FOOD CHEMISTRY
·
2018
·
IF 4.946
Qisen Xiang,Xiufang Liu,Junguang Li,Shengnan Liu,Hua Zhang,Yanhong Bai
This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii ( Z. rouxii ), in apple juice. Results showed that DBD plasma treatment at 90 W for 140 s resulted in about 5-log reduction of Z. rouxii in apple juice. The levels of extracellular nucleic acids and proteins as well as contents of H 2 O 2 and NO 2 − in yeast extract-peptone-dextrose (YPD) medium increased significantly after DBD plasma treatment at 90 W for 40–200 s. The increases in membrane permeability and generation of reactive species would likely contribute to DBD plasma-mediated inactivation of Z. rouxii . DBD plasma caused significant changes in pH, titratable acidity, and certain color parameters of apple juice, but had no effect on the contents of total soluble solids, reducing sugar, and total phenolics. This study provides key implications for the application of DBD plasma in fruit juice processing.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
Zygosaccharomyces rouxii ( Z. rouxii ) and Staphylococcus carnosus ( S. carnosus ) are fundamental taxa in spontaneous bean-based food fermentation , playing a vital role in flavor generation and macromolecule degradation. The present study aimed to investigate the biological mechanisms underlying the interaction between Z. rouxii Y-8 and S. carnosus M43 in BBP (broad bean paste) moromi by mono- and co-culture. It was found that the biomass of Z. rouxii and S. carnosus was higher in co-culture than that in mono-culture ( p < 0.05), indicating that a facilitation relationship among them. Moreover, the observed intensity of facilitation (OIF) peaked at 0.479 ± 0.002 under aerobic conditions, which was higher than that under anaerobic conditions (0.147 ± 0.014). Furthermore, the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions (1:3, 1:5, 1:7, 1:10) and cell passage from 1 to 4 generations. Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z. rouxii (R 2 = 0.6955) and S. carnosus (R 2 = 0.7097), with metabolic complementarity and inhibition alleviation as the underlying mechanisms. Additionally, Z. rouxii and S. carnosus as starter could enhance the accumulation of flavor compound, and accelerate the maturity of BBP fermentation. The dissection of interaction between Z. rouxii and S. carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.
研究领域:
微生物学
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食品科学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Rui Cai,Miaomiao Hu,Yijun Zhang,Chen Niu,Tianli Yue,Yahong Yuan,Zhouli Wang
The aim of this study was to investigate the antifungal activity and mechanisms of citral, limonene and eugenol against Zygosaccharomyces rouxii . All the three essential oil ingredients presented strong antifungal activities against Z. rouxii . Minimum inhibitory concentrations of citral, limonene and eugenol were 0.188, 0.75 and 0.4 μL/mL, and the minimum fungicidal concentrations were 0.375, 3 and 0.8 μL/mL, respectively. Scanning electron microscopy showed that the tested essential oil compounds had destructive effects on the yeast cell surface. After treated by citral, limonene and eugenol, the relative electric conductivity and leakage of nucleic acid were increased significantly. SDS-PAGE analysis indicated that the essential oil components could result in the loss of soluble proteins and might also destroy the yeast protein or inhibit their expression. These results demonstrated that citral, limonene and eugenol exerted their antifungal action against Z. rouxii through cell membrane damage and destruction of cellular proteins. This study provided a theoretical possibility that citral, limonene and eugenol could be used as natural food preservatives for the control of Z. rouxii -related spoilage in the fruit juice industry.
研究领域:
食品科学
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微生物学
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药理学
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产品关联
DOI
高影响因子
BIORESOURCE TECHNOLOGY
·
2022
·
IF 11.889
Xiaolan Li,Yufei Zhang,Hossain M. Zabed,Junhua Yun,Guoyan Zhang,Mei Zhao,Yuvaraj Ravikumar,Xianghui Qi
d -Arabitol is a top value-added compound with wide applications in the food, pharmaceutical and biochemical industries. Nevertheless, sustainable biosynthesis of d -arabitol is limited by lack of efficient strains and suitable fermentation process. Herein, metabolic engineering and process optimization were performed in Zygosaccharomyces rouxii to overcoming these limitations. Adopting systems metabolic engineering include enhancement of innate biosynthetic pathway, supply of precursor substrate d -ribulose-5P and cofactors regeneration, a novel recombinant strain ZR-5A with good performance was obtained, which boosted d -arabitol production up to 29.01 g/L, 59.31 % higher than the parent strain. Further with the optimum medium composition and fed-batch fermentation, the strain ZR-5A finally produced 149.10 g/L d -arabitol with the productivity of 1.04 g/L/h, which was the highest titer ever reported by Z.rouxii system. This is the first report on the use of metabolic engineering to construct Z. rouxii chassis for the sustainable production of d -arabitol.
