Discovery of a novel Lactiplantibacillus phage enhancing flavor compound production in high-temperature Daqu [0.03%]
一株新型乳植菌噬菌体可提高高温制曲中增香化合物的产量
Yuhua Yao,Yabo Li,Meina Jiang et al.
Yuhua Yao et al.
Bacteriophages (phages) are an understudied yet pivotal component of fermentation ecosystems, with potential implications for product quality through phage-host interplay. However, the functional roles of phage communities or individual pha...
Comparative genomics and phenotypes of Listeria monocytogenes isolated from enoki mushrooms in South Korea and China [0.03%]
来自韩国和中国的金针菇中分离的单核细胞增生李斯特氏菌的比较基因组学和表型研究
Wen Si Hu,So Hyeon An,Dong Woo Kim et al.
Wen Si Hu et al.
Listeria monocytogenes is a gram-positive and facultatively anaerobic foodborne pathogen causing listeriosis. The detection of L. monocytogenes in enoki mushrooms sourced from South Korea and China is particularly critical, given their conf...
Comparative Study
Food microbiology. 2026 Dec:140:105182. DOI:10.1016/j.fm.2026.105182 2026
Fermentation strategies, bioactive component regulation mechanisms, and health-promoting effects of medicine and food homology: A review [0.03%]
药食同源物质发酵策略、活性成分调控机制及健康效益研究进展
Xuan Wang,Xiaoxuan Zhou,Chenxu Liu et al.
Xuan Wang et al.
With growing public health awareness, medicine and food homology (MFH) has gained increasing attention in functional food development for integrating edibility and physiological functions. However, many MFH suffer from low bioavailability a...
A transcription Factor-sRNA cascade enhances acid tolerance in Lactococcus lactis by rewiring arginine metabolism [0.03%]
一个转录因子-sRNA级联反应通过重构鸟氨酸代谢增强乳酸菌在酸性环境中的耐受性
Qianqian Song,Pingqiu Jian,Li Li et al.
Qianqian Song et al.
Lactococcus lactis is a vital starter culture in dairy and food industries. However, rapid lactic acid accumulation during fermentation leads to self-induced acid stress that limits cell growth, metabolic performance, and the production of ...
Effects of temperature and sanitizer wash treatments on foodborne pathogen survival during storage of work-in-process fresh-cut Brassica vegetables [0.03%]
加工半成品卷心菜蔬菜贮存期间温度和洗涤剂处理对食源性病原菌存活的影响
Nirosha Ruwani Amarasekara,Deepak Subedi,Joshua B Gurtler et al.
Nirosha Ruwani Amarasekara et al.
Work-in-process (WIP) ingredients, within the fresh-cut produce industry, are often washed, then held for varying lengths of time, prior to incorporating into finished products. The effects of sanitizer washing and storage temperature on th...
Rational design of a sulfonium-stabilized cyclic temporin-SHf as a potential food preservative [0.03%]
一种稳定的环状 temporin-SHf 硫鎓盐的设计作为潜在的食品防腐剂
Wenjun Li,Yunyan Liu,Junlong Chen et al.
Wenjun Li et al.
Food safety is increasingly threatened by contamination with foodborne pathogenic microorganisms, particularly in the context of escalating antimicrobial resistance. Natural antimicrobial peptides, such as temporin-SHf, are considered promi...
Ciprofloxacin resistance in Salmonella drives cross-protection to UV-C and HHP via rpoD mutation [0.03%]
喹诺酮类抗生素塞普托福洛沙星诱导的沙门氏菌交叉保护机制研究
Raúl Campillo,Ivo García-Penas,Dolores Rodrigo et al.
Raúl Campillo et al.
Antimicrobial resistance (AMR) remains a major public health concern, being the agri-food chain crucial in the emergence and dissemination of resistant pathogens such as Salmonella Typhimurium. Effective hygienization is key to prevent acce...
Identification and evaluation of potential probiotics with favorable fermentation and storage characteristics for fermented brown milk beverages [0.03%]
具有优良发酵和贮藏特性的低温巴氏杀菌奶生物制剂的筛选及评价
Meng Zhang,Hui Qiao,Pengfei Cui et al.
Meng Zhang et al.
Brown milk beverages have garnered widespread attention due to their unique flavor and potential as a functional matrix for probiotic delivery. This study aimed to identify Lacticaseibacillus paracasei strains suitable for fermenting brown ...
Selenium fortification influences aroma formation in cider fermentation: Insights from multidimensional flavor analysis and gene expression profiling [0.03%]
硒强化对苹果酒发酵香气形成的影响：多维风味分析和基因表达谱的见解
Yuxiang Zhang,Feilong Chen,Lixiang Zhang et al.
Yuxiang Zhang et al.
This study investigated how selenium fortification, in combination with Pichia kluyveri and Torulaspora delbrueckii fermentation strategies, influenced aroma formation in cider. Multi-platform analyses revealed consistent differences in vol...
Molecular mechanism of the multi-copper oxidase biosynthesis gene PdFET5 affecting the pathogenicity of Penicillium digitatum to citrus [0.03%]
PdFET5多铜氧化酶生物合成基因影响绿霉菌致柑橘病害的分子机制
Yue Zhang,Qiya Yang,Xiaoyun Zhang et al.
Yue Zhang et al.
Iron acquisition is essential for fungal development and pathogenicity in Penicillium digitatum, but the role of the multicopper oxidase gene PdFET5 remains unclear. This study investigated the function of PdFET5 in iron homeostasis, stress...