Enhancing coffee quality under humid subtropical conditions through ecological modulation of wet fermentation with an indigenous yeast starter [0.03%]
利用土著酵母菌种调节湿发酵以改善潮湿亚热带条件下咖啡品质
Cecília Marques Tenório Pereira,Gilberto Vinícius de Melo Pereira,Claudia Cristina Auler do Amaral Santos et al.
Cecília Marques Tenório Pereira et al.
Post-harvest fermentation plays a critical role in shaping the chemical composition and sensory quality of coffee. However, spontaneous fermentation conducted in humid subtropical regions often exhibit limited yeast activity and reduced met...
Reduction in copper and pesticide levels in grape musts: A new asset for the implementation of bioprotection in oenology [0.03%]
葡萄汁中铜和农药含量的降低：实施酿酒生物保护的新手段
Enora Tournu,Raphaëlle Tourdot-Maréchal,Christian Coelho
Enora Tournu
Phytosanitary and copper treatments in viticulture are essential to protect vines against biotic and abiotic stresses. However, residues from these treatments can persist in grape musts and wines, potentially raising risks to consumer healt...
Molecular typing and genomic characterization of persistent Listeria monocytogenes clones in a bakery production facility [0.03%]
产芽孢单增李斯特菌持久性克隆的分子分型及基因组特征分析
Gonçalo Almeida,Vânia Ferreira,Luísa Carneiro et al.
Gonçalo Almeida et al.
Listeria monocytogenes is a foodborne pathogen and the leading cause of hospitalization and death resulting from the consumption of contaminated food. Its ability to survive and multiply under adverse conditions requires targeted monitoring...
Promotive effect of cold brew coffee on the maturation of S. mutans biofilms during the post-initiation stage [0.03%]
冷萃咖啡对牙菌斑成熟期链球菌生长的影响
Unji Kim,Se-Wook Oh
Unji Kim
The widespread use of cold brew coffee and reusable stainless steel drinkware has introduced novel considerations for microbial safety in consumer practices. This study investigates the effects of diluted cold brew coffee (dCBC) on the post...
Intra-seafood strain diversity and temporal dynamics of Vibrio parahaemolyticus in a retail stall [0.03%]
零售摊位内副溶血性弧菌的海鲜间菌株多样性和时间变化动态分析
Naike Wang,Fuxing Jiao,Jiancheng Wang et al.
Naike Wang et al.
Understanding the reservoirs and transmission dynamics of foodborne pathogens is critical for developing effective surveillance and control strategies. Here, we investigate the strain-level diversity and temporal dynamics of Vibrio parahaem...
Effects of tea tree oil-based Pickering emulsion treatment on freshness, volatile compounds, and microbial community succession in refrigerated hairtail [0.03%]
茶树油基Pickering乳液处理对冷藏金线鱼新鲜度、挥发性化合物和微生物群落演替的影响
Kai Xie,Yan Zheng,Jiajie Hu et al.
Kai Xie et al.
This study evaluated a tea tree oil-based Pickering emulsion (PE) for preserving refrigerated hairtail (Trichiurus haumela). By 10 d of storage, PE treatment significantly inhibited microbial proliferation, reducing total viable counts and ...
Temporal dynamics of the S. thermophilus phage population in a yogurt production facility [0.03%]
嗜热链球菌酸奶生产设施中噬菌体群体的动态变化规律
Abril M Marangon,Silvina A Pujato,Geneviève M Rousseau et al.
Abril M Marangon et al.
Starter cultures are essential for milk fermentation, but phage infections can disrupt production, compromising product quality and causing economic losses. In this study, we investigated the dynamics, diversity, and persistence of 25 S. th...
A new Patulin-degrading enzyme from Wickerhamomyces anomalus XL1: Identification, mechanism, and application [0.03%]
来自Wickerhamomyces anomalus XL1的新型Patulin降解酶：鉴定、机制及应用
Fenglan Zhou,Yan Lv,Qingqing Liu et al.
Fenglan Zhou et al.
Patulin (PAT), a toxic mycotoxin from Penicillium species, contaminates fruits and fruit-based products, posing serious ecological and health risks. While enzymatic degradation offers an eco-friendly remediation approach, efficient degradin...
Regulation of EC precursors in Huangjiu: Multi-omics deciphers the mechanism of synthetic microbial communities [0.03%]
黄酒中乙酸乙酯前体的调控机制：多组学解析合成微生物组的作用机制
Shufang Tian,Heng Niu,Yuyan Zhang et al.
Shufang Tian et al.
Ethyl carbamate, a Group 2 A carcinogen, is naturally formed during Huangjiu brewing and poses a significant challenge in enhancing the quality and safety of the final product. Synthetic microbial communities can regulate the formation of e...
Study on the K+-dependent adaptability and transcriptomics of Vibrio parahaemolyticus under low-salt stress [0.03%]
副溶血弧菌低盐逆境适应性的钾离子调控机制及转录组学研究
Zhangxi Gong,Yiwen Wu,Shimeng Qian et al.
Zhangxi Gong et al.
Vibrio parahaemolyticus (V. parahaemolyticus) gradually shows significant adaptability to low - salt stress (0.25% NaCl), but its potassium ion (K+) - dependent mechanism remains unclear. This study systematically elucidated the stress resi...