International journal of food microbiology最新文献

{"title":"Stress response variability can cause up to 3-fold increase in the thermal resistance of Salmonella strains","authors":"Leonidas Georgalis ,&nbsp;Theocharia Tsagkaropoulou ,&nbsp;Kimon Andreas G. Karatzas ,&nbsp;Pablo S. Fernandez ,&nbsp;Alberto Garre","doi":"10.1016/j.ijfoodmicro.2025.111347","DOIUrl":"10.1016/j.ijfoodmicro.2025.111347","url":null,"abstract":"<div><div>The variability in the bacterial stress response has received plenty of attention during the last years, partly due to its relevance to microbial risk assessment. Although the microbial response is affected by numerous variability sources, previous studies focused mostly on strain variability (inherent differences between strains of the same bacterial species) under optimal growth conditions. Here, we analyze a variability source relatively unexplored within microbial risk assessment: stress response variability. This refers to physiological differences due to prior exposure to stressful environments. Namely, we studied the impact of sub-optimal pre-culture conditions or the application of an acid shock on the thermal resistance of two strains of <em>Salmonella</em> (a reference strain and a highly heat resistant one). We observed that stress response variability is strain dependent. The heat resistance of the reference strain had a significant increase in heat resistance (up to 3-fold increase), whereas the conditions tested resulted in a reduction of thermal resistance with respect to control conditions (up to 2-fold reduction). Considering that magnitude of these changes are comparable to strain variability, and that stress response variability might be common throughout the food supply chain, this study evidences the need to study this phenomenon further in order to incorporate it into quantitative microbial risk assessments.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111347"},"PeriodicalIF":5.2,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878217","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":"Ecophysiology of Fusarium graminearum and Fusarium proliferatum on sorghum grains","authors":"Ana Belén Corallo ,&nbsp;Agustina del Palacio ,&nbsp;María Oliver ,&nbsp;Silvina Stewart ,&nbsp;Lucía Pareja ,&nbsp;Dinorah Pan","doi":"10.1016/j.ijfoodmicro.2025.111380","DOIUrl":"10.1016/j.ijfoodmicro.2025.111380","url":null,"abstract":"<div><div><em>Fusarium graminearum sensu stricto</em> (<em>F. graminearum</em> s.s) and <em>Fusarium proliferatum</em> are species frequently isolated from sorghum grains. However, ecophysiology studies of these <em>Fusarium</em> species have not been carried out on sorghum grains. For this reason, the aim of this work was to evaluate the effects of different water activity levels (0.95, 0.98, 0.995) and temperatures (15 °C, 25 °C, 30 °C) on the mycelial growth and mycotoxin production of these species on a sorghum grain substrate. Both species grow under all evaluated conditions, with temperature being the key factor. The optimal growth temperatures were 25–30 °C for <em>F. graminearum</em> s.s. and 30 °C for <em>F. proliferatum</em>. Each mycotoxin showed a different response to environmental factors. In general, the production of mycotoxins was mainly influenced by a_w, with optimal production conditions being more restrictive than growth ones. The highest levels of mycotoxin production (DON, 15-AcDON, 3-AcDON, ZEN and NIV) by <em>F. graminearum</em> s.s were observed at temperatures between 25 and 30 °C and a_w of 0.98–0.995. Additionally, the results demonstrated that <em>F. proliferatum</em> exhibited narrower temperature and a_w ranges for FB₁ and FB₂ production, with optimal conditions at 30 °C and 0.98 a_w<em>.</em> The results obtained demonstrate that sorghum grain is susceptible to colonization by these <em>Fusarium</em> species and subsequent contamination with mycotoxins during summer weather conditions.