International journal of food microbiology最新文献

{"title":"Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption","authors":"Ana Clara Candelaria Cucick ,&nbsp;Lisa Obermaier ,&nbsp;Elionio Galvão Frota ,&nbsp;Juliana Yumi Suzuki ,&nbsp;Karen Rebouças Nascimento ,&nbsp;João Paulo Fabi ,&nbsp;Michael Rychlik ,&nbsp;Bernadette Dora Gombossy de Melo Franco ,&nbsp;Susana Marta Isay Saad","doi":"10.1016/j.ijfoodmicro.2024.110895","DOIUrl":"10.1016/j.ijfoodmicro.2024.110895","url":null,"abstract":"<div><p>Global concerns over folate deficiency, the risks of excessive synthetic folic acid consumption, and food loss implications for environmental sustainability and food security drive needs of innovative approaches that align food by-product valorisation with folate bio-enrichment. This study explored the use of three fruit by-products extracts (grape, passion fruit, and pitaya) and whey to develop a folate bio-enriched fermented whey-based beverage. Three strains (<em>Lacticaseibacillus rhamnosus</em> LGG, <em>Bifidobacterium infantis</em> BB-02, and <em>Streptococcus thermophilus</em> TH-4) were tested for folate production in different fermentation conditions in modified MRS medium and in a whey-based matrix prepared with water extracts of these fruit by-products. <em>B. infantis</em> BB-02 and <em>S. thermophilus</em> TH-4, alone and in co-culture, were the best folate producers. The selection of cultivation conditions, including the presence of different substrates and pH, with grape by-product water extract demonstrating the most substantial effect on folate production among the tested extracts, was crucial for successfully producing a biofortified fermented whey-based beverage (FWBB). The resulting FWBB provided 40.7 μg of folate per 100 mL after 24 h of fermentation at 37 °C, effectively leveraging food by-products. Moreover, the beverage showed no cytotoxicity in mouse fibroblast cells tests. This study highlights the potential for valorising fruit by-products and whey for the design of novel bioenriched foods, promoting health benefits and contributing to reduced environmental impact from improper disposal.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110895"},"PeriodicalIF":5.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142117482","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":"LED induced non-thermal preservation of muscle foods: A systematic review","authors":"S.A. Patil ,&nbsp;S.P. Khandekar","doi":"10.1016/j.ijfoodmicro.2024.110892","DOIUrl":"10.1016/j.ijfoodmicro.2024.110892","url":null,"abstract":"<div><p>LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties. Specific wavelengths of LED light induce microbial inactivation through mechanisms like DNA damage, lipid oxidation, and protein alteration. Studies have shown that LED treatment can preserve the fresh-like quality of muscle foods by mitigating common spoilage processes. The advantages of LED technology include its non-thermal nature, ability to integrate with other preservation methods, and controllability in terms of intensity and wavelength. This enables for tailored applications based on food type and spoilage risks. As consumer demand grows for safe, chemical-free food options, LED technology addresses this need while enhancing food safety and quality. Further research is encouraged to optimize LED applications in various muscle food preservation contexts. With its exceptional ability to produce DNA damage in bacteria, inactivate enzymes, and malfunction biological activities, LED could serve as an inexpensive processing intervention to safeguard the quality of meat and seafood products. This review underscores the potential of LED technology as a promising alternative to traditional preservation methods for decontamination of muscle food.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110892"},"PeriodicalIF":5.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142145613","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":"Detection of mobile genetic elements conferring resistance to heavy metals in Salmonella 4,[5],12:i:- and Salmonella Typhimurium serovars and their association with antibiotic resistance","authors":"A. Arrieta-Gisasola ,&nbsp;I. Martínez-Ballesteros ,&nbsp;I. Martinez-Malaxetxebarria ,&nbsp;J. Bikandi ,&nbsp;L. Laorden","doi":"10.1016/j.ijfoodmicro.2024.110890","DOIUrl":"10.1016/j.ijfoodmicro.2024.110890","url":null,"abstract":"<div><p><em>Salmonella enterica</em> subsp. <em>enterica</em> serovar Typhimurium variant 4,[5],12:i:- (referred to as <em>S</em>. 