International Journal of Food Microbiology

Domestication of molds for cheese production has repeatedly shaped Penicillium fungi, most notably giving rise to the emblematic P. camemberti lineage, derived from P. biforme. Here, we identified a new P. biforme lineage, named cheesy, likely selected from P. biforme for food fermentation, including cheese and sausage production. This lineage exhibits evidence of a severe bottleneck, with little nucleotide polymorphism and a single mating type. The cheesy lineage has evolved advantageous traits for cheesemaking: compared to other P. biforme strains and its wild relative P. fuscoglaucum, it displays faster growth on cheese, galactose and lactose media, higher sporulation and germination rates on cheese, elevated lipolytic activity, enhanced inhibition capacities, and produced specific volatile organic compounds. Additionally, P. camemberti and P. biforme cheesy differ in their content of Starship mobile elements, acquired through horizontal transfers. These elements carry cargo genes potentially relevant for adaptation to cheese. Notably, the cheesy lineage has acquired a 20 kb Starship element (Rattus), nested within a much larger 160 kb Starship (Bilge), and carrying cargo genes with predicted functions involved in antagonistic interactions among micro-organisms. SignificanceO_LIWe identified a new Penicillium biforme lineage, named cheesy, which was likely selected from P. biforme for food fermentation (cheese and sausage), genetically and phenotypically different from the emblematic P. camemberti lineage. This lineage suffered from a severe bottleneck, displaying very little nucleotide polymorphism and a single mating type. C_LIO_LIThis newly identified lineage has evolved advantageous traits for cheesemaking; compared to other P. biforme strains and its wild relative P. fuscoglaucum, it displayed faster growth on cheese, galactose and lactose media, higher sporulation and germination rates on cheese, higher lipolytic activity, better inhibition capacities and specific volatile organic compounds. C_LIO_LIPenicillium camemberti and P. biforme cheesy also differed by their content in Starship mobile elements, acquired through horizontal transfers, and carrying cargo genes potentially relevant for adaptation to cheese. C_LIO_LINotably, the cheesy lineage has acquired a specific 20 kb Starship nested within a much larger 160 kb Starship, and likely involved in antagonistic interactions. C_LI

In many tropical countries, fermentation of palm sap into palm wine is an important fermented beverage contributing to local economies, tradition, and culture. Traditionally made in villages and families, palm sap is not inoculated with starter cultures and fermentation commences spontaneously. It is therefore possible that fermentation is influenced by multiple ecological factors, which affect microbial dynamics and thus flavour outcomes. Here, we studied microbial communities during fermentation of palm sap from three different palm tree species (palmyra, coconut, and sugar palm) on the island of Bali, Indonesia in both the wet and dry seasons. Our results suggest that season of collection has a strong influence on microbial dynamics and succession, and these changes positively correlate to metabolite concentration. The change of the season from the dry to wet season led to the loss of microbial diversity with lower richness in the dry season. The dominance of Saccharomyces cerevisiae was not affected by season and fermentation time and was dominant in all samples. Potential spoilage species, such as Candida tropicalis were negatively correlated to ester production and more abundant in the dry season. As microbial species varied in incidence and thus biochemical activity, the chemical groups of esters from their metabolism related to the change of season and fermentation time, while volatile compounds and small molecules were highly discriminated by season in the resultant wines. Ethyl octanoate was consistently different across all variables through comparison by three-way ANOVA and is proposed as a biomarker of seasonal variation in palm sap fermentation. These findings improve our understanding of microbial dynamics in palm sap fermentation, revealing flavour differentiation within season and suggests that strategies for microbial management, product development and quality assurance will elevate this traditional product into the future.

