Pre-fermentation timing reprograms carbon and redox metabolism to dictate freeze-thaw tolerance in Saccharomyces cerevisiae [0.03%]
前发酵定时重组碳和氧化还原代谢以决定酿酒酵母的冻融耐受性
Dongdong Xie,Xing Li,Jiaxin Zheng et al.
Dongdong Xie et al.
The temporal sequence of metabolic conditioning in relation to stress exposure is a fundamental yet underexplored determinant of cellular resilience. Using Saccharomyces cerevisiae as a model, pre-fermentation (50-min fermentation before fr...
A meta-analysis and systematic review of Salmonella prevalence in table eggs from China and the efficacy of inactivation technologies for Salmonella in table eggs [0.03%]
中国鸡蛋中沙门氏菌污染情况的荟萃分析及鸡蛋中沙门氏菌杀灭技术有效性的系统评价
Chen Xu,Linye Ding,Ziyao Bian et al.
Chen Xu et al.
Salmonella contamination of table eggs poses a significant public health risk in China. However, systematic assessments of the national prevalence and comparative efficacy of inactivation technologies remain limited. We systematically searc...
Integrated transcriptomic and metabolomic analyses reveal TPS1 as a key regulator linking cell wall integrity to aflatoxin production in Aspergillus flavus [0.03%]
整合转录组和代谢组分析揭示TPS1是链接黄曲霉细胞壁结构与黄曲霉素产生的关键调节因子
Fanghao Qi,Qian Li,Hongying Xiao et al.
Fanghao Qi et al.
As a widely distributed opportunistic pathogen, Aspergillus flavus poses a critical challenge to global food safety, principally through the contamination of staple crops with Aflatoxin B1 (AFB1), a highly potent carcinogen and hepatotoxin ...
Hepatitis E virus in meat and meat products without liver contents - Detection methods, occurrence and implications for public health [0.03%]
肉和肉制品中不含肝但存在戊型肝炎病毒的检测方法、发生情况及其公共卫生影响
Reimar Johne,Nadine Althof,Leena Maunula et al.
Reimar Johne et al.
Hepatitis E virus (HEV) is the causative agent of an acute or chronic hepatitis in humans. Genotypes 3 and 4 are zoonotic and mainly infect domestic pigs, wild boars and deer. Consumption of liver and liver-containing products from these an...
Reshaping microbial function through Blastobotrys adeninivorans bioaugmentation to enhance flavor quality in ripened pu-erh tea: Insights from multi-omics analysis [0.03%]
基于多组学分析的冠毛芽孢菌生物强化改良普洱茶风味品质：通过曲霉转化重塑微生物功能作用机制研究
Teng Wang,Yan Ma,Qiuyue Chen et al.
Teng Wang et al.
Given the established potential of microbial bioaugmentation to enhance traditional fermented foods, this study investigated the role of the key functional yeast in the post-fermentation of ripened pu-erh tea, Blastobotrys adeninivorans (B....
A fungal CRY-DASH photoreceptor mediates light-dependent and-independent regulation of growth and conidiation in Trichothecium roseum [0.03%]
玫瑰腐皮壳菌中的一种真菌CRY-DASH光受体介导光照依赖性和非依赖性的生长和分生孢子形成调控作用
Fuhai Zhang,Xiao Zhang,Yue Wang et al.
Fuhai Zhang et al.
Light is a key environmental cue shaping fungal growth and development. Among the several photoreceptor families, cryptochrome-DASH (CRY-DASH) proteins are conserved blue-light receptors best known for photolyase/photoreactivation activity,...
Sublethal cooking temperatures and simulated digestion: survival responses of Listeria monocytogenes and the emerging contaminant Acinetobacter spp [0.03%]
sublistermal烹调温度和模拟消化对李斯特菌和新出现的不动杆菌污染的风险的影响
Marta Carvalho,Mónica Oliveira,Joana Barbosa et al.
Marta Carvalho et al.
The persistence of bacterial pathogens in food products, even after cooking and gastrointestinal exposure, poses a significant public health risk. This study aimed to evaluate the survival and adaptability of Listeria monocytogenes and Acin...
Genomic analysis of Campylobacter risk in retail chicken isolated from Beijing in 2024 [0.03%]
北京2024年零售鸡肉中Campylobacter风险的基因组分析
Jianyun Zhao,Ying Liu,Menghan Li et al.
Jianyun Zhao et al.
This study investigated the prevalence, genetic diversity, antimicrobial resistance, and virulence characteristics of Campylobacter spp. isolated from retail chicken carcasses in Beijing, China. Overall, Campylobacter was detected in 55.88%...
Corrigendum to "Tissue destruction during food spoilage is associated with the formation of biofilms by Pseudomonas species" [Int. J. Food Microbiol., 447 (2026) 111563] [0.03%]
关于“食物变质期间假单胞菌属细菌生物膜的形成与组织破坏有关”[国际食品微生物学杂志，447（2026）111563]的勘误通知
Laura M Nolan,James J Lazenby,George M Savva et al.
Laura M Nolan et al.
Modelling the dynamics of coagulase-positive staphylococci in artisanal raw milk cheese during ripening: Influence of microbiological and intrinsic factors [0.03%]
艺术乳干酪在成熟过程中葡萄球菌动态变化的建模：微生物和固有因素的影响分析
Thomas Dalmonte,Gulnara Guluzade,Serena Giacomozzi et al.
Thomas Dalmonte et al.
The aim of this study was to model the population of coagulase-positive staphylococci in an artisanal raw milk cheese, throughout the ripening period, to assess which microbiological and intrinsic parameters influence the dynamic of coagula...