4,[5],12:i:-) has emerged rapidly as the predominant <em>Salmonella</em> serovar in pigs, often associated with the acquisition of antibiotic resistance (ABR) and heavy metal resistance (HMR) genes. Our study analysed 78 strains of <em>S</em>. 4,[5],12:i:- (<em>n</em> = 57) and <em>S.</em> Typhimurium (<em>n</em> = 21), collected from 1999 to 2021, to investigate the evolution of mobile genetic elements (MGEs) containing HMR and ABR genes. Five MGEs harbouring HMR genes were identified: pUO-STVR2, pSTM45, pUO-STmRV1, SGI-4 and MREL. Among the strains, 91.23 % (52/57) of <em>S</em>. 4,[5],12:i:- carried at least one of these elements, compared to only 14.29 % (3/21) of <em>S.</em> Typhimurium. Since 2008, <em>S.</em> 4,[5],12:i:- have shifted from predominantly carrying pUO-STmRV1 to the emergence of SGI-4 and MREL, reducing ABR genes, reflecting the European Union ban on the use of antibiotics as feed additives. Increased resistance to copper and silver in <em>S</em>. 4,[5],12:i:-, conferred by SGI-4 and MREL, reflected that their acquisition was linked to the ongoing use of heavy metals in food-animal production. However, strains carrying SGI-4 and MREL still exhibit multidrug resistance, emphasising the need for targeted interventions to mitigate multidrug-resistant <em>Salmonella</em> spread in veterinary and public health settings.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110890"},"PeriodicalIF":5.0,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003349/pdfft?md5=9c7fc7102b608bcdc4b69cc770d2b9d1&pid=1-s2.0-S0168160524003349-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142145611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration","authors":"Jiao Zhuang,&nbsp;Yanru Hou,&nbsp;Yuanyuan Wang,&nbsp;Yan Gao,&nbsp;Yanhui Chen,&nbsp;Jin Qi,&nbsp;Puyu Li,&nbsp;Yongxia Bian,&nbsp;Ning Ju","doi":"10.1016/j.ijfoodmicro.2024.110891","DOIUrl":"10.1016/j.ijfoodmicro.2024.110891","url":null,"abstract":"<div><p>Although cold storage at 4 °C can effectively prolong the shelf life of raw milk, it cannot prevent its eventual spoilage. In this study, we analyzed the main physicochemical and microbial indexes of raw milk stored at 4 °C for 6 days. The changes in microbial profiles and milk metabolites and their relationship during refrigeration were also explored. Metagenomic analysis performed using the Illumina Hiseq Xten sequencing platform revealed that the dominant genera in raw milk evolved from <em>Acinetobacter, Streptococcus, Staphylococcus,</em> and <em>Anaplasma</em> to <em>Flavobacterium</em>, <em>Pseudomonas</em>, and <em>Lactococcus</em> during cold storage. Using the UHPLC-Q-TOF MS method, 77 significantly different metabolites (<em>p</em> &lt; 0.05) were identified, among which lipids were the most abundant (37). The most significant metabolic changes largely occurred at 3–4 days of refrigeration, coinciding with the rapid increase in dominant psychrotrophic bacteria. Subsequently, correlation analysis demonstrated that these lipid-related metabolites were significantly associated with <em>Acinetobacter</em>, <em>Flavobacterium</em>, and <em>Pseudomonas</em>. Both macro indicators and microanalysis indicated that the key stage of quality changes in raw milk was 3–4 days. Thus, this stage can be targeted for the quality control of raw milk.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110891"},"PeriodicalIF":5.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142095093","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":"Improving wine fermentation efficiency of Torulaspora delbrueckii by increasing the ploidy of yeast inocula","authors":"Alberto Martínez ,&nbsp;Felipe Molina ,&nbsp;Luis M. Hernández ,&nbsp;Manuel Ramírez","doi":"10.1016/j.ijfoodmicro.2024.110894","DOIUrl":"10.1016/j.ijfoodmicro.2024.110894","url":null,"abstract":"<div><p>The life cycle of most non-conventional yeasts, such as <em>Torulaspora delbrueckii</em> (<em>Td</em>), is not as well-understood as that of <em>Saccharomyces cerevisiae</em> (<em>Sc</em>). <em>Td</em> is generally assumed to be haploid, which detracts from some biotechnological properties compared to diploid <em>Sc</em> strains<em>.