LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
·
IF 4.006
Shuang Gu,Wei Chen,Zhenhe Wang,Jun Wang,Yujia Huo
This study described the rapid detection of milled rice infected with Aspergillus spp. species based on headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and electronic nose (E-nose) combined with chemometrics, namely principal component analysis (PCA), k-nearest neighbor (kNN) and partial least squares regression (PLSR). 3D HS-GC-IMS imaging and their response differences enabled the discrimination among fungal species. kNN was used to differentiate rice samples with cdifferent levels of fungal infection and achieved correct classified rate of 94.44% and 91.67% by HS-GC-IMS and E-nose, respectively. PLSR method was used for quantitative regression of fungal colony counts in rice samples and good prediction performances were achieved by HS-GC-IMS (R p 2 = 0.909, RMSEP = 0.202) and E-nose (R p 2 = 0.864, RMSEP = 0.235). The results indicated that both HS-GC-IMS and E-nose approaches can potentially be implemented for the detection of fungal contamination levels in milled rice, and HS-GC-IMS fingerprinting coupled with chemometrics might be used as an alternative tool for a highly sensitive method. This research might provide scientific information on the rapid, non-destructive, and effective fungal detection system for rice grains .
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 22
·
IF 5.1
Xiaogang Guo,Menghui Lin,Thanh Ninh Le,Zhihong Zhou,Minjie Zhao,Haiying Cai
This study investigated microbial community dynamics and their links to fermentation traits in solid-state fermentation of walnut -based soy sauce (WSS) using walnut meal-soybean meal mixtures. Via 16S rRNA sequencing and molecular docking, it analyzed the effects of three distinct starter culture treatments—Aspergillus oryzae(AO),Aspergillus niger(AN), and mixed starter culture (A. oryzae+A. niger, ON)—as well as fermentation duration on microbial diversity and physicochemical properties, aiming to clarify microbial-driven quality mechanisms. Physicochemical analysis demonstrated superior fermentation performance in the AO group, showing significantly higher amino nitrogen (NH3-N) accumulation (0.23 g/100 mL) and protease activity (30.5 U/mL) compared to the AN group, with the mixed inoculation group (ON) exhibiting intermediate results, indicatingA. oryzae’s dominant role in mixed fermentation. Via PCA and Shannon index, microbial diversity analyses revealed starter cultures shaped microbial community structure:Enterococcusand Staphylococcaceae were enriched by AO starter, andKlebsielladominated in AN group. Additionally, temporal succession of the microbiota occurred during post-fermentation of WSS, with Lactobacillales,Staphylococcus, and special flavor-producing functional flora dominating early, middle, and later stages, respectively.Staphylococcuspositively correlated with protease activity and amino nitrogen, critical for quality. Molecular docking showed major walnut polyphenols significantly affected protease activity, aiding process optimization. This research provides theoretical foundations for improving WSS production and enriches understanding of solid-state fermentation microbial ecology.
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产品关联
DOI
PubMed
高影响因子
Microbiology Spectrum
·
2025
·Vol. 13
·期 8
·
IF 3.8
Tian Chen,Shaolan Liu,Fei Yang,Zhangxuan He,Menghua Tang,Lu Ge,Hongyi Zhang,Sijie Liu,Xiaolei Zhu,Mengqi Peng,Heng Zhang,Wenxu Cheng,Yi Sun
Invasive fungal infections and emerging antifungal resistance mediated by pathogenic fungi, notably Candida spp., Aspergillus spp., Cryptococcus neoformans, and Exophiala dermatitidis, pose a critical challenge to global public health systems. This study evaluated the synergistic antifungal activity of oleanolic acid (OA) combined with five azole agents (itraconazole [ITR], voriconazole [VOR], posaconazole [POS], isavuconazole [ISA], and fluconazole) against Candida spp., Aspergillus spp., E. dermatitidis, and C. neoformans. Using CLSI-compliant broth microdilution assays (M27-A3/M38-A2), we determined the minimum inhibitory concentrations (MICs) of oleanolic acid against four fungal pathogens and evaluated in vitro synergistic interactions with five azoles to assess their therapeutic potential. OA exhibited no intrinsic fungicidal activity when administered alone. However, synergistic inhibition was observed in specific azole combinations across tested pathogens: Candida spp. (n = 18) demonstrated 33% (6/18) and 56% (10/18) synergy rates with ITR and POS, respectively. Aspergillus spp. (n = 30) showed enhanced synergism at 80% (24/30) for ITR and 97% (29/30) for POS. All OA-azole combinations were synergistic against C. neoformans (n = 8), with rates of 75% (6/8) for ITR, 75% (6/8) for VOR, 87.5% (7/8) for ISA, and 100% (8/8) for POS. In contrast, E. dermatitidis (n = 21) responded only to OA/POS (52%, 11/21). Overall synergistic frequencies were POS (75%, 58/77) > ITR (47%, 36/77) > ISA (9%, 7/77) > VOR (8%, 6/77). The OA-azole combinations demonstrated significant reductions in azole MIC values and exhibited synergistic antifungal activity, particularly against Aspergillus spp. and C. neoformans. While the mechanistic basis of OA’s chemosensitization remains uncharacterized, its multi-target pharmacological profile underscores potential utility in combating antifungal resistance.
研究领域:
医学真菌学
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药理学
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微生物学
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抗菌素耐药性
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药物协同
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·266
·
IF 4.7
Zhuzhu Qiu,Fenghua Wu,Hao Hu,Jian Guo,Changling Wu,Peng Wang,Jiangang Ling,Yan Cui,Jing Ye,Guanyu Fang,Xingquan Liu
Different storage conditions can influence microbial community structure and metabolic functions, affecting rice grains’ quality. However, the microbiological mechanisms by which different storage conditions affect the quality of rice grains are not yet well understood. This study monitored the quality (the content of starch, protein, etc.) and microbial community structure of rice grains stored under different storage conditions with nitrogen gas atmosphere (RA: normal temperature, horizontal ventilation, RB: normal temperature, vertical ventilation, RC: quasi-low temperature, horizontal ventilation). The results revealed that the rice grains stored under condition RB exhibited significantly lower quality compared to condition RA and RC. In addition, under this condition, the highest relative abundance ofAspergillus(16.0%) andPenicillium(0.4%) and the highest levels of aflatoxin A (3.77 ± 0.07 μg/kg) and ochratoxin B1 (3.19 ± 0.05 μg/kg) were detected, which suggested a higher risk of fungal toxin contamination. Finally, co-occurrence network analysis was performed, and the results revealed that butyl 1,2-benzenedicarboxylate was negatively correlated (p< 0.05) withMoesziomycesandAlternaria. These findings will contribute to the knowledge base of rice storage management and guide the development of effective control measures against undesirable microbial activities.Keywords:rice grains storage;mycotoxins;microbial communities
研究领域:
食品科学
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微生物学
·
农业工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）