Search Results (58)

This study evaluated a compound chemical additive (CA) composed of potassium sorbate, sodium benzoate, and sodium nitrite. Potassium sorbate is suitable for high-temperature ensiling, while sodium nitrite functions well under low-temperature conditions, and sodium benzoate inhibits bacterial energy metabolism. This compound theoretically provides stable antibacterial effects across variable storage temperatures. The effects of CA on fermentation quality, aerobic stability, and microbial communities of high-moisture corn (HMC) silage were investigated at 35 °C and 5 °C, including the control group (CON) and CA group. After 28 days of fermentation and 7 days of aerobic exposure, microbial communities were analyzed via high-throughput sequencing. CA significantly improved silage quality at both temperatures, increasing lactic acid and crude protein content, reducing pH, NH₃-N and neutral detergent fiber, and suppressing yeasts and enterobacteria to enhance aerobic stability. Storage temperature dominated microbial community composition, while CA further optimized microbial structure. At 35 °C, CA eliminated spoilage yeast Nakaseomyces glabratus and enriched Levilactobacillus brevis and Aspergillus spp. with elevated relative abundance. At 5 °C, CA inhibited cold-resistant spoilage microbes, promoted the accumulation of Latilactobacillus curvatus, and restricted cyanobacteria growth. Metabolic prediction indicated that CA was correlated with pathways related to enhanced lactic acid synthesis and inhibited proteolysis and silage spoilage. In conclusion, CA effectively stabilizes HMC silage by regulating microbial and metabolic characteristics under different temperatures, serving as a promising temperature-adaptive preservative. Full article

This review synthesises current knowledge on five non-conventional technologies—high-power ultrasound, microwave treatment, pulsed electric fields, high hydrostatic pressure, and microbe-driven precision enology. These technologies have been applied at various stages of wine production, from pre-fermentative maceration to microbial stabilisation and ageing, with the aim of enhancing wine quality, processing efficiency, and stability. Reported achievements include faster and more selective extraction of colour and flavour compounds, improved clarity and chromatic intensity, and more consistent fermentation performance. Specifically, ultrasound treatment enhances phenolic and aromatic extraction through cavitation, accelerating maceration and improving colour and flavour complexity, while microwave treatment rapidly heats grape tissues via dipole rotation and ionic conduction, promoting pigment and aroma release and reducing fermentation or ageing time. Pulsed electric fields induce electroporation of grape cells, facilitating anthocyanin and tannin extraction, whereas high hydrostatic pressure stabilises finished wines by inactivating spoilage microorganisms and enzymes while preserving freshness, aroma, and sensory balance. Finally, microbe-driven precision enology provides a promising approach to producing distinctive wines with regional identity, representing an emerging experimental trend. Recent studies demonstrate that combining these technologies with established enological practices can result in measurable improvements in wine quality. The findings summarised in this review are of great importance for wineries aiming to enhance microbial control, reduce sulphur dioxide dosage in line with the growing demand for low-additive wines, shorten production time, and support more efficient and sustainable winemaking. Full article

Pest insect-associated microbes display great phenotypic and genotypic diversity, with many members inhabiting broader ecological niche. Several of these bacteria are ubiquitous in nature and contribute to fruit spoilage. When microbes occur in both environmental niches and insect hosts, their ability to adapt to diverse substrates may facilitate their ecological success. This study focuses on characterization of the metabolic capability of three bacterial isolates belonging to the genera Acetobacter and Pantoea associated with Drosophila suzukii collected in the Netherlands. Carbon utilization patterns and tolerance to environmental stressors were assessed under varying conditions of salinity, pH, and antibiotics. The isolates differed in their metabolic profiles but collectively demonstrated the capacity to utilize a wide range of carbon sources. In addition, they exhibited tolerance towards different chemicals including salt and antibiotics. The metabolic flexibility of bacteria associated with D. suzukii may facilitate their persistence within fruit environments and contribute to host ecology. Overall, this study provides functional insight into insect-associated bacteria and underscores the importance of metabolic characterization in understanding their ecological significance. Full article