Romanian bors, a traditional fermented wheat bran beverage, is produced through spontaneous fermentation and represents a complex microbial ecosystem. Despite its cultural importance and presumed health benefits, its microbial ecology and functional potential remain poorly characterized. The present study aimed to elucidate the microbial community structure of bors and link it to functional traits relevant to fermentation performance and food functionality by integrating culture-independent sequencing with culture-dependent isolation and functional characterization. A total of 32 bors samples (12 commercial and 20 homemade) were analyzed. Amplicon-based sequencing revealed a microbiome dominated by lactic acid bacteria (LAB), with lactobacilli accounting for the majority of the bacterial communities and Lactobacillus amylolyticus being identified as the most prevalent and abundant species. The yeast communities were mainly composed of fermentative taxa, including Pichia kudriavzevii and Kluyveromyces marxianus. Lactobacillus amylolyticus and P. kudriavzevii were also the most frequently isolated species among bacteria and yeasts, respectively. These results highlighted a strong adaptation of the microbial isolates to starch-rich cereal substrates and underscored the central role of these microorganisms in wheat bran fermentation for bors production. Whereas the sequencing-based analyses showed no significant differences in overall diversity between the commercial and homemade bors samples, the cultivation-based results indicated a higher bacterial richness in the commercial products. Notably, the culture-dependent method captured substantially fewer taxa, highlighting the complementary nature of the two approaches. Of a total of 101 bacterial strains (88 LAB and 13 acetic acid bacteria) isolated, many exhibited rapid growth and strong acidification capacity, reaching pH values below 4.5 within 12 h. A functional screening revealed that 21 % of these strains displayed -amylase activity, 65 % phytase activity, and 50 % {beta}-glucosidase activity, highlighting their capacity to metabolize cereal substrates and enhance the nutrient availability of bors. All strains showed antibacterial activity against at least one indicator bacterium tested, with a universal inhibition of Listeria monocytogenes. Overall, Romanian bors harbored a lactic acid bacteria-dominated core microbiome with a significant functional diversity. These findings underscored its potential as a rich source of functional and technologically important strains for application in starter and protective culture development.

Salmonella is a pathogen linked to foodborne outbreaks, including low-moisture foods. Its ability to resist desiccation can contribute to the formation of dry surface biofilms (DSB). This study evaluated the impact of 3 DSB formation protocols (P1=48-h hydrated phase/48-h dry phase, P2=24-h/120-h and P3=8-h/48-h) on the resistance of Salmonella DSB to 70% alcohol, a commercial product (based on 0.015% quaternary ammonium and 25% isopropyl alcohol), gaseous ozone (45 ppm), hot air (90 {degrees}C) and UV-C light (254 nm). The type of DSB protocol impacted the efficacy of the sanitizers (p < 0.05). The biofilm with the shortest hydration phase showed the greatest susceptibility; three out of the five sanitizers evaluated (70% alcohol, commercial product, and UV-C) promoted significant reductions in P3, with counts below the detection limit (0.8 log CFU/cm{superscript 2}) after 5 to 15 min exposure. Regarding protocols P1 and P2, in general, the best performance was from UV-C, especially against DSB on polypropylene, where it achieved reductions of 1.3 log CFU/cm{superscript 2} for P1 and 2.9 log CFU/cm{superscript 2} for P2 after 15 to 30 min of exposure. In contrast, hot air and ozone showed less effectiveness, with reductions [&le;]1.2 log CFU/cm{superscript 2}. In most scenarios, confocal microscopy images corroborated the plate count results (log CFU/cm{superscript 2}). In summary, our data indicates limited action of dry sanitizers on Salmonella DSB, requiring validation and optimization of sanitization processes to ensure the microbiological safety of low-moisture products.