</em> We analyzed the life cycle of several <em>Td</em> wine strains and found that they were mainly diploid during exponential growth in rich medium. However, most cells became haploid in stationary phase, as observed for <em>Sc</em> haploid heterothallic strains. When transferred and incubated in nutrient-deficient media, these haploid cells became polymorphic, enlarged, and transitioned to diploid or polyploid states. The increased ploidy, that mainly results from supernumerary mitosis without cytokinesis, was followed by sporulation. A similar response was observed in yeasts that remained alive during the second fermentation of base wine for sparkling wine making, or during growth in ethanol-supplemented medium. This response was not observed in the <em>Sc</em> yeast populations under any of the experimental conditions assayed, which suggests that it is a specific adaptation of <em>Td</em> to the stressful fermentation conditions. This response allows <em>Td</em> yeasts to remain alive and metabolically active longer during wine fermentation. Consequently, we designed procedures to increase the cell size and ploidy of haploid <em>Td</em> strains. <em>Td</em> inocula with increased ploidy showed enhanced fermentation efficiency compared to haploid inocula of the same strains.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110894"},"PeriodicalIF":5.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003386/pdfft?md5=6ca07609694fecf13351d80f7d156871&pid=1-s2.0-S0168160524003386-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142094995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Films of polylactic acid with graphene oxide-zinc oxide hybrid and Mentha longifolia essential oil: Effects on quality of refrigerated chicken fillet","authors":"Nasim Azizpour ,&nbsp;Razieh Partovi ,&nbsp;Maryam Azizkhani ,&nbsp;Ali Abdulkhani ,&nbsp;Amir Babaei ,&nbsp;Zahra Panahi ,&nbsp;Shohre Alian Samakkhah","doi":"10.1016/j.ijfoodmicro.2024.110893","DOIUrl":"10.1016/j.ijfoodmicro.2024.110893","url":null,"abstract":"<div><p>This study was conducted to investigate the morphological, thermal, mechanical, FTIR, physicochemical (thickness, humidity, solubility in water and water vapor permeability) and antimicrobial properties of polylactic acid film (PLA) containing hybrid graphene oxide‑zinc oxide (GO-ZnO: 1.5 % <em>w</em>/<em>v</em>) and <em>Mentha longifolia</em> essential oil (ML:1 % <em>v</em>/v) on chicken fillet kept in the refrigerator. The studied groups were microbially (total count of mesophilic aerobic bacteria, psychrotrophic bacteria, Enterobacteriaceae, <em>Staphylococcus aureus</em>, and lactic acid bacteria), chemically (pH, TVB-N) and sensory (color, odor, and taste) evaluated at 8-day interval (0, 2, 5 and 8). In the examination of the morphological characteristics, the PLA film had a smooth and uniform surface and the addition of ML essential oil created a discontinuous structure and the addition of GO-ZnO led to the production of a denser and more homogeneous film. The presence of GO-ZnO increased the thickness, decreased moisture content and solubility in water, and added ML essential oil increased moisture content and decreased solubility in water (p˂0.05). The results of the mechanical evaluation showed that the addition of ML essential oil and GO-ZnO reduced elongation at break and tensile strength (p˂0.05). The addition of ML essential oil increased the thermal resistance and the addition of GO-ZnO decreased the thermal resistance compared to the film containing ML essential oil. The antimicrobial effect of films containing ML essential oil was confirmed in this study (p˂0.05). The addition of GO-ZnO did not change the count of any of the microbial groups. TVB-N showed that groups containing ML essential oil had lower levels of volatile nitrogenous bases than the control group (p˂0.05). Sensory evaluation of the studied groups showed that chicken fillets packed with films containing ML essential oil had the highest score in terms of color, smell and taste. The results of the present study showed that PLA film containing GO-ZnO and ML essential oil can be used to increase the shelf life and maintain the sensory characteristics of chicken fillets, and it can be used as a suitable packaging to increase the shelf life of food products.