LWT - Food Science and Technology最新文献_第3页

Unveiling the mechanisms of different alkali-treated wheat glutenins in modulating retrogradation behavior of wheat amylopectin comparative 揭示不同碱处理小麦谷蛋白调控小麦支链淀粉退化行为的机制

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119163

Han Tao , Shan Li , Sha Yan , Wan-Hao Cai , Xi Wu

{"title":"Unveiling the mechanisms of different alkali-treated wheat glutenins in modulating retrogradation behavior of wheat amylopectin comparative","authors":"Han Tao , Shan Li , Sha Yan , Wan-Hao Cai , Xi Wu","doi":"10.1016/j.lwt.2026.119163","DOIUrl":"10.1016/j.lwt.2026.119163","url":null,"abstract":"<div><div>This study investigated the effects of high- and low-molecular-weight glutenins (HMW and LMW) on the retrogradation behavior of wheat amylopectin (AP) under a range of alkaline conditions (pH 7-11). At pH 10, both AP-HMW10 and AP-LMW10 complexes exhibited the highest disulfide bond content (130.33 and 100.23 μmol/g, respectively) and β-sheet proportion (25.47% and 22.94%, respectively), contributing to a more compact and ordered protein network. Molecular dynamics (MD) simulations further confirmed that both HMW and LMW significantly increased their contact with hydrogen bonds and van der Waals, indicating more compact binding modes with increased molecular interactions. These structural changes effectively restricted the rearrangement of amylopectin chains during storage, as evidenced by the lowest relative crystallinity and retrogradation enthalpy values among all treatments. After 7 days of storage, the retrogradation enthalpy of AP-HMW10 and AP-LMW10 showed the most limited increase which remained at 1.117 J/g and 1.233 J/g, respectively, indicating superior inhibition on amylopectin recrystallization. Moreover, AP-HMW10 and AP-LMW10 groups displayed the lowest <em>in vitro</em> digestibility with the highest resistant starch content (54.71% and 45.27%, respectively). The results demonstrate that certain alkaline treatment (pH 10) can optimize the glutenin network structure, providing an effective strategy for retarding amylopectin retrogradation in starch-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119163"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406661","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

New plant-based oxidative stress oxylipins during cocoa bean (Theobroma cacao L.) post-harvest processing in different Colombian clones 不同哥伦比亚无性系可可豆收获后加工过程中新的植物性氧化应激氧化脂类

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-13 DOI: 10.1016/j.lwt.2026.119153

Lina M. Suarez-Guzmán , Melvin A. Durán , Esther Sendra , Isabel Casanova-Martínez , Mari Merce Cascant- Vilaplana , Emilio Nicolás-Nicolás , Pedro A. Nortes-Tortosa , Cristina Romero-Trigueros , María T. García-Conesa , Thierry Durand , Valérie Bultel-Poncé , Camille Oger , Jean-Marie Galano , Carlos J. García , Jorge I. Quintero-Saavedra , José A. Gabaldón , Federico Ferreres , José Miguel Martínez-Sanz , Ángel Carbonell-Barrachina , Ángel Gil-Izquierdo