The production of Chinese Baijiu relies on the synergistic metabolism of multi-species microbial communities in an open environment. Its intricate microbial succession and flavor formation mechanisms have long been considered complex systems that are difficult to fully deconstruct. Traditional culture-dependent techniques inherently fail to comprehensively capture the actual functional roles and dynamic regulation of “viable but non-culturable” (VBNC) microorganisms within this complex system. In recent years, the rapid advancement of multi-omics technologies has offered a novel perspective for elucidating the underlying fermentation mechanisms of Baijiu. This paper systematically reviews the recent progress in the application of metagenomics, metatranscriptomics, metaproteomics, and metabolomics in Baijiu research. Specific focus is placed on the unique contributions of these tools to resolving microbial community structural diversity, mining key functional genes and enzymes, uncovering microbial stress response mechanisms under environmental fluctuations, identifying phages and spoilage microorganisms, and tracing the metabolic pathways of flavor substances. Furthermore, the pivotal role of multi-omics integration strategies in constructing “microbe–metabolite” regulatory networks is highlighted. Finally, current challenges regarding standardization and data integration are discussed, with an outlook on leveraging omics big data to promote digital monitoring and intelligent brewing in the Baijiu industry. Full article

Ionizing radiation is a non-thermal sanitization technique used in the food field to eliminate bacteria, molds, insects and other microbes, resulting in delayed spoilage and extended shelf life. In this work, mozzarella cheese was irradiated with X-rays at a dose of 3.0 kGy, and irradiation-induced lipid modifications were evaluated through a comprehensive analysis of the mozzarella lipid fingerprint. To this aim, an optimized microwave-assisted extraction method associated with UHPLC-Q-Orbitrap-MS analysis was used for reliable and accurate lipid identification in the controls and in irradiated samples. The outcomes demonstrated that the X-ray dose employed in this investigation did not cause the formation of new lipid molecules. However, lipidomic chemometric modeling, including partial least squares-discriminant analysis, enabled the discrimination of irradiated versus non-irradiated samples and the selection of five ceramides, eight hexosyl ceramides, four sphingomyelins, one phosphatidylethanolamine, one cholesterol ester, ten oxidized triacylglycerols, and one oxidized diacylglycerol as potential markers of treatment. Finally, an artificial neural network was developed to accurately model the entire pattern in omics data in relation to the treatment. This developed analytical workflow allows for expanding knowledge on the effects of this technology and could have interesting applications in food safety traceability and control plans. Full article

Yeast biosensors represent a promising biotechnological innovation for ensuring the safety and quality of fermented beverages such as beer, wine, and kombucha. These biosensors employ genetically engineered yeast strains to detect specific contaminants, spoilage organisms, or hazardous compounds during fermentation or the final product. By integrating synthetic biology tools, researchers have developed yeast strains that can sense and respond to the presence of heavy metals (e.g., lead or arsenic), mycotoxins, ethanol levels, or unwanted microbial metabolites. When a target compound is detected, the biosensor yeast activates a reporter system, such as fluorescence, color change, or electrical signal, providing a rapid, visible, and cost-effective means of monitoring safety parameters. These biosensors offer several advantages: they can operate in real time, are relatively low-cost compared to conventional chemical analysis methods, and can be integrated directly into the fermentation system. Furthermore, as Saccharomyces cerevisiae is generally recognized as safe (GRAS), its use as a sensing platform aligns well with existing practices in beverage production. Yeast biosensors are being investigated for the early detection of contamination by spoilage microbes, such as Brettanomyces and lactic acid bacteria. These contaminants can alter the flavor profile and shorten the product’s shelf life. By providing timely feedback, these biosensor systems allow producers to intervene early, thereby reducing waste and enhancing consumer safety. In this work, we review the development and application of yeast-based biosensors as potential safeguards in fermented beverage production, with the overarching goal of contributing to the manufacture of safer and higher-quality products. Nevertheless, despite their substantial conceptual promise and encouraging experimental results, yeast biosensors remain confined mainly to laboratory-scale studies. A clear gap persists between their demonstrated potential and widespread industrial implementation, underscoring the need for further research focused on robustness, scalability, and regulatory integration. Full article