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110893"},"PeriodicalIF":5.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142238375","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":"Molecular based confirmation of puma meat sausages implicated in trichinellosis outbreaks in Argentina","authors":"Silvio J. Krivokapich ,&nbsp;M. Fernanda Degese ,&nbsp;Graciana M. Gatti ,&nbsp;Laura Lopez ,&nbsp;María A. Simonetti ,&nbsp;María C. Crescia ,&nbsp;Claudio D. Calvo ,&nbsp;Cecilia L. Lapuyade ,&nbsp;Natalia Cazaux ,&nbsp;Florencia A. D'Francisco","doi":"10.1016/j.ijfoodmicro.2024.110889","DOIUrl":"10.1016/j.ijfoodmicro.2024.110889","url":null,"abstract":"<div><p>Trichinellosis is a zoonotic disease caused by <em>Trichinella</em>, with the main source of infection being the consumption of pork and pork-derived products. However, it can also be acquired from eating the meat from wild animals targeted for sport hunting. The objectives of this study were: 1) to develop and implement a molecular method for the identification of <em>Sus scrofa</em> (pig and wild boar) and <em>Puma concolor</em> (Puma) meat in sausages eaten raw, which were linked to trichinellosis outbreaks occurring in Córdoba, Buenos Aires and La Pampa provinces, Argentina, in 2010, 2021, and 2022, respectively; and 2) to identify the <em>Trichinella</em> species present in the food. Specific primers were designed for PCR amplification and nucleotide sequencing of a region of the mitochondrial cytochrome <em>b</em> gene from both host species. Samples from the mentioned outbreaks were analysed, and the molecular identification of <em>Trichinella</em> spp. larvae was also performed. Results of the species identification system revealed that sausages from Córdoba and Buenos Aires had a mixed composition of pork and puma meat, while those from La Pampa contained puma meat only. <em>Trichinella spiralis</em> was implicated in all three outbreaks. The species identification system developed and implemented in this study revealed two host species of <em>Trichinella</em> related to human cases, and alerts about the risk of zoonotic transmission to humans through infected puma meat.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110889"},"PeriodicalIF":5.0,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089420","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 antifungal proteins (AFPs) on the viability of heat-resistant fungi (HRFs) and the preservation of fruit juices","authors":"Laura Hernández-García ,&nbsp;Paloma Manzanares ,&nbsp;Jose F. Marcos ,&nbsp;Pedro V. Martínez-Culebras","doi":"10.1016/j.ijfoodmicro.2024.110886","DOIUrl":"10.1016/j.ijfoodmicro.2024.110886","url":null,"abstract":"<div><p>The control of heat-resistant fungi (HRFs), which cause spoilage of heat-treated fruit products, is considered a challenge for the fruit juice and beverage industry and requires new strategies for the development of antifungal compounds. In this study, four antifungal proteins (AFPs) from <em>Penicillium digitatum</em> (PdAfpB) and <em>Penicillium expansum</em> (PeAfpA, PeAfpB and PeAfpC), were evaluated against conidia from a representative collection of HRFs. A total of 19 strains from 16 different species belonging to the genera <em>Aspergillus, Hamigera</em>, <em>Paecilomyces</em>, <em>Rasamsonia</em>, <em>Sarocladium</em>, <em>Talaromyces</em> and <em>Thermoascus</em> were included in the study. PeAfpA and PdAfpB exhibited potent antifungal activity in synthetic media, completely inhibiting the growth of most of the fungi evaluated in the range of 0.5–32 μg/mL. The efficacy of the four AFPs was also tested in fruit juices against ascospores of five HRFs relevant to the food industry, including <em>P. fulvus</em>, <em>P. niveus</em>, <em>P. variotii</em>, <em>A. fischeri</em> and <em>T. flavus</em>. PdAfpB was the most effective protein in fruit juices, since it completely inhibited the growth of the five species tested in at least one of the fruit juices evaluated. This is the first study to demonstrate the activity of AFPs against fungal ascospores. Finally, a challenge test study showed that PdAfpB, at a concentration of 32 μg/mL, protected apple fruit juice artificially inoculated with ascospores of <em>P. variotii</em> for 17 days, highlighting the potential of the protein as a preservative in the fruit juice industry.