{"title":"New plant-based oxidative stress oxylipins during cocoa bean (Theobroma cacao L.) post-harvest processing in different Colombian clones","authors":"Lina M. Suarez-Guzmán , Melvin A. Durán , Esther Sendra , Isabel Casanova-Martínez , Mari Merce Cascant- Vilaplana , Emilio Nicolás-Nicolás , Pedro A. Nortes-Tortosa , Cristina Romero-Trigueros , María T. García-Conesa , Thierry Durand , Valérie Bultel-Poncé , Camille Oger , Jean-Marie Galano , Carlos J. García , Jorge I. Quintero-Saavedra , José A. Gabaldón , Federico Ferreres , José Miguel Martínez-Sanz , Ángel Carbonell-Barrachina , Ángel Gil-Izquierdo","doi":"10.1016/j.lwt.2026.119153","DOIUrl":"10.1016/j.lwt.2026.119153","url":null,"abstract":"<div><div>Plant oxylipins (PO), including phytoprostanes (PhytoPs) and phytofurans (PhytoFs), are bioactive markers of lipid oxidation derived from α-linolenic acid and are recognized as early indicators of food oxidation. This study evaluated PO formation during post-harvest processing of four Colombian cocoa bean clones (FSV 41, FEC 2, FEAR 5, and FMA 7) under two conditions: controlled fermentation with starter cultures and drying (T1), and natural fermentation and drying (T2), followed by storage. PhytoPs ranged from 1.237 to 236.072 ng g<sup>−1</sup> and PhytoFs from 0.027 to 487.35 ng g<sup>−1</sup>. <em>Ent</em>-16-F<sub>1t</sub>-PhytoP and <em>Ent</em>-9-(RS)-12-<em>epi</em>-ST-Δ<sup>10</sup>-13-PhytoF were the most representative compounds. Lower PO levels under T1 were observed in FEAR 5, FEC 2, and FMA 7 clones. Fermentation was identified as a key stage in PO generation, strongly influenced by genotype, time, and post-harvest conditions. This work provides a comprehensive assessment of PO evolution during post-harvest and storage, improving understanding of fatty acid oxidation in cocoa and supporting food quality improvement.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119153"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406645","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

Dynamic changes of volatile compounds and water distribution in microwave freeze-dried dumplings: Governed by endpoint moisture control 微波冻干饺子中挥发性成分和水分分布的动态变化：端点水分控制的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-23 DOI: 10.1016/j.lwt.2026.119193

Yu Wang , Wenchao Liu , Lijuan Wang , Linlin Li , Weiwei Cao , Junliang Chen , Chung Lim Law , Qing Sun , Guangyue Ren , Xu Duan

{"title":"Dynamic changes of volatile compounds and water distribution in microwave freeze-dried dumplings: Governed by endpoint moisture control","authors":"Yu Wang , Wenchao Liu , Lijuan Wang , Linlin Li , Weiwei Cao , Junliang Chen , Chung Lim Law , Qing Sun , Guangyue Ren , Xu Duan","doi":"10.1016/j.lwt.2026.119193","DOIUrl":"10.1016/j.lwt.2026.119193","url":null,"abstract":"<div><div>This study aimed to determine the optimal moisture endpoint for enhancing the quality of dumplings processed via microwave freeze-drying (MFD). Dumplings were dried at a microwave power density of 0.25 W/g to different semi-dried moisture levels (350, 300, 250, 200, 150 g/kg (w.b.)). Their quality attributes and volatile flavor compounds were then analyzed. The results showed that as the moisture content of the semi-dried dumplings decreased, the total peak area in low-field nuclear magnetic resonance (LF-NMR) analysis significantly decreased, and water transitioned from high to low degrees of freedom. Moderate dehydration improved the whiteness of the dumplings, with the whiteness of the 350 g/kg (w.b.) sample (81.12) being 13.19% higher than that of the fresh sample (71.67). The hardness of the semi-dried dumplings increased as the moisture content decreased, while their rehydration ratio decreased. Gas chromatography-mass spectrometry (GC-MS) analysis detected 50 volatile compounds in the dumpling wrapper and 62 in the filling. Among these, total of 19 and 25 key volatile compounds were identified in the wrapper and filling, respectively. Moisture control at 250 g/kg (w.b.) enhanced flavor retention and reduced undesirable flavors. These findings may provide a targeted strategy for controlling the flavor quality of dumplings during MFD.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119193"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406658","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

Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles 解码重组牛奶中的风味形成：从干分馏中提取的乳脂组分及其脂肪酸谱的作用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.lwt.2026.119181