研究领域:
生物技术
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代谢工程
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发酵技术
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生物化工
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Chengtuo Niu,Lina Yang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Xin Xu,Qi Li
This study aimed to provide a systematic analysis of the effect of environmental factors on the growth and volatile flavor compounds (VFCs) production ability of Zygosaccharomyces rouxii Y-8 and further elucidate its contribution to doubanjiang fermentation in different salinity. Lower salinity (0–9%), acidic pH (4.5–5.5), moderate temperature (25–35 °C) and air exposure favored the growth and VFCs accumulation of Z. rouxii Y-8, which also had higher concentrations of key jiang flavor contributing compounds benzene ethanol, 2-methoxy-phenol and pyrazines. Interestingly, samples with higher VFCs concentration were found to contain less kinds of VFCs. When inoculated into doubanjiang fermentation, Z. rouxii Y-8 showed critical roles on the formation of VFCs in doubanjiang . Among doubanjiang samples fermented in different salinity, doubanjiang with 9% salinity had the highest kinds of VFCs. Moreover, its flavor was more balanced and the jiang flavor was stronger. This indicated that the presence of adequate salinity was necessary for Z. rouxii Y-8 to produce critical VCFs responsible for doubanjiang flavor. The results would provide researchers and manufacturers with a deeper understanding of the characteristics of Z. rouxii Y-8 and rationales to utilize Z. rouxii Y-8 as starter to produce high quality BBFFs.
研究领域:
微生物学
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食品科学
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产品关联
DOI
高影响因子
BIOPROCESS AND BIOSYSTEMS ENGINEERING
·
2020
·Vol. 43
·期 5
·831-838
·
IF 2.419
Liu Bin,Wang Xufeng,Zhao Jiahao,Qin Liehao,Shi Lei,Zhou Tao,Liu Shuang,Wang Chunling
Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alcohol, and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME–GC–MS and RT-qPCR. Analysis of GC–MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alcohol both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1 , and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC–MS data. The results presented in this study can provide theoretical support of Z. rouxii 3-2 application during food fermentation.
研究领域:
微生物学
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食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Huxuan Wang,Xuanzhi Wang,Jing Dong,Jiaxuan Fu,Tiantian Zhao,Yanan Zhu,Dawei Chang
The purpose of this work is to develop a plant-derived compounds (PDCs)/chitosan (CS)/gelatin (GL) packaging lining film with high inhibitory activity against the contamination of Zygosaccharomyces rouxii in concentrated apple juice. The PDCs with high anti - Z. rouxii activity were selected from 19 PDCs for pairwise combining, and the combination with synergistic anti - Z. rouxii effect was selected to prepare nanoemulsion. Then, the effect of PDCs emulsion on mechanical and anti - Z. rouxii properties of CS/GL film was investigated. Finally, the prepared PDCs/CS/GL film was used as packaging lining to explore the preservation effect on concentrated apple juice. The results showed that the combination of trans -cinnamaldehyde and geraniol (4:6, v/v) presented the highest synergistic anti - Z. rouxii effect (the value of fractional inhibitory concentration index equaling 0.25). Addition of trans -cinnamaldehyde-geraniol nanoemulsion reduced mechanical properties of CS/GL film, but improved anti - Z. rouxii activity. The CS/GL film containing 1.5 % (v/v) trans -cinnamaldehyde-geraniol nanoemulsion showed high anti - Z. rouxii activity and did not affect the quality of concentrated apple juice, which could be used as a packaging lining for preservation of concentrated apple juice. The PDCs/CS/GL packaging lining film prepared in this work not only presented an enduring and effective inhibitory effect on Z. rouxii contamination in concentrated apple juice, but also avoided the influences of trans -cinnamaldehyde and geraniol on the quality of concentrated apple juice, which provided a new idea for the development of food preservation packaging film.