Food production is a significant contributor to global greenhouse gas emissions and deforestation, exacerbated by substantial food waste. Converting food waste into yeast protein offers a sustainable solution to enhance food security and contribute to a circular economy. However, due to the diverse and variable nature of food waste substrates, numerous experimental trials are required to optimise the preprocessing steps, yeast strain selection, nutrient addition, and fermentation conditions. This study presents a hybrid modelling approach where data-driven machine learning is used to predict microbial growth kinetics from process parameters. The hybrid model was trained on a comprehensive dataset consisting of 963 fermentation experiments from 55 publications, enabling transfer learning across 46 yeast strains and 79 food waste substrates. The hybrid modelling method was integrated with Bayesian optimisation, a sequential strategy to optimise expensive-to-evaluate functions, to efficiently maximise yeast biomass growth from different food waste substrates. The utility of the hybrid model was evaluated using five test datasets selected from previous literature and was shown to facilitate an average reduction of 66% in the number of experimental trials required to identify optimal fermentation conditions compared to without using the hybrid model. This proved that the transfer of knowledge between yeast strains and food wastes improved the optimisation efficiency of real, previously published datasets compared to traditional optimisation methods. The novelty and contributions of this study include the collation of the extensive dataset, provided as supplementary material; and the demonstration that transfer learning by training the hybrid model on this heterogeneous dataset can improve the optimisation efficiency for yeast biomass growth on new strains and substrates.

The Bacillus cereus group comprises bacteria of biotechnological interest, but also raises health concerns. Some bacteria in this group are opportunistic human pathogens, mainly causing foodborne gastrointestinal infections. As of today, the presence, sequence variability, or expression of genes encoding toxins or other virulence factors are insufficient to predict the potential of a given isolate to cause the diarrheal form of the disease. To address this limitation, we developed a sandwich ELISA to quantify the NheA and Sphingomyelinase (SMase) proteins in culture supernatants to test them as markers of pathogenic potential. Application of the assay to a collection of B. cereus group isolates revealed that strains associated with food poisoning outbreaks produce significantly more NheA and SMase than those isolated from the environment or from commercial products. Statistical analyses show that the combined quantification of NheA and SMase provides robust discrimination between pathogenic and non-pathogenic (environmental and commercial) profiles. These results demonstrate that the quantitative assessment of both NheA and SMase production can serve as a reliable biomarker for distinguishing diarrheic food poisoning isolates from harmless strains.

Biopreservatives including nisin and its derivatives are becoming more desirable in the food processing industry because of the growing demand for naturally preserved and minimally processed foods free from artificial preservatives. However, ensuring microbiological safety while meeting these consumer preferences remains a major challenge. This has necessitated the continuous investigation of potential new antimicrobial agents produced by naturally occurring microorganisms. Hence, this study explored the synthesis, characterisation, and optimisation of a bacteriocinogenic lactic acid bacterium and its antimicrobial product, possibly novel bacteriocin (Nisin 2A) from Lactococcus lactis isolated from commercial brined cheese. The isolation was achieved by screening for wild-type bacteriocin-producing lactic acid bacteria from dairy products using MRS media. Screening was performed using antagonism assays, yielding five producer organisms. Of these, the isolate whose metabolites exhibited the most potent antimicrobial activity was identified as Lactococcus lactis, which synthesised an active antimicrobial peptide designated as Nisin 2A, with a molecular mass of approximately 3.3 kDa as determined by UHPLC-MS and SDS-PAGE. Production of Nisin 2A was scaled up through fed-batch fermentation of Lactococcus lactis in modified MRS broth following process optimisation using a Plackett-Burman experimental design and purified by ammonium sulphate precipitation and solid-phase extraction (SPE). Furthermore, the antimicrobial potential of the bacteriocin was evaluated by the agar well diffusion assay and quantified using the tube dilution method. The purified peptide demonstrated broad-spectrum antimicrobial activity, particularly against the test Gram-positive bacteria Bacillus cereus and retained its bioactivity across a wide pH range (3-9) and high thermal conditions (up to 100 {degrees}C). Furthermore, it had high sensitivity to proteolytic enzymes (Proteinase K and Trypsin). Notably, the peptide was thermostable and retained up to 90% of its initial activity after thermal treatment and maintained consistent inhibitory performance after extended storage. These findings highlight the potential application of Nisin 2A as a natural biopreservative in food systems.

