Investigation of L-Phe induced biocontrol efficiency of Yarrowia lipolytica against postharvest blue mold of pears and its underlying mechanisms [0.03%]
产氨寡孢酵母诱导抑病作用及其机理研究
Lina Zhao,Chuanxing Qiu,Yujie He et al.
Lina Zhao et al.
In this study, Yarrowia lipolytica was cultured with L-Phenylalanine (L-Phe) as an inducer to investigate its effect on the biocontrol efficacy of Y. lipolytica against postharvest diseases in pears. This investigation also clarifies the ph...
Critical role of Psl polysaccharide modulated by AmrZ for biofilm formation and cold adaptation in the spoilage bacterium Pseudomonas fluorescens [0.03%]
Spoilage菌Pseudomonas fluorescens中由AmrZ调控的Psl多糖对生物被膜形成及低温适应性的关键作用
Zhong Lu,Jiashi Li,Xiaoli Zeng et al.
Zhong Lu et al.
Pseudomonas fluorescens is a major psychrotrophic spoilage bacterium in refrigerated foods, where its persistence is closely associated with biofilm formation under low-temperature conditions. To elucidate the mechanisms underlying cold-ind...
Effect of nitrogen status on competitive abilities between indigenous and commercial wine strains in alcoholic fermentation [0.03%]
氮状态对葡萄酒土著菌株和商业菌株在酒精发酵期间竞争能力的影响
Xun Sun,Xiang Chen,Yibin Lan et al.
Xun Sun et al.
Nitrogen is the most limiting nutrient for yeast in alcoholic fermentation, but its roles in strain competitiveness during co-fermentation remains poorly explored. This study aimed to investigate the effects of nitrogen concentration and co...
Reduced mycotoxin accumulation in native barley from the Brazilian Pampa despite colonization by the Fusarium sambucinum species complex [0.03%]
巴西潘帕斯当地酿造用大麦中由拟轮枝镰孢菌复合种引起的小麦赤霉病的危害较小且去氧雪腐利古霉素累积量较少
Elem T S Caramês,Taynara S Soto,Fernanda Adrielle da Silva Rocha et al.
Elem T S Caramês et al.
The present study examined Fusarium diversity and mycotoxin occurrence in 54 native barley samples from the Pampa biome in Rio Grande do Sul State. Fusarium isolates clustered primarily within the F. graminearum clade, which is part of the ...
Acanthamoeba castellanii cysts harbor viable foodborne pathogens on fresh and thermally processed leafy greens [0.03%]
芽囊抱子阿米巴囊内存在鲜活的食物borne病原体在新鲜的和热处理过的叶类蔬菜中
Mehdi Fatemi Khader,Mehdi Zarei,Somayeh Bahrami
Mehdi Fatemi Khader
Foodborne pathogens internalized by free-living amoebae pose a significant risk to the safety of fresh produce. This study investigated the role of Acanthamoeba castellanii cysts as reservoirs for four foodborne pathogens-Escherichia coli O...
High-sugar driven microbial dynamics in spontaneous fermentations of Lebanese cooked wines [0.03%]
黎巴嫩煮酒自发发酵过程中高糖驱动的微生物群落动态变化规律研究
Pamela Bechara,Olivier Rué,Lucie Arnould et al.
Pamela Bechara et al.
Traditional Lebanese cooked wines are produced by boiling grapes to concentrate the must, creating an extreme environment marked by high sugar levels where fermentation occurs spontaneously. This study investigated the microbial dynamics an...
Salmonella spp. in deep tissue lymph nodes of bovine origin: A systematic review and meta-analysis [0.03%]
来源于牛的深层组织淋巴结中沙门氏菌的存在：系统性回顾和元分析
Ilhami Okur,Dayna M Harhay,John W Schmidt et al.
Ilhami Okur et al.
Bovine deep tissue lymph nodes (DTLNs) are retained in bench trimmings during carcass fabrication and enter the ground beef supply, making Salmonella contamination in DTLNs a recognized food safety concern. To characterize this contaminatio...
Development of a GMO-free de novo lager yeast with reduced phenolic off-flavor production through interspecific hybridization and UV mutagenesis [0.03%]
通过种间杂交和紫外线诱变开发出一种无转基因(lager)酵母用于减少苯酚不良风味的发展方向
Chiara Nasuti,Gabriele Iannuzziello,Viola Ceramelli Papiani et al.
Chiara Nasuti et al.
Lager beers are traditionally brewed using Saccharomyces pastorianus, a natural hybrid between S. cerevisiae and S. eubayanus that combines robust fermentation with cold tolerance. However, commercial lager yeasts originate from a narrow ge...
Acid-mediated selection and metabolic interactions drive robust assembly of sourdough starter communities across variable initial ratios [0.03%]
初始比例变动时酸介导的选择和代谢互作驱动酸面团种子群落的稳健组装
Yujuan Yu,Senmiao Tian,Shiwei Zhou et al.
Yujuan Yu et al.
Achieving reproducible and robust outcomes in cereal-based fermentations remains challenging due to variability in starter composition and dynamic microbial interactions during fermentation. Here, we investigated how starting ratios shape t...
Corrigendum to "Study on the control effect and mechanism of Serratia rubidaea B11 metabolites on postharvest blue mold of pear fruit" [Int. J. Food Microbiol. 445 (2026) 111506] [0.03%]
关于“Serratia rubidaea B11代谢产物控制梨果采后青霉病的效果和机制研究”的勘误修正[刊载于Int. J. Food Microbiol. 445 (2026) 111506]
Kaili Wang,Tengxia Pan,Hua Wang et al.
Kaili Wang et al.