International journal of food microbiology最新文献

{"title":"Characterising phages for the control of pathogenic bacteria associated with bivalve consumption","authors":"Pedro Costa ,&nbsp;Carla Pereira ,&nbsp;Vanessa Oliveira ,&nbsp;Newton C.M. Gomes ,&nbsp;Jesús L. Romalde ,&nbsp;Adelaide Almeida","doi":"10.1016/j.ijfoodmicro.2025.111096","DOIUrl":"10.1016/j.ijfoodmicro.2025.111096","url":null,"abstract":"<div><div>In the present study, five new bacteriophages (or phages) were characterized, and their efficacy in controlling pathogenic bacteria—<em>Escherichia coli</em>, <em>Salmonella enterica</em> serovar Typhimurium, <em>Salmonella enterica</em> serovar Enteritidis, <em>Aeromonas hydrophila</em>, and <em>Vibrio parahaemolyticus</em>—associated with bivalve consumption was evaluated. The isolated phages include both siphovirus [vB_EcoS_UALMA_PCEc3 (PCEc3), vB_SeTS_UALMA_PCST1 (PCST1), and vB_VpaS_UALMA_PCVp3 (PCVp3)] and myovirus [vB_SeEM_UALMA_PCSE1 (PCSE1) and vB_AhyM_UALMA_PCAh2 (PCAh2)] morphotypes. Four phages are safe for bacterial control, with only one (PCAh2) showing potential lysogenic characteristics. All phages exhibited a narrow host range, capable of infecting up to six additional bacterial strains besides their original host, and four could infect the host bacteria of other phages. Adsorption rates ranged from 24% and 98% within 1 h. One-step growth assays revealed different latent periods, ranging from 10 to 120 min, and low to average burst sizes, ranging from 7.60 to 83.97 PFU/mL. Generally, increasing the multiplicity of infection (MOI) enhanced phage efficiency significantly. All phages effectively reduced the bacterial load of their respective hosts, achieving maximum reductions between 3.73 and 5.57 log CFU/mL within 10 h of treatment. These results suggest that phage biocontrol can be an effective alternative to combat pathogenic bacteria associated with bivalve consumption.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111096"},"PeriodicalIF":5.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143387523","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":"Biofilm detection in the food industry: Challenges in identifying biofilm eps markers and analytical techniques with insights for Listeria monocytogenes","authors":"Tessa Tuytschaever,&nbsp;Katleen Raes,&nbsp;Imca Sampers","doi":"10.1016/j.ijfoodmicro.2025.111091","DOIUrl":"10.1016/j.ijfoodmicro.2025.111091","url":null,"abstract":"<div><div>Extracellular polymeric substances (EPS) in biofilms are promising targets for eradicating biofilms and monitoring their presence, especially in the food industry. For this understanding, the composition of the EPS matrix is crucial. Ideally, a biofilm marker is found serving both purposes, but such a compound has not yet been discovered. This review aims to identify general biofilm EPS markers distinct from planktonic cells, focusing on macromolecules in the EPS matrix. It also evaluates the feasibility of this goal across different bacterial groups and environmental conditions and discusses EPS analysis methods. This review digs deeper into the EPS matrix starting with an introduction to the EPS matrix itself and describing some of its influencing factors. Next, a brief description of cell-to-cell communication within biofilms is provided, as these interactions significantly influence the EPS matrix. The main part of this review describes the macromolecules inside the EPS matrix and attempts to find biofilm EPS markers applied to bacteria in general and specifically to <em>Listeria monocytogenes</em> as biofilms are a major contributor to its persistence. The last part of the review focuses on the analytical techniques available to characterize the EPS matrix. The review revealed that although multiple candidates showed great potential as biofilm markers, none were unique but ubiquitous in all bacteria tested. To achieve easy biofilm detection with current techniques, it's necessary to identify markers specific to the environmental conditions and common bacterial groups within each food category, sector, or facility, due to the lack of standardization in these techniques. This tailored approach ensures more accurate and effective biofilm monitoring. Moreover, the lack of standardized analytical techniques, including quantification techniques, complexifies studying the EPS matrix and developing monitoring and intervention strategies. Optimizing analytical techniques is crucial for this tailored approach, as it requires refined methods for detection, characterization, and quantification. This ensures the accurate identification of biofilm markers specific to environmental conditions and bacterial groups within each food sector.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111091"},"PeriodicalIF":5.