JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2025
·
IF 3.3
Xu Zhenbo,Chen Rong,Wu Jie,Zhong Feifeng,Xue Haoyue,Xiang Zhufang,Yang He,Yuan Lei,Liu Junyan,Yu Junhong
Lacticaseibacillus paracasei is a typical food spoilage bacterium especially in beer. Due to the negative impact of L. paracasei on food preservation, a rapid detection method for L. paracasei based on polymerase spiral reaction (PSR) was established and its application was verified using different types of food samples in this study. Firstly, target digging was performed using bioinformatics techniques. A target gene pheS was selected and species-specific primers were designed. Secondly, the PSR assay was established with chromogenic reaction, which avoid false positive result due to open lid. The specificity of target and primers was tested, and the limit of detection (Kolodkin-Gal in Science 328:627–629, 2010) (5.2 × 10 4 fg/μL) was examined. Thirdly, the application of PSR assay in solid and liquid food samples were verified by artificial contamination model. The PSR assay was more efficiency in liquid food (LOD: 10 3 CFU/mL) than in solid food (LOD: 10 4 CFU/mL). Thus, L. paracasei screening in 3 types of beer (LOD: 10 3 CFU/mL) was further performed to verify to efficiency of PSR assay in screening of beer spoilage bacteria. In conclusion, pheS targeting PSR assay is useful as a rapid detection method for L. paracasei in solid and liquid food samples especially in beer.
研究领域:
微生物学
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食品安全
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2020
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IF 2.455
Wenfu Hou,Qiqi Yue,Wen Liu,Ji Wu,Yang Yi,Hongxun Wang
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
研究领域:
食品科学
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微生物学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Jingxin Ye,Weiqing Lan,Jing Xie
Exploring the roles of dominant bacteria to spoilage is important in inhibiting spoilage. This study investigated related quality, protein degradation, and muscle microstructure in refrigerated large yellow croaker inoculated with Shewanella putrefaciens (S) and Pseudomonas fluorescens (P) as mono- or co-culture (SP). P. fluorescens had the most robust spoilage ability. P. fluorescens and the co-culture degraded major myofibrillar proteins and the links to disrupt muscle fibers, induced significant free water loss in muscle and formed amounts of trichloroacetic acid (TCA)-soluble peptides and total volatile basic nitrogen (TVB-N). S. putrefaciens caused severe mutual separation in myofibers. The competitive interactions between the two spoilage bacteria inhibited spoilage in the co-culture, while the numbers of differentially abundant peptides in the co-culture were enriched. Therefore, this study revealed competitive interactions of the co-culture of S. putrefaciens and P. fluorescens , which offered a thorough understanding of bacterial spoilage behavior in large yellow croaker.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 10
·4105
·
IF 4.6
Luo Gu,Qiuyu Zhu,Xiaoyu Zou,Ru Song
In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid after end storage at room temperature (SE–SSOs) was investigated. SPH showed an antibacterial effect on the growth of SE–SSOs, with (23.4 ± 0.2) mm of inhibition zone diameter. The cell permeability of SE–SSOs was enhanced after SPH treatment for 12 h. Some bacteria were twisted and shrunk, while pits and pores formed and intracellular contents leaked under scanning electron microscopy observation. The flora diversity of SE–SSOs treated with SPH was determined by a 16S rDNA sequencing technique. Results showed that SE–SSOs were mainly composed of the phyla of Firmicutes and Proteobacteria, among whichParaclostridium(47.29%) andEnterobacter(38.35%) were dominant genera. SPH treatment resulted in a significant reduction in the relative abundance of the genusParaclostridiumand increased the abundance ofEnterococcus. Linear discriminant analysis (LDA) of LEfSe conveyed that SPH treatment had a significant impact on altering the bacterial structure of SE–SSOs. The 16S PICRUSt of Cluster of Orthologous Group (COG) annotation revealed that SPH treatment for 12 h could significantly increase the function of transcription level [K], while SPH treatment for 24 h could downregulate post-translational modifications, protein turnover, and chaperone metabolism functions [O]. In conclusion, SPH has a proper antibacterial effect on SE–SSOs and can change the flora structure of SE–SSOs. These findings will provide a technical basis for the development of inhibitors of squid SSOs.Keywords:shrimp processing by-products;pepsin hydrolysis;squid;specific spoilage organisms;antibacterial effect;bacterial diversity
研究领域:
食品科学
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微生物学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 3
·525
·
IF 5.1
Rongrong Yu,Rongxue Sun,Ning Jiang,Bin Zhang,Cheng Wang,Qianyuan Liu,Zhiqiang Li,Xingna Wang
Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% nisin (NS) + 0.01% tea polyphenols (TPs)) on the specific spoilage bacteria (SSB) in CRS. First, the SSB in CRS were isolated and identified by 16S rRNA sequencing. Two isolates were selected as representative strains based on their enzymatic spoilage potential and spoilage capability in CRS. By comparing the inhibition zones, ε-PL, NS, and TPs were selected from five conventional bio-preservatives (ε-PL, NS, TPs, grape seed extract (GSE), and rosemary extract (RE)) to prepare the mixed bio-preservative. The results showed that the minimum inhibitory concentration (MIC) of the mixed bio-preservative againstBacillus pumilusandBacillus subtiliswas 56.3 µg/mL. The growth curves and cell viability tests revealed that the mixed bio-preservative reduced the viability of both strains. The conductivity, alkaline phosphatase activity, and nucleic acid and soluble protein leakage indicated that the mixed bio-preservative disrupted the integrity of the cell walls and membranes of the two isolates in a concentration-dependent manner. Scanning electron microscopy further confirmed the damage to the cell membranes of the two isolates by the mixed bio-preservative. Overall, the mixed bio-preservative exhibited excellently inhibitory effects on the SSB and could be a promising method for the preservation of CRS.
研究领域:
食品科学
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微生物学
✓ 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）