研究领域:
食品科学
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微生物学
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材料科学
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包装技术
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Shiqi Li,Xiaowen Chen,Zhiyi Gao,Zhe Zhang,Pengfei Bi,Jing Guo
To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii (Zr) and Saccharomyces cerevisiae (Sc) without adding sugars. The organic acids, bioactive compounds , volatile constituents, antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios. The results indicated that compared with pure fermentation of Sc, the sequential fermentations significantly increased the total flavonoids , total phenols , some mono-phenols and antioxidant activities of the low-ethanol kiwi wines, and resulted in a positive effect on organic acids mainly by reducing the content of malic acid . At the same time, sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines. The higher inoculation ratio of Zr greatly increased the complexity of the volatiles, improving sweet odor of the wines. While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents, intensifying the tropical fruity and kernel fruity. In addition, the partial least-squares regression analysis showed that aldehydes resulted in sourness, ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.
研究领域:
食品科学
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饮料技术
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微生物学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Lin Zhang,Yi Zhang,Jun Huang,Rongqing Zhou,Chongde Wu
This study elucidates the temperature-dependent interactions between halotolerant yeasts and microbial communities during secondary fortified soy sauce fermentation (SFFSS) and their implications for flavor enhancement and safety. A dual-mode fermentation system compared natural temperature fermentation (NTF) and controlled temperature fermentation (CTF, 30 °C), each with and without co-inoculation of Zygosaccharomyces rouxii and Wickerhamiella versatilis (ZC). Multi-omics analyses integrating amplicon sequencing, metagenomics, and metabolomics revealed that CTF control elevated amino acid nitrogen and aroma compounds, while increasing biogenic amines (BA) by 47.88 %. In both NTF and CTF modes, the ZC pattern significantly reduced lactic acid while enhancing succinic acid, umami/sweet free amino acids, and key aroma compounds (e.g., 4-ethylguaiacol, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone), alongside enriching functional bacteria ( Staphylococcus , Weissella ), stabilizing fungal communities, and suppressing Tetragenococcus and Ligilactobacillus pobuzihii . Mechanistically, ZC pattern promoted tricarboxylic acid cycle flux and amino acid metabolism, synergistically enhancing volatile phenolics, esters, and alcohols, and reduced BA by >87 % via dual modulation of decarboxylase inhibition and oxidase activation. Network analyses linked microbial composition shifts to targeted flavor metabolite synthesis, providing a mechanistic framework for microbial community engineering. These findings highlight yeast-mediated, temperature-driven modulation of microbiota–metabolite networks as a viable strategy for producing high-quality, safe soy sauce with optimized flavor complexity.
研究领域:
食品微生物学
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发酵技术
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代谢工程
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风味化学
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微生物生态学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 9
·4119-4136
·
IF 3.693
Huxuan Wang,Zhonghua Peng,Cong Wang,Yanan Zhu,Fei Xia,Hongmin Sun
This work aimed for the first time to provide detailed insights into thymol and trans -cinnamaldehyde's mechanisms of action on the food-spoilage yeast Zygosaccharomyces rouxii and offers evidence in favor of the activation of an apoptosis-like phenotype. The action mechanisms of thymol and trans -cinnamaldehyde were investigated by the measurement of a series of typical apoptotic features using flow cytometer or microplate reader. Moreover, quantitative reverse transcription PCR (QRT-PCR) was performed to investigate the effects of thymol and trans -cinnamaldehyde on the transcription of key regulators of apoptosis in Z. rouxii . The results indicated that the treatment of Z. rouxii with thymol or trans -cinnamaldehyde (minimum inhibitory and subinhibitory concentrations) triggered reactive oxygen species (ROS) accumulation, elevated intracellular Ca 2+ level, and depolarized mitochondrial membrane potential (MMP) coupled with hallmarks of apoptosis including mitochondrial cytochrome c (cyt c) release, metacaspase activation, phosphatidylserine (PS) exposure, and DNA fragmentation. Moreover, thymol or trans -cinnamaldehyde treatment upregulated the transcription of proapoptotic regulators including Yca 1, Dnm 1, Nuc 1, Ndi 1, and Mmi 1 and downregulated the transcription of antiapoptotic regulators of Fis 1 and Cdc 48, further confirming the apoptosis induced by thymol and trans -cinnamaldehyde in Z. rouxii . In summary, thymol and trans -cinnamaldehyde probably induced apoptosis through a metacaspase-dependent mitochondrial pathway in Z. roxuii . These findings provide theoretical support for the development of safe and efficient agents used in food preservation. Practical Application The results will provide a new idea for the systematic analysis of the antifungal mechanisms of thymol and trans -cinnamaldehyde and also provide a theoretical support for the development and application of natural food preservatives, which is of positive significance for the effective control of the spoilage caused by Z. rouxii in food processing and storage and the protection of consumers’ health.