This paper illustrates the results of a case study conducted in the Madonie Regional Park (Sicily, Italy) focusing on Prangos ferulacea (L.) Lindl. This species spontaneously grows in the area and plays an important role as forage plant, contributing to the production of traditional dairy products. A multidisciplinary approach was adopted to investigate the ecological characteristics and the chemical composition of the species, and to assess its effects on chemical and microbiological properties of raw milk and ricotta from grazing animals. Indices of bioindication were used to analyse the ecological features of the study area, and a change in the landscape has been observed. Samples of P. ferulacea were collected in the wild in specific plot areas. Chemical analyses were carried out to determine the main nutritional parameters of the species. Chemical and microbiological analyses were performed on raw milk and ricotta samples to evaluate their nutritional composition and quantify the main microbial groups. Raw milk showed no significant microbial differences between samples, with low levels of lactic acid bacteria (LAB) and some Enterobacteriaceae and Escherichia coli (~10² CFU/mL), while pathogens like Listeria monocytogenes and Salmonella spp., as well as spoilage yeasts were undetectable. Ricotta cheese showed a high hygienic profile, with LAB around 10⁴ CFU/g and no spoilage or pathogenic microbes detected, including STEC-negative E. coli. Additionally, SPME-GC/MS and LC/MS analyses were carried out to identify the phenolic compounds of the species with those of dairy products and showed how the contribution of P. ferulacea to ricotta was effective for the aromatic profile and negligible for the polyphenolic component. Full article

Fermented vegetables, which are valued for their distinctive organoleptic properties and nutritional profile, are susceptible to quality deterioration during processing and storage because microorganisms inhabit vegetable raw materials. The metabolic processes of these microorganisms may induce texture degradation, chromatic alterations, flavor diminution, and spoilage. Conventional inactivation methods employing thermal sterilization or chemical preservatives achieve microbial control through nonselective inactivation, inevitably compromising the regional sensory characteristics conferred by indigenous fermentative microbiota. Recent advances in existing antimicrobial technologies offer promising alternatives for selective microbial management in fermented vegetable matrices. Existing modalities, including cold plasma, electromagnetic wave-based inactivation (e.g., photodynamic inactivation, pulsed light, catalytic infrared radiation, microwave, and radio frequency), natural essential oils, and lactic acid bacterial metabolites, demonstrate targeted pathogen inactivation while maintaining beneficial microbial consortia essential for quality preservation when properly optimized. This paper explores the applications, mechanisms, and targeted microbes of these technologies in fermented vegetable ingredients, aiming to provide a robust theoretical and practical framework for the use of selective inactivation strategies to manage the fermentation process. By assessing their impact on the initial microbial community, this review aims to guide the development of methods that ensure product safety while safeguarding the characteristic flavor and quality of fermented vegetables. Full article

Early-onset colorectal cancer (EOCRC) is emerging as a significant global health concern, particularly among individuals under the age of 50. This alarming trend has coincided with an increase in the consumption of processed foods that often rely heavily on synthetic preservatives. At the same time, these additives play a critical role in ensuring food safety and shelf life. Growing evidence suggests that they may contribute to adverse gut health outcomes, which is a known risk factor in colorectal cancer development. At the same time, synthetic preservatives serve essential roles such as preventing microbial spoilage, maintaining color, and prolonging shelf life. Natural preservatives, on the other hand, not only provide antimicrobial protection but also exhibit antioxidant and anti-inflammatory properties. These contrasting functions form the basis of current discussions on their safety and health implications. Despite their widespread use, the long-term health implications of synthetic preservatives remain inadequately understood. This review synthesizes recent clinical, epidemiological, mechanistic, and toxicological data to examine the potential link between synthetic food preservatives and EOCRC. Particular focus is placed on compounds that have been associated with DNA damage, gut microbiota disruption, oxidative stress, and chronic inflammation, which are the mechanisms that collectively increase cancer risk. In contrast, natural preservatives derived from plants and microbes are gaining attention for their antioxidant, antimicrobial, and possible anti-inflammatory effects. While these alternatives show promise, scientific validation and regulatory approval remain limited. This review highlights the urgent need for more rigorous, long-term human studies and advocates for enhanced regulatory oversight. It advocates for a multidisciplinary approach to developing safer preservation strategies and highlights the importance of public education in making informed dietary choices. Natural preservatives, though still under investigation, may offer a safer path forward in mitigating EOCRC risk and shaping future food and health policies. Full article