Traditional Mongolian fermented foods have been extensively utilized for dietary regulation and the promotion of gastrointestinal health. However, spontaneous fermentation remains inherently unpredictable, leading to significant variations in microbial community dynamics, metabolite accumulation, and the consistency and quality of the final product. Drawing on the traditional preparation of Mongolian acidic foods, this study established a controlled production strategy for whole-wheat probiotic fermented soup (WWPFS) by combining enzymatic pretreatment with probiotic-directed fermentation. Physicochemical characterization, 16S rRNA gene-based microbial community profiling, LC-MS/MS-based untargeted metabolomics, safety evaluation, and an Escherichia coli-induced gut microbiota dysbiosis model were employed to optimize and comprehensively characterize the fermentation process of WWPFS. The optimized process established a reproducible fermentation system consistently dominated by Lactobacillus and Bacillus across independent fermentation batches. Compared with traditional spontaneous fermentation, probiotic-directed fermentation remodeled the physicochemical properties of the whole-wheat matrix, including carbon, nitrogen, phosphorus, sulfur, and mineral composition, and facilitated the accumulation of putatively annotated LC-MS/MS features, including DL-lactate, 1,4-D-xylobiose, diacetyl, and phenyllactic-acid-related features derivatives. Acute oral and 28-day repeated-dose toxicity evaluations showed no treatment-related adverse effects within the tested dose range and study duration. In the Escherichia coli-induced gut microbiota dysbiosis mouse model, microbial richness, diversity, and community structure differed among the experimental groups, and both low- and high-dose WWPFS groups showed significant shifts in overall gut microbial community composition relative to the model group after multiple-testing correction, together with directional recovery of selected model-responsive bacterial genera. Cross-system integration identified coordinated response patterns between fermentation-derived metabolite features and model-responsive gut bacterial taxa, supporting a potential metabolite-microbiota link in WWPFS-mediated gut microbiota modulation. In summary, probiotic-directed fermentation improved the controllability of the traditional Mongolian fermented food production process, reshaped its metabolic profile, and enhanced its potential to modulate the gut microbiota. These findings provide experimental evidence supporting the modernization of traditional Mongolian fermented foods and the development of probiotic-based functional foods.

Antimicrobial resistance represents a continuing threat to clinical infection management, with methicillin-resistant Staphylococcus aureus (MRSA) and multidrug-resistant Escherichia coli identified by the World Health Organization as priority pathogens. This study evaluated the antimicrobial activity, synergistic potential, and chemical composition of six plant-derived preparations (three ethanolic extracts: nettle, thyme, rosemary; and three essential oils: lavender, lemongrass, doTERRA Peace blend) against MRSA, methicillin-sensitive S. aureus (MSSA), and E. coli K-12 by disc diffusion, broth microdilution, post-exposure culturability, antimicrobial interactions assessed by checkerboard assay, and GC-MS profiling. Disc diffusion produced no interpretable zones of inhibition for any plant preparation tested; however, broth microdilution revealed reproducible inhibitory activity within published ranges across the panel. Three essential oils achieved a median Minimum Inhibitory Concentration (MIC) of 0.39 mg/mL against MRSA despite presenting compositionally distinct chemotypes: lavender was linalool-dominated (61% combined), lemongrass was citral-dominated (76%), and the doTERRA blend was sesquiterpene-rich. Rosemary ethanolic extract achieved the same potency (0.39 mg/mL) against MSSA. No preparation produced a bactericidal reduction (>=3 log10 CFU/mL) at any timepoint, with all reductions transient and recovering by 24 hours. Checkerboard combinations of plant preparations with vancomycin and ciprofloxacin were uniformly classified, according to the Fractional Inhibitory Concentration Index (FICI), as indifference/no interaction, attributable in part to inoculum-mediated effects on vancomycin MIC. To analyse the relationship between chemical composition and antimicrobial outcomes, we introduce a Chemotype Similarity Index (CSI), a chemometric framework quantifying pairwise compositional similarity between essential oils by Pearson correlation and relating it to log2-MIC differences across strains. CSI revealed a strain-dependent chemistry-activity relationship, convergent against MRSA, monotonic against MSSA, and absent against E. coli, indicating that compositional similarity predicts antimicrobial outcomes on a strain-specific basis. The convergence of three chemotypically divergent essential oils with the same anti-MRSA potency suggested a shared membrane-disrupting mechanism operating through distinct chemical routes. Although exploratory at this scale, the CSI framework provides a reusable analytical scaffold for linking phytochemical composition to antimicrobial activity, and identifies the MRSA convergence as a specific direction for mechanistic investigation into the development of plant-derived antimicrobial adjuncts.