研究领域:
食品科学
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微生物学
·
药理学
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分子生物学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Ying Liu,Beibei Shang,Chunfeng Liu,Feiyun Zheng,Jinjing Wang,Qi Li,Chengtuo Niu
Staphylococcus carnosus and Zygosaccharomyces rouxii are key microbial drivers in high-salinity doubanjiang fermentation. As sodium salt reduction is demanded recently, understanding the behavior of these core microbes under lower salinity is crucial. Therefore, this study aimed to elucidate the growth, metabolic characteristics and interaction between Z. rouxii Y-8 and S. carnosus M43 under 9%, 12% and 15% salinities. Through mono- and co-culture experiments, the interaction between Z. rouxii and S. carnosus was strongly influenced by salinity. A positive interaction was observed at 9% and 12% salinities while the interaction shifted from positive to negative at 15% salinity. Physically separated co-culture experiments confirmed that the interaction between these two strains was maintained via extracellular metabolites instead of direct physical contact. Moreover, differential metabolites in co-culture groups under different salinities were analyzed by untargeted metabolomics and OPLS-DA. 145 differential metabolites were identified and isovalerylglutamic acid, isoquinoline and vitamin K3 were found to be different among all three groups. Finally, Z. rouxii and S. carnosus were applied in doubanjiang fermentation under different salinities. The results showed that doubanjiang inoculated with Z. rouxii and S. carnosus under 9% and 12% salinities showed better sauce and fruity aroma while 15% salinity favored the formation of color and texture in doubanjiang . The results indicated that the positive interaction between Z. rouxii and S. carnosus under relatively low salinities was beneficial for shaping doubanjiang flavor.
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yuanyuan Huang,Jing Jin,Wei Cao,Yin Wang
To address the volatile markers and their biotransformation during the early stage of Zygosaccharomyces spp. contamination in acacia honey, headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC-MS) and chemometric analyses were used to explore the variation of volatile compounds. A total of 36 and 35 volatile compounds were identified before and after contamination of Zygosaccharomyces rouxii and Zygosaccharomyces mellis, respectively. Methyl butyrate and 2-methyl-3-pentanone could be used as volatile markers of Z. rouxii and Z. mellis-contaminated honey, which were both specific products of the yeast′s own fermentation. 2,5-Dimethylbenzaldehyde was identified as a volatile marker of Z. rouxii and Z. mellis-contaminated acacia honey, and it was a specific product resulting from the interaction of yeast and acacia honey. In addition, β-damascenone could be determined as a potential volatile marker after Z. rouxii-contaminated acacia honey. Methyl 2-methylbutyrate was used as a potential volatile marker in the high-concentration groups of Z. rouxii and Z. mellis. The content ranges of methyl butyrate, 2-methyl-3-pentanone, and 2,5-dimethylbenzaldehyde in four samples were 6.62–14.59, 3.15–5.42, and 52.52–215.19 μg/mL, respectively. The variation of volatile markers during the early stage of osmotolerant yeast contamination provided a theoretical basis for the use of HS-SPME-GC-MS for the rapid detection of acacia honey deterioration while reducing economic losses.
研究领域:
食品科学
·
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）