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111380"},"PeriodicalIF":5.2,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780914","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 mechanism of curcumin inhibits Bacillus cereus protease production by modulating the LuxS/AI-2 system","authors":"Lihan Wang ,&nbsp;Shihang Li ,&nbsp;Jingxun Liu ,&nbsp;Xuehe Qi ,&nbsp;Jingqi Cheng ,&nbsp;Ling Guo ,&nbsp;Xinyan Yang ,&nbsp;Yujun Jiang","doi":"10.1016/j.ijfoodmicro.2025.111381","DOIUrl":"10.1016/j.ijfoodmicro.2025.111381","url":null,"abstract":"<div><div><em>Bacillus cereus</em> (<em>B. cereus</em>) is a food-borne pathogen that produces proteases in raw milk, causing dairy products to deteriorate in quality through protein precipitation and bitterness. Quorum sensing (QS) is a bacterial communication mechanism where autoinducers (AI) are produced and accumulated to regulate gene expression, including that of extracellular enzymes. In this study, curcumin could act as a natural QS inhibitor (QSI), hindering the AI -2 production and reducing proteolytic activity. Whole genome sequencing results showed that <em>B. cereus</em> D8 contained <em>luxS</em> and other genes related to the transport of AI-2, indicating that the LuxS/AI-2 QS system regulated physiological activity. In addition, the presence of <em>nprB</em> demonstrated the protease-producing ability of <em>B. cereus</em> D8. Transcriptome and molecular docking analyses revealed that curcumin may bind to LuxS, leading to upregulation of the <em>luxS</em> gene for AI-2 synthesis and downregulation of the <em>lsrK</em>, <em>lsrA</em>, and <em>lsrR</em> genes involved in AI-2 transport. Curcumin addition also led to the inhibition of various physiological activities of <em>B. cereus</em> D8 including biosynthesis of various amino acids, as well as the downregulation of <em>nprB</em> gene expression, thereby reducing protease production. The exogenous addition of AI-2 also confirmed that curcumin did not alter the expression of <em>luxS</em> gene and upregulated <em>lsrK</em>, <em>lsrR</em>, and <em>nprB</em> genes, indicating that curcumin did not degrade AI-2. This study reveals the molecular mechanism that curcumin inhibited protease production in <em>B. cereus</em> by regulating the LuxS/AI-2 QS system, providing a theoretical basis for biological inhibitor development.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111381"},"PeriodicalIF":5.2,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780916","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":"Bioprospection of Metschnikowia pulcherrima as biocontrol agents against gray mold on grapes with their potential modes of action","authors":"Ying Liu ,&nbsp;Hejing Yan ,&nbsp;Jinhan Yao ,&nbsp;Yimei Yan ,&nbsp;Jiefang Zhou ,&nbsp;Wenqi Shi","doi":"10.1016/j.ijfoodmicro.2025.111383","DOIUrl":"10.1016/j.ijfoodmicro.2025.111383","url":null,"abstract":"<div><div>Gray mold in grapes during the postharvest period is primarily caused by <em>Botrytis cinerea</em>, with synthetic fungicides being the main method of control. Antagonistic yeasts offer a viable alternative to conventional fungicides for the management of pathogens post-harvest. The study analyzed the effectiveness of 14 <em>Metschnikowia pulcherrima</em> yeast strains against gray mold in grapes and examined their potential mechanisms of action. In vitro analyses demonstrated that all evaluated yeast strains (100 μL, 1 × 10⁴ CFU/mL) significantly inhibited the mycelial growth of <em>B. cinerea</em>, with inhibition rates ranging from 7 % (MP13 strain) to 81 % (MP07 strain). Subsequent in vivo antifungal assays demonstrated MP07's efficacy in preventing gray mold on grapes. Critically, a comprehensive and systematic mechanistic analysis revealed, for the first time, distinct variations in antimicrobial pathways among strains of the same species. MP07 exhibited the highest levels of biofilm formation (OD₅₉₀ of 0.68; 100 μL, 1 × 10⁷ cells/mL) and pulcherrimin production (halo diameter of 2.35 cm; 10 μL, 1 × 10⁸ cells/mL). In contrast, MP14 (20 μL, 1 × 10⁸ cells/mL) demonstrated superior antifungal activity (100 %) through the production of volatile organic compounds (VOCs), while MP11 (20 μL, 1 × 10⁸ cells/mL) exhibited the highest β-1,3-glucanase activity (80.78 U₁), which further increased to 100.96 U₁ upon the introduction of <em>B. cinerea</em>. These findings underscore that screening for biocontrol agents must extend to the strain level, necessitating precise evaluation of their antifungal mechanisms. By leveraging strain-specific inhibitory pathways, targeted combinatorial strategies can be devised. In conclusion, this study lays a theoretical groundwork for developing highly effective, safe, and stable biocontrol agents through precision-based intra-species strain selection, offering a viable alternative to complex multi-species formulations.