Managing plastic pollution is challenging because current physical and chemical recycling methods are inefficient and environmentally intensive. Biological recycling approaches have been framed as sustainable alternatives but are challenging to optimize due to a lack of process analytical technologies that provide real time data on microbial plastic metabolism. In this study we used Piscinibacter sakaiensis 201-F6, a model bacterium with a well-studied polyethylene terephthalate (PET) metabolism, to validate non-destructive Raman spectroscopy methods to monitor plastic biodegradation by tracking metabolite production. Cells were grown on PET and known metabolites stemming from PET metabolism. Raman spectroscopy was used alongside destructive mass spectrometry techniques to monitor PET metabolite production and uptake under different growth conditions. Although cells grew effectively using PET, Raman spectroscopy did not detect the known PET metabolite terephthalic acid during growth assays. Instead, Raman detected isophthalic acid (IPA), a metabolite not previously associated with PET metabolism whose identity was confirmed with LC-HRMS. Raman spectroscopy was also used alongside thermoanalytical techniques to predict the biodegradability of PET at different crystallinities through the release of IPA. This study frames Raman spectroscopy as a promising tool to study metabolic pathways for plastic recycling and optimize their application in situ.

This study investigates electro-fermentation candida Tropicalis SY005 to address fermentation kinetics limitation during grape must fermentation. In comparison with non-stimulated control sample, EF substantially enhanced sugar depletion, TSS drop by day 3 and generated a strongly reduced state (ORP -100 to -143mV). The oxidation-reduction shift enhanced cellular NAD+ regeneration, reducing total fermentation duration from 264 h to 72 h. GC-MS analysis showed pronounced major characteristic volatile compound confirming substantial metabolic pathway shifts in flavor of glycolytic flux. Moreover moderate electric field promoted cellular membrane electropermeabilization substantially promoting bioactive extraction.

Course-based undergraduate research experiences (CUREs) are widely recognized as a high-impact practice in biology education, yet most existing CURE frameworks treat the research organism as an interchangeable teaching prop rather than a genuine scientific contribution. We argue that place-based, community-embedded CUREs - in which students isolate, characterize, and publicly deploy a locally meaningful wild organism - constitute a qualitatively distinct model warranting broader adoption. As proof of concept, we present the Declaration of Fermentation project at Indiana University Bloomington: graduate researchers isolated a wild Saccharomyces cerevisiae strain from the bark of a campus landmark tree, confirmed its wild provenance by whole-genome sequencing and phylogenomics, and partnered with local craft breweries to produce a colonial-era inspired ale released publicly for the 250th anniversary of the Declaration of Independence. Volunteer sensory panels at two independent public tasting events (combined n = 33-34 per attribute) confirmed a fruity-funky profile consistent with wild-strain fermentation, with no significant differences between events (Mann-Whitney U, Benjamini-Hochberg-corrected p > 0.05 for all 11 attributes). We describe three design principles - genomically confirmed strain identity, mandatory community partnership, and place-based historical narrative - that distinguish this model from prior wild yeast brewing CUREs, discuss how these principles generalize to other institutions and fermentation vehicles, and identify next steps for formal learning assessment. Complete implementation protocols are provided as supplemental Appendices 1-6, and the bioinformatics pipeline is freely available at https://doi.org/10.5281/zenodo.20679384.

