermentation (NTF) and controlled temperature fermentation (CTF, 30 °C), each with and without co-inoculation of <em>Zygosaccharomyces rouxii</em> and <em>Wickerhamiella versatilis</em> (ZC). Multi-omics analyses integrating amplicon sequencing, metagenomics, and metabolomics revealed that CTF control elevated amino acid nitrogen and aroma compounds, while increasing biogenic amines (BA) by 47.88 %. In both NTF and CTF modes, the ZC pattern significantly reduced lactic acid while enhancing succinic acid, umami/sweet free amino acids, and key aroma compounds (e.g., 4-ethylguaiacol, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone), alongside enriching functional bacteria (<em>Staphylococcus</em>, <em>Weissella</em>), stabilizing fungal communities, and suppressing <em>Tetragenococcus</em> and <em>Ligilactobacillus pobuzihii</em>. Mechanistically, ZC pattern promoted tricarboxylic acid cycle flux and amino acid metabolism, synergistically enhancing volatile phenolics, esters, and alcohols, and reduced BA by >87 % via dual modulation of decarboxylase inhibition and oxidase activation. Network analyses linked microbial composition shifts to targeted flavor metabolite synthesis, providing a mechanistic framework for microbial community engineering. These findings highlight yeast-mediated, temperature-driven modulation of microbiota–metabolite networks as a viable strategy for producing high-quality, safe soy sauce with optimized flavor complexity.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111399"},"PeriodicalIF":5.2,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144889215","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

Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée? 生物保存策略：有机酸浓度是否足以预测草莓皮中酵母和霉菌的生长？

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-18 DOI: 10.1016/j.ijfoodmicro.2025.111396

Clarisse Breard , Camille Duc , Christian Ginies , Cécile Grondin , Aurélie Cendrès , Isabelle Souchon , Frédéric Carlin

{"title":"Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée?","authors":"Clarisse Breard , Camille Duc , Christian Ginies , Cécile Grondin , Aurélie Cendrès , Isabelle Souchon , Frédéric Carlin","doi":"10.1016/j.ijfoodmicro.2025.111396","DOIUrl":"10.1016/j.ijfoodmicro.2025.111396","url":null,"abstract":"<div><div>With growing demand for healthier food without additive, biopreservation offers a promising alternative. However, most studies focus on its effectiveness rather than the development of biopreservation strategy. To address this, a modeling-based approach was used to design a biopreservation solution for strawberry purée.</div><div>A predictive model was developed to assess the growth of spoilage yeasts and moulds in strawberry purée in the presence of organic acids (OAs). For model development and evaluation, minimum or least inhibitory concentrations (MIC, LIC) of lactic, acetic, propionic, sorbic, and benzoic acids were determined for representative spoilage strains for strawberry (<em>Saccharomyces uvarum</em>, <em>S. paradoxus</em>, <em>Rhodotorula glutinis</em> and Botrytis cinerea) and five yeasts isolated from spoiled strawberry purée. Results aligned with literature data, identifying sorbic acid as the most effective inhibitor and lactic acid as the least across all strains.</div><div>The model, developed in synthetic strawberry medium (SSM), generally provided conservative or accurate predictions. Only 1 % and 10 % of observed growth values in SSM and strawberry purée, respectively, were faster than predictions (with a 20 % error margin). However, a biopreservation solution based on fermented vegetable juice had lower inhibitory activity than expected from its OA content, likely due to other compounds present. This suggests OA concentrations alone cannot predict biopreservation performance.</div><div>Identifying these additional compounds and understanding their actions could enhance model accuracy, incorporating matrix physicochemical properties.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"443 ","pages":"Article 111396"},"PeriodicalIF":5.2,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916947","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

Design, characterization, and application of novel antimicrobial peptides against Bacillus cereus 新型蜡样芽孢杆菌抗菌肽的设计、表征及应用

IF 5.2 1区农林科学

International journal of food microbiology Pub Date : 2025-08-18 DOI: 10.1016/j.ijfoodmicro.2025.111398

Xiaowei Chen , Yi Cai , Shanyu Huang , Donglin Pu , Zhenbo Xu , Thanapop Soteyome , Jun Zhu , Yanrui Ye , Xiaomei Lin

{"title":"Design, characterization, and application of novel antimicrobial peptides against Bacillus cereus","authors":"Xiaowei Chen , Yi Cai , Shanyu Huang , Donglin Pu , Zhenbo Xu , Thanapop Soteyome , Jun Zhu , Yanrui Ye , Xiaomei Lin","doi":"10.1016/j.ijfoodmicro.2025.111398","DOIUrl":"10.1016/j.ijfoodmicro.2025.111398","url":null,"abstract":"<div><div>Foodborne pathogens such as <em>Bacillus cereus</em> threaten food safety, necessitating novel antimicrobial solutions. Antimicrobial peptides (AMPs) offer broad-spectrum activity and potential applications in food preservation. In this study, we designed a library of candidate AMPs by leveraging the sequence and structural conservation of the host defense peptides (HDPs). Specifically, we designed a virtual library of potential AMP sequences based on the amino acid consensus pattern of the γ-core sequence isoform, represented by the formula [KR]GG[<em>KR</em>]XC[FWY]C[<em>KR</em>]X[KR][FWY]C[LIAV]CXG[KR][KR]. By integrating a machine-learning-based recognition model with bioactivity assays, we screened and identified a group of AMPs effective against <em>B. cereus</em>. Among these, peptide XWC26 demonstrated the strongest inhibitory activity, with a minimum inhibitory concentration (MIC) of 2 μg/mL. XWC26 showed rapid, broad-spectrum bactericidal activity and excellent stability. It can effectively eliminate <em>B. cereus</em> within 10 min at its MIC and inhibits spore germination at 16 μg/mL. Mechanistic studies revealed that XWC26 disrupts the bacterial cell membrane, leading to rapid cell death. Furthermore, in <em>B. cereus</em>-contaminated rice, XWC26 eradicated <em>B. cereus</em> within 2 h at 16 μg/mL. These results underscore the potential of designed AMPs as powerful antimicrobial agents, with XWC26 standing out as a promising candidate for enhancing food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111398"},"PeriodicalIF":5.2,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878218","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}

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