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110886"},"PeriodicalIF":5.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142095092","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":"Antibacterial and antibiofilm effect of essential oils on staphylococci isolated from cheese - application of the oil mixture in a cheese model","authors":"Isidora Nikolić ,&nbsp;Ivana Čabarkapa ,&nbsp;Branimir Pavlić ,&nbsp;Snežana Kravić ,&nbsp;Milan Đilas ,&nbsp;Mirela Iličić ,&nbsp;Sandra Bulut ,&nbsp;Sunčica Kocić-Tanackov","doi":"10.1016/j.ijfoodmicro.2024.110873","DOIUrl":"10.1016/j.ijfoodmicro.2024.110873","url":null,"abstract":"<div><p>The aim of the research was to examine the antimicrobial and antibiofilm effects of angelica, immortelle, laurel, hyssop, and sage plant dust essential oils (EOs) against isolated strains of <em>Staphylococcus</em> spp. from cheeses, in vitro and in the model of white cheese. MALDI-TOF MS analysis confirmed two <em>Staphylococcus aureus</em> strains and two coagulase-negative, identified as <em>S. saprophyticus</em> and <em>S. warneri</em>. All isolates produce biofilm, where the strains of <em>S. aureus</em> showed slightly better adherence. The main component of angelica EO was β-phellandrene (48.19 %), while α-pinene (20.33 %) were dominant in immortelle EO, in hyssop EO cis-pinocamphone (37.25 %), in laurel EO 1,8-cineole (43.15 %) and in sage EO epirosmanol (26.25 %). The sage EO exhibited the strongest antistaphylococcal activity against all isolates. Synergism was also detected in combination of sage with hyssop or laurel EO. Better antibiofilm activity was confirmed for sage EO compared to hyssop EO. The mixture of sage/laurel EOs reduced the total number of staphylococci in the cheese after 4 days. Results indicate that in vitro applied EOs showed significant antistaphylococcal and antibiofilm activity, while the oil mixture reduced the initial total number of staphylococci.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"425 ","pages":"Article 110873"},"PeriodicalIF":5.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142050102","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":"Anti-biofilm mechanisms of action of essential oils by targeting genes involved in quorum sensing, motility, adhesion, and virulence: A review","authors":"Francesca Maggio,&nbsp;Chiara Rossi,&nbsp;Annalisa Serio,&nbsp;Clemencia Chaves-Lopez,&nbsp;Manila Casaccia,&nbsp;Antonello Paparella","doi":"10.1016/j.ijfoodmicro.2024.110874","DOIUrl":"10.1016/j.ijfoodmicro.2024.110874","url":null,"abstract":"<div><p>Biofilms are a critical factor for food safety, causing important economic losses. Among the novel strategies for controlling biofilms, essential oils (EOs) can represent an environmentally friendly approach, able to act both on early and mature stages of biofilm formation. This review reports the anti-biofilm mechanisms of action of EOs against five pathogenic bacterial species known for their biofilm-forming ability. These mechanisms include disturbing the expression of genes related to quorum sensing (QS), motility, adhesion, and virulence. Biofilms and QS are interconnected processes, and EOs interfere with the communication system (e.g. regulating the expression of <em>agrBDCA</em>, <em>luxR</em>, <em>luxS</em>, and <em>pqsA</em> genes), thus influencing biofilm formation. In addition, QS is an important mechanism that regulates gene expression related to bacterial survival, virulence, and pathogenicity. Similarly, EOs also influence the expression of many virulence genes. Moreover, EOs exert their effects modulating the genes associated with bacterial adhesion and motility, for example those involved in curli (<em>csg</em>), fimbriae (<em>fim</em>, <em>lpf</em>), and flagella (<em>fla</em>, <em>fli</em>, <em>flh</em>, and <em>mot</em>) production, as well as the <em>ica</em> genes responsible for synthetizing polysaccharide intercellular adhesin. This review provides a comprehensive framework on the topic for a better understanding of EOs biofilm mechanisms of action.</p></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"426 ","pages":"Article 110874"},"PeriodicalIF":5.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0168160524003180/pdfft?md5=a67341f67feae149952104603183fcb1&pid=1-s2.0-S0168160524003180-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}