"Lactic acid bacteria (LAB) are one of the dominant groups of bacteria in the palm sap (Arenga pinnata) microbiome. Previous research in the sago palm sap production centers of Tomohon City (Kayawu, Pinaras, and Lahendong) has successfully identified various LAB species, including Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus buchneri, Leuconostoc mesenteroides, and Leuconostoc sp. This study aims to identify LAB species in sago palm sap from a new location, namely the Wawo Plantation in Tomohon, and to evaluate their potential as natural antibacterial agents. Through 16S rDNA gene sequencing analysis, the isolates obtained were identified as belonging to the newly described genera Lacticaseibacillus and Lactiplantibacillus. Four promising isolates Lactiplantibacillus fabifermentans A1.4, Lacticaseibacillus casei B1.5, Lacticaseibacillus paracasei B1.6, and Lacticaseibacillus paracasei B3.5 were tested for their inhibitory activity against the enteric pathogens Salmonella sp. and Escherichia coli using the well diffusion method. The results showed that all isolates exhibited a strong spectrum of pathogen inhibition. The highest inhibitory activity against Salmonella sp. was demonstrated by the L. paracasei B1.6 isolate, with an inhibition zone of 21.25 mm, while optimal inhibition against E. coli was achieved by L. casei B1.5 at 11.0 mm. These findings confirm that the local BAL strain from Tomohon palm sap has great potential for large-scale development as a biopreservative in the food industry and as a functional probiotic agent"

Antimicrobial resistance has intensified the search for sustainable natural products with antimicrobial properties. Pleurotus ostreatus cultivated on lignocellulosic agro-wastes, including cassava peel, offers potential for bioactive-compound production and agricultural waste valorization. Conventional antimicrobial screening, however, can be labour-intensive when multiple extracts and pathogens are evaluated. This study evaluated whether extraction solvent, broad pathogen taxonomic category, and batch-level mycochemical composition could predict the antimicrobial response of P. ostreatus extracts cultivated on cassava peel and identified the variables contributing most strongly to prediction. Ethanolic and aqueous mushroom extracts were evaluated against seven microbial pathogens using agar well diffusion and broth microdilution assays. The dataset comprised 42 observations. A Random Forest model with leave-one-out cross-validation (LOOCV) was used to model zone of inhibition as a regression task and minimum inhibitory concentration (MIC) as a binary classification task. The Random Forest regression model showed moderate internal predictive performance for zone of inhibition (R2 = 0.68, MAE = 0.62 mm, RMSE = 0.75 mm). Extraction solvent was the strongest predictor, whereas batch-level mycochemical variables contributed minimally. In contrast, MIC classification performed poorly (accuracy = 0.43; F1-score = 0.33), indicating that the available predictors were insufficient to discriminate the two observed MIC groups. The findings support machine learning as an exploratory complement to antimicrobial screening of mushroom-derived natural products. Given the limited dataset and three cultivation batches, the results are preliminary. Larger, multi-substrate and multi-species datasets with replicate-resolved biochemical measurements will be required to develop robust predictive models.

The growing demand for sustainable aquafeeds has intensified interest in alternative protein ingredients capable of reducing reliance on fishmeal without compromising fish performance. Here, we evaluated microbial community-based single-cell protein (SCP) as a fishmeal substitute in juvenile Asian seabass (Lates calcarifer) diets in two independent feeding trials of juvenile fish conducted over 49 and 56 days, respectively and compared them to a previous study that lasted 24 days. SCP was produced from nutrient-rich soybean-processing side streams by microbial communities in fermenters and incorporated into experimental diets at inclusion levels ranging from 10% to 100% fishmeal replacement. In the 24-day trial, a diet containing 50% fishmeal replacement with lab-scale produced SCP achieved 100% survival and a feed conversion ratio (FCR), specific growth rate (SGR), and weight gain comparable to the fishmeal control diet. In the 49-day trial using pilot-scale produced SCP, a 50% fishmeal replacement also maintained an FCR and feed intake comparable to the control, whereas complete replacement reduced feed intake and growth performance. In a 56-day pilot-scale trial that used 500-L fish tanks, diets containing up to 50% fishmeal replacement maintained comparable survival, weight gain, and SGR, although moderately higher FCR values were observed at higher SCP inclusion levels. Proximate composition and essential amino acid profiles of fish fed control or SCP-containing diets were comparable. Genome-resolved metagenomic analyses revealed diverse microbial taxa associated with the SCP. Collectively, these findings support microbial community-based SCP as a scalable and reproducible alternative protein platform for aquaculture feeds across independent trials and production scales.