Apple pomace, a by-product from the production of concentrated juice, is a major contributor to global food waste. Despite its beneficial nutritional profile, apple pomace is predominantly disposed of in landfills. Rapid fermentation and spoilage caused by microorganisms are compounding factors in this demise, despite significant research into upcycling strategies. Thus, there is an unmet need for economical approaches that allow for the preservation of pomace during storage and transportation to centralized processing facilities from regional hubs. To address this challenge, we investigated the potential of different preservatives for preventing microbial growth and the spoilage of apple pomace, including antimicrobials (natamycin and iodine), polysaccharides (chitosan and fucoidan), and acetic acid. Spread plates for total microbial and fungal counts were employed to assess the effectiveness of the treatments. High concentrations (10,000 ppm) of chitosan were effective at reducing the microbial load and inhibiting growth, and in combination with antimicrobials, eliminated all microbes below detectable levels. Nevertheless, acetic acid at an equivalent concentration to commercial vinegar displayed the highest economic potential. Apple pomace submerged in 0.8 M acetic acid (3 kg pomace per liter) resulted in a five-log reduction in the microbial colony-forming units (CFUs) out to 14 days and prevented fermentation and ethanol production. These results provide a foundation for the short-term storage and preservation of apple pomace that could contribute to its upcycling. Full article

Postharvest spoilage of horticultural produce is a significant challenge, contributing to substantial food waste and economic losses. Traditional preservation methods, such as chemical preservatives and fungicides, are increasingly being replaced by sustainable, chemical-free alternatives. Microbial interventions using beneficial bacteria, fungi, and yeasts have emerged as effective solutions to enhance the postharvest quality and extend shelf life. Advancements in omics technologies, such as metabolomics, transcriptomics, and microbiomics, have provided deeper insights into plant–microbe interactions, facilitating more targeted and effective microbial treatments. The integration of artificial intelligence (AI) and machine learning further supports the selection of optimal microbial strains tailored to specific crops and storage conditions, further enhancing the treatment efficacy. Additionally, the integration of smart cold storage systems and real-time microbial monitoring through sensor technologies offers innovative approaches to optimize microbial interventions during storage and transport. This review examines the mechanisms through which microbes enhance the postharvest quality, the role of omics technologies in improving microbial treatments, and the challenges associated with variability and regulatory approval. Amid growing consumer demand for organic and sustainable solutions, microbial-based postharvest preservation offers a promising, eco-friendly alternative to conventional chemical treatments, ensuring safer, longer-lasting produce while reducing food waste and environmental impact. Full article

This study investigated the role of Lacticaseibacillus paracasei K-68 (LABK) and cocktail LAB (LABC) as silage inoculants to enhance corn silage fermentation quality and microbial stability. Silage spoilage is primarily caused by undesirable microbes such as Clostridium, Klebsiella, yeasts, and molds. The isolated LAB strain K-68 exhibited strong antibacterial and antifungal activity, particularly against spoilage organisms, and was identified as L. paracasei. Experimental silages inoculated with LABK or a LABC significantly improved fermentation profiles, with reduced pH and increased lactic acid levels. Microbial counts revealed that LAB-inoculated silages had higher LAB counts and significantly reduced yeast and mold populations. Furthermore, there were no significant differences in acetic acid, isobutyric acid, and propionic acid levels. High-throughput sequencing confirmed that LABK-treated silage was dominated by Lacticaseibacillus paracasei, whereas LABC-treated silage supported more diverse microbiota, including Pediococcus pentosaceus, Lacrimispora xylanolytica, and Levilactobacillus brevis. Both treatments suppressed spoilage-associated genera such as Clostridium and Klebsiella. Furthermore, correlation analysis showed that Lacticaseibacillus abundance was positively associated with lactic acid production and negatively correlated with pH and yeast levels. L. paracasei K-68 is a promising bio-inoculant for corn silage production since it promotes beneficial microbial dominance and suppresses spoilage organisms better than cocktail LAB. Full article