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111383"},"PeriodicalIF":5.2,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831137","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":"Inhibitory effect of licochalcone A on dual-species biofilms of Listeria monocytogenes and Staphylococcus aureus: mechanism involved in quorum sensing and application in beef","authors":"Ling Jiang ,&nbsp;Yilin Han ,&nbsp;Xianxuan Li ,&nbsp;Kai Zhong ,&nbsp;Yanping Wu ,&nbsp;Hong Gao","doi":"10.1016/j.ijfoodmicro.2025.111376","DOIUrl":"10.1016/j.ijfoodmicro.2025.111376","url":null,"abstract":"<div><div>This study aimed to investigate the antibiofilm activity and mechanism of licochalcone A (Lico A), a natural flavonoid compound, against biofilms of <em>L. monocytogenes</em>, <em>S. aureus</em>, and their dual-species, and evaluate the potential application of Lico A in beef. The minimum inhibitory concentration (MIC) of Lico A against both <em>L. monocytogenes</em> and <em>S. aureus</em> was 7.5 μg/mL. Crystal violet staining and confocal laser scanning microscopic analysis showed that Sub-MICs of Lico A remarkably inhibited the biofilm formation of mono- and dual-species of <em>L. monocytogenes</em> and <em>S. aureus</em>. Meanwhile, Lico A significantly reduced the extracellular polymeric substances (EPS) production and the metabolic activity of biofilms, causing decreases in surface hydrophobicity, auto-aggregation, and motility. Furthermore, Lico A inhibited autoinducer-2 signaling activity by binding to LuxS and suppressing <em>luxS</em> expression, which disturbed the interspecies communication and thereby impeded biofilm formation. Biofilm-related genes such as <em>sigB</em>, <em>flaA</em>, <em>icaA</em>, and <em>SarA</em> were also regulated by Lico A. Importantly, Lico A effectively inhibited the dual-species biofilms of <em>S. aureus</em> and <em>L. monocytogenes</em> on beef, decreasing by 1.1 and 1.0 log CFU/g, respectively, on day 7 of storage at 4 °C. These findings highlight the potential of Lico A as a natural antibiofilm agent, especially against mixed-species biofilms, in food industry applications.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111376"},"PeriodicalIF":5.2,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144766875","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":"Prediction of blown pack in vacuum-packaged beef based on microbiome profiles and supervised machine learning","authors":"Frederico Schmitt Kremer ,&nbsp;Rafaela da Silva Rodrigues ,&nbsp;Wellington Pine Omori ,&nbsp;Rafael Rodrigues de Oliveira ,&nbsp;Gabriel Alves Silva de Oliveira ,&nbsp;Luís Augusto Nero","doi":"10.1016/j.ijfoodmicro.2025.111375","DOIUrl":"10.1016/j.ijfoodmicro.2025.111375","url":null,"abstract":"<div><div>The preservation of vacuum-packaged beef products is essential for maintaining shelf life. However, the occurrence of blown pack phenomenon, characterized by the expansion of packaging due to gas production by spoilage microorganisms, is still a challenge. In the present work, we demonstrate that microbiome analysis using next generation sequencing (NGS) and machine learning might be useful in the analysis, modeling and prediction of spoilage and blown pack in vacuum-packaged beef. Beef systems (<em>n</em> = 10) were vacuum-packed, stored at 4 and 15 °C, and their populations were monitored based on NGS at 0 h and 7, 14, 21 and 28 days. Our analysis allowed the prediction of blown pack based on information of the initial microbiome in beef and storage conditions, identification of the relationship of different bacteria genera associated with spoilage along with temperature, which were consistent with differential abundance analysis, and estimate the relationship of temperature and blown pack. Using SHAP (Shapley Additive Explanations) to interpret the XGBoost model, we identified temperature as the most influential factor in blown pack prediction when considering microbiome data from day zero. Additionally, SHAP analysis of Random Forest and XGBoost models based on OTU Spearman correlation and linear regression, computed about time, highlighted <em>Peptoniphilus</em> as the most important bacterial genus, followed by <em>Hafnia</em> and <em>Peptostreptococcus</em>. Additional studies might extend these methods for other types of meat, cuts and including additional storage conditions, allowing a better modeling of the dynamics in the microbiome associated with the blown pack phenomenon.