Cronobacter sakazakii is an opportunistic foodborne pathogen that affects neonates, and has ability to produce dry surface biofilm (DSB). However, little is known about its resistance to dry sanitizers. This study aimed to evaluate the efficiency of dry sanitizers compared with sodium hypochlorite (SH) on DSB of C. sakazakii. DSB were formed on stainless steel or polypropylene coupons (10 cm{superscript 2}) using two cycles of hydrated/dry phases at 25 {degrees}C: T1 (48/48 h) or T2 (24/120 h). At DSB endpoint, the coupons were sanitized with 70% ethanol, a commercial product based on isopropyl alcohol (25%) and quaternary ammonium (0.015%), hot air (90{+/-}2 {degrees}C), UV-C light (254 nm), gaseous ozone (45{+/-}2 mg/L), or SH (200 mg/L, pH 6.5). All dry sanitizers showed limited antimicrobial activity (p > 0.05), with reductions [&le;] 0.8 log CFU/cm{superscript 2} over 30 min exposure. In contrast, SH was effective against DSB regardless of the DSB formation protocol, with reductions [&ge;]2 and >5 log CFU/cm{superscript 2} after 10 and 30 min, respectively. Interestingly, DSB formed with shorter hydrated phase and longer dry phase (T2) had greater sensitivity to SH, but it was not noted to dry sanitizers. CLSM images suggested the presence of VBNC cells, particularly after SH treatment. In conclusion, our results emphasize the importance of implementing stringent hygiene measures to control C. sakazakii DSB in the low moisture food industry, and indicate that SH is an effective sanitation strategy when the drying line is promptly addressed.

The aim of this study was to evaluate the impact of two sustainable dietary protein sources on the structure and composition of the gut microbiota in European sea bass (Dicentrarchus labrax) juveniles. These protein sources were incorporated to the aquafeeds containing (a) Lupinus albus meal, treated with either exogenous enzymes (Solid state hydrolysis-SSH) or fermented with Saccharomyces cerevisiae (Solid state fermentation, SSF) and (b) Lagocephalus sceleratus meal. In the first case (a), the control aquafeed simulated a standard commercial diet, containing soybean meal whereas in the rest of the diets soybean meal was partially or totally replaced by hydrolysed or fermented Lupin meal. In the second case (b) the fish were fed Lagocephalus sceleratus unprocessed fishmeal as well as treated at different temperatures to deactivate tetrodotoxin (TTX). A control diet with 30% commercial fish meal was also fed as a reference diet. Both diets in all inclusion levels did not cause any significant gut microbiota change, suggesting their neutral role in this aspect. However, the gut bacterial communities of the fish fed with 12.5% lupin meal inclusion, had increased amino acid biosynthetic pathways suggesting a beneficial effect.

1.Antimicrobial resistance (AMR) is a serious threat to global health. Agricultural practices that have contributed greatly to AMR spread urgently require innovation to address this issue, and more broadly challenges of sustainability and environmental concern. The larvae of black soldier fly (BSFL), Hermetia illucens, are considered a promising resource for advancing sustainable and circular agri-food systems given their ability to bioconvert organic waste streams into protein-and lipid-rich biomass suitable for feed applications and the use of the rearing residues (i.e., frass) as organic fertilisers. However, despite their emerging industrial applications, the risks of antibiotic resistance spread through their use remain underexplored. To elucidate this aspect, the profiles of antibiotic resistance genes (ARGs) and virulence factors (VFs), and their occurrence on plasmids were predicted from the midgut bacterial community of BSFL. Shotgun metagenomics revealed candidate resistance genes for 26 classes of antibiotics, and virulence via 9 mechanisms (with mobility and biofilm formation as major ones), with taxa belonging to the Pseudomonadota phylum as the dominant contributors. Highly relevant to public health was the identification of genes encoding resistance to carbapenem class antibiotics in bacterial genomes and mobile plasmids. Reconstruction of metagenomes enabled more precise taxonomic resolution and revealed taxa harbouring multiple resistance and virulence genes, including a Pseudomonas species with 42 VFs and 7 ARGs. Notably, for the first time antibiotic resistant bacterial species were isolated from the gut microbiota of BSFL, validating and complementing the results obtained in silico. Together, this work represents a comprehensive profile of the BSFL midgut bacterial resistome, while also providing relevant context on virulence and mobility. Importantly, it emphasises the urgent need to adopt strategies to mitigate potential risks arising from the development of emerging technologies related to the use of insect-mediated bioconversion and derived products.