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350840","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":"Escherichia coli O157:H7 multiplication in the latex of diverse lettuce genotypes is negatively correlated with plant peroxidase activity","authors":"Andree S. George ,&nbsp;Ivan Simko ,&nbsp;Maria T. Brandl","doi":"10.1016/j.ijfoodmicro.2025.111095","DOIUrl":"10.1016/j.ijfoodmicro.2025.111095","url":null,"abstract":"<div><div>Lettuce (<em>Lactuca</em> spp.) is one of few edible plant species that produce latex. During lettuce harvest, latex leaks from ruptured laticifers onto the cut stem and adheres to other lettuce heads, harvesting tools, and packaging. Little is known about the colonization of lettuce latex by Shiga toxin-producing <em>E. coli</em> O157:H7 (EcO157), the main causal agent of outbreaks linked to lettuce. We screened 14 lettuce genotypes, including wild lettuce and commercial morphological types, for EcO157 multiplication in their latex-coated cut stems. Change in EcO157 density after its inoculation into the latex of these genotypes differed significantly and ranged from a 1.7× decline to a 3.6× increase over 6 h at 25 °C. EcO157 density increased in all genotypes except one, a romaine lettuce breeding line that caused decline of the pathogen. Latex biochemical properties, such as concentration of sucrose, glucose, fructose, phenolic compounds and H₂O₂, and peroxidase (POD) activity, were quantified in all genotypes. These traits varied significantly among genotypes, but only POD activity correlated significantly with the change of EcO157 density in the latex (<em>r</em> = −0.553). Total phenolics and H₂O₂ concentrations were also negatively and significantly correlated with each other (<em>r</em> = −0.608). The inhibitory effect of POD on EcO157 multiplication in lettuce latex and the identification of a genotype that causes decline of the pathogen in its latex may serve as new phenotypic and genotypic tools to control microbial contamination of lettuce at harvest. Their integration in lettuce breeding programs may enhance the microbial safety of lettuce.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111095"},"PeriodicalIF":5.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143323254","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":"Isolation and characterization of multi-drug-resistant Salmonella phages: Genomic insights and antibacterial efficacy evaluation","authors":"Haipei Chu ,&nbsp;Meitian Xian ,&nbsp;Hao Li ,&nbsp;Zhen Yuan ,&nbsp;Hui He ,&nbsp;Xianghe Zeng ,&nbsp;Lei Zhou ,&nbsp;Xiangyu Fan ,&nbsp;Ruiai Chen","doi":"10.1016/j.ijfoodmicro.2025.111094","DOIUrl":"10.1016/j.ijfoodmicro.2025.111094","url":null,"abstract":"<div><div><em>Salmonella</em>, a significant foodborne pathogen, is widely associated with foodborne diseases and poses a substantial threat to public health. This study successfully screened and identified three highly effective bacteriophages (GP1–6, GP3–1, GP3–8) capable of lysing multi-drug-resistant <em>Salmonella</em>. These phages were classified as tailed, circular phages belonging to the <em>Jerseyvirus</em> family. Efficiency of plating (EOP) tests demonstrated significant lytic activity of these phages against a wide range of <em>Salmonella</em> strains. They exhibited exceptional stability across a broad range of environmental conditions, including temperature, pH, UV exposure, chloroform treatment, and metal ion concentrations. Notably, these phages possess advantages such as a short latency period and high burst size, with GP3–1 achieving 889 PFU/cell—significantly higher than that reported for other <em>Salmonella</em> phages. In addition to effectively inhibiting <em>Salmonella</em> biofilm formation, these phages were also able to disrupt existing biofilms. We also evaluated the therapeutic effects of the phages and their mixtures on chicken, goose, and tilapia. The results showed that phages significantly inhibited <em>Salmonella</em> growth, especially at 25 °C, where the maximum reduction was 2.28 log CFU/cm². Notably, while single phages caused a rebound in <em>Salmonella</em> counts after 24 h, the phage cocktail (GP1–6, GP3–1, GP3–8) did not, demonstrating stronger and more sustained inhibitory effects. This study highlights the potential of phage cocktails as an effective strategy for controlling <em>Salmonella</em> contamination in meat products, offering a promising alternative to traditional antimicrobial treatments and contributing to improved food safety and public health.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"431 ","pages":"Article 111094"},"PeriodicalIF":5.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149301","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":"Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread","authors":"Alexandre Vicens-Sans,&nbsp;Sonia Marín,&nbsp;Vicente Sanchis,&nbsp;Antonio J. Ramos,&nbsp;Francisco Molino","doi":"10.1016/j.ijfoodmicro.2025.111092","DOIUrl":"10.1016/j.ijfoodmicro.2025.111092","url":null,"abstract":"<div><div>Deoxynivalenol (DON) and fumonisins B-type (FBs), mycotoxins synthesized by <em>Fusarium</em> spp., cause serious health problems after their intake. These compounds are frequently found in maize and wheat, the most consumed cereals worldwide and main hosts of <em>Fusarium</em>, making them a food safety problem. This work studies the effect of the maize/wheat-based breadmaking process on the concentrations of DON and FBs. Breads were made using contaminated maize flour (40 %) mixed with uncontaminated wheat flour (60 %). Three factors were analyzed: mycotoxin contamination level (DON: 1.20 or 0.8 mg/kg; FBs: 1.28 or 0.61 mg/kg), sourdough use (absence, artisan or commercial) and fermentation time (2 or 12 h). Doughs were baked at 200 °C for 40 min. DON and FBs were determined by HPLC-DAD and HPLC-FLD, respectively. Additionally, sourdough microbiota was identified. The only isolated yeast was <em>Saccharomyces cerevisiae</em>, while lactic acid bacteria showed great variability, being <em>Lactobacillus plantarum</em> the most common. FBs concentration remained stable during fermentation; while for DON, the highest change was observed in the loaves with an initial concentration of 1.20 mg/kg, commercial sourdough use and 12 h fermented, showing a 28 % increase in its concentration. After baking, mycotoxin reduction was observed under all conditions, except in the aforementioned one that still showed a 16 % of DON increase. Results indicate that the reduction of DON during breadmaking may not be enough to ensure food safety from borderline contaminated flour to meet legal limits. However, bread with FBs levels below the maximum limits can be produced, even when using contaminated flour.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"432 ","pages":"Article 111092"},"PeriodicalIF":5.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143336446","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":"Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei","authors":"Chenxi Wang,&nbsp;Yixuan Wang,&nbsp;Yingdi Teng,&nbsp;Junkai Kong,&nbsp;Fujin Dong,&nbsp;Jie Du,&nbsp;Yan Zhang","doi":"10.1016/j.ijfoodmicro.2024.111019","DOIUrl":"10.1016/j.ijfoodmicro.2024.111019","url":null,"abstract":"<div><div><em>Elaeagnus moorcroftii</em> Wall. <em>ex Schlecht</em> (EWS) as a suitable food matrix contains abundant flavonoids for promoting human health, this study aimed to use flavonoid-targeted metabolomics and transcriptome sequencing to investigate the transformation of flavonoids in EWS juice (EWSJ) by mono- and mixed-cultures fermentations of <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> HN-3 (B.an3) and <em>Lacticaseibacillus paracasei</em> YL-29 (L.cp29). A total of 33 flavonoids were identified in mono- and mixed-cultures fermented EWSJ. Among them, fermentation by B.an3 produced specific deglycosylation products (kaempferol (17.6 mmol/L) and luteolin (4.5 mmol/L)) and methoxylation products (syringaldehyde (59.05 mmol/L)), and fermentation by L.cp29 resulted in a specific deglycosylation product (quercetin (9.2 mmol/L)). The co-culture fermentation further increased the levels of isorhamnetin (52.3 mmol/L), and produced a specific product (homoplantaginin (0.03 mmol/L)), which significantly increased the bioactive-form flavonoids. Moreover, we analyzed changes in different flavonoid metabolites and differential genes before and after fermentation. After L.cp29 fermentation the expression of glycoside hydrolases and oxidoreductases were increased compared to other groups. After B.an3 fermentation the expression of isomerases and synthetases were increased compared to other groups. In particular, 6-phosphogluconolactonase (Pgl) and glucose-6-phosphate isomerase (Pgi) were increased in B.an3 fermentation. Thus, we validated the predicted transformation reactions by the biotransformation of flavonoids by the collected strains and crude enzyme extracts of B.an3 and L.cp29. These findings provided a basis for the development of functional plant-based foods with enhanced bioactive flavonoids.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111019"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142828488","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":"Cold-active β-galactosidase from Weissella confusa SW1 for the preparation of low-lactose milk","authors":"Yingxin Huo,&nbsp;Fanghong Zou,&nbsp;Zihui You,&nbsp;Guoyan Zhao,&nbsp;Meixue Dai,&nbsp;Susu Zhang","doi":"10.1016/j.ijfoodmicro.2024.111003","DOIUrl":"10.1016/j.ijfoodmicro.2024.111003","url":null,"abstract":"<div><div>β-Galactosidases can be used to degrade lactose in milk to prepare lactose-free milk, which is sweeter than ordinary milk and suitable for people with lactose intolerance. The β-galactosidase gene (<em>WcGal2809</em>) was cloned from <em>Weissella confusa</em> SW1 and successfully expressed in <em>Escherichia coli</em> BL21(DE3). The active WcGal2809 was identified to be a heterodimer composed of two distinct proteins LacL (72.4 kDa) and LacM (33.2 kDa), and it belonged to glycoside hydrolase family 2. The purified WcGal2809 showed the maximum activity at 25 °C and pH 7.0 for <em>o</em>-nitrophenyl-β-D-galactopyranoside (oNPG). WcGal2809 was strongly activated by Mn²⁺, Mg²⁺, and Fe²⁺, and significantly inhibited by Zn²⁺, Cu²⁺, and Ni⁺. The activity of WcGal2809 decreased quickly after incubation at 40 °C or higher temperature, suggesting it was a cold-adapted enzyme. Additionally, 6 U of WcGal2809 could hydrolyze 85.23 % of the lactose in 1 mL of milk at 25 °C after incubation for 48 h, while 2 U of WcGal2809 could hydrolyze 74.40 % of the lactose in 1 mL of milk at 25 °C after incubation for 7 d. Taken together, WcGal2809 is a promising industrial biocatalyst for efficiently hydrolyzing lactose in milk at room temperature during milk storage or transportation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111003"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142812491","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":"Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp.","authors":"Inês Carvalho Leonardo ,&nbsp;António Ferreira ,&nbsp;Maria do Rosário Bronze ,&nbsp;Ana Patrícia Quendera ,&nbsp;Ana Filipa Fernandes ,&nbsp;Maria Teresa Barreto Crespo ,&nbsp;Frédéric Bustos Gaspar","doi":"10.1016/j.ijfoodmicro.2024.111002","DOIUrl":"10.1016/j.ijfoodmicro.2024.111002","url":null,"abstract":"<div><div>Industries that produce or use fruit-based products have faced several spoilage events, resulting in economic losses caused by product recalls and loss of consumer confidence. Some of these events correlate to the presence of <em>Alicyclobacillus</em> (ACB) in food products since they can produce off-flavours and odours in the final products. Guaiacol (2-methoxyphenol) and halophenols (2,6-dichlorophenol and 2,6-dibromophenol) have been widely explored as the primary culprits of off-flavour spoilage by ACB. However, different compounds might be correlated with these spoilage events. In this work, volatile metabolites produced by distinct ACB species (<em>Alicyclobacillus acidoterrestris</em>, <em>Alicyclobacillus acidocaldarius</em>, and <em>Alicyclobacillus cycloheptanicus</em>) in laboratory medium and fruit juices were identified by HS-SPME-GC–MS and investigated as potential spoilage-related compounds. Isobutyric acid (2-methylpropanoic acid) and isovaleric acid (3-methylbutanoic acid) were revealed to be produced by all three ACB species at concentrations that surpass the odour threshold. These cheesy, sweaty, and sour compounds were responsible for dissonant odours in peach, orange, and tomato juice, harming fruit-based products' quality. More importantly, this work suggests that ACB species previously identified as non-spoilage bacteria, based on a lack of ability to produce guaiacol and halophenols, can also threaten the juice, beverage, and dairy industries. As such, identification methods currently used in industries for ACB control in final products should be revised.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111002"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142822096","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":"The forgotten wine: Understanding palm wine fermentation and composition","authors":"I Nyoman Sumerta ,&nbsp;Xinwei Ruan ,&nbsp;Kate Howell","doi":"10.1016/j.ijfoodmicro.2024.111022","DOIUrl":"10.1016/j.ijfoodmicro.2024.111022","url":null,"abstract":"<div><div>Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness. While these features are well understood in grape and rice wine, these features have not been understood in palm wine. Here, we gather information of microbial communities and metabolite profiles from published studies, covering a wide range of methodologies and regions to better understand the causal links between the principal microbial species and major metabolites of palm wine. We assessed palm wine quality across production regions and local practices to provide general characteristics of palm wine and identify specific regional information. These will provide better understandings to the function of microbial communities and metabolite diversity, the contribution of regional variations and to ensure product quality in this unique, yet overlooked, fermented beverage.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111022"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846260","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":"The changing landscape of scientific publishing: A focus on food microbiology","authors":"Luca Cocolin","doi":"10.1016/j.ijfoodmicro.2024.111050","DOIUrl":"10.1016/j.ijfoodmicro.2024.111050","url":null,"abstract":"","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"429 ","pages":"Article 111050"},"PeriodicalIF":5.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906554","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}