Environmental modulation of cytotoxicity and virulence factor stability in psychrotolerant Bacillus cereus group isolates [0.03%]
环境对耐冷伯克霍尔德菌胞毒性及毒力因子稳定性的调节作用
Tyler Chandross-Cohen,Mackenna Yount,Erin Readinger et al.
Tyler Chandross-Cohen et al.
The Bacillus cereus group comprises strains relevant to food spoilage, agriculture, and human disease, with psychrotolerant members associated with refrigerated food spoilage. However, the food safety risk posed by these psychrotolerant str...
Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides [0.03%]
解开酵母接种减盐发酵香肠增味机制的密码：蛋白质水解、呈味物质生成及潜在咸味/增咸味肽的受体结合研究
Dewei Huang,Gaoxin Feng,Iftikhar Hussain Badar et al.
Dewei Huang et al.
This study investigated the effects of Candida zeylanoides AKS6 and Debaryomyces hansenii AKS44 on the taste profiles of reduced-salt fermented sausage. The inoculation of C. zeylanoides AKS6 and D. hansenii AKS44, particularly for D. hanse...
From target identification to intervention: Tackling microbial contamination challenges in cultivated meat production using antimicrobial peptides [0.03%]
从目标识别到干预：利用抗菌肽应对培养肉生产中的微生物污染挑战
Zejia Lin,Yuan Guo,Dini Deng et al.
Zejia Lin et al.
Microbial contamination could present a potential risk for cultivated meat industry. In this study, six microbial contaminants originating from the cell culture environment were identified, and WGS-based functional mapping suggested potenti...
Cross-feeding and stress response are the basis of increased fruitiness and leavening capacity of a new consortium of the sourdough microorganisms Companilactobacillus crustorum and Wickerhamomyces anomalus [0.03%]
互营养和胁迫响应是乳酸菌Companilactobacillus crustorum和酵母Wickerhamomyces anomalus新联盟产生果香和发酵能力的理论基础
Inés Pradal,Marko Verce,Quentin Vanderauwera et al.
Inés Pradal et al.
The use of mixed-strain starter cultures in sourdough production can result in distinct flavour profiles, leading to new sourdough-containing baked products. Recently, a newly discovered mixed-strain starter culture composed of the lactic a...
New insights into the resistome-mobilome-biofilm relationship in Vibrio parahaemolyticus [0.03%]
副溶血性弧菌耐药组-可移动基因组-生物被膜关系的新见解
Antoine Régnier,Virginie Chesnais,Cecile Dumaire et al.
Antoine Régnier et al.
Vibrio parahaemolyticus is a major foodborne pathogen frequently isolated from seafood, notable for its biofilm-forming capacity, which enhances its persistence in environments and increases resistance to disinfection. This study investigat...
Controlling nitrosamine accumulation in dry fermented sausages using Lacticaseibacillus rhamnosus H7: The role of physicochemical drivers and precursor depletion [0.03%]
利用Lacticaseibacillus rhamnosus H7控制干发酵香肠中亚硝胺的积累：理化驱动因素和前体消耗的作用
Ying Yue,Ning Zhao,Bingrui Guo et al.
Ying Yue et al.
Lacticaseibacillus rhamnosus H7, selected for its superior nitrite degradation capacity (94.60%) in nitrite-supplemented MRS broth, was evaluated as a starter culture in dry fermented sausages at different inoculation levels. Inoculation si...
Campylobacter survival potentially influenced by key microbial species within the microbiota on free-range broiler carcasses during refrigerated storage [0.03%]
核心微生物物种影响冰温贮藏期间放养鸡肉微生物群落中Campylobacter存活的潜力
Sophie Hautefeuille,Raouf Tareb,Agnès Bouju-Albert et al.
Sophie Hautefeuille et al.
Campylobacter is the leading cause of foodborne gastroenteritis in Europe, with poultry as its primary reservoir. Although Campylobacter responses to abiotic stress are well documented, these mechanisms alone do not fully explain its persis...
Microbial communities of artisanal ciders in Slovenia and their role in fermentation [0.03%]
斯洛文尼亚手工制作的苹果酒中的微生物群落及其在发酵中的作用
Neža Čadež,Tatjana Košmerl
Neža Čadež
Traditional cider production relies on spontaneous fermentation driven by complex microbial communities. In this study, we investigated the microbial communities, chemical compositions, and functional interactions underlying artisanal cider...
Microbial succession and spoilage dynamics revealed by multi-omics in Norway lobster (Nephrops norvegicus) during ice storage [0.03%]
挪威 lobster（Nephrops norvegicus）冰储期间微生物群落更替及腐败动态的多组学研究
Ahmed Elsheshtawy,Benjamin G J Clokie,Sasha Saugh et al.
Ahmed Elsheshtawy et al.
The Norway lobster (Nephrops norvegicus) is a high-value seafood product with limited shelf-life under chilled storage. This study investigated microbial succession and spoilage dynamics during ice storage (0 °C, 16 days) using an integrat...
Farnesol modulated growth and pigmentation in Talaromyces sp. LRS407 via ROS-mediated UPR and RQC signaling pathways [0.03%]
法尼醇通过ROS介导的UPR和RQC信号通路调节Talaromyces sp. LRS407的生长和着色
Jiawen Ma,Yufei Dai,Xun Shen et al.
Jiawen Ma et al.
Recent advances in the discovery of novel natural pigments have spurred increasing research interest in Penicillium and Talaromyces species. In this study, we investigated the effects of exogenous farnesol on Talaromyces sp. LRS407, a strai...