Amplicon surveys of fermented and spoiled foods routinely resolve Lactobacillaceae, the lactic acid bacteria responsible for many food and beverage fermentations, only to genus, whereas registers such as the Inventory of Microbial Food Cultures require species-level identification. This shortfall arises from the 16S rRNA genes limited, region-dependent resolution and from incomplete, non-type-strain-anchored references that silently reassign missing species to their nearest relative. We built LactoTypeDB, a regenerable, type-anchored reference covering 434 of the familys 441 species and all 37 genera and substituted it into the Living Tree Project release LTP 08_2023 the fields default classifier uses. This eliminated species-level misassignment of type strains in all regions tested and cut misassignment of 10,329 other sequences from the same species from 1,374 errors down to 3 when the full-length 16S rRNA gene was used. Applied unmodified to 11,612 V3-V4 distinct sequences from a published survey of two meat production lines, the workflow returned a species for 213 and a genus for 5,926, and flagged 3,495 as undescribed candidates, more than a third of them nearest to Dellaglioa, a genus that includes a meat-spoilage organism tracked in that survey. The ambiguity that remains is the markers, since V3-V4 collapses 417 of the 434 species into 27 groups it cannot separate. For food microbiology laboratories, the practical change is that a species call from this family can now be trusted where the marker allows it, and a sequence matching nothing becomes a candidate worth isolating rather than a limitation to work around.

Climate change and eutrophication are driving the expansion of the range of Vibrio species, including V. parahaemolyticus. This bacterium is a major foodborne pathogen and understanding the biogeography of virulent strains of this species is crucial for ensuring food safety. Whole-genome sequencing (WGS) provides strain-level identification of bacteria and is widely used for tracking bacterial pathogens; however, WGS is costly and labor-intensive. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) provides a rapid, accurate, and cost-effective method for bacterial identification; however, the resolving power of MALDI-TOF MS and WGS for V. parahaemolyticus has not been systematically compared. In this study, 70 V. parahaemolyticus strains were isolated from oysters (Crassostrea virginica) collected from the Gulf Coast and Massachusetts. Oysters were collected in Galveston Bay (Texas) and aquaculture plots in Massachusetts, and purchased from seafood markets in Texas and Louisiana in the U.S. For comparison, two isolates of V. anguillarum were cultured from the exoskeleton of blue crabs purchased from a seafood market in Seabrook (Texas). All isolates were identified using the MALDI Biotyper system and analyzed with custom R scripts. Cluster analysis of mass spectra generated by MALDI-TOF MS, and phylogenomic analysis revealed distinct clusters corresponding to the source of oysters. In both the mass spectra and WGS analysis, V. parahaemolyticus strains isolated from Massachusetts formed a coherent cluster. For comparisons between species, cosine similarities of mass spectra generated by MALDI-TOF MS ranged from 0.43 to 0.59, and average nucleotide identity (ANI) values generated by WGS ranged from 76% to 77%. For comparisons within species, cosine similarities of mass spectra ranged from 0.68 to 0.91 and ANI values ranged from 98% to 100%. This suggests that MALDI-TOF MS has a resolution comparable to WGS and can be used to track strains of V. parahaemolyticus associated with oysters.