Kunli Xu , Zheting Zhang , Jiayu Zhou , Xiaoli Zhang , Xiaochun Yang , Bei Wang

{"title":"Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles","authors":"Kunli Xu , Zheting Zhang , Jiayu Zhou , Xiaoli Zhang , Xiaochun Yang , Bei Wang","doi":"10.1016/j.lwt.2026.119181","DOIUrl":"10.1016/j.lwt.2026.119181","url":null,"abstract":"<div><div>To investigate the impact of milk fat fractions on recombined milk flavor, six samples including liquid and solid fractions obtained at 25 °C (25L-M, 25S-M) and 30 °C (30L-M, 30S-M), unfractionated milk fat (MF-M) and skim milk control (skim-M), were analyzed by comprehensively employing sensory evaluation, electronic nose, and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Liquid fractions exhibited stronger milky and sweet aromas than solid fractions and skim control. Seventy-four volatiles were identified, with 40 odorants detected by GC-O. Furthermore, aroma-active compounds (AACs) were quantified using external calibration (21 AACs, flavor dilution, FD ≥ 8) and stable isotope dilution analysis (9 AACs, FD ≥ 16 and odor activity values, OAV≥1). Twelve key AACs were confirmed, with nonanal and octanal identified as the main contributors to the fatty aroma, and γ-dodecalactone and δ-decalactone were primarily responsible for the sweet aroma. Fatty acid profiling and correlation analysis supported a dual-pathway formation mechanism, with medium- and short-chain saturated fatty acids correlating with lactones, and unsaturated fatty acids (C18:1, C18:2) correlating with aldehydes and alcohols. This study clarified the molecular mechanisms of flavor regulation by milk fat fractions, providing a theoretical basis for developing flavor-optimized dairy products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119181"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381807","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

Corrigendum to “Real-time detection of potato spoilage by gas sensor array coupled with microbiological analysis” [LWT - Food Science and Technology 239 (2026) 118926] “气体传感器阵列结合微生物分析实时检测马铃薯腐败”[LWT -食品科学与技术239(2026)118926]的勘误表

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.lwt.2026.119168

A. Tangirbergen , A. Tleubekova , G. Yergaliuly , A. Kurmanbayeva , B. Soltabayev , A. Soltabayeva

引用次数: 0

Modeling thermal inactivation of Campylobacter jejuni on Cantonese White Cut chicken: Site-specific differences and predictive insights for cooking safety 广东白切鸡空肠弯曲杆菌热失活的模拟：特定地点的差异和烹饪安全的预测见解

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-23 DOI: 10.1016/j.lwt.2026.119195

Honggang Lai , Wei Ding , Fangzhe Ren , Yuanyue Tang , Xin-an Jiao , Jinlin Huang

{"title":"Modeling thermal inactivation of Campylobacter jejuni on Cantonese White Cut chicken: Site-specific differences and predictive insights for cooking safety","authors":"Honggang Lai , Wei Ding , Fangzhe Ren , Yuanyue Tang , Xin-an Jiao , Jinlin Huang","doi":"10.1016/j.lwt.2026.119195","DOIUrl":"10.1016/j.lwt.2026.119195","url":null,"abstract":"<div><div><em>Campylobacter jejuni</em> is a leading cause of foodborne illness worldwide and frequently associated with poultry products. Cantonese White Cut Chicken is a traditional lightly cooked poultry dish using whole carcasses, but the thermal inactivation of <em>Campylobacter jejuni</em> in such complex matrices remains poorly understood. This study investigated the apparent thermal inactivation behavior of <em>C. jejuni</em> NCTC 11168 on intact chicken carcasses subjected to water-bath cooking (60-100 °C). Bacterial survival was evaluated at multiple time points across different anatomical regions of the carcass. Survival data were fitted using log-linear and Weibull models to characterize inactivation kinetics, with the Weibull model better capturing the observed non-linear inactivation behavior. Statistically significant differences in apparent inactivation rates were observed among anatomical regions (<em>P < 0.05</em>). However, the magnitude of these differences was limited. These variations are likely attributable to differences in carcass structure and localized heat transfer rather than intrinsic differences in bacterial heat resistance. Overall, the results indicate that water-bath cooking of intact chicken carcasses effectively reduce <em>C. jejuni</em> levels, though localized thermal variation should be considered kinetics interpretation. This study provides experimentally derived data to support more realistic exposure assessment and risk evaluation of poultry cooking practices.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119195"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406423","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

Structure-driven interactions between indica rice starch and tea polyphenols during thermally induced phase transition 热诱导相变过程中籼米淀粉与茶多酚结构驱动的相互作用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-23 DOI: 10.1016/j.lwt.2026.119194

Kai Du , Xuefei Yang , Jie Wang , Chenxing Du , Xiyang Zhong , Shuizhong Luo , Liang Wu , Zhi Zheng