Bioprotection in winemaking refers to the use of naturally occurring microorganisms—mainly non-Saccharomyces yeasts—to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO₂). Numerous studies have demonstrated the benefits of non-Saccharomyces as bioprotectants. However, the use of Saccharomyces cerevisiae as a bioprotectant has been studied very little. Furthermore, it can offer many advantages for the production of sulfite-free wines. To test if S. cerevisiae could be used in bioprotection, we compared the ability of different strains to inhibit the growth of Brettanomyces bruxellensis and Hanseniaspora uvarum. Among the strains tested, the S. cerevisiae Sc54 strain isolated from the vineyard of the Bekaa plain was selected. To investigate its mechanisms of action, we analyzed its metabolite production, including acetic acid and ethanol. Taking into account the low levels of these metabolites and the lack of similar inhibition patterns in media supplemented with acetic acid and ethanol, it appears that other factors contribute to its antagonistic properties. Nutrient competition was ruled out as a factor, as the growth inhibition of B. bruxellensis and H. uvarum occurred rapidly within the first 24 h of co-culture. In this study, we explored the role of the S. cerevisiae killer toxin (Sc54Kt) as a bioprotective agent against H. uvarum and B. bruxellensis spoilage yeasts. Purification procedures with ethanol allowed the extraction of Sc54Kt, yielding two concentrations (0.185 and 0.5 mg/mL). Remarkably, semi-purified Sc54Kt exhibited inhibitory effects at both concentrations under winemaking conditions, effectively controlling the growth and metabolic activity of the target spoilage yeasts. Overall, these findings demonstrate that S. cerevisiae Sc54 not only exerts a strong bioprotective effect but also contributes to improving the quality of wine. The results suggest that S. cerevisiae Sc54 is a promising bioprotective agent for mitigating spoilage yeasts in winemaking, offering a natural and effective alternative to conventional antimicrobial strategies. Full article

Sweet potatoes play an important role in the global food supply, as they are rich in bioactive components and have numerous health benefits. Their minimally processed, ready-to-eat form is increasingly popular among consumers; however, discoloration and microbiological problems threaten the safety of these products. The aim of this study is to investigate the shelf life of cleaned, cut, ready-to-eat, vacuum-packed, and refrigerated Bonita (white) and Covington (orange) varieties of sweet potatoes after soaking in apple and chokeberry pomace extracts and treatment with citric and ascorbic acids. A series of microbiological and analytical tests was conducted during the storage period. The microbiological tests included the enumeration of cells of mesophilic aerobic and facultative anaerobic microbes, as well as lactobacilli, lactococci, Enterobacteriaceae, yeasts, and moulds. The analytical tests encompassed the determination of the total phenolic content, antioxidant capacity, water-soluble solid content, and pH value. The prevalent microbial groups detected in the examined sweet potato varieties were lactic acid bacteria, which were present in both fresh samples and following storage. This study established that low-temperature refrigeration (5 °C), vacuum packaging, and organic acid treatment can effectively control lactic acid bacteria, which are pivotal to spoilage. The combination of preservation steps is of particular significance for ready-to-cook sweet potatoes, as this approach effectively extends the shelf life of these products. Full article

Microorganisms play a key role in fish spoilage and quality deterioration, making the development of a rapid, accurate, and efficient technique for detecting surface microbes essential for enhancing freshness and ensuring the safety of mandarin fish consumption. This study focused on the total viable count (TVC) and Escherichia coli levels in the dorsal and ventral parts of fish, and we constructed a detection model using hyperspectral imaging and data fusion. The results showed that comprehensive and simplified models were successfully developed for quantitative detection across all wavelengths. The models performed best at predicting microbial growth on the dorsal side, with the RAW-CARS-PLSR model proving the most effective at predicting TVC and E. coli counts in that region. The RAW-PLSR model was identified as the optimal predictor of the E. coli concentration on the ventral side. A fusion model in the decision layer constructed using the Dempster–Shafer theory of evidence outperformed models relying solely on spectral or textural information, making it an optimal approach for detecting surface microbes in mandarin fish. The best prediction accuracy for dorsal TVC concentration achieved an Rp value of 0.9337, whereas that for ventral TVC concentration reached 0.8443. For the E. coli concentration, the optimal R_p values were 0.8180 for the dorsal section and 0.8512 for separate analysis. Full article