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111375"},"PeriodicalIF":5.2,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750516","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":"Decoding spoilage metabolism in chicken breast: a functional microbial perspective on off-flavor formation","authors":"Jing Yi ,&nbsp;Fei Chen ,&nbsp;Chuanjun Xu ,&nbsp;Xinlu Yan ,&nbsp;Yifan Wang ,&nbsp;Qianqian Yu ,&nbsp;Chengfeng Sun ,&nbsp;Rongxin Wen","doi":"10.1016/j.ijfoodmicro.2025.111367","DOIUrl":"10.1016/j.ijfoodmicro.2025.111367","url":null,"abstract":"<div><div>This study systematically investigates the relationship between microbial metabolism and flavor compound formation in chicken breast storage at different temperatures (chilling at 4 °C, super-chilling at −4 °C, and freezing at −18 °C), with a focus on the mechanisms underlying spoilage and flavor changes. After 12 days at 4 °C, spoilage-associated microorganisms (including <em>Pseudomonas fragi</em>, <em>Pseudomonas gessardii</em>, <em>Serratia liquefaciens</em>, <em>Brochothrix thermosphacta</em>, <em>Serratia marcescens</em>, and <em>Pseudomonas psychrophila</em>) proliferated significantly, contributing to the accumulation of spoilage markers such as dimethyl disulfide, dimethyl trisulfide, trimethylamine, and bitter amino acids, leading to a marked deterioration in flavor. In contrast, storage at −4 °C effectively inhibited microbial activity, reduced spoilage-related flavor compounds, and preserved the original flavor of chicken breast, with results comparable to those at −18 °C after 30 days. Additionally, the study emphasizes the complex relationship between microbial community metabolism and flavor compound formation, highlighting key metabolic pathways (e.g., alanine, aspartate, and glutamate metabolism, the TCA cycle, and arginine biosynthesis) that play a pivotal role in flavor development. A metabolic profile was constructed to further elucidate these metabolic processes. This study introduces super-chilling as an effective temperature condition for preserving meat, offering new insights into the role of microbial activity in driving flavor changes during spoilage.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111367"},"PeriodicalIF":5.2,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750503","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":"Interactions between raw dark tea chemistry and dominant fungi shape Hei brick tea quality","authors":"Yating Guo ,&nbsp;Haijing Cui ,&nbsp;Xinxin Wang ,&nbsp;Haowei Guo ,&nbsp;Xinyu Feng ,&nbsp;Anran Yan ,&nbsp;Yani Pan ,&nbsp;Lixin He ,&nbsp;Liping Liu ,&nbsp;Kexin Zhang ,&nbsp;Hua Fang ,&nbsp;Hesham R. El-Seedi ,&nbsp;Qiang Chu ,&nbsp;Li Niu ,&nbsp;Ping Chen","doi":"10.1016/j.ijfoodmicro.2025.111364","DOIUrl":"10.1016/j.ijfoodmicro.2025.111364","url":null,"abstract":"<div><div>Hei brick tea undergoes a unique “steam pressing-drying (SPD)” process, where the interactions between raw tea chemicals and microbial communities occur, shaping the sensory qualities. Current studies have revealed the sensory attributes and microbial succession process in dark tea, while the correlations and interaction mechanisms between raw tea and dominant fungi during the SPD process are hardly uncovered. In this study, raw dark teas of two cultivars (Jiukeng and Chunyu 2) were applied to the SPD process. The steam pressing and drying provide the same initial microbes and fermentation conditions, respectively. High-throughput sequencing revealed a reduction in microbial diversity and an increase in key fungi like Aspergillus. A strong correlation was found among 28 non-volatile components, 99 volatile flavor contributors and dominant fungi. For instance, gallic acid, caffeine, and GCG were positively associated with the most predominant fugus <em>A. amstelodami</em>, while valine, glutamic acid, γ-aminobutyric acid, alanine, isoleucine, GC, and leucine exhibited negative correlation with <em>A. amstelodami</em>. Simultaneously, <em>A. amstelodami</em> contributed to improving aroma formation through increasing volatile long-chain alcohols, ketones, and acids. The study provides basic data on microbial dynamics and chemical transformations during the SPD process, guiding fermentation optimization for enhanced tea quality.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111364"},"PeriodicalIF":5.2,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771621","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":"Nitrogen supplementation during wine fermentation, cooling rate and SO₂ addition timing influence yeast viability and acetaldehyde production in the post-fermentation process","authors":"Jacopo Sica ,&nbsp;Giulia Crosato ,&nbsp;Veronica Vendramin ,&nbsp;Simone Vincenzi ,&nbsp;Cristina Sartori ,&nbsp;Milena Carlot ,&nbsp;Chiara Nadai ,&nbsp;Alessio Giacomini ,&nbsp;Viviana Corich","doi":"10.1016/j.ijfoodmicro.2025.111368","DOIUrl":"10.1016/j.ijfoodmicro.2025.111368","url":null,"abstract":"<div><div>The post-fermentation phase of still wine plays a crucial role in determining wine quality. This study evaluates the impact of key winery practices (including nitrogen supplementation during fermentation, cooling methods, and SO₂ addition) on yeast lees viability and acetaldehyde production during the post-fermentation stage. Two commercial <em>Saccharomyces cerevisiae</em> strains with distinct technological characteristics were assessed under a real vinification protocol involving a decanting rest, two rackings, and bottling. Nitrogen was supplemented either as ammonium alone (NH₄⁺) or as a mix of ammonium and amino acids (MIX). In order evaluate the effect of the treatments independently to the yeast strain, statistical mixed models were applied. Results showed that generally MIX supplementation significantly enhanced yeast viability without increasing acetaldehyde levels. Fast cooling and absence of SO₂ addition after fermentation were associated with higher viable cell counts and lower acetaldehyde concentrations. Although SO₂ addition consistently increased acetaldehyde, the timing of its application did not significantly affect its final concentration. These findings suggest that optimizing nitrogen nutrition and post-fermentation cooling strategies can improve wine quality by modulating viable cells concentration and acetaldehyde production. Moreover, the observed persistence of viable yeast cells highlights the need for further studies on their role in oxidation protection and wine maturation, providing a foundation for refined fermentation management practices.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111368"},"PeriodicalIF":5.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144756745","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":"Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives","authors":"Annamaria Tarantini ,&nbsp;Anna Rita Bavaro ,&nbsp;Leonardo Mancini ,&nbsp;Angelica Bruno ,&nbsp;Giuseppe Celano ,&nbsp;Chiara Medoro ,&nbsp;Marta Cianciabella ,&nbsp;Isabella D'Antuono ,&nbsp;Giuseppe Romano ,&nbsp;Leone D'Amico ,&nbsp;Pierpaolo Branco ,&nbsp;Stefano Predieri ,&nbsp;Maria De Angelis ,&nbsp;Angela Cardinali ,&nbsp;Gianluca Bleve","doi":"10.1016/j.ijfoodmicro.2025.111366","DOIUrl":"10.1016/j.ijfoodmicro.2025.111366","url":null,"abstract":"<div><div>Table olives represent a fundamental food source in the Mediterranean diet owing to their nutritional and bioactive properties. After determining the optimal conditions for fermenting black table olives at the laboratory-scale, in this study, starter-driven and spontaneous fermentations of the <em>Leccino</em> cultivar were studied in an industrial facility. A single inoculum of lactic acid bacteria, LAB1 (<em>Leuconostoc mesenteroides</em>), LAB2 (<em>Lactiplantibacillus plantarum</em>), of yeast, YST1 (<em>Debaryomyces hansenii</em>) and YST2 (<em>Saccharomyces cerevisiae</em>) strains, and a co-inoculum LAB1 + YST2 (<em>Leuconostoc mesenteroides</em> + <em>Saccharomyces cerevisiae</em>) were used as starters to conduct the fermentation process and to counteract the development of pathogens and undesired microorganisms. Chemical and biochemical parameters confirmed the good outcome of the process and the improvement of nutritional traits, especially in the case of the LAB1 and LAB1 + YST2 treatments. These two strategies enhanced the total phenolic content by approximately 1.3–1.6 and 2.0–2.4 times and the corresponding antioxidant activity increased by about 1.2–1.4 and 1.8–2 times, in comparison with spontaneous fermentation and the raw material, respectively. Moreover, the same treatments resulted in the most appreciated sensory attributes and low levels of defects and off-flavors in the final products. The VOCs analysis highlighted the prevalence of esters in the LAB1 + YST2 sample.</div><div>After in vitro digestion, the total bio-accessibility of phenolic compounds was quite high, with percentages ranging between 57.22 % and 74.03 %, in olives fermented by the mixed starter culture LAB1 + YST2 and those fermented by the LAB1 strain, respectively.</div><div>These outcomes were useful to validate table olive starter-driven fermentation strategies on a pilot-scale and inside an industrial environment.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"442 ","pages":"Article 111366"},"PeriodicalIF":5.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723782","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}