{"title":"Structure-driven interactions between indica rice starch and tea polyphenols during thermally induced phase transition","authors":"Kai Du , Xuefei Yang , Jie Wang , Chenxing Du , Xiyang Zhong , Shuizhong Luo , Liang Wu , Zhi Zheng","doi":"10.1016/j.lwt.2026.119194","DOIUrl":"10.1016/j.lwt.2026.119194","url":null,"abstract":"<div><div>Despite the extensive use of tea polyphenols (TP) in starch-based functional foods, the role of the starch fine structure in the efficient formation of starch-TP complexes is not well understood. This study investigated the interactions between indica rice starches (Hly 16, Ly 6176, Zz 83) and TP at various phase transition temperatures (T<sub>o</sub>, T<sub>p</sub>, T<sub>c</sub>). Microstructural characterization confirmed progressive gelatinization: T<sub>o</sub> (intact granules), T<sub>p</sub> (partial swelling), and T<sub>c</sub> (complete gel network formation). Meanwhile, crystalline structures of all three starch-TP mixtures underwent a transformation from A-type to V-type. Notably, the Zz 83-TP-T<sub>c</sub> complex exhibited the highest V-type crystallinity, which may be attributed to its amylose content (highest) and amylose chain length (longest); consequently, these characteristics promoted more effective starch-TP interactions. Correspondingly, Zz 83-TP-T<sub>c</sub> also showed the highest resistant starch (RS) content (40.86%) compared to Ly 6176-TP-T<sub>c</sub> (36.25%) and Hly 16-TP-T<sub>c</sub> (36.33%). Furthermore, a significant positive correlation was observed between RS content and V-type crystallinity, indicating that the formation of V-type complexes effectively reduced starch digestibility. These results elucidate that the fine structure of indica rice starch plays a crucial role in the formation of the starch-TP complex, providing a molecular basis for precise health food design.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119194"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406660","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

Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi 海带粉对凡纳滨对虾（Litopenaeus vannamei）鱼糜凝胶特性和微观结构的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-23 DOI: 10.1016/j.lwt.2026.119191

Yan Huang, Lihui Duan, Wenhao Liu, Jianxi Zhang, Xiaoye Xu, Zhijie Ruan, Yixin Zhang, Yufei Wang, Jie Pang, Chunhua Wu

{"title":"Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi","authors":"Yan Huang, Lihui Duan, Wenhao Liu, Jianxi Zhang, Xiaoye Xu, Zhijie Ruan, Yixin Zhang, Yufei Wang, Jie Pang, Chunhua Wu","doi":"10.1016/j.lwt.2026.119191","DOIUrl":"10.1016/j.lwt.2026.119191","url":null,"abstract":"<div><div>This study systematically investigated the effects of kelp powder (KP) (0%, 1%, 3%, 6%, 9%) on the gelation behavior, physicochemical properties, and protein structural changes in shrimp (<em>Litopenaeus vannamei</em>) surimi gel (SSG). Notably, it enhanced gel strength by 156% and increased hardness from 80.05 N to 231.87 N, while appropriately reducing springiness to form a firmer texture. KP addition also improved water retention by facilitating the conversion of free water into immobilized and bound water, leading to a water holding capacity of 86.6% and a cooking loss as low as 1.6%. Rheological analysis revealed that KP fortification increased the storage modulus (G’) and viscosity, indicating enhanced gel network elasticity. At the molecular level, Fourier-transform infrared spectroscopy revealed that KP promoted the transition of protein secondary structures from random coils and α-helices to β-sheets. This structural rearrangement was accompanied by strengthened hydrophobic interactions and disulfide bonding, as confirmed by chemical interaction analysis. Scanning electron microscopy further validated that KP facilitated the formation of a denser and more homogeneous gel microstructure. Collectively, KP acts as an effective functional modifier to enhance SSG quality, providing a theoretical basis for the development of high-quality shrimp surimi-based products with natural additives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119191"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406426","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

