Impact of Schizosaccharomyces species on apple juice fermentation: High glycerol production, malic acid degradation, and species-specific aroma profiles [0.03%]
Schizosaccharomyces物种对苹果汁发酵的影响：高甘油产生，苹果酸降解及特有香气特征
Szonja Takács,Anna Bodnár,László Attila Papp et al.
Szonja Takács et al.
The increasing significance of non-Saccharomyces strains in fermented beverages comes from their ability to modulate sensory properties and produce diverse metabolites. This study evaluated the oenological potential and fermentation capacit...
Manufacturing traditional Balkan Kajmak: Strategies to mitigate Listeria monocytogenes recontamination [0.03%]
传统巴尔干半岛卡亚玛克制造工艺中减轻单增李斯特菌再次污染的策略分析
Beatrix Stessl,Tobias Hennes,Martina Ludewig et al.
Beatrix Stessl et al.
From 2020 to 2022, an outbreak of listeriosis occurred in Austria, resulting in ten cases, three of which proved fatal. The outbreak was traced to a traditional southern European dairy product known as Kajmak, a lightly salted cream product...
Wild Australian niches as a source of novel lactic acid bacteria and malolactic fermentation candidates [0.03%]
野生澳洲生态位作为新型乳酸菌和苹果酸-乳酸发酵候选菌的来源
Scott A Oliphant,Krista M Sumby,Jennifer M Gardner et al.
Scott A Oliphant et al.
Malolactic fermentation (MLF) by lactic acid bacteria (LAB) is essential for most red wine production, yet commercial starter cultures are largely limited to Oenococcus oeni, a species constrained by slow growth, fastidious nutritional requ...
Unraveling fungal community biodiversity in table olives through tree-based machine learning classification [0.03%]
基于树的机器学习分类解开罐装橄榄中的真菌群落多样性
Elio López-García,Antonio Benítez-Cabello,Eugenio Parente et al.
Elio López-García et al.
In recent years, the number of omics studies aimed at characterizing fungal communities in fermented foods, such as table olives, has steadily increased. Moreover, advances in bioinformatics and artificial intelligence have provided new res...
Biological detoxification of ochratoxin A in-food systems using probiotic and Bacillus strains [0.03%]
利用益生菌和芽孢杆菌消除食物系统中的赭曲霉毒素A
Lucia Antelo-Paulo,Pilar Vila-Donat,Alessandra Cimbalo et al.
Lucia Antelo-Paulo et al.
Ochratoxin A (OTA) is a widespread mycotoxin found in food and feed, posing serious risks to human and animal health due to its nephrotoxic, immunotoxic, and carcinogenic effects. Strategies to reduce OTA exposure are therefore essential, a...
Antimicrobial peptides selected through deep learning can be utilized for the control of Pseudomonas fluorescens in milk [0.03%]
通过深度学习选择的抗菌肽可用于控制牛奶中的荧光假单胞菌
Yu Wang,Shijie Li,Zhenyu Wang et al.
Yu Wang et al.
Contamination of milk by psychrotrophic Pseudomonas species represents a primary cause of dairy product spoilage. Antimicrobial peptides (AMPs) present unique advantages for food applications due to their favorable safety profiles, low toxi...
First report of a carbapenemase gene blaOXA-181 harbored in a conjugative plasmid in Kluyvera sichuanensis isolated from spinach [0.03%]
一株来源于菠菜的Kluyvera sichuanensis菌中携带可转移耐碳青霉烯酶基因blaOXA-181报告
Xu Yang,Jinkyung Kim,Nhu-Y Do et al.
Xu Yang et al.
Antimicrobial resistance is a growing global public health concern, and carbapenem-resistant Enterobacterales (CRE) represent one of the most urgent threats due to limited treatment options. While CRE are primarily associated with healthcar...
Ready-to-eat meat foods as potential vectors for the transmission of antibiotic-resistant Enterococcus faecium [0.03%]
即食肉制品中抗性肠球菌的潜在传播作用
Giorgia Piccioni,Claudia Gabucci,Andrea Di Cesare et al.
Giorgia Piccioni et al.
Enterococcus faecium, a member of the human gut microbiota and the second most abundant enterococcal species after E. faecalis, is an important agent of healthcare-associated infection. Its high capacity to acquire antimicrobial resistance ...
Revealing the correlation between microbial community and flavor compounds in traditional Chinese sourdough by integrating flavoromics and metagenomics [0.03%]
结合风味组学和元基因组学整合揭示中国传统酸面团微生物群落与风味化合物的相关性
Jing Zhang,Weikang Cao,Wenfei Xiong et al.
Jing Zhang et al.
Traditional Chinese sourdough (CTS) is mainly used for the fermentation of steamed pastries, providing a unique natural fluffiness and distinctive flavor, and thus holds important culinary value. However, the microbial mechanisms underlying...
Defined synthetic microbial communities improve process controllability and inter-site reproducibility in high-temperature Daqu production [0.03%]
Defined合成微生物菌群提高了高温大曲生产的可控性和多地点重现性
Zilun Lei,Yi Zhang,Jun Huang et al.
Zilun Lei et al.
High-temperature Daqu (HTD), the core starter for sauce-flavor Baijiu, is highly susceptible to quality fluctuations because it is produced through open solid-state fermentation and depends on heterogeneous Muqu. Here, we evaluated whether ...