Optimization of the solvent free microwave assisted extraction of Cinnamomum jensenianum essential oil and evaluation of its antifungal activity against Fusarium sporotrichioides and Fusarium avenaceum 无溶剂微波辅助提取香樟精油的工艺优化及其对孢子毛枯菌和avenaceum镰刀菌的抑菌活性评价

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.lwt.2026.119151

Yanting Dai , Jingyi Tang , Lingzhi Zheng , Xueqin Fu , Zhengrong Zou , Zaizhi Liu

{"title":"Optimization of the solvent free microwave assisted extraction of Cinnamomum jensenianum essential oil and evaluation of its antifungal activity against Fusarium sporotrichioides and Fusarium avenaceum","authors":"Yanting Dai , Jingyi Tang , Lingzhi Zheng , Xueqin Fu , Zhengrong Zou , Zaizhi Liu","doi":"10.1016/j.lwt.2026.119151","DOIUrl":"10.1016/j.lwt.2026.119151","url":null,"abstract":"<div><div>In this study, the essential oil from <em>Cinnamomum jensenianum</em> leaves was obtained via solvent free microwave extraction (SFME). Traditional hydrodistillation (HD) was used as a reference approach. The analysis of the extraction kinetics indicated that SFME had a lower energy consumption and higher extraction efficiency than HD. The SFME process was optimized via response surface methodology. The optimal conditions were a moisture content of 50 g/hg, a microwave treatment time of 21 min, and a microwave power of 530 W. Using these conditions, the actual essential oil yield was 3.91 ± 0.14 mg/g. Gas chromatography–mass spectrometry revealed no significant differences in the compositions of the essential oils extracted via SFME or HD. Major volatiles included <em>endo</em>-borneol, α-citral, β-phellandrene, linalool, and (S)-<em>cis</em>-verbenol. The results suggest that SFME is an efficient, energy-saving, and environmentally friendly method for extracting <em>C. jensenianum</em> essential oil (CJEO). Furthermore, CJEO demonstrated apparent fungicidal efficacy against two key potato dry rot pathogens, <em>Fusarium sporotrichioides</em> and <em>Fusarium avenaceum</em>, using a minimum inhibitory concentration of 1.0 g/L for each. Thus, CJEO exhibits potential as a green fungicide for use in food crops.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119151"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381937","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

Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach 微生物演替驱动传统四川香肠风味形成的机理：多组学方法

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.lwt.2026.119170

Dong Zhang , Xinrui Xie , Caiyan Huang , Xinxin Zhao , Xuemei Yang , Jie Tang , Dequan Zhang

{"title":"Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach","authors":"Dong Zhang , Xinrui Xie , Caiyan Huang , Xinxin Zhao , Xuemei Yang , Jie Tang , Dequan Zhang","doi":"10.1016/j.lwt.2026.119170","DOIUrl":"10.1016/j.lwt.2026.119170","url":null,"abstract":"<div><div>This study investigated the regulatory mechanisms of microbial community succession on the formation of signature flavor compounds during the fermentation of traditional Sichuan sausage. The results indicated that after fermentation, the relative abundances of bacterial genera such as <em>Latilactobacillus</em>, <em>Lactococcus</em>, and <em>Lactiplantibacillus</em> increased significantly. Similarly, fungal genera including <em>Apiotrichum</em>, <em>Yarrowia</em>, and <em>Kurtzmaniella</em> showed marked increases. Prolonged fermentation enhanced the diversity and abundance of volatile aroma compounds, especially sensorially desirable ones such as β-myrcene, α-pinene, and phenylethyl alcohol. Metabolomic analysis demonstrated increased levels of beneficial metabolites, including glutathione, L-lysine, gamma-linolenic acid, isoquercitrin, and D-arabitol, over time. The enriched metabolic pathways identified aligned with those predicted from microbial data. This consistency validated the findings and indicated that <em>Lactic acid bacteria</em> (e.g., <em>Levilactobacillus</em>, <em>Lactococcus</em>, <em>Latilactobacillus</em>) and <em>Yeasts</em> (e.g., <em>Yarrowia</em>) actively contributed to the formation of desirable flavors. Future studies should isolate specific strains within these genera to elucidate their specific roles in metabolite formation and sensory quality, providing a basis for developing multi-strain starter